Triple Method Cooking Recipes

  Air Fryer Ginkgo Coconut Pudding Tarts This recipe offers a unique and subtly sweet treat by combining the creamy richness of coconut pudding with the slightly chewy texture and delicate flavour of finely chopped ginkgo nuts, all baked to golden perfection in the air fryer. Yields: 6 small tarts Prep time: 25 minutes Cook time: 12-15 minutes Ingredients: For the Coconut Pudding Filling: 1 cup full-fat coconut milk ¼ cup granulated sugar 2 tablespoons cornstarch 1 large egg yolk ½ teaspoon vanilla extract Pinch of salt For the Ginkgo: ½ cup shelled and peeled ginkgo nuts (fresh or canned, drained if canned) 1 teaspoon neutral oil (like vegetable or canola) For the Tart Base: 1 sheet (about 13x9 inches) frozen shortcrust pastry, thawed according to package directions Equipment: Air fryer Small oven-safe tartlet moulds (about 3-4 inches in diameter) Sharp knife Cutting board Small saucepan Whisk Small frying pan Fork Instructions: 1. Prepare the Ginkgo: If using fresh ginkgo nuts, e...

  Salted Egg Custard Tarts:  Salty & Sweet Delight This recipe creates a luscious custard tart with a delightful surprise of savoury salted egg yolks nestled within. The creamy sweetness of the custard beautifully complements the rich, umami flavour of the salted egg, making for a truly unique and irresistible treat. Yields: 6-8 small tarts Prep time: 30 minutes (plus chilling time for pastry) Cook time: 20-25 minutes Ingredients: For the Shortcrust Pastry: 1 ¼ cups all-purpose flour ¼ teaspoon salt ½ cup (1 stick) cold unsalted butter, cut into small cubes 3-4 tablespoons ice water For the Salted Egg Custard Filling: 3 large egg yolks ¼ cup granulated sugar 1 cup heavy cream ½ cup whole milk ½ teaspoon vanilla extract 2-3 cooked salted egg yolks, halved or quartered (depending on the size of your tart moulds) Equipment: Tartlet moulds or muffin tin Food processor (optional, for pastry) Large mixing bowl Fork Small saucepan Whisk Fine-mesh sieve Baking beans or pie weights...

  Air Fryer Chinese-Style Crispy Chicken with a Hint of Cinnamon This recipe combines the crispy texture of air-fried chicken with the savoury flavours of Chinese cuisine and a touch of cinnamon for warmth. Ingredients: 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces 1 large egg white 1 cup cornstarch 1 teaspoon salt 1/2 teaspoon white pepper 1/2 teaspoon Chinese five-spice powder (contains cinnamon) 1 1/4 teaspoon ground cinnamon (optional, for extra cinnamon flavour) 1 tablespoon soy sauce 1 tablespoon Shaoxing wine (or dry sherry) 1 teaspoon sesame oil Cooking spray Optional garnishes: sesame seeds, chopped green onions, chilli flakes Instructions: Marinate the Chicken: In a bowl, combine the chicken pieces with soy sauce, Shaoxing wine, and sesame oil. Mix well and marinate for at least 30 minutes, or up to overnight in the refrigerator. Prepare the Coating: In a separate bowl, whisk the egg white until slightly frothy. In another bowl, combine the cornstarch,...

  Air Fryer Tofu in Biscuit Crumble Pastry Cups These delightful Air Fryer Tofu cups combine crispy, flavourful tofu with a savoury biscuit crumble, offering a unique and satisfying culinary experience. The biscuit crumble provides a buttery, crumbly base, while the air-fried tofu adds a delightful crunch and savoury taste. These cups are perfect as an appetiser, a light lunch, or a snack. Yields: 12 cups Prep time: 30 minutes Cook time: 20 minutes Ingredients: For the Biscuit Crumble Pastry: 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup cold butter, cut into cubes 1/2 cup milk For the Air Fryer Tofu: 1 (14-16 ounce) block extra-firm tofu, pressed 1 tablespoon olive oil 1 teaspoon soy sauce or tamari 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1 tablespoon cornstarch Instructions: Make the Biscuit Crumble Pastry: Preheat oven to 200°C (400°F). In a large bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter u...