Scotch Eggs (The Simplified Version)

Ingredient List:
4 hard boil eggs

Meat case:
300g chicken meat (preferably a slightly fatter cut - e.g. boneless leg)
4 chicken hotdog sausages
11/2 tbsp flour
1/2 tsp of Black Pepper
2 tbsp BBQ Sauce (better if you have Worcestershire Sauce)

1 cup breadcrumbs

1. Put eggs and tap water (preferably at least 3/4 submerged) in a saucepan and bring to boil. When water boils, turn off the flame and let the eggs cook a little longer (about 5 minutes).
2. While eggs are cooking, mince chicken, sausage and BBQ sauces into a meaty paste. Mix 1 tbsp flour, pepper, and any other herbs you would like to add. Add this mix to the meaty paste and integrate well. Set aside.
3. Drain the water from the eggs and pour in cold water to cool. Peel eggs and set aside.
4. Beat one egg in a separate bowl. On a flat tray, pour out the breadcrumbs. Shake evenly.
5. Roll an egg in remaining flour, dusting off excess. Wrap the minced meat paste around the egg. Repeat for all eggs and set aside.
6. Dip the meat-encased eggs into beaten egg, and roll on tray of breadcrumbs. Shake off excess.
7. Deep fry till golden brown!

Air-Fryer Alternative:
If you own the Philips airfryer and don't mind a little mess in exchange for a healthier version, you can use that. Preheat to 180 and fry for 20 - 25 minutes. Make sure you turn the eggs every 6-8 minutes.

Indulgent Alternative:
Use minced pork instead of chicken and sausage mix.

Homemade Lor Bak Gou (aka Turnip cake)

Ingredients:

300g glutinous flour
1-2 tsp cornstarch (optional)
2 cups stock (See instructions below)
1 kg radish
4 dried mushrooms (soak to soften then roughly chopped)
1/4 cup dried shrimps (soaked in warm water to soften, use water to make stock)
2 shallots (slice thinly)
2 tsp Shao Xing wine (you can put more if you want)
Oil
Soy sauce
Steamer

Preparation:

1. Soak dried mushrooms to soften. Remove and chop. Reserve water for later use (Stock).
2. Soak dried shrimp in warm water for about 10 minutes. Drain. Add to the stock left from the mushrooms earlier.
3. Add some soy sauce to the stock for taste.
4. Peel the radish and shred with mandolin. Set aside.
5. Add about 1/2 cup of the stock to the flour. Stir vigorously. Add more water little by little until you get a very thick paste.
6. Fry shallot till a little translucent. Add shrimp. Fry till fragrant and shrimp turn darker shade. Add mushroom. Add Shao Xing wine. Add radish when mushroom starts to soften. Add remaining water. Fry till radish starts to sweat and softens. Turn off fire. Let it cool a little.
7. Pour radish mix into flour mix. Stir to mix thoroughly. It should be a runny consistency. If you find it too watery, stir in a bit more rice flour.
9. Grease your cake tin and pour the mix into it.
10. Steam for 20-30 minutes or till done.

For a more decadent snack. Cut into pieces after it cools and deep fry them.

Tip:
For those who have an air fryer, make this cake a little "softer" (wetter). If you run into problems because the final product after steaming is a little too soft, just let it cool to room temperature and pop it into the fridge (not freezer) to set. Cut into 2cm strips (think really thick fries) once it's firmer, coat with olive oil and fry them in the air fryer.