Charity Cooking Demo At Spastic Centre on Korean Fried Chicken & Cheesy Tuna Puff

I have neglected my blog for the year 2015.  I am in the verge of giving up blogging as I have encounter problem  on missing blog posts and even  photos are missing.   Hope I can gather enough energy and IT knowledge to tacle the problem.  

My main purpose of this post is to share the recipe of my yummylicious Korean Fried Chicken and Cheesy Tuna Puff which I demonstrated at Spastic Centre on their monthly cooking demo event on 22nd August 2015.
The  monthly charity cooking demonstration is organize by Women's Auxilliary of  Spastic Centre, Petaling Jaya, headed by Datin Faridah. The funds collected will  be channel to the centre for the spastic Children.  Every month I will  post the event details on my facebook.  

Only during these 2-3 years I shared my culinary and some baking knowledge (I am just a home chef cooking for my family, and I did not go for any professional training) through charity cooking demonstration, namely Spastic Centre, Ti-Ratana, and Shelter Home 2.  During these journey of returning back to society and community, in return I gain more knowlege of culinary and enjoy every moment of it.  

So, Ladies do make a date with Spastic Centre, PJ every month.  (Normally the is the last Saturday of every month  and subject to change).

A big thank you to my friends came to support the event.  We have a  record of close to 50 participants.

Now lets the photos do the talking.  I have no chance to take  any photos myself while demonstrating,  photos taken are courtesy by others.  A Big Thank you.

The Korean Fried Chicken Wings

These Korean Fried Chicken Wings prepared for my family prior to the demo.

Cheesy Tuna Corn Puff -  Will share the recipe in my next post.

Updated on 14th Sept.15 -  

A write out on the event by Sin Chew Daily星洲曰報 Metro Edition 大都會 12th Sept 15 Saturday write out on the Charity Cooking demo that I did the demo Spastic Centre, PJ on 22/8.

 The recipe for theKorean Spicy Fried Chicken Wings (Dakgangjeong)

Ingredients

10 pcs chicken wings - washed and drained

½ teaspoon salt

½ teaspoon ground black pepper

1 teaspoon minced ginger

For coating mix together

1 ½ cups  corn flour            

1tsp garlic powder

1 teaspoon chilli powder

1 cloves garlic, minced

2 tbsp water

2-3 tbsp of Korean chili paste

¼ cup soy sauce

1/3 cup rice syrup or corn syrup

1 tablespoon white vinegar

1 tablespoon brown sugar

Some sesame seeds

Cooking oil

20 pcs chicken wings,  washed and drained

½ teaspoon salt

½ teaspoon ground black pepper

1 teaspoon minced ginger

Some potato starch or corn starch for coating

4 cloves garlic, minced

3 to 4 large dried red chili  – cut and remove seeds

6 tbsp water

4-5 tbsp of Korean chili paste

¼ cup soy sauce

½ cup rice syrup or corn syrup

1 tablespoon white vinegar

1 tablespoon brown sugar

1 tablespoon sesame seeds

Cooking oil

Methods

.   Marinade the chicken wings with  salt, ginger, and ground black pepper. Set aside for about    30 minutes.

2.      Put cornflour in a bowl and dip each wing in the flour to coat evenly. 

3.      Heat enough oil for deep frying   in a wok.

4.      Deep fry the coated wings  and cook for about 12 to 13 minutes, turning over a few times.

5.      Take the wings out of the oil.  Reheat the oil and fry the wings again for another 3-5 mins or until golden brown.  Dish out and set aside.

Make the sweet, spicy, and sticky sauce:

1.        Mix the soy sauce, corn syrup, vinegar n water in a bowl

2.         Heat kuali over medium high heat. Add 1 tablespoon cooking oil, minced garlic,  stir fry until fragrant.

3.        Add soy sauce mixture  Stir and let it bubble for a few minutes.

4.        Add in the brown sugar and continue stirring

    5.   Add in the chicken wings to coat the sauce evenly.

  

    6.    Dish out and place on serving plate and sprinkle some sesame seeds and serve.

  

As requested by Sin Chew daily here is the chinese version of the recipe.  Sin Chew Daily will published the event on 12th September 2015.

 韓国香辣炸鸡翼

材料：
10隻 鸡翼（清洗，濾乾）
1/2茶匙 盐
1/2茶匙 黑胡椒粉
1茶匙 薑 （剁碎）
適量玉米粉
1瓣 蒜头 （剁碎）
3大匙 水
2至3大匙 韩国辣椒酱
1/4杯 生抽
1/2杯 玉米糖浆／大米糖浆
1大匙 白醋
1大匙 黄糖
1大匙 芝麻
食油

作法：1 用盐、黑胡椒粉、薑腌鸡翼60分钟
2 将薯粉放入碗中，把鸡翼平均塗上粉
3 鍋內放入適量油
4 把鸡翼炸大概12至13分鈡，同时翻动
5 把鸡翼，撈起。再把油燒热，重復炸3-5分钟至金黄色，撈起


酱汁：
1 热油，加入蒜头
2 炒至香噴
3 加入生抽，糖浆，醋煮数分钟
4 加入黄糖，继续搅拌5 放入鸡翼，搅至酱汁平均拌入每个鸡翼

6 上碟前，拌入芝麻

The  korean vineger,  Corn Syrup and Chilli paste

Dishes demonstrated for the day -  Korean Fried Chicken, Cheesy Tuna Corn Puff.
Noodle making by Mdam Cecelia Ling,  Fried Noodle by Chef Azrah and Mashed potates by Chef Margaret Cheng

Thank you May for the kind assistance.

Noodle making by Mdm Cecelia  Ling

Happy Cooking!