Air-Fried Turmeric Garlic Chicken

Juicy and flavourful turmeric chicken drumsticks roasted in an air fryer - faster then in an oven toaster which I used to do 😊

This recipe was done in a hurry without accurate measurement being done, as some of my FB readers were asking for the recipe after seeing my FB post. Hopefully, I can furnish the recipe with more accurate quantities and photos after my next round of cooking 😉

Video of the turmeric chicken 📹

Ingredients

4 medium size drumsticks, 400~450g

1 medium size potato

Marinade (estimated quantities)

1~2 tsp turmeric powder, 5g

1/2 tsp paprika powder/chili powder, 1g

1/4 tsp pepper powder

1 tsp chicken seasoning powder, 5g

2 ~ 3 tsp dark brown sugar, 10g

1 tbsp less-salt soy sauce, 15g

1/2 tsp ginger, freshly and finely grated

about 15g garlic, freshly and finely grated

1/2 tsp low-sodium salt, 2g rub directly to the drumsticks

1 tbsp grapeseed oil, to be added just before air-frying

Directions

1. Peel one potato, cut into quarters, cut some deep slits over the potato quarters. Soak in water for about 10 minutes.

2. Grate ginger and garlic into fine paste using a Japanese Ginger Grater.

You can get one Japanese Ginger Grater from Daiso.

3. Mix the grated ginger and garlic with the remaining marinating ingredients, except the salt and grapeseed oil, into a thick paste. Set it aside.

4.Rinse chicken drumsticks and pat dry.

Rub salt over the skins of the chicken drumsticks, followed by the marinade from Step 3.

Let them marinate for about 2 hours in room temperature.

5. Warm up a air fryer (AF) to 180℃ for about 3 minutes.

6. While waiting for the AF to warm up, pour grapeseed oil to coat the marinated drumsticks.

Transfer the marinated and oiled drumsticks to a non-stick roasting pan with grooves at the base (19x17x4 cm). It's alright to use normal pan, or just use the basket of the air fryer directly.

7. Coat the potato quarters using the remaining marinade and add to the roasting pan.

As my roasting pan was too small, so I air-fried the drumsticks at 180℃ for 13 minutes first, remove the cooked drumsticks, then air-fried the marinated potato quarters at 180℃ for about 10 minutes.

8. Air-fry the drumsticks at 180℃ for about 8 minutes, turn the drumsticks downside up, and continue to air-fry for about 5 minutes, or till the skin becomes golden.

Reduce the AF temperature to 120℃ and continue to air-fry for about 10 minutes. This is to avoid over-heating and drying up the drumsticks.

Include the potato quarters in the final round of heating if you air-fried the potato quarters separately in Step 7.

9. Serve the hot and juicy drumsticks and potato quarters with freshly squeezed lime juice. 

Enjoy 😋

Air Fryer Egg White Florentine

A less-sweet florentine baked using egg white, honey and icing sugar in place of Florentine powder. The wetter version is best baked in an air fryer to remove any moisture trapped within the nut mixture.

A healthier snack to serve my family 😁💚💚

Ingredients

50g pumpkin seeds

50g slivered almond 

10g white sesame seeds

5g black sesame seeds

15g egg white

5g honey

12g icing sugar

pinch of low-sodium salt

Directions

1. Roast pumpkin seeds, slivered almonds, white sesame seeds, black sesame seeds at 150℃ for about 5 to 10 minutes, or till the nuts are fragrant but only lightly browned.

2. Mix egg white, honey, icing sugar and salt till the mixture is well combined and a little frothy.

3. Pour the warm roasted nuts from Step 1 into a mixing bowl, followed by the egg white mixture from Step 2. Mix using a silicone spatula till all the surface of the nuts are well coated with the egg white mixture.

4. Line a 19x13.5x3 cm pan with parchment paper, and brush with homemade non-stick baking spread or any non-stick spray/oil.

5. Pour the nut mixture over the parchment paper, and spread into an even layer using a silicone spatula.

Divide the nut mixture into 4 blocks. This is to facilitate the hot air  reaching the interior of the nuts.

6.Preheat an air fryer to 150℃ for about 3 minutes. Lower the pan into the basket of an air fryer.

Bake at 150℃ for about 8 minutes, or till the surface of the nuts have turned brown.

Lower the temperature to 120℃ and bake for about 10 minutes to dry the Florentine.

7. Lift the hot florentine out of the air fryer and cool down over a wire rack.

8. After the florentine has cooled down, use a long knife to cut the hardened florentine into smaller chunks.

9. Keep the cool florentine in an air-tight container. Enjoy your healthier snacks 😋

Vanilla Ermine Cream

I like to use ermine cream as it uses less fattening butter yet deliver a smooth and milk-rich taste. Most important of all, it is more stable in our warmer climate.  

Yield: 245g of ermine cream 

 Ingredients

100g low-fat milk *, preferably thawed

50g raw sugar/fine sugar

10g corn starch/potato starch

100g unsalted butter, softened

pinch of salt

1/4 tsp vanilla extract

* you can use full-cream milk too

Directions

1. Add raw sugar and 

corn starch to low-fat milk.

2. Stir over medium-low heat regularly

till the mixture thickened into a milk roux with consistency similar to condensed milk.

3. Cover with a sheet of cling wrap touching the surface of the milk roux. To lower the temperature faster, you may sit it in a bowl of icy cold water.

4. When the milk roux has cooled down, you are ready to prepare the ermine cream.

5. Cream the softened butter till light, then add the salt and vanilla extract.

6. Add cool milk roux to the butter cream by spoons. Add a new spoon of milk roux after the previous one has been well combined with the butter cream.

Continue to whip the cream till it is light and fluffy.

7. Transfer to a piping bag and the ermine cream is ready to be used 😀

Christmas Cookie

A small batch of thin and crispy butter cookies sprinkled with Christmas colour pearl sugars for an added festive look and feel 🎄🎅

My family was addicted to the home-baked butter cookies that I have to baked a second batch fast. The second batch of cookies were sprinkled with an additional white pearl sugar 😍🎄🤶

Simple ingredients, simple steps, but gave a very crispy and buttery taste cookies 😋

video of the Christmas Cookies 

Baked: about 29 ~30 cookies

Home-made colour pearl sugar

5g pearl sugar

Green and red food colour gel

Directions

1. Coat a small patch of green colour gel to the base of a small glass.

2. Add about 2g of white pearl sugar to the small glass.

3. Swirl the small glass to let the pearl sugar brush up the green colour gel, till evenly coated.

4. Repeat the steps for red colour pearl sugar.

5. Set aside.

Butter Cookies

[Ingredients]
50g unsalted butter, softened 
<1g low-sodium salt
25g icing sugar
1/2 tsp vanilla extract 

55g plain flour
10g potato starch

[Direction]

1. Cream softened sugar with salt and icing sugar till light and fluffy.

2. Mix vanilla extract to the butter mixture.

3. Sieve plain flour and potato starch, and fold into the butter mixture. Avoid over mixing the cookie dough.

4. Transfer the cookie dough to a piping bag fitted with a Wilton 1D nozzle.

5. Pipe dough to a baking pan lined with parchment paper.

 

6. Sprinkle the coloured pearl sugars over the cookie dough.

7. Bake in a preheated oven at 180C for about 8 to 10 minutes, or till the edge of the cookies start to brown. Turn off the oven, and continue to bake for about 1 ~2 minutes.

8. Cool down and enjoy 😋

For un-consumed cookies, keep in an air-tight cookie jar 😊