SATISFY THE CRAVINGS
While you’re sequestered at home, look further afield for recipes that are best in class for taste and enjoyment
DALGONA COFFEE
MAKES 4
The upside-down cappuccino has social media in a froth. Said to have its origins in India, Pakistan and Macau, it has been nicknamed dalgona because of the similarity of the caramel-coloured mousse to a South Korean confection of the same name. If you’ve run out of coffee beans, this could just be your fix — it’s seriously delicious.
60ml (4 tbsp) instant coffee powder
60ml (4 tbsp) sugar
60ml (4 tbsp) boiling water
Milk, either hot or cold, amount will depend on the size of the glass
Ice, if using
In a bowl combine the coffee powder, sugar and boiling water. Using a stick blender with whisk attachment or electric whisk, beat until it has become foamy, trebled in volume and is a beautiful caramel colour.
Pour chosen temperature of milk to fill 2/3 of a glass. If milk is cold, add some ice cubes for an iced coffee. Spoon the coffee mousse over the milk to fill the glass
CHIMAEK TWICE-FRIED KOREAN CHICKEN
SERVES 4-6
"Chimaek" is a South Korean word for fried chicken. This recipe takes fried chicken to another level of deliciousness. Think crispy fried chicken coated in a sweet and spicy sauce sprinkled with sesame seeds or crushed peanuts. Make double the amount as it is moreish. The finishing touch, an essential to wash down the meal, is a cold beer.
8 - 12 portions of chicken
30ml (2 tbsp) rice vinegar
2cm piece of fresh ginger, finely grated
Salt and freshly ground black pepper Cornflour oil for deep frying
Sauce
15ml-30ml (1-2 tbsp) crushed garlic Splash of sesame oil (or use sunflower oil) 45ml (3 tbsp) tomato ketchup
30ml (2 tbsp) chilli paste (you can reduce the quantity for a milder version)
60ml (¼ cup) runny honey or golden syrup 60ml (¼cup) brown sugar
30ml (2 tbsp) soya sauce
To serve
20ml (4tsp) sesame seeds OR
45ml (3 tbsp) crushed roasted peanuts
Place the chicken pieces in a dish. Sprinkle over the vinegar, add the ginger and toss through the portions.
Season with salt and pepper. Cover and set aside for 30 minutes.
Sprinkle over cornflour to coat the chicken. Half fill a deep pan with enough oil to cover the chicken pieces, and heat until piping hot.
When a cube of bread browns in seconds, the oil is hot enough.
Using tongs, lower half the chicken pieces into the oil and fry 5 minutes per side. Remove and place on paper towels to cool and drain.
Repeat with the second batch of chicken then return the first batch to the hot oil and fry for a further 5 minutes until golden brown.
While the chicken is cooking for the second time, prepare the sauce in a small pot. Soften the garlic in the sesame oil before adding the remaining ingredients.
Stirring, bring to a simmer for 5 minutes. Place the chicken pieces in a serving dish. Pour over the sauce and, using your fingers, mix to coat the chicken in the sauce. Sprinkle over the crushed peanuts or sesame seeds and serve with beer and a large pile of serviettes.