Saturday, March 10, 2012

10 Mar 12 (Sat) - Poached Pear with White Fungus in Osmanthus Syrup and Buttermilk Cereal Chicken Wings

Still crazy about Happycall Pan and so planned the dishes since mid-week. As I was also going to visit a friend, LL, with another friend, TS, hence made dessert to bring along. LL has very weak stomach and so I had to be very careful with the dessert selection. Finally recalled the poached pear recipe that I used to make for my parents. However, ST requested not to add Korean ginseng powder and so I substituted it with Osmanthus flowers instead.

From this...
... to this.

Ingredients (Serves 4):
1 bowl of pre-soaked white fungus
1 yellow-skinned Chinese pear
1.5 tsp osmanthus flowers*
10 seedless red dates
1 tsp rice wine
1/2 cup sugar
250ml water

1.  Peel the pear and rinse it in water and lemon juice to prevent browning
2.  Cut the pear into quarters, remove the core and set aside
3.  Put water, sugar and osmanthus flowers in a pot and heat till sugar dissolves
4.  Add in red dates, white fungus and rice wine and bring to a boil
5.  Place the cut pear into the pot and simmer on low heat
6.  Turn off the heat when fruit feels tender when prodded with a fork
6.  Serve warm or chill**

*  Remove any small stalks and rinse the osmanthus flowers using a strainer
** Chill in the fridge for a few hours or overnight

Done with dessert and I went on to do the buttermilk cereal chicken, a recipe I found in Cuisine Paradise and also found in Munch Ministry. As I didn't want to buy a whole pack of buttermilk, I decided to make my own. Didn't want to get a big pack of plain flour, I ran out of cornflour and so had to use self-rising flour instead. The result? Oh well... The winglets weren't as nice as those featured in the Cuisine Paradise website coz the skins dropped off from a couple of the winglets.

Buttermilk Cereal Chicken

6 mid-joint chicken wings
1.5 cups cornflakes
1/2 cup buttermilk*
1/4 cup self-rising flour
Salt and pepper
Cooking oil

1.  Crush cornflakes into crumbs using hand
2.  Add in salt and pepper and stir till well combined
3.  Place self-rising flour and buttermilk in separate shallow dishes
4.  Coat chicken winglets one at a time with flour then buttermilk then cornflake crumbs
5.  Lightly oil Happycall Pan and preheat on low heat for 30 secs
6.  Place winglets in the pan, lock and cook for 5 mins before flipping over and cook for another 5 mins
7.  Repeat a few times for a total of 20 mins or untill golden and cooked through
8.  Turn off the heat and arrange on a plate to serve with chili sauce and mayonnaise

* 1/2 tbsp lemon juice with 7.5 tbsp milk and let it stand for 15 minutes

Recipe for Poached Pear with White Fungus in Osmanthus Syrup submitted to Munch Ministry

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