Category Archives: Asian

Bear Naked Food Copycat Ikea Fried Chicken Wings

Copycat IKEA Fried Chicken Wings

 

Besides their affordable furniture and home furnishing, IKEA Singapore is also well known for their great range of meals and snacks. In fact, their Swedish Meatballs and Fried Chicken Wings are the most popular items to order. *Disclaimer: This is not a sponsored post.

Bear Naked Food Copycat Ikea Fried Chicken Wings

 

Ever since I posted my Better-than-IKEA Swedish Meatball last year, I’ve been wanting to recreate my own copycat version of IKEA Chicken Wings. After two rounds of kitchen testing, I think this is it. Actually, my test testers think these wings are better than IKEA’s.

Bear Naked Food Copycat Ikea Fried Chicken Wings

 

I let the wings marinade overnight for maximum flavor and also adopt the double-fry technique to cook these wings. First, I deep fry them in medium hot oil (150°C/300°F) for about 6 – 7 mins until they are just golden brown and cooked through. Then, I drain them on paper towels and let them cool down for 15 – 20 mins. This step changes the structure of the proteins in the skin which is important for the second frying.

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Before to serve, they are fried again in hot oil (180°C/350°F) for another 2 – 3 mins until they are achieved a deep golden crust. So yes, you could prepare these wings in advance and finish them just before serving.

Prepare your favorite ketchup or chilli sauce, plenty of napkins and enjoy.

Bear Naked Food Copycat Ikea Fried Chicken Wings

 

 

 

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Bear Naked Food Korean BBQ Chicken Leg

Korean BBQ Chicken Leg

 

Bold and bright flavors are the main characteristics of Korean cuisine. And this Korean-scented BBQ chicken leg is no exception. Crispy, salty and wonderfully moist, it is an ideal dish to be paired up with some Korean alcohol such as soju or makgeolli.

Bear Naked Food Korean BBQ Chicken Leg

 

If you intend to host or take part in a BBQ party, this chicken dish is extremely ideal and will be a definite favorite amongst family and friends. Just half cook the chicken in the oven before finishing it on the grill afterwards. The reason why this has to be done, it to ensure that the chicken is fully cooked before the marinade starts to burn. Garlic and soy sauce are excellent marinade ingredients. However, they do burn fast when being cooked on an open flame. Therefore, it is better to precook the chicken before finishing it off on the BBQ.

Bear Naked Food Korean BBQ Chicken Leg

 

If you intend to serve this dish at home, fully cooking it in the oven like what this recipe instructs will produce equally good results. For a simple and wholesome family dinner, serve this BBQ chicken with cooked Japanese rice, and an assortment of Korean side dishes (banchan) such as kimchi, blanched mung bean sprouts and seasoned anchovies.

For more ideas on banchan dishes to serve alongside this BBQ chicken, click here.

 

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Bear Naked Food Fried Chinese Pork Ribs

Fried Chinese Pork Ribs

 

Perfect to be eaten on its own as a snack, or with a steaming plate of white rice as a main meal, these Fried Chinese Pork Ribs are moist, succulent, tasty and crispy all at the same time. A definite pleasure for anyone and everyone.

Bear Naked Food Chinese Fried Pork Ribs

 

For those unfamiliar with red fermented bean curd, please visit your nearest Asian grocery store to enquire. This ingredient is very important in the marinade as it provides a deeper and more complex flavour to the pork ribs.

Red Fermented Bean Curd.

Red Fermented Bean Curd.

For those who are familiar with red fermented bean curd but dislike it, you will be surprised at how well it seasons the pork ribs. After being deep fried, you may actually be shocked at how wonderful the end product will taste.

I used the double frying method for these ribs. They help to keep the ribs tender and moist on the inside, while giving it a crisp and crunchy exterior. Slightly more patience may be needed for this, however they help to produce much better and superior results.

Bear Naked Food Chinese Fried Pork Ribs

 

The marinade in this dish is intense and heavy, which is why it pairs up very well with pork. You could try using chicken wings or drumlets as a substitute.

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Bear Naked Food Braised Turnip Rice Bowl

Braised Turnip Rice Bowl

 

This delicious and comforting dish is simple as it is nutritious. Minced pork and turnip are braised in a thick and fragrant sauce before being doused over steaming white rice. Perfect for rainy days, and as a late night supper.

Bear Naked Food Braised Turnip Rice Bowl

 

Another upside to this dish is how versatile it can be. Minced pork can always be substituted with minced chicken or minced beef for a slightly different, but equally delicious meal. Likewise, daikon radish also makes an excellent substitute for the turnip. Having this mouthwatering dish over steaming Japanese rice provides a delightful alternative to the usual white jasmine rice as well.

Bear Naked Food Braised Turnip Rice Bowl
For our vegetarian readers, simply replace the minced meat in this recipe with either cubes of silken tofu, tau kwa or substitute with more shiitake mushrooms.

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Bear Naked Food Marbled Tea Leaf Egg

Marbled Tea Leaf Egg

 

Whenever I pass by night markets or Chinese Medical halls, the aromatic whiffs of tea leaf egg never fails to make my tummy rumble. If you are unfamiliar with tea leaf eggs, they are a typical Chinese street food originated from China and found commonly all across China and Southeast Asia, especially Taiwan, Malaysia and Singapore.

Bear Naked Food Marbled Tea Leaf Egg

 

The eggs are cooked and simmered in a spiced tea broth. The spices use to flavor the tea broth usually consist of cinnamon, star anise and soy sauce. The use of black tea and dark soy sauce is what gives the tea leaf eggs their signature dark color.

I'm using Lipton tea leaves.

I’m using Lipton tea leaves. You could also  cut off 3 – 4 tea bags and use the leaves from there.

The marble-like pattern on the eggs are created by gently cracking the shells after they are cooked and before submerging them in the liquid.

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Traditionally, the eggs are cooked until the hard boiled stage. Truth be told, I’m not a fan of tough and dry yolks. When I came across Chubby Hubby’s recipe, I was thoroughly inspired. He uses the sous-vide method to cook the eggs, resulting in firm egg whites with a runny centre. How ingenious!

Since I have no intention of investing in a sous-vide machine (yet), I borrowed the cooking method from my Shoyu Tamago recipe and gave this recipe a test.

I’m pretty happy with the custard-like yolk texture and even more satisfied with the deep rich flavor. Whether it is for breakfast, lunch or dinner, these Marbled Tea Leaf Eggs are simply delicious and provide a great source of protein.

Bear Naked Food Marbled Tea Leaf Egg

 

 

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