Amy Beh shares delectable festive recipes that can be cooked in an air-fryer or the conventional way.


Fortune Wrapped Chicken. Photo: Philips


250g chicken thigh, deboned and cut into fairly big chunks
15 pandan leaves

1 tbsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric powder
2 cloves garlic, pounded
1 tbsp grated ginger
1 tbsp oyster sauce
1 tbsp fish sauce
1 tbsp organic acacia honey
1 tbsp organic extra virgin olive oil
1 tbsp corn flour
1/2 tsp pepper

Combine seasoning ingredients and mix well. Add chicken and mix well. Leave to marinate for 2-3 hours or preferably overnight in the refrigerator.

Lightly grease pandan leaves with the olive oil.

Wrap a chunk of marinated chicken with a piece of pandan leaf. Push the ends of the pandan leaf neatly into the packet to secure the parcel. Repeat with the rest of the meat.

To cook

If you have an air-fryer, place the parcels on the grill pan. Close the airfryer drawer. Set the temperature to 180°C for 12-15 minutes or until the pandan leaves are slightly burnt and the meat is cooked. Alternatively, grill them over open fire or pan-fry with a little oil until cooked and slightly charred.

Prosperity Lucky Rolls

Prosperity Lucky Rolls. Photo: Philips



250g pork meat with a little fat, cut into long, thin strips
3 water chestnuts, chopped
1 clove garlic, finely chopped
30g onion, chopped
1 dried beancurd sheet (fu pei), cut into 6×8” rectangle
1 tbsp organic extra virgin olive oil (for rubbing the rolled up meat roll)

1 tsp salt
1/2 tsp pepper
1/2 tsp chicken stock powder
1 tsp organic wildflower honey
1 tbsp light soy sauce
1 tsp sesame oil
1-2 tbsp potato starch flour
1 small egg

Flour paste
2 tbsp plain flour, mixed with
1 tbsp water

Season pork with the combined marinade ingredients. Stir to mix well. Leave the meat to marinate in the refrigerator preferably overnight.

Put some filling onto a piece of bean curd sheet. Fold in the left and right sides and roll up neatly like a springroll, sealing the end with little flour paste.

Brush rolls evenly with the olive oil.

To cook

If you have an air-fryer, arrange the meat rolls in the wire basket and fry at 160°C for 15 minutes or until cooked. Alternatively, deep-fry in hot oil over medium heat until golden and crisp. Slice before serving.

Tong kwai roast pork

Tong kwai roast pork. Photo: Philips


550g belly pork with skin
1 litre water

Marinade (combined)
1 tbsp oyster sauce
1 tbsp Chinese five-spice powder
1 tsp pepper
1 tbsp salt
8g tong kwai (angelica root) powder

Skin rub
1 tbsp organic apple cider vinegar
1 tsp salt

Place the pork belly, skin side up, into a pot of boiling water and simmer for 5-6 minutes. Turn off the heat and leave the meat to steep for 6-8 minutes in the pot to allow the shape to firm up. Remove and pat dry with paper towels.

Prick all over the skin with a sharp skewer – this allows the skin to blister evenly and thoroughly during roasting.

Score or cut small, uniform gashes on the meat side and rub combined marinade over the meat and sides.

Turn meat over and rub organic apple cider vinegar followed by salt onto the skin. Dab the skin with paper towels to remove excess liquid.

Place prepared meat slab, skin side up, in a plastic container without covering. Leave in the refrigerator overnight to dry out the skin.

To cook

If you have an air-fryer, place slab in the basket and grill at 180°C. Roast for 40-45 minutes, or till the skin is evenly blistered and crackling.

Alternatively, roast in pre-heated oven at 180°C for 40-45 minutes.

Remove roast pork, cut into bite-sized pieces and serve at once.

Tamarind honey prawns

Tamarind honey prawns. Photo: Philips



8-9 large tiger prawns, unpeeled
30g tamarind pulp
150ml water
1/2 tsp salt
2 tbsp extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp honey

Stir-fried aromatics
1 tbsp oil
3-4 dried chilies, cut into sections
1-2 sprigs curry leaves
1 onion, quartered

Rinse and trim prawns; pat dry. Mix tamarind pulp with the 150ml water; strain and season with salt, olive oil, and honey. Add prawns and set aside to marinate in the fridge for about 20 minutes.

Meanwhile, heat oil and fry dried chillies, curry leaves and onion until crispy. Set aside.

To cook

If you have an air-fryer, place prawns in the airfryer basket. Add another 1-2 tablespoons olive oil to the marinated prawns. Grill at 180°C for 12-15 minutes or until prawns are done. Alternatively, heat 1-2 tablespoons olive oil in a frying pan and pan-grill or pan-fry prawns until slightly charred. Toss with the aromatics and serve.

Meat balls in fatt choy sauce.

Grilled meat balls in fatt choy sauce. Photo: Philips



Meat balls
150g tender pork meat with a bit of fat, cut into small pieces
120g prawns meat
2 water chestnuts, chopped finely
50g carrot, finely diced
1 Chinese mushroom, soaked and sliced finely
1 tbsp chopped spring onion
1 tbsp chopped coriander leaves and stalk
1 small egg, lightly beaten

1/2 tsp pepper
1/2 tsp chicken stock powder
1/4 tsp salt (to taste)
1/2 tsp sesame oil
1 tsp organic extra virgin olive oil
honey to taste
1 tbsp corn flour

2g fatt choy (black moss), soaked
1 tsp goji berries (kei chi)
2 dried oysters, soaked
some carrot slices
1/2 tsp sesame oil
1 dash cooking wine (optional)
1-2 tsp corn flour, for thickening
200ml water

spring onion curls

Combine the prawn and pork meat and mince until fine. Add the rest of the meat ball ingredients and the seasoning. Mix well and shape into small balls.

To cook

If you have an air-fryer, place the meat balls in the airfryer basket. Set the timer for 10 minutes at 160°C. Once cooked, remove meat balls and set aside. Alternatively, fry the balls in a little oil in the frying pan until lightly browned; set aside.

To prepare sauce

Combine the sauce ingredients in a saucepan. Bring to a simmer. Add the meat balls into the sauce and cook briefly for 5-6 minutes or until it starts to boil.

Dish out and serve, garnished.