Monday, 10 September 2012

Tay Zhi An and Alvin Tang and Dominic Wong deep frying

Group Alvin and Zhi An:

Out cooking method is deep frying, and a famous dish is the “pik kai sot sai thot” from Thailand. 

Firstly, the healthiest chicken meat is the breast meat, which is the whitest, but yet it ranks the lousiest of all in terms of taste. To add a Singaporean flavour to this dish, we have decided that spices are essential to both flavour it and make it healthier. We dip it in flour but not just any flour, we chose whole-wheat flour. Then we would add Onion, Garlic, and Chilli powder before frying which would reduce the fat and oil residue left on the skin of the chicken. This is in contrast of the usual batter dipped chicken and gives only half the fats. But thats not all, we have also decided to serve it with steamed broccoli and carrots to make it an overall healthier meal. To note is that if you want to forgo better taste for healthier food, you could cut off all visible fats along with the skin before deep frying to dramatically reduce the fat intake in overall. Also, oil absorbing sheets will be served with the dish. 

Changed dish:

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