Super Crispy Waffle

Super Crispy Waffle

Adapted recipe from https://youtu.be/RxYZns6mpVE?si=XI2AW1Fzf4DPgyXb

Serving 

About 500 ml cup of batter (jug)

4 to 5 pieces Takada waffle size (suitable for 2 adults 3 children)

Ingredient

90 g all-purpose flour

30 g cornstarch

10 g rice flour 

2 g (1 teaspoon) baking powder

1.2 g (1/2 teaspoon) baking soda

12 g sugar

1.5 g (1/4 teaspoon ) salt

240 g milk

70 g unsalted butter, melted

50 g egg (1 large)

5 g vanilla essence

STEPS:

1. Mix wet and dry ingredients respectively.
2. Combine wet and dry. Do not over mix. 
3. Let it rest for at least 15 minutes. 
4. Heat up the waffle cooker.
5. Apply little oil. 
6. Pour batter. 
7. Cook.
8. Remove, fan cool with tongs and let it sit on the rack for a minute.
9. Apply desired spread.

NOTES 

• I added some rice flour to make it extra crispy.
• Also.. I added extra all purpose flour because I think the batter is too thin.
• This recipe doesn't have strong baking powder taste like other recipes.
• This yields super crispy outside and tender inside waffles.

Stuffed Mozzarella Cheese Chicken Meatballs

 Stuffed Mozzarella Cheese Chicken Meatballs

Recipe taken from ChatGPT

800 g minced chicken breast (half frozen) 

1 large egg

60 g cracker crumbs 

4 tbsp squeezed minced onion (I omitted) 

2–3 cloves garlic, grated

1 teaspoon dried parsely flake 

1/2 teaspoon dried basil flake

7-8g salt (original recipe calls for 9g: too salty) 

1/2 teaspoon mushroom powder 

½ tsp pepper

½ tsp paprika (optional)

1 tbsp oil

1. Mix all ingredients in mixer. 
2. Dice mozzarella cheese. 
3. Wrap cheese in meat to form balls. 
4. Coat thin layer flour. Dust off excess flour. 
5. Coat with egg wash.. 
6. Coat with cracker crumb. 
7. Freeze if never fry immediately. 

Chicken Meatballs for Carbonara Pasta

 Chicken Meatballs for Carbonara Pasta 

Serves 3–4

Ingredients

412 g minced chicken breast

35 g plain crackers, finely crushed

65 ml milk

41 g egg (≈ ¾ large egg, beaten)

1½ cheddar sandwich cheese slices (≈ 30 g), finely chopped

10 g olive oil (≈ 2 tsp)

1 small garlic clove (≈ 3 g), very finely minced or grated

¼ teaspoon salt

¼ teaspoon black pepper

½ teaspoon dried parsley / Italian herbs

Method

1. Soak crackers
2. Mix crushed crackers with milk until soft and paste-like.
3. Prepare meatball mixture
4. In a bowl, combine minced chicken, soaked crackers, egg, chopped cheddar, olive oil, minced garlic, salt, pepper, and dried parsley.
5. Mix gently until combined. Avoid overmixing.
6. Shape meatballs
7. Roll mixture into small meatballs, about 18–20 g each.
8. Cook meatballs
9. Pan-fry: Heat a little oil in a pan on medium-low. Cook meatballs 6–7 minutes, turning gently until golden and cooked through.
10. OR Bake: Preheat oven to 190°C. Bake meatballs 14–16 minutes until cooked through.
11. Rest
12. Let meatballs rest for 2 minutes to redistribute juices.
13. Serve with carbonara
14. Toss cooked pasta with carbonara sauce off heat.
15. Add meatballs gently and mix.
16. Finish with extra grated cheese and black pepper if desired.

Notes 

• I used Jacob cream crackers
• According to ChatGpt this can be frozen 

Dragon Fruit Sorbet

Dragon Fruit Sorbet 

INGREDIENTS: 

372g (1 large dragon fruit) (red-flesh) 223 cal

50g topping cream (can be replaced with whipping cream) 160 cal 

TOTAL: 555g (383 cal) 

Each serving: 40g (28 cal) 

1. Blend the fruit into puree.
2. Cook it on the stove until slightly thicken.
3. Let it cool completely. Mix in topping cream and combine well.
4. Place it in the freezer (use stainless steel container so that it gets cold faster).
5. When the edges start to solidify (about 1 – 2 hours in the freezer), use a fork to stir it vigorously.
6. Do step 5 a few times until the whole thing becomes solid.  
7. Ready to be served.

Blended dragon fruit puree after I evaporated the excess water on the stove. 

This can be skipped actually but basically, that's how it should look like after you have it on the stove. The puree is thicken a little, like.. jam.

After adding the cream, it is a little creamy milky looking.

Definitely liquid-cream stage whereby you won't enjoy eating at all. 

Do it a couple of times until you reach to this stage - firms up nicely.

That's how much 40g is. 

I have it with 1 slightly burned almond for topping. 

The almond is only 17cal approximately. 

So you basically have this 1 little mug of dessert after your meal which has only 45cal

How unbelievable -

This is totally satisfying even though the quantity may look small 

It tastes really close to the tutti frutti's yoghurt taste 

Sweet and sour at the same time

With some burned almond (which is not done intentionally) gives it a bitter tartness 

It's really good!