The extinct Yellowstripe Scad


The yellowstripe  scad locally known as Ikan Kunning has high protein content.

Commonly deep fried until crispy and served with Nasi Lemak.

The ikan kuning that goes well with nasi lemak could become extinct sooner than expected.

Kunning Extinct.png

So grab some while you can.



Scrape the guts out from the fish by snipping along the belly.

Remove the scales by running along the dull edge of a knife against the fish skin.

I was fortunate to have my regular fish supplier to do all the cleaning and removing job.

Wash and pat dry with paper hand towel.

Seasoned with salt and turmeric powder including the fish belly.

Spray sufficient cooking oil over the fish and air fried for 20 minutes on one side or until the fish turned nicely browned and crispy.


Do the same for the other side of the fish.

Served with your favourite Nasi Lemak or Pandan Rice.



Check out this link for more interesting Air Fryer Dishes.

Dual Cooking Char Siew


Do you know the meaning of Char Siew?

Fork roasting is the Cantonese pronunciation for “Char Siew”. Simply because of the cooking method of using a long strip of marinated pork meat skewered with long forks and roasted in large covered oven using charcoal.

With modern technology, I used both the Air Fryer and Oven to prepare this dish.


1 large strip pork shoulder butt (good amount of fat marbling within the meat)

A large strip of shoulder pork (for tenderness) as recommended by my butcher. He was very kind to cut it in such a way that the meat will cook easily.



3  tablespoons Lee Kim Kee Hosin Sauce

1 tablespoon Rose Wine

1 teaspoon Superior Light Soy Sauce

1 tablespoon Superior Dark Soy Sauce

3 tablespoons Honey

1 teaspoon Sesame Oil

2 tablespoons Five Spice Powder

Few dashes of grounded pepper


Combine all the seasoning for the meat in a mixing bowl.

To intermingle the meat and the seasoning sauce, its best to dredge the pork strip with seasoning mixture thoroughly.

I sealed the marinated pork in a zip blog bag and refrigerate overnight.

Keep the balance of the marinate for basting the meat during cooking process.

Before airfrying, bring the marinated pork to room temperature at least ten minutes.

I am using Mimch Korean Air Fryer without temperature setting.


Grease the gill basket by spraying cooking oil.

Using a kitchen brush, coat the top portion of the pork with a coat of honey.

Preheat the Air Fryer for 5 minutes.

Place the marinated pork on the gill basket.


Roast for 20 minutes on each side.

Glazed with more marinates all over the pork and flip the pork at every 10 minutes interval.

Check the doneness and how you want the texture of the pork.

Increase to another 10 minutes for each side to reach your preferred caramelization.


Remove the Char Siew from the gill basket.

Preheat  the oven at 220 degrees C and place the airfried Char Siew on the baking tray.

Coat each side of the roasted Char Siew with the marinade.

At this stage, you need to monitor the doneness of the charred pork.

Repeat the same process on the other side of the Char Siew as well.

When done, leave the Char Siew to rest for 10 minutes.

Slice the Char Siew into bite sizes.


Heat up the balance of the marinades to drizzle over the Char Siew and serve as sauce to complement the hot rice.

Have you tried serving the meaty, juicy Char Siew slices with Ee Fu Noodles.

If not, how about trying this time round.

Its a great combination.



Now you have done your Char Siew dish, how about Sio Bak.

Check out here for my recipe.


If You Like Pizza Drumlets, You Will Enjoy These


I happened to taste a piece of these drumlets at one of our local supermarket.

I immediately bought two packets, caused the taste, seasoning etc. are exactly or rather very similar to those served at Pizza Hut.

So much cheaper.

Just stored two packets in the freezer, thaw and airfry anytime.

These are the thawed drumlets ready to be airfried.

Just brush some cooking oil on all sides of the drumlets.

I set the airfrying for 30 minutes with one flip over the other side of the drums at half time.

Now the drumlets are ready to be served.


Here’s my own recipe for finger licking sweet and spicy chicken drumlets from scratch.

