Ingredients:
Lemongrass pork/chicken marinde:
1kg pork chop or chicken thigh fillets
6 cloves of garlic minced
1/2 brown onion minced
5 TB minced lemongrass
2 TB sugar
3 TB soy sauce
3TB fish sauce
1TB oyster sauce
1TB oil
3 TB honey
1TB kecap manis
1 chilli minced (optional)
Fish sauce dressing:
3 TB sugar
3TB boiling water
3TB water
3TB fish sauce
1TB lemon juice
1 garlic minced
1 chilli minced
Pickled carrots and daikon:
6 TB sugar
6 TB boiling water
6 TB vinegar
1C water
1 daikon julienned
3 carrots julienned
Method:
Pork/chicken
1. Mix all ingredients together for the chicken/pork marinade in a large container and allow to marinade in the fridge for at least 2 hours.
2. Place single layer in air fryer and fry at 200 degrees celcius for 15 mins then flip and continnue frying for another 15 mins.
Fish sauce dressing:
1. Dissolve sugar in boiling water and stir until dissolved. Mix in remaining ingredients.
Pickled carrots and daikon:
1. Dissolve sugar in boiling water. Add remaining ingredients. Leave to pickle in fridege for at least 2 hours.
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