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Wednesday, March 15, 2017

Twice-baked Thai-peanut chicken wings



I've been meaning to post this last month but the mind is willing but the hand er the body is not lol 

Anyway , looking for another tasty chicken wings recipe ?

Look no further ! These Thai-inspired wings , which taste like a mild grilled satay are easy to make with big flavour payoff . Because these wings are baked not deep-fried so less mess to clean up afterwards . I'm pretty sure that most ingredients are already in your kitchen pantry .

The original recipe calls for 3 pounds of wings but I used only 2 so there's some extra sauce . I simmered the extra sauce , toss in some some boiled fresh ramen noodles and yup , a very satisfying peanut noodles  to go with these baked wings . Kind of reminds me of satay Mie goreng .....

I added some Thai chilli sauce for a kick because you can never go wrong with it .


Recipe adapted here  

2 pounds chicken wings , combination of mid-wings and drumettes
2 teaspoon coarse sea salt
1/3 cup coconut milk 
1/4 cup crunchy peanut butter  
1 tablespoon light soy sauce
1 tablespoon Thai fish sauce
2 1/2 tablespoons fresh lime juice
2 teaspoons Thai chilli sauce

* Rinse and pat dry wings thoroughly , season with coarse sea salt , set aside for an hour .

* Place grill 4-inches / 2nd rack from the top . Line the lowest rack with foil to catch chicken drippings .

* Preheat oven to 200ºC , upper heat only .

* Using an oven mitt , take out grill and lightly brush with oil , arrange wings on top and put back in the oven . Bake for about 35 minutes , flipping wings after 15-20 minutes of cooking , until both sides are cooked through . Cooking time depending on the oven you're using .

* When the wings are nearly done , make the peanut sauce . In a large bowl , whisk together the coconut milk , peanut butter , soy sauce , fish sauce , lime juice and the chilli sauce until smooth , adjust ingredients according to taste .

* Place wings into a bowl with the sauce and toss to coat .

* Turn heat to the highest setting , ours is 240ºC . Place back wings on the the grill and put back in the oven . Bake for about 4 minutes on each side or until wings are lightly charred .

* Serve hot . Perfect with steamed rice or noodles or with beer . 


Thursday, January 19, 2017

Turnip cake / pudding aka Loh bak goh


It's nearly that time of the year again ! 

I really need to start my spring cleaning .......


Chinese around the world are busy preparing for their most important festival , the Chinese New Year which will start on January 28th . Mention Chinese New Year and what immediately comes to mind is food ! Okay , lai-see packets as well lol 

Many foods consumed during Chinese New Year are symbolic . Loh bak goh , Cantonese for steamed turnip cake or pudding is an auspicious food which symbolizes good fortune , a must-have in most Cantonese households during this festival . Basically made with grated radish / turnip , rice flour and Chinese sausages , mixture is steamed then serve pan-fried .


Making this yum cha staple is pretty easy but grating the radish takes patience .  As I love to eat it during the winter season , grating more than a kilo of turnip / radish is like a walk in the park or library to me hee hee ! 

If you want to try it , make the half recipe I listed below , you can adjust the seasoning according to preference . The trick to make it easy to unmould the cake / pudding especially if you using an aluminium cake pan is to grease it generously with oil , if using a 6-inch pan , use about 2 teaspoons of oil .

I fried the steamed cake/ pudding 2 ways - the first one is the usual way , cut into squares and pan-fried both sides until golden brown . The other version is to cut the cake into small cubes , pan-fried until brown and crispy then XO sauce is added . XO sauce is a condiment made from dried seafoods like scallops , shrimps and fish and usually use for stir fry dishes .


Recipe adapted from 必學的中西節日美食 = Festive delicacies / [黎楊惠玲作].
黎楊惠玲

Grease one 22-cm square tin ( with 2-inch height ) or two 20 x 10-cm loaf tins or one 22-cm round tin ( with 3-inch height ) or two 15-cm round tins

1.2 kg turnip / radish
3 ( 120 grams )  Chinese sausages
30 grams dried shrimps
5 dried mushrooms
1 tablespoon ginger juice ( squeezed from about 40 grams grated fresh ginger )
1 tablespoon Chinese wine
300 grams rice flour
40 grams wheat flour
800 ml water ( including juice from drained grated turnip ) divided

Seasoning : 

3 teaspoons sugar
2 teaspoons salt
1 teaspoon sesame oil
1/4 teaspoon ground white pepper

Garnishes :

1 stalk coriander
1 stalk spring onion
1 tablespoon toasted sesame seeds

* Soak dried shrimps and dried mushrooms until soft , cut into small dices . Rinse and steam Chinese sausages over high heat for 5 minutes , let cool down a bit before cutting into small dices . Wash and dice spring onions and coriander .

* Wash , peel and grate turnip . Strain the juice and add water to make 400 ml , set aside .

* Sift rice flour and wheat flour in a mixing bowl and add in 400 ml water , mix until batter is lump-free and smooth .

* In a large pan , heat 1 tbsp oil , stir-fry diced sausages , mushrooms and shrimps . Transfer sausage mixture into the bowl with batter , stir to combine , set aside .

* In the same pan , add in the drained turnip and pour in the 400 ml turnip juice mixture , add in seasoning and cook , covered , for 5 to 8 minutes . Add in ginger juice and wine , mix well to combine , pour in the batter , mix and adjust taste , keep stirring until mixture thickens .

* Pour in the batter mixture into the greased tin(s) , smooth the top . Steam over high heat for 30-40 minutes . Take out from the wok and let cool down to room temperature ( it'll take several hours )  , ran a small knife gently around the sides of the pan and unmould the cake . Transfer into a serving plate , top with diced spring onions and coriander , sprinkle with sesame seeds . Cool turnip cake until firm .

* Cut into slices , pan-fry both sides until golden brown . Serve hot with chilli sauce or hoisin sauce .

* For fried turnip with XO sauce : Cut loh bak goh into 2 to 3-cm cubes , fry pieces until golden brown and the surface is crispy . Wipe off excess oil and add in 1 tbsp XO ( adjust amount according to preference and quantity of the pudding ) stir until pieces are evenly coated , add in some diced spring onion . Dish up and garnish with more diced spring onion and sprinkle with toasted sesame seeds . Serve hot .

My half recipe : Makes one 6 x ( about ) 3-inch steamed cake 

588 grams ( peeled weight ) white turnip / radish
2 Chinese sausage
3 dried mushrooms
15 grams dried shrimps
2 teaspoons ginger juice
1 teaspoon Chinese wine
400 ml water ( radish juice included )
150 grams rice flour
20 grams wheat flour

Seasoning : 2 tsps raw sugar , 1/2 tsp sea salt , 1/2 tsp chicken powder , 1/2 tsp sesame oil and a generous dash of ground white pepper