Air Fry Mimch – Bak Kwa


Half kilo minced pork

(3 portions can be achieved)


1 tablespoon of XO fish sauce
1 tablespoon of Superior Dark Soy Sauce
1 tablespoon of Light Soy Sauce
1 tablespoon of Chinese cooking wine (Hua Tiao Chiew)
Half cup of coarse sugar
Half teaspoon of Kecap Manis
2 small drops of red food colouring
Half tablespoon of Five Spice Powder


Mix all the above seasoning together.
In a large mixing bowl, all the minced pork and mixed with the seasonings thoroughly using a fork in one direction until the minced meat becomes gluey.

 Wrap the seasoned meat in cling wrap and refrigerate for at least half an hour.

Brush some cooking oil on the parchment paper before adding the marinated minced meat
in the food basket of the Air Fryer.

Compressed the minced meat as much as possible with a mini rolling pin.

Air fry for about 15 minutes before flipping over to the other side and do the same.

Remove the parchment paper.

Brush some honey over each side of the Bak Kwa and transfer to the stainless rack to  air fry for another 8 to 10 minutes to get a nice burnt texture.

Once you have achieved the colour, remove and leave it to cool before cutting them into pieces.

Here’s the Bak Kwa ready for serving.

End Results:

The browning effect of the Bak Kwa is not as constant as those done by oven.

Due to the circular shape of the gill basket it is difficult to shape up the Bak Kwa leaving the edges with variegated designs compared to the normal squares from the rectangular slabs.

If shaped into bite size coin shape there are excessive balances from the trimming of the edges.

As this is my first attempt I am quite satisfy with the overall results of the cooking process.

I expected the meat to be dry after air frying. It wasn’t so.


If you wish to prepare the Bak Kwa using the oven, click this link for instructions.

Air Fry – Crispy Chicken Crackers


The best part of any fried chicken is none other than the skin.

Yes  its the crispy, fatty, succulent skin is by far the most appealing part.

Lately, chicken skin are served as appetizer in some restaurants or even happy hour menu which is indeed hard to resist.

All you need to prepare is to get provide some seasoning to enhance the flavour of the chicken skin.


Wash the chicken skin and leave it in the colander to dry.

Marinate the raw chicken skin with Lawry’s Seasoned Salt and garlic powder.

Drizzle a little superior dark soy sauce over the skin for browning effect. (optional)

Set aside for about an hour at room temperature.

Heat Mimch 360 Air Fryer for five minutes to warm up.

Place the marinated chicken skins on the gill basket and air fry for 40 minutes.

Lay the chicken skin with the fat side down.

Flip the chicken skin once at half time.

Slowly the skin will turn brown and crisp letting the fat to render.

You will notice the amount of chicken fats (oil) at the base of the airfryer.

Once the skin is beautifully browned and crisp to your likeness, remove from the airfryer and leave them on paper hand towel to drain the excess oil.

You will need a few pieces of paper hand towel to complete the process.

Leave the air fried chicken skins to cool.

The skin gets crispy when it becomes dry.

Enjoy these crispy chicken skins with your own favourite dressing.

Served as a good Appetizer and goes well with beer or even mocktails.


Interested to dish up a “Roasted Chicken on Stand”.

Check out here.


Airfry – Stingray Topped With XO Satay Powder


1 large piece of Stingray (sliced into few strips)

Lawry’s Seasoned Salt

XO Satay Powder


Marinate the Stingray with seasoned salt.

Before cooking, rub a little cooking oil over the pieces.

Place them into the gill basket.

Cook the Stingray slices for 20 minutes.

Flip to the other side and cook for another 15 minutes.

I am using a Mimch Air Fryer and this Kitchen Assistant does not have temperature setting.

You may need to air fry slightly longer depending on the thickness of the Stingray.

Leave it to cool for a few minutes.

Instead of serving this dish in slices, I have decided to strip them up.

Place the meat into a serving plate and sprinkle generous amount of XO sauce before serving.

Add some chopped scallions into the plate.

Closer look of the Satay Stingray

If you wish, add puree fresh pineapple for a fruity combination.


For the traditional method of serving Stingray, here’s the recipe for Hot Tamarind Stingray.

Check out here:

Air Fry – Bean Curd Skin with Cuttlefish Parcels


One packet bean curd sheet

Half packet of Cuttlefish Paste


Scoop the cuttlefish paste and spread over the entire piece of bean curd skin.

