Experiment：Red Rubies and more Jewels!!

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Ingredients
Water Chestnuts, skin removed
Tapioca Flour (about 2 heaped Tbsp for 2 Water Chestnuts)
Drop of Food Colouring
Ice Water

For Thai Red Ruby Dessert:
Sugar Syrup (Dissolve sugar in boiling water)
Coconut Milk
Shaved Ice


Method:
1. Chop Water Chestnuts to about 1cm3 cubes.

2. Add a drop of food colouring and mix with hands. Add a bit of water (just a bit!!) and leave it for 5 minutes.

3. Put the Tapioca Flour in a plastic bag. Dry the Water Chestnuts before adding them in, and shake the bag to coat the Water Chestnuts. Make sure they are fully coated with the Tapioca Flour.

4. Use a sieve to rid any excess flour. Don't do this too vigorously, or too much will fall off, exposing the Water Chestnut.



5. Cook the Water Chestnuts in boiling water for about 3 minutes. Meanwhile, I use chopsticks to separate rubies that start sticking to each other.

6. Gather the rubies in a sieve and quickly dump in Ice Water.

7. Drain the rubies and soak them in Sugar Syrup for sweet taste.

8. For the Thai Tub-tim Krob dessert, drain Rubies from Sugar Syrup and serve with Coconut Milk, Shaved Ice and a little extra Sugar Syrup.

P.S. Here's a tip from Thai Table: Spray the Water Chestnuts with water after taking them out from the bag and coat them with flour again for bigger rubies! Also, you can have natural food colouring such as beet juice from boiled beets.

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Experiment: Crispy Fried Chicken

And now I post the unhealthier sequel to the Steamed Chicken, the Crispy Fried Chicken Experiment!

I actually dredged it too early before dinner and had no choice but to leave it til time was up. I actually wanted to bake it, but the thought of using the oven made me decide to just throw it to my Mum to fry. Thanks, Mum! :)

...So you could say this was a 50-50 success... :p


Ingredients:
500 grams Chicken (Drums, Wings etc.)
1 Egg

Flour Mixture
Plain Flour:Rice Flour
5:1

Seasoning
Mexican Chilli Powder
Garlic Powder
Onion Powder
Ichimi Togarashi Chilli Pepper
Brown Sugar
1/2 teaspoon Salt
Black Pepper


What I did:

1. Mix seasoning inside flour mixture, ratio 1:6.

2. Crack the egg and beat it until well mixed. Coat chicken with egg all over.

3. Dredge the chicken in the flour mixture, "massaging" the flour and seasoning in.

4. (I baked it slightly before this.) Deep-fry until golden-brown and cooked inside.


Well turned out pretty ok, I guess, for a first-timer... It needs a little more salt and still lacks that kick from the seasoning.. :/



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