DO­MES­TIC DILEM­MAS SOLVED

Don’t be daunted by that diva de­meanour – Fri­day’s very own chef Sil­vena Rowe is happy to an­swer all your kitchen queries

Friday - - GOOD FOOD -

Q I love onion rings but when­ever I make them, they turn out soggy and soft. How should I be mak­ing them?

A Cook­ing onion rings in the oven is the health­i­est way of do­ing it, but it’s hard to get that crispy tex­ture this way, so as long as you’re not eat­ing them ev­ery day, fry­ing is the best way to cook them.

There are three im­por­tant things to re­mem­ber when you make onion rings. Firstly, have plenty of oil in your fry­ing pan. Sec­ondly, the oil should be very hot. And lastly, don’t crowd the pan. Fry­ing the onions in small batches will en­sure that the tem­per­a­ture of the oil does not fall too much.

Here is a sim­ple recipe: 2 large onions, cut into 1cm-thick rings and lay­ers sep­a­rated 500ml milk, whisked with 1 large egg 225g flour 225g corn­flour

Soak onion rings in the milk mix­ture for 30 min­utes. Mix to­gether flour and corn­flour. Toss each ring in the flour mix­ture then dip in the milk mix­ture again. Re­move and dip in flour mix­ture for the sec­ond time. Now care­fully

drop onion rings in the hot oil and fry in batches un­til golden brown, about 5 min­utes. Re­move onion rings, drain on kitchen paper and sea­son with salt.

By dip­ping the onion rings in the milk and flour mix­tures twice, they will get a nice crispy crunch that will not turn soggy. En­joy!

Q I love Chi­nese food but don’t know how to cook it. What is the se­cret to chicken hakka noo­dles and how do I make chicken Manchurian with gravy?

A I love chicken hakka nod­dles too! The se­cret is in the way you fin­ish off the dish once you have boiled the noo­dles, along with the amount of sauce you use.

Hakka noo­dles should be quite firm and al dente – not over­cooked. The veg­eta­bles and the noo­dles should be cooked prop­erly – done but with a crunch – and there shouldn’t be too much sauce or the dish will be sloppy.

To make chicken Manchurian, it’s im­por­tant to get the sauce right. Here’s my recipe for Manchurian sauce. Its de­li­cious and so sim­ple. En­joy! 2 tbsp oil 2 tbsp gin­ger-gar­lic paste 4 small green chill­ies chopped, seeds re­moved 1 bunch spring onions, sliced 1 bunch co­rian­der leaves, chopped 500ml chicken stock 3 tbsp soy sauce 2 tbsp chilli sauce 1/2 tsp ground black pep­per 2 tsp corn­flour, dis­solved in 4 tbsp wa­ter

Heat oil in a pan over high heat, add gin­ger-gar­lic paste and green chill­ies and fry for 2 min­utes or un­til fra­grant.

Add spring onions and co­rian­der then re­duce heat, add chicken stock, soy and chilli sauces and pep­per and bring to boil. Add corn­flour so­lu­tion and cook for 2 to 3 min­utes. Serve with chicken.

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