Cover another piece over the bean curd skin  to sandwich the paste.

You don’t have to seal them.

Repeat the same steps until all the bean curd skins are utilized.

Place these parcels onto the gill basket and air fry for 30 to 40 minutes.

Flip once after 20 minutes.

You may need to adjust the timing for the air frying to another 10 to 15 minutes depending on your preferred browning of the cuttlefish bean curd skin parcels.

When done, transfer these parcels to a serving plate and serve immediately.

You can also serve with your own chilli sauce but I prefer to go without the sauce.

Its just as tasty.

Air Fried – Coffee Prime Pork Ribs


How about having coffee with prime pork ribs?


International Roast has always and will always be my one only coffee powder for me.

This coffee powder was introduced to me while I was holidaying in Perth (Western Australia) some twenty five years ago and ever since it has always been my morning coffee.


15 pieces of fresh Prime Pork Ribs


1 tablespoon instant Coffee Powder

(1 tablespoon hot water to dissolve the coffee powder mixture)


2 tablespoons Premium Oyster Sauce

1 tablespoon Superior Light Soy Sauce

1 teaspoon Superior Dark Soy Sauce

1/2 tablespoon Cooking Honey

2 tablespoons Maggi Tomato Sauce

1 tablespoon Maggi Chilli Sauce

2 tablespoons Chicken Stock


Marinade the prime pork ribs and leave in the refrigerator for at least 2 to 3 hours.

Leave the marinated prime pork ribs at room temperature for 15 to 20 minutes prior to airfrying.

Preheat Mimch Air Fryer for 10 minutes.

Place the prime pork ribs on the gill basket.

Brush some cooking oil over the ribs.

Set the timer for 25 minutes.


Flip the prime pork ribs and cook for another 10 to 15 minutes depending on the thickness of the ribs.

This is how the ribs looked after air frying.

Make sure you do not over cook the ribs as we need to caramelized the ribs by panfrying.

Add the balance of the marinade into a wok and bring to  boil.

Transfer the airfried pork ribs into the wok and caramelized all pork ribs evenly.

Make sure not to over burn these ribs otherwise you will end up serving bitter

pork ribs.

When done, transfer into a serving plate and garnish with some chopped cilantros or any garnish of your choice.

Coffee Pork Ribs


Close Up View of the Coffee Prime Pork Ribs


For more prime pork ribs recipe check out here:

Mimch AirFryer Roasted Duck Legs


One fresh large duck (cut into big pieces leaving both duck legs intact for roasting)


Marinade for Duck Legs:

2 tablespoons  Hoisin Sauce

Few slices of ginger roots

2 pieces Star Anise

2 piece dried Orange Peel

1/2 tablespoon grounded ginger

1/2  tablespoon grounded Cinnamon

1 /2 tablespoon five spice powder

1 tablespoon grounded garlic

1 tablespoon Superior Dark Soy Sauce

Two small drops of colouring


Leave the marinated duck legs in the refrigerator for 2 hours without covering.

Make sure the marinated duck legs are taken out from the refrigerator for at least 15 minutes prior to cooking at room temperature.

Place the two pieces of duck legs on the grill basket.

I am using a Mimch Air Fryer that does not have a temperature setting.

I have set the timer for 20 minutes.

This is how the roasted duck legs looked after 10 minutes of cooking.

When the AirFryer reached the 20 minutes, both roasted duck legs looked semi cooked.

You may need to adjust the timer depending on the thickness of the duck meat.

Flip the duck legs over and cooked for another 15 minutes.

You can see that the lower portion of the duck leg which was setting at the base of the gill basket is still not browned and semi cooked.

The duck legs has begun to turned slightly charred after flipping over.

Check the doneness of both the drum legs.

You may need to increase for another 10 minutes if required on either side of the meat.

You can serve the balance of the marinade to go over with a plate of hot plain rice.

Garnish the duck legs with a few slices of Japanese cucumbers and sliced tomatoes.


The other portion of the duck was used to cook my Signature Dish

“Kiam Chye Ark” aka Salted Mustard Duck Soup

For recipe link click here: