Air Fryer Recipes - Fried Meat with Fermented Bean Curd

Fried Meat with Fermented Bean Curd

Air Fry 南乳肉

This has got to be one of the man's favourite dishes these days. Relatively easy to cook and yet packed with such good flavours. A little salty on its own if you ask me, this is best served with a bowl of white rice or porridge. Although like the man at home, you may wish to pair this with a mug of cold beer instead. The key to this dish to air fry the pork long enough so as to achieve that crispy texture instead of a piece of mushy fatty meat. 

Ingredients:
2 pieces - Pork belly, sliced thinly
2 cube - Fermented red bean curd
1 teaspoon - Sesame oil
2 tablespoons -  Chinese wine
2 tablespoons - Corn flour
Cooking oil (If you are not using an Air Fryer)

Method:
Mix all ingredients together and marinate for at least 30 minutes.
Air Fry until the pork has turned light brown in colour.
Turn Philip Air Fryer to 160 Degree for another 30min.

Pan-Fried Salmon with Cucumber Dill Yogurt Sauce

Ingredients:
1                        salmon fillet
1/2                     lemon, juice
1                        Japanese cucumber
1 teaspoon         dried dill or 1 tablespoon fresh dill
2 tablespoons    plain yoghurt
1 pinch              cayenne pepper
1 tablespoon      olive oil
                          salt and black pepper

Method: 

Season salmon fillet with lemon juice, salt and pepper. 

Heat up the olive oil in a frying pan on high heat. When the pan is hot, place the salmon skin side down. Lower heat to medium high and fry for 5 minutes. Turn the salmon over and fry for another 4 minutes. The salmon should be still slightly raw in the middle. 

Peel off the skin of the Japanese cucumber. Chop the cucumber finely and add in 1/2 teaspoon of salt. Leave aside for 10 minutes.  Squeeze off excess water.

Mix the yoghurt, 1 tablespoon of lemon juice, dill, cayenne pepper and cucumber together. Serve with the pan-fried salmon. 

Chicken Salad with Grapes and Walnut

I chanced upon this highly raved recipe online and thought that I could give it a try (with some slight modifications to the recipe) since I have all the ingredients available. I was initially skeptical about how good this can taste given its simple ingredients, and was proven so wrong. I'll be straightforward here. This has gotta be one of the best chicken salads I've tasted! The addition of celery made this salad so refreshing despite the huge amount of mayonnaise used. The worchestershire sauce also gave this otherwise heavy taste an extra kick. So good that I'll sure be remaking this very often!


Ingredients:

1 piece - chicken breast, poached and cubed
20 - seedless grapes, halved
2 tablespoons - mayonnaise
1 teaspoon - worchestershire sauce
3 stalks - celery, chopped finely
1 small - red onion, minced
1 handful - walnut, broken into smaller pieces

Method:

Mix the chicken breast, grapes, celery, onion, mayonnaise and worchestershire sauce. Place in the fridge for 2 hours or overnight for the flavours to blend together.

Top with walnuts when ready to serve. Best served with a loaf of nicely toasted baguette.