With less than a month to go, TFAC by Drool SG stays on course for its good cause.
Preparation is well underway for the inaugural “Tea for a Cause”, TFAC for short and pronounced as Tee-Fac, to be launched on 5 November 2016 (Sat).
The brainchild of Drool SG, TFAC is a fundraising event that will bring together a team of about 25 volunteer chefs, comprising celebrity chefs, homechefs and restaurant partners, for a charity cook-out.
They put time, effort, skill and passion to dish up about 30 dishes served at a total of seven cuisine stations including French, Hawker Fusion, Italian, Japanese, Korean, Peranakan and Desserts as the final sweetener.
Other highlights include masterclass demos by celebrity chefs, mystery box cooking challenge for 3 teams led by Mediacorp’s Eat List Star finalists, a food bazaar and more.
Tickets priced at $70 each are available online, so come live to eat, and live to give.
Nett proceeds go to CampVision, a non-profit organanisation that reaches out to youths-at-risk aged 15 to 21 from various foster homes and different welfare organisations.
This week, we stopped by the TFAC Korean station and were rewarded with this Crispy Fried Chicken wonder by Drool chef, Helene Hur.
Korean Crispy Fried Chicken
This crispy fried chicken is doubled deep fried in potato starch and finished with a coat of spicy, savoury and sweet sauce. It can be eaten as a main meal, as finger food or as anju (drinking snack). Just so finger lickin’ good that you can’t stop!
Prep Time : 15 mins
Cook Time : 20 mins
For the chicken wings:
- 600g chicken wings
- 2 thumb-sized ginger, grated
- 1 tbsp salt
- 1 tbsp black pepper
- 300ml vegetable oil
- 6 heaped tbsp potato starch
- 4 tbsp soy sauce
- 3 chilli padi, remove seeds and finely chopped
- 5 cloves garlic, finely chopped
- 2 tbsp vinegar
- 2 tbsp muscovado sugar (dark)
- 2 tbsp brown sugar (crystals)
- 3 tbsp rice syrup
- 3 tbsp sesame oil
- Sesame seeds for garnishing
- Fresh lettuce
Preparing the chicken wings
- Wash chicken wings in cold water and cut out excess fat.
- Soak in cold water for about 15 mins, then drain water and set aside.
5. Heat oil in pan.
7. Remove to drain and continue frying the next batch until all are done.
8. Re-fry the chicken wings in the same oil for another 7-8 mins until golden brown.
For the Coating Sauce
- Heat sesame oil in a clean saucepan and add chopped garlic, followed by chilli padi, stir until fragrant.
- Add in soy sauce and muscovado sugar, continue stirring until sugar is dissolved. Add rice syrup, crystal sugar and vinegar (in this order) and stir until well mixed.
3. Put back chicken wings into the sauce and toss well until the wings are covered in the sauce.
4. Finally garnish with sesame seeds and serve while still hot.
As eldest to her five siblings, Helene started cooking for her family when she was just a young teen.
Hakka dishes were her first specialty – picked up by just observing and helping Grandma in the kitchen. The repertoire quickly grew to include a spread of signatures from other Chinese dialect groups and from Korea when she later married one from the Land of the Morning Calm. Access her profile and works at www.droolsg.com