The Perfect Sunny Side Up

This is what my husband makes for me for brekkie ~ a lovely sunny side up, beautifully crisp around the edges & runny in the middle, with finely chopped spring onion & a splash of Sri Racha chilli sauce & dark soy sauce.

Mmm...I'm so spoilt!

Angelhair pasta aglio e olio with avocado, bacon & wilted spinach

By the time the weekend rolls by, and I'm really tired of cooking but don't wanna cave in to takeaway, I turn to this superquick dish that maximum flavour for minimal effort.

First, fry the bacon. I use my Philips Airfryer for this because a) it's the best way to cook without the fat spattering everywhere and b) the excess fat drips away, leaving the bacon crisp.

While the bacon is frying, I boil the angelhair pasta, which only takes 3 minutes, which I then drain into a colander. I toss the spinach into the same pot I used to boil the pasta, then pour the angelhair on top (the heat of which wilts the spinach).

To this I add the bacon, some crushed garlic, olive oil, avocado & chillies.

Mmmmmmm...

Philips Airfryer

I finally got myself the Philips Airfryer during the Boxing Day sale at The Good Guys. It was $210 (rrp $320) ~ what a bargain! I was hugging myself in glee.

I love deep fried stuff, but not the accompanying oil spattering. With my new contraption, I can with ABANDON! Chicken, potatoes, bacon, croquettes... the possibilities are endless.

The first thing I tried was home-made chips. I used Desiree potatoes, which produce a really crunchy chip with the recommended one tablespoon of oil. Like buzzards, the kids polished them off in no time.

Next, it was chicken wings with ginger & soy. Tender & juicy!

After which I tried potato cubes, to which I added the recommended one tablespoon of oil (you heard right ~ one tablespoon). Mmmmm...

Finally, I made my favourite har cheong kai (shrimp paste chicken) and roasted cabbage.

If you haven't tried making this before, it is super delicious. To the unitiated, the smell of shrimp paste is like nothing on earth, and loosely resembles that of a dead rat. But if you persevere, you will be greatly rewarded with the crunchiest, most delicious chicken you've ever sunk your teeth into. Just don't dig your nose if you've been using your hands to marinade... 

For the marinade, you need shrimp paste, soy or fish sauce, pepper & cornflour. Here's what I used (you can use any brand, so long as it looks authentic).

Simply massage the marinade into the chicken for at least half an hour, then deep fry, or, in this case, fry with the Airfryer using one tablespoon of oil.