Crunch by Nuffnang : Issue 3

Roast Potatoes with Parmesan Cheese
Who loves cheese and potatoes as much as we do?
If they’re your thing, give this recipe a try!
• 5 potatoes
• 4 tablespoons of melted butter
• 10 cloves of garlic, skin on
• 1 tablespoon of chopped parsley leaves
• ½ lemon, cut into wedges
• 1 teaspoon of salt
• Dashes of black pepper
• 5-7 tablespoons of grated parmesan cheese
1. Preheat oven to 180°C.
2. Cut slits on each potato, be careful not to cut through.
3. Transfer potatoes onto baking tray lined with parchment
paper.
4. Combine melted butter, salt and black pepper, then brush
evenly on potatoes.
5. Add garlic, parsley and lemon on tray, in between the potatoes.
6. Bake potatoes for 50 minutes. Bast the surface with oil
mixture after 25 minutes.
7. Sprinkle parmesan cheese on top of potatoes and in
between slits.
8. Continue to bake for another 10 minutes.
9. Dish out and serve.
Pan-Grilled Chicken with
Five Spice Powder
A dish with a powerful punch of flavour and a unique
five spice scent. Goes well with rice.
• 3 chicken wings (*with drumette, flat and tips)
• 1 teaspoon of corn starch
• 2 cloves of garlic, minced
• ½ teaspoon of five spice powder
• ½ teaspoon of sesame oil
• ½ tablespoon of oyster sauce
• 1 tablespoon of soy sauce
• 1 teaspoon of sugar
• 2 dashes of ground white pepper
• 1 teaspoon of toasted sesame seeds
• Pinch of salt
• ½ tablespoon of oil
1. Marinate chicken with minced garlic, oyster sauce, soy
sauce, sesame oil, sugar, five spice powder, salt, corn
starch and white pepper for at least 2 hours.
2. Heat up oil in a skillet on medium heat.
3. Pan-fry the chicken on both sides until inside is cooked
through. Turn occasionally to avoid burning the surface.
4. Dish out onto plate. Garnish with toasted sesame and
serve immediately.