Ayam Goreng Pedas Korea / Korean Spicy Fried Chicken

Assalamualaikum wbt dan salam sejahtera semua,

Sampai ke Korea dah saya hari ni.  Jom pekena ayam goreng Korea!

 KOREAN SPICY FRIED CHI

s

AYAM GORENG PEDAS ALA KOREA

Sumber  :  KongsiResepi

 Bahan A

1 ekor ayam - di potong

1/2 cawan tepung kentang - boleh ganti ngan tepung jagung

1/4 cawan tepung  gandum

1/4 cawan tepung beras

1 sudu teh soda bikarbonat

1 sudu teh garam

1 sudu teh serbuk lada hitam

1 biji telur 
1 sudu besar bijan (sangai tanpa minyak)

Bahan Sos

1 sudu besar minyak

4 ulas bawang putih

1/4 cawan hot pepper paste (sy pakai cili kisar jer)

1/3 cawan corn syrup 

1/3 cawan sos tomato 

1 sudu besar cuka 

Cara-caranya

Ayam digaul bersama garam dan lada hitam, perap selama 30 minit.

Kemudian masukkan bahan2 lain dari Bahan A dan gaul rata bersama ayam hingga ayam bersalut rata

Panaskan minyak, dan goreng ayam secara deep fried selama 10 minit.

Keluarkan ayam, rehatkan selama 10 minit, dan kemudian, goreng sekali lagi selama 10 minit.  (sy goreng sekali jer)

Dalam bekas yang lain, bolehlah sediakan sos.

Masukkan 1 sudu besar minyak, tumis bersama bawang putih yang dicincang.

Kemudian masukkan hot pepper paste, madu, sos tomato dan cuka.

Biarkan sehingga sos agak pekat dan sebati.

Masukkan ayam yang digoreng tadi kedalam kuali sos dan gaul rata.
Taburkan bijan dan sedia untuk dihidangkan.

Selamat Mencuba!! :-)

Ada masa nanti saya nak cuba versi yang dibawah ini pula.   Jadi, saya salin siap siap.

AYAM GORENG KOREA

Sumber  :  MyResepi

Bahan-bahan

setengah ekor ayam dibersihkan dan dipotong

garam

Blackpapper

1/2 cwn potato starch (tepung kentang)

1/4 cwn tepung gandum

1/4 cwn tepung beras

1 sk baking soda

1 biji telur

Bahan Bahan Untuk Sos Manis Pedas

4 ulas bawang putih

1/3 cen sos tomato

1/3 madu @ 1 sb gula

1/4 cili paste *** guna serbuk cili babas.bancuh dengan air.jangan terlalu cair***

1 sb cuka

1 sb bijan *** goreng tanpa minyak***

Cara-cara

Perasakan ayam dengan garam dan blackpapper.gaul rata dan perap dalam 30 minit

Satukan potato starch,tepung gandum,tepung beras,baking soda dan telur kedalam mangkuk berisi ayam yang telah diperap. Gaul sampai tepung menyaluti semua ayam

Panaskan minyak dan goreng ayam hingga garing.ketepikan

UNTUK SOS MANIS PEDAS

Bawang putih dicincang dan tumis dalam kuali non stik dengan sedikit minyak

Campurkan semua bahan bahan sos didalam kuali.dan masak seketika dengan api perlahan.jangan guna api kuat.nanti sos hangus.

Ambil ayam yang dah digoreng tadi,tuang kedalam sos dan masak seketika,hingga sos menyaluti semua ayam.

Akhir sekali hidangkan ayam bersama taburan bijan

Japanese Cream Puff / krim Puff Jepun

Assalamualaikum wbt dan salam sejahtera semua,

Resepi eksperimen untuk hari ini.

JAPANESE CREAM PUFF

Adapted from  : LittleJapanMama

Pai-Shuu Cream Puffs (20-24 large)

(Australian Metric 1 cup=250 mL) 

Cream Puff Pastry (Choux)

120 g butter

3/4 cup water

1 1/3 cup plain flour, sifted (must be sifted)

5 eggs (60g each egg)

1/4 tsp salt

1 tsp sugar

Custard Cream:

1/2 cup flour

1/2 cup sugar

4 egg yolks

3 cups milk

30g real butter

1/2 or 1 vanilla bean OR Vanilla extract

+/- a cup of whipped fresh cream

Pai-Shuu Crust:

30g butter

1/3 cup icing sugar (powdered sugar)

1/3 cup SR flour    (OR plain flour with 1/2 tsp baking powder (or a pinch bicarb soda))

• STEP 1:  Make Custard Cream several hours before or the day before
• STEP 2:  Prepare Pai-Shuu Crust Dough if desired
• STEP 3:  When everything's ready, make the Cream Puff Shells
• STEP 4:  When Cream Puff Shells are fresh out of the oven, fill with cold Custard Cream and serve. (Or within 24 hours if possible.)

Custard Cream

1. Using a whisk, Combine flour and sugar, 

2. Add:  4 egg yolks and about 40mL of the milk, whisk until combined.  Add remaining milk and scrape in vanilla pod.

3. Stir over medium heat, till it thickens (Often scraping the bottom). When it's thick and bubbles start to blob up, remove from heat.

4. Stir in 30g real butter

5. Allow to cool with plastic wrap on surface to prevent a "skin". Refrigerate until cold.

+/- 6. If you like, fold a cup of whipped fresh cream into the cold custard cream.

Pai-Shuu Crust

1.  Gently melt butter (microwave or small saucepan)

2.  Stir in Sugar and Flour.

Cream Puff (Choux) Pastry

1. Place butter, salt, sugar and water in a large saucepan over high heat.  When butter is melted and it starts to boil, remove from heat and...

2. Immediately tip in flour all at once, and beat into a firm dough with wooden spoon.

3. In a separate bowl, lightly whisk 5 eggs.  Add approximately one egg to the dough at a time, beating well in between with a wooden spoon.

4. Spoon into a piping bag and pipe directly downward onto paper-lined tray.  If you like, use chopsticks or fingers to pull pastry upwards on the sides, to make them taller and rough-surfaced.

5.  Place discs of Pai-Shuu Crust Dough on top.

6.  Immediately bake in a very hot oven 210-220 degrees Celcius, 25-30min until well puffed and browned then down to 100 degrees C for 40 min or more to dry.

7.  Allow to cool (the puffs will firm up and become strong) before peeling the baking paper from the bottom of the puffs.

**oven MUST be well pre-heated, esp for big cream puffs.  And don't turn the heat down too early, or they might fall. Wait until they're well puffed and the colour is fully developed. 

TIPS:

• Custard Cream can be made the day before, but Cream Puff shells are best made the day they will be served.  If you need to make them the day before, leave them out on a tray or plate in the open air or in the oven (switched off, of course).  Placing them in a lidded container or in the fridge will allow the shells to loose their crispness as the inner moisture equalises with the outer crispness.
• Fill cream puffs as close as possible to serving time, to preserve crispness.
• If storing shells in the fridge or freezer, freshen them before serving by placing in a moderate oven for 5 min.  They will come out crisp and delicious.
• If you want them really dry and crisp (like Beard Papa's) leave them in a cool oven (100degC or less) for longer (1 hour or more), until just before you serve/eat it.  Put the cold filling in right before serving.
• Cream Puffs can be made using margarine, but the custard cream needs real butter if you want the flavour just right.
• Vanilla Beans: I got excellent quality vanilla beans from India on ebay, sooo cheap!
• Custard Cream: If you prefer a lighter, velvety custard cream, whip 1/2 cup fresh cream and then fold into the cold custard cream.