Copycat KFC Whipped Potato

Copycat KFC whipped potato with lots of gravy. My first time making it. If I can do it so can you. Coz it's really simple :)

If you are feeding the mashed potato to a baby, simply omit the salt and pepper in the mashed potato and use unsalted butter or you can just do away with the butter and add more milk. 

Recipe from Yean Leng

Ingredients for the mashed potato:
2 Russet potatoes
2 tbs milk
50g softened salted butter
Pepper
400ml of water (to boil the potatoes)

For the gravy:
- Retain 250ml of water from boiling of the potatoes
- 5g butter
- 1.5 tsp of Knorr chicken powder (use the tsp provided in the bottle)
- 2 tsp cornstarch dissolve in 2 tbs of the 250ml of potato water
- 2 drops of dark soy sauce (for coloring purpose)
- pepper

1) Deskin the potatoes and cut each potato into 4 big slices. Place the cut potatoes into a pan or pot and add the 400ml of water. Bring water to boil and until potatoes are softened. *poke potatoes with a fork n if potatoes get poke through easily, it's done.

2) Scoop up the potatoes and add butter and pepper while the potatoes are still hot. Mash potatoes with a fork or masher. Add the milk, mash and stir all the ingredients until combined. *Don't overmix the potatoes. It will get starchy.

3) Retain 250ml of the water from boiling of the potatoes and discard the rest. From this 250ml of water, scoop 2 tbs of the water into a bowl and add the corn flour. Mix well and set the corn flour mixture aside.

4) Using a small pot, pour the 250ml of the potato water in it together with the chicken powder, butter, soy sauce and pepper. Bring to boil and stir in the corn flour mixture until the gravy is thicken.

5) Pour gravy over the mashed potato and you are done!

Enjoy!

Thai Style Top Shell

Thai Style Top Shell. I like to order this when I patronize the Zhi Char stall at Sembawang. You can try this at home too. Good on it's own or with a mug of cold beer.

Ingredients:
1 can of top shell (sliced)
1 small red onion (sliced)
1 small Japanese cucumber(diced)

Sauce:
2 tbs of the sauce from the can of top shell. Discard the rest.
2~3 tbs of lemon lime
1 tsp fish sauce
1 tsp castor sugar
3 tbs Thai chilli sauce
2 chilli padi (chopped) ~ can be omitted if you don't fancy it too spicy.
(Combine all of the above and mix well)

Pour sauce onto the ingredients and mix well. Chill in fridge (Note: 1 to 2 hours is sufficient. The vegetables will produce moisture with prolong chilling). Serve when chilled.

Enjoy!

Buffalo Wings

Buffalo Wings! Need I say more?

Ingredients:

- 12 chicken wings - about 1 kg (cut into half and discard the wing tip. You will get 24 pieces.)

- 1 packet McCormick Buffalo Wings seasoning

- 5 tbs extra hot chilli sauce

- 2 tbs honey

- 1 tbs wine

- 2-3 tsp grounded chilli powder

- 1 tsp coarse black pepper

1) Place all the ingredients in a zip-lock bag, mix well and let the meat get marinated overnight or for at least 4 hours.

2) Bake in pre-heated oven at 220c for 20-25 minutes.

I serve them along side with cool Japanese cucumbers slices.

Enjoy!

Thai Mango Salad

You know I love Thai Food don't you? :)

A must-order for me when I patronize the Thai restaurants or eateries. Well, it's pretty easy to whip up a serving or two at the comfort of one's home. I did it, so can you ;)

Ingredient A

-1 thai mango abt 350g

(Peel away the skin, slice and julienne the flesh.)
- 6 cherry tomatoes (halved)

Ingredient B (the sauce)
3 tbs lemon lime juice
2 tbs fish sauce
2 pcs of shallot (sliced)
1 tsp sugar
1 tsp of chopped lime skin
1 chilli padi (sliced) - omit if you cant take it too spicy.

Ingredient C
1 to 2 tbs of chopped nuts
(Peanut, cashew nut or almond which I have used)
Drizzle B onto A and top with C. Garnish with coriander if desired.

Enjoy!

Ni-tamago け玉子 (Lava egg)

Ni-tamago or simply lava egg is easily identified by it's solid egg white, soft and runny yolk and the brown appearance brought about by the marinating process.

If you were to google, you will find many ways to prepare these lava eggs which are usually serve in Ramen. Some says add a pinch of salt to the boiling water to prevent the eggs from cracking and others say to plunge the cooked eggs into a pot of ice-water with vinegar so that the shell can be peel off easily. Some used refrigerated eggs while some used normal temperature eggs. No matter which way you are comfortable with, you'll get the same cheap cheap home-made lava eggs.

Im going to do it MY WAY (Cross reference between Wokkingmum and Evan's Kitchen), the non-authentic way without the use of mirin, brown sugar, ginger or ice yet achieving the result that I want, that is, the deeper brown akin braised egg but then being less salty. All because I fancy less salty stuff and I'd wanted the deep brown for my Domokun egg-cellent idea.  

Main Ingredients:

- 2 refrigerated eggs (each egg approx. 55g)

The marinade (enough to soak 4 eggs):

- 1 + 1/4 + 1/4 cups drinking water

- 3 tbs light soy sauce

- 3 tbs dark soy sauce

- 1 tbs sugar

- A bowl of cool tap water (for cooling down the eggs after cooking)

1) Boil a pot of water just enough to submerge the eggs. You may want to add a pinch of salt to prevent the eggs from cracking but I didn't add any. When the water is bring to boil, lower the heat and slowly and gently lower the eggs into the water using a spoon or ladle. Cook the eggs for 6 minutes without the cover. Best not to exceed 6.5 minutes. Do use a timer.

2) Place cooked eggs into the bowl of cool tap water and just leave it there till you are ready to crack them while you prepare the marinade.

3) Bring 1/4 cups of water to boil to melt the sugar. If you have a thermal pot with hot water in it, just use that. The hot water is needed just to dissolve the sugar.

4) Pour the sugar solution into the light soy sauce, dark soy sauce and 1 + 1/4 cups of drinking water mix and stir well.

5) Crack the eggs with a teaspoon with a gentle tapping motion and peel off the shell. Place the de-shelled eggs into the marinade. Make sure you use a deeper container so that each eggs can be fully submerge in the marinade. And by all means, use a ziplog bag or bowl to contain the eggs and the marinade. The idea is to have the eggs fully soak in the marinade. U don't wanna get a patchy looking egg, don't you? :)

6) Seal it and store it overnight in the fridge.

I did it at 11pm on Fri and cut it up at 11am on this morning, a whole 12 hours to get this result and I'm very pleased with it.

So I'm sharing with you here the mirin, brown sugar, ginger and ice-water free version of doing the non-authentic lava eggs.

Enjoy!

Click here for a step-by-step tutorial.