Lach’s Blog http://www.crowdycrew.com/lachblog Lachie's stuff Fri, 25 Dec 2015 00:49:45 +0000 en-US hourly 1 https://wordpress.org/?v=4.5.31 Merry Christmas to me http://www.crowdycrew.com/lachblog/?p=163 Fri, 25 Dec 2015 00:49:45 +0000 http://www.crowdycrew.com/lachblog/?p=163 image

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yang nyum http://www.crowdycrew.com/lachblog/?p=149 Sun, 26 Apr 2015 03:17:49 +0000 http://www.crowdycrew.com/lachblog/?p=149 Based on this recipe

Welcome to the dry ingredients. Used chicken tendersIMG_0589

Fried up the chicken twiceIMG_0591

Ingredients together for the red sauceIMG_0592

Cooked up the red sauce at last minuteIMG_0593

 

 

After first fryIMG_0594

After second fry
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Coating the chicken
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And done! Forgot sesame seeds.IMG_0600

 

Recipe:

 

3 pounds (about 1.5 kg) of chicken chunks
salt (used salt flakes, 2x qty as it’s half as dense as koshering salt)
ground black pepper
potato starch powder (i used tapioca starch)
flour
sweet rice flour (glutonised rice flour)
egg
baking soda
canola oil (or vegetable oil)
garlic
ketchup (tomato sauce, of course)
hot pepper paste
rice syrup (rice malt syrup)
apple vinegar
Directions:

Rinse chunks of chicken in cold water. Drain.
*tip: You could use chicken wings, too. About 24 wings will be 3 pounds.
Add 1 ts ground black pepper and 1 ts kosher salt.
Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg.
Mix well by hand and completely coat the chicken.
Put 6-7 cups of canola oil in a wok or frying pan and heat it up.
After it’s heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it’s the right temperature to start frying.
Fry them using the double-frying method:

Fry the chicken chunks for 10 minutes over high heat.
Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes.
Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.
*tip: If your skillet is not large enough to fry all the chicken at once, divide it into batches like I do in the video.
While you are frying, you can make the sauce:

Put 1 tbs canola oil and 4 cloves of minced garlic into a heated pan,
Add 1/3 cup tomato ketchup, 1/3 cup rice syrup, ¼ cup hot pepper paste, 1 tbs apple vinegar and simmer the mixture for about about 7 minutes. Keep your heat low and be sure not to burn the sauce.
Turn off the heat and wait until the chicken is done.
Chicken is done? Then coat your chicken with the sauce:

Reheat the sauce.
Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.
Sprinkle some roasted sesame seeds over top and serve hot or warm.

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Close game with Mash http://www.crowdycrew.com/lachblog/?p=145 Sun, 23 Nov 2014 06:42:33 +0000 http://www.crowdycrew.com/lachblog/?p=145 Was 14 – 13 at conclusion, couple of dodgy rule uses by me though so was really anyone’s game:

 

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Mawloc and Trygon Prime mostly assembled http://www.crowdycrew.com/lachblog/?p=142 Sat, 22 Nov 2014 22:17:08 +0000 http://www.crowdycrew.com/lachblog/?p=142  

Still have some spikes to add, but ready enough for a game today.IMG_0444

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Started assembling Trygon Prime and Mawloc http://www.crowdycrew.com/lachblog/?p=139 Sat, 22 Nov 2014 06:54:54 +0000 http://www.crowdycrew.com/lachblog/?p=139 IMG_0443

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Super creeper http://www.crowdycrew.com/lachblog/?p=132 Tue, 19 Nov 2013 11:32:22 +0000 http://www.crowdycrew.com/lachblog/?p=132 super-creeper

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Advanced flanking manouevers http://www.crowdycrew.com/lachblog/?p=127 Tue, 05 Nov 2013 07:34:37 +0000 http://www.crowdycrew.com/lachblog/?p=127 shot_415

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A good one of the girls http://www.crowdycrew.com/lachblog/?p=123 Fri, 26 Jul 2013 06:52:23 +0000 http://www.crowdycrew.com/lachblog/?p=123 IMG_8198

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Some more older funny faces from Vic http://www.crowdycrew.com/lachblog/?p=119 Fri, 26 Jul 2013 05:12:54 +0000 http://www.crowdycrew.com/lachblog/?p=119 surprise

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Some funny faces http://www.crowdycrew.com/lachblog/?p=114 Fri, 26 Jul 2013 04:01:12 +0000 http://www.crowdycrew.com/lachblog/?p=114 IMG_9058

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