Pan Fried Spanish Mackerel

Pan Fried Spanish Mackerel Recipe | Buffalo Cookware Malaysia

Ingredients

2 pcs Spanish mackerel fillets
4 slices of ginger

Fish marinates

Rice wine (moderate amount)
Pepper (moderate amount)
Salt (moderate amount)
1 tbsp oil

Sauce

2 tablespoons of soy sauce

Method

Wash and pat dry fillets, marinate fish for 30 minutes.
Place fillet onto steamer rack in Buffalo Pro Chef Plus.
Select “Grill” function, adjust timing to 30 minutes.
After 25 minutes, remove the fish fillets and steamer rack; add oil and ginger into inner pot, select “Fry” function, tilt the pot, fry until fragrant; add in soy sauce, pour over the fillets and serve.

Korean Style Fried Chicken

Korean Style Fried Chicken Recipe | Buffalo Cookware Malaysia

Ingredient

8~10 chicken drummet
1/2 cup fried chicken powder
Oil
White sesame
Crushed peanuts

Marinade

1 tsp salt
1 tsp soy sauce
1 tsp white pepper
2 tsp minced garlic
2 tsp minced chili
1 tbsp rice wine
1 tbsp yogurt
1/3 egg wash

Korean-style sauce

120ml water
2 tbsp ketchup
1 1/2 tbsp soy sauce
2 tbsp honey
2 tsp minced garlic
1 tbsp garlic chili sauce

Pre-Preparation

Make slashes in drummets, add in all marinates and marinates for 20minutes.

Method

Coat drummets with a thin layer of fried chicken powder; set aside for 10 minutes (to make sure the powder absorb the liquid)
Line baking tray with aluminium foil, place drummets on tray, brush a layer of oil, place into Buffalo Pro Chef Plus, select “Fry” function, cook for 15 minutes; then open the lid, turn over drummets and bake for 5 minutes. Set aside.
Mix water, tomato sauce, soy sauce, honey, minced garlic and garlic chili sauce evenly. Pour into inner pot and heat up. Add in fried drummets, stir evenly till sauce thicken. Sprinkle with white sesame and crushed peanuts to serve.