Sweet and Spicy Tofu Tuna Patty

Ingredients

Tuna 425g
Tofu 375g
Ketchup 350g
Bell pepper 100g
Kinchay 60g
Garlic 50g
Ginger 25g
Flour 265g
Cooking oil 500g
Butter 100g
Brown sugar 75g
White onion 40g
Chili powder 20g
Magic sarap 6g
Lemon 70g
Water 180ml
Salt 5g
Pepper 5g
2 eggs

Instructions

Step 1. Mise en place.

Step 2. Wash the fish and boil.

Step 3. Cut the kinchay and mash the tofu while waiting for the fish to boil.

Step 4. Get the fish and turn it into pieces.

Step 5. Mix the fish and the tofu together with kinchay.

Step 6. Add 2 eggs, flour and magic sarap to the mixture.

Step 7. Deep fry the fish mixtures and set aside when it already cooked.

For the sauce:

Step 1. Mise en place.

Step 2. Saut'e the onion and garlic on the butter.

Step 3. Add ginger, bell pepper and ketchup.

Step 4. Let it sit for 5 minutes.

Step 5. Add salt and pepper, sugar to taste.

Step 6. Add water to achieve the right consistency of the sauce.

Step 7. Top it on the fish for the plating and serve.

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Spicy Korean Chicken
Serves 2-3

Ingredients

10 chicken wings and drumettes
1 cup cornstarch
Oil, for frying
Sesame seeds, for serving

Batter
½ cup cornstarch
½ cup flour
2 teaspoons salt
1 cup water

Sauce
2 tablespoons soy sauce
¼ cup honey
2 tablespoons rice vinegar
2 tablespoons Korean chili paste (gochujang)
2 cloves garlic, minced
1 tablespoon ginger, grated

Instructions

1. Mix the ingredients for the batter in a bowl until smooth with no lumps.

2. Heat oil in a pot to 340°F.

3. Dip a chicken wing into the cornstarch, shaking off excess, then dredge the wing into the batter, dripping off excess.

4. Fry half of the wings at a time for about 5-7 minutes, until light golden. The oil will drop to about 320°F.

5. Drain the wings and increase the heat.

6. Heat oil to about 375°F.

7. Fry the wings a second time until golden brown and crispy. Drain and set aside.
In a pan, combine all the ingredients for the sauce and stir until bubbling. Toss in the wings.

8. Enjoy!

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