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Huyen Trang, a mother of two in Hanoi, is a culinary wizard who can whip up everything from main courses to snacks and desserts using her miraculous oil-free air fryer.
1. 20 Oil-Free Air Fryer Recipes
Huyen Trang, a mother of two in Hanoi, is a culinary wizard who can whip up everything from main courses to snacks and desserts using her miraculous oil-free air fryer.
Trang shares the recipes for dozens of popular dishes below.
Puffed Fried Beans: Buy beans, rinse, and drain. Preheat the air fryer for 5 minutes at 200°C. Place beans in the fryer, set the timer for 15 minutes at 200°C. No need to flip or brush with oil; beans will cook evenly on both sides and puff up.
Stuffed Tofu:
Ground meat mixed with wood ear mushrooms and dried shallots, seasoned with a splash of fish sauce and black pepper, then stuffed into tofu. Preheat the air fryer for 5 minutes at 200°C. Arrange the tofu, bake at 160°C for the first 15 minutes, then increase to 200°C for about 10 minutes until the tofu turns golden brown. No need to flip, the tofu will cook evenly.
Betel Leaf Wrapped Pork:
Choose pork with some fat, wash and mince. Marinate with spices, vegetable broth powder, black pepper, a bit of cooking oil (optional). Mix well for about 20-30 minutes then wrap in betel leaves. Preheat a non-oil air fryer for 5 minutes at 180°C. Place the pork rolls, cook at 180°C for about 6 minutes, flip and cook for another 6 minutes. Adjust cooking time if necessary.
Pan-fried Fish:
Clean and salt the fish, marinate with spices. Preheat the oven and grease the grill pan with cooking oil to prevent sticking when flipping the fish. For small fish, bake at 160°C for 10 minutes, then flip and bake for another 10 minutes. Repeat until the fish is cooked. For larger fish, bake at 180°C for 10 minutes, flip once, then bake for another 10-15 minutes.
BBQ Grilled Ribs:
Clean the ribs with salt, blanch to remove impurities, then marinate with finely chopped garlic, shallots, oyster sauce, honey, seasoning powder, and pre-made BBQ sauce for about 1 hour if in a hurry or 3-5 hours for better flavor (keep refrigerated). Place foil on the grill to prevent charring and smoke. First grill at 130°C for 20-25 minutes to evenly cook the ribs. Remove the foil, brush the marinated sauce onto the ribs for the second round to enhance flavor and seasoning, remember to flip the ribs evenly. Grill again at 200°C for 5-7 minutes until the ribs turn beautifully golden.
Five-spice Grilled Meat:
Choose good quality pork belly or shoulder with fat, wash and pat dry (you can blanch briefly to remove impurities). Marinate the meat with finely chopped garlic, five-spice powder, oyster sauce, soy sauce, sugar, a bit of pepper, and 2 tablespoons of marinating sauce (according to taste) for about 30 - 60 minutes, keep refrigerated. Wrap the meat in foil, first grill at 180°C for 15 minutes. Then remove the foil, reduce the heat to 160°C, grill and flip each side for 5-7 minutes. Use the leftover marinade mixed with 1 teaspoon of honey evenly brushed on each side during the second grilling for better color and prevent drying.
Skewered Grilled Meat:
Choose pork belly or shoulder with fat, wash and slice into suitable pieces. Mix all ingredients including shallots, garlic, lemongrass, oyster sauce, honey, sugar water, salt, seasoning powder, sesame oil, black pepper (optional), and a little vinegar to tenderize the meat in a blender to make the marinade. Marinate the meat with this mixture overnight or for 2-3 hours in the refrigerator. Skewer the meat and grill for 10 minutes at 160°C, then flip and grill for another 10 minutes at 185°C. Avoid overcooking to prevent the meat from drying out.
Roast Duck:
Clean the duck with salt, vinegar, and ginger. Cut in half, slightly score the thighs and thick meat to ensure thorough cooking. Marinate the duck with juice from 1/2 orange, 1/2 teaspoon of seasoning powder, 1/2 teaspoon of spices, a bit of sugar, a bit of honey, soy sauce, 1 tablespoon of BBQ sauce, 1/2 teaspoon of turmeric. Let it marinate for about 30 - 45 minutes, occasionally turning the meat. Place the duck on a baking tray. Set the temperature to 120°C, bake for 15 minutes, adjust as needed (depending on the size of the duck or check with a fork to see if the juices run clear). When the duck is tender, increase the oven temperature to 180°C and bake for 5-8 minutes to crisp the skin.
Oven-Baked Salmon with Asparagus:
Clean the salmon, soak in fresh milk or rinse with a little white wine to reduce fishiness and enhance flavor. Cut the asparagus into bite-sized pieces. Peel and finely chop the garlic. Slice the yellow lime thinly, peel a bit of the zest to add fragrance. Cut the butter into small pieces. Marinate the salmon with a bit of black pepper, seasoning powder, garlic powder, 5 grams of softened butter or a bit of olive oil, a bit of chopped parsley, spread evenly over each piece of salmon, except for the skin part, refrigerate for about 30-45 minutes. Place the salmon in a baking dish, sprinkle a bit of salt over the entire surface, top with butter, chopped garlic. Then layer the sliced yellow lime on top, arrange the asparagus on a tray and sprinkle a bit of grated lime zest for fragrance. First bake: 180°C for 10 minutes (wrap the fish in foil). Second bake: Remove the foil, bake at 180°C for 5 minutes. The salmon should be eaten hot (squeeze a bit of lime and sprinkle pepper) for better taste.
Grilled Lobster with Cheese:
Ingredients for the sauce for 2-3 lobsters include 6 pieces of laughing cow cheese, 60ml unsweetened milk, 1/2 can of condensed milk, 1/2 lemon, 2 tablespoons of mayonnaise. Mix all in a bowl, steam to dissolve completely. Let it warm then mix with 1 egg yolk and spread evenly on the lobster. Preheat the oven for 5 minutes at 180°C. Line with foil and place the lobster, bake at 180°C for 12-15 minutes. The lobster should be tender when cooked, if you prefer it firm, grill for an additional 1-2 minutes.
