#COOKING: PEACH COBBLER RECIPE
Peach Cobbler. Peaches are so in-season right now. It’s really your loss if you haven’t picked some up! This recipe is so easy even the most entry-level Baker can nail this! I like to add a bit of orange in as it complements peach so well. This takes exactly like Summer should taste. I like to add a bit of texture on-top in oats and almonds, but that’s completely up to you if you want to keep that in! It’s your life! I’m just saying it’s better with crunch. Not judging you. 🍑
5 large peaches, skinned and cut into 1″ thick slices
1 cup flour
1 cup whole milk
3/4 cup organic raw sugar
1/4 cup brown sugar
1/4 cup oats
4 tbsps almond slivers, toasted
1/3 cup unsalted butter, melted
1 tbsp baking powder
1/4 tsp sea salt
1/4 tsp cinnamon
a couple pinches of nutmeg
zest of one orange
2 tbsps juice of orange
1. Pre-heat oven at 375°F.
2. Pour melted butter into baking dish.
3. In large bowl, mix flour, 1/2 cup raw sugar, salt, baking powder and milk.
4. Pour batter over the melted better. Do not mix together.
5. In sauce pan, bring peaches, zest, juice and remaining sugar to boil. Remove from heat.
6. Pour peaches over batter mixture. Do not mix together. Sprinkle nutmeg, cinnamon, oats and almonds on-top.
7. Bake 40 minutes till golden and toothpick comes out clean when inserted.
8. Cool at room temperature. Serve with ice cream.
(Photo credit: Mr. Will Wong)
#COOKING: BLOOD ORANGE CHICKEN RECIPE
Blood Orange Chicken. My love of sweet ‘n’ sour often got me teased by my parents as a kid, them jokingly disowning me. Things like sweet and sour chicken balls/pork are seen as “inauthentically-Chinese”. Here is my elevated take on a food court fave. The bitterness of Blood Orange, lime, mild heat of chilli and Sambal give this dish a bit of mystery. Enjoy! 🍊🌶️
4 chicken breasts, sectioned to bite-size pieces and seasoned in sea salt
1/3 cup flour
1/3 cup corn starch
3 eggs, beaten
Sea salt and pepper taste
Blood Orange Sauce:
1/2 cup Tropicana Orange Juice (no pulp)
3 Blood Oranges juiced (reserve zests of 2)
1 lime, juiced
3 tablespoons rice vinegar
1/2 cup organic raw sugar
3 tablespoons soy sauce
1 tablespoon Sambal
3 cloves garlic, minced
1 tablespoon ginger, minced
1 chili, seeds removed and minced
1 tablespoon tapioca starch
1 tablespoon sesame oil
1 green onion stalk, minced for garnish
Cilantro, minced for garnish
1. Heat Canola oil in large skillet, medium-high.
2. Prepare coating in a dish mixing flour, corn starch, sea salt and pepper to taste.
3. Beat eggs in bowl.
4. Dip each chicken piece in egg wash and then flour coating. Once oil is hot, place pieces in oil, careful not to overcrowd.
5. Fry pieces till golden and not too dark. Takes about 4-5 minutes approximately per batch.
6. Place chicken on paper towels to absorb excess oil.
7. Once all chicken is fried, prepare sauce in another skillet.
8. On medium-high heat, sautée chilli, garlic, ginger and Sambal. Add sugar and cook till it caramelizes.
9. Add-in Blood Orange juice, zest and lime juice, stirring till sugar dissolves. Add soy sauce, rice vinegar and bring to quick boil. Add Tropicana and bring to boil. Taste with spoon to ensure flavour balance is right. If not, adjust with rice vinegar, sugar or salt accordingly.
10. Run sauce through strainer, and return to skillet. Bring to boil. In small dish, mix tapioca starch and equal part water to form paste. Stir it into the Blood Orange sauce till it thickens to the consistency of a glaze.
11. Toss-in fried chicken and coat evenly in sauce. Sprinkle cilantro and green onion. Serve.
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(Photo credit: Mr. Will Wong)