bird's eye chili

2

All the ideas that were bounced around during the brainstorm of karaage. As the revival of a shopping district did not rest upon my shoulders, I took it upon myself to test them all out and the promptly remembered why I vehemently insisted that onigiri were supposed to remain a one time event in my life. For the don transformed skewers, I would recommend using Japanese rice as it would bind together allowing it to remain firmly perched upon the skewer. Too lazy to eat out of a bowl? The skewer’s got you covered! So other than that, there was a bit of fun playing around with flavours, so there’s the curry flavoured one, the cheese, garlic and lemon peel one, a sweet and chilli Korean style one, and of course a dipping salt of seaweed, green tea and truffle. I thought of adding a miso butter but perhaps that’s a bit overkill considering how it is deep-fried. Or you can also eat it simply with tonkatsu sauce and mayonnaise. I love the double fry method, there’s no longer an excuse for uncrispy food!

Karaage Sampling Plate 

500g chicken thigh (cut to 2cm pieces), 1 tblsp fresh ginger grated, 1 clove of grated garlic, 2 tblsp soy sauce, 1 tblsp sake, 2 tsp sugar, ½ apple, ½ onion, several shakes of cayenne and black pepper, 2-3 birds eye chili, potato starch, oil for deep frying

For onigiri: rice, strip of seaweed, mayonnaise, tonkatsu sauce

For karaage don skewer: skewers, squares of seaweed, Japanese rice

3 kinds of karaage: curry powder, grated parmesan, lemon zest and garlic, sweet and sour chili sauce

Dipping salt: seaweed, green tea, truffle

Puree onion and apple in food processor or spice grinder. Mix ingredients together and add sliced chicken, stirring to coat evenly. Cover and refrigerate for at least an hour or overnight.

Heat an inch of vegetable oil in a pan until it reaches 180C. Place potato starch in bowl and toss with chicken to coat.

Fry chicken in batches until it browns, remove onto wire rack.

Raise heat and double fry until it turns golden brown, around 1 minute. 

You will hear the crunch!

Now you can stop here and just gorge. Or you can dust with curry powder, grated parmesan, lemon zest and garlic (the heavenly trio) or a chilli sauce.All of which are fantastic by the way.

Or be just a tad fancier with your rice and form onigiri. 

For the skewer, roll rice into firm balls, and cut seaweed into equal squares, layer. 

To make the dipping salt, place seaweed in food processor until fine, mix with salt - seaweed gives it a taste that’s like its been kissed by the ocean, no surprise there! Grate truffles and mix.. uh.. I genuinely can’t tell if its good, I mean, I probably want it to considering its price. Ruthlessly slice through tea bag and stir with salt - this one adds a heavenly fragrance with the salt.  

image

How it looks dipped in seaweed salt. Enjoy!

Thai Beef Salad

Prep time: 20 mins Cook time: 5 mins Total time: 25 mins

Grinding coriander to mix into the dressing gives this an extra dimension that makes this a restaurant standard recipe.
Original Recipe by: Nagi | RecipeTin Eats
Serves: 1 full IP supper meal (protein+veggies)

Ingredients
Dressing:
¼ to ½ tsp sliced birds eye chili (or any other spicy chili - adjust amount to taste)
2 garlic cloves
1 tbsp cilantro/coriander stems, chopped
Pinch of IP salt
2 tsp splenda
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp grape seed oil
Salad:
8 oz beef sirloin at room temperature
½ tbsp olive oil
Salt and pepper
2 cups mixed lettuce leaves
¼ cup cherry tomatoes, halved
¼ small red onion (spanish onion), very finely sliced
½ cucumber, cut horizontally then cut into slices (about ⅓ cup)
¼ cup cilantro/coriander leaves, lightly packed
¼ cup mint leaves, lightly packed
Garnish:
1 tbsp peanuts, roughly chopped (omit on phase 1)
Extra cilantro/coriander and mint leaves

Instructions
-Place the birds eye chili, garlic, cilantro stems and a small pinch of salt into a mortar and pestle.
-Grind until a smooth paste forms.
-Add the remaining Dressing ingredients. Adjust splenda, lime juice and fish sauce to taste. Set aside.
-Drizzle the beef with ½ tbsp of oil on both sides, then sprinkle with a good pinch of salt and pepper.
-Preheat a skillet over high heat until screaming hot and smoking.
-Cook the beef to your liking- I like mine rare for this salad.
-Remove the beef from the skillet onto a plate. Loosely tent with foil and set aside for 10 minutes to rest.
-Slice the beef thinly against the grain and place in a bowl with the remaining Salad ingredients.
-Pour over Dressing and toss gently.
-Pile the salad onto a plate. Sprinkle with peanuts (omit this on phase 1) and garnish with extra cilantro/coriander and mint leaves if using.

Notes
1. On a screaming hot skillet or BBQ, I cook a 2cm / ⅘" thick steak (at room temperature) for 2 minutes on each side for rare, or 2 minutes 30 seconds on each side for medium rare or 3 minutes on each side for medium. My biggest fear is overcooking an expensive piece of beef. Remember: the steak will continue cooking when resting! And remember: you can cook a steak a bit more if needed but you can’t UNCOOK steak!

2. Cutting the beef against the grain produces the most tender slices. To do this, look at the piece of steak and you will notice that most of the fibres are going in one direction. Turn the steak so the fibres are going left to right directly in front of you. Then cut across the fibres - i.e. 90 degrees perpendicular to the direction of the fibres.