This is a recipe which is so good that you’ve got to make a big batch of it. I only made 1kg and it wasn’t enough so today, I’m marinating the other half so I can have more wings tonight!
If we ever get to travel again, and if you ever visit Singapore, you have to come down and try the food at our Hawker centres at night. Certain Hawker centres have stalls they sell bbq fare at night. Now, this is not US Texas style bbq we are talking about. Singapore style bbq is a plethora of seafood and satay grilled over charcoal. And there’s got to be wings! Marinated and skewered over a rotisserie like apparatus, these wings are flavourful and crispy and juicy all at the same time!
I managed to make these at home using the grill function of the normal oven. The other trick is to skewer the wings till they are straight using wooden skewers (unless you have the metal skewers). And one last thing is to marinade the wings as Long as you can, preferably overnight.
For the marination which I used for 1kg of wings:
1. 2 tbsp oyster sauce
2. 2 tbsp light soy sauce
3. 1 tbsp gochujang sauce (this is my own twist.)
4. 1 tbsp fish sauce
5. 1 tbsp sesame oul
6. 1 tbsp finely minced garlic
7. 1/2 tbsp finely chopped onions
And that’s it. Marinate as long as you can and then skewer the wings and using the grill setting, grill till the wings are nicely browned and crispy. Serve with homemade sambal and calamansi limes.
I posted this many many years ago as one of the first few posts. This is Malay comfort food cooking because it has all the elements that we love – spicy, tangy and creamy.
I made this again recently because I had just bought these small bird’s eyes chillies that are actually quite hard to find here. These smaller versions are found easily in Malaysia and other parts of Southeast Asia, but the only kinds of bird’s eye chillies that we can find in supermarkets are the longish Thai ones.
These small ones pack a punch but the best part is you can eat them whole without realising as you put a spoonful of rice, chicken and gravy. 😅
The flavour is super hot, tangy (from the tamarind) and creamy (from the coconut). Eat with hot rice and a side of stir fried greens and you’re set to go. 😃
So finally I’ve decided to make chapati. With a mixer with the dough hook attached, this is a painless exercise.
The tricky part now is getting that ball of dough to a flattened round shape. Which of course I couldn’t, but the Helper did a much better job than me.
The recipe I followed couldn’t work because of the humidity level here. It’s like almost 98 percent humidity all the time. So I’ll give the original, and what it should be if you love in the tropics.
Original: 2 cups whole meal or atta flour, 3/4 cup warm water, 1/2 tsp salt, 1 tbsp vegetable oil
My recipe that worked: 2 and 1/4 cup atta flour, 3/4 cup water, 3/4 tsp salt and 1 tbsp olive oil
Add all the ingredients in the mixing bowl, dry ones first. And then slowly incorporate water till a soft dough is formed. Line a bowl with olive oil and coat the dough with it. Leave to rest. I read that the longer it is allowed to rest, the softer the dough will be.
And here, I have to special mention a wonderful literary text titled The Village by the Sea. It’s been a literature text for secondary schools here for decades and it also happens to be the text that I did as a student decades ago. As a tribute, I will post these:
I posted this about ten years ago but without accompanying steps. This is my childhood favourite! And I’m going to make this the kids’ favourite too. It’s a dry chicken dish which is oh so fragrant! The only problem is I think my family is the only one who cooks this – as in my extended family. I scoured the net and save for one person who has the same name dish, it wasn’t exactly the same. So here goes!
The Girl asked for Arabic rice today. I usually make mandhi rice or some form of Arabic rice other than the National Saudi dish- kabsa. Why? Because nobody has taught me how!
But today, I took out a recipe from this amazing book called Feast and followed to the T her kabsa recipe. This recipe called for meat, but I used chicken instead.
Here’s the recipe from the book:
I’ve decided to use the pressure cooker instead. First, sautée the green chilli and onions. Fry until onions are soft. Then add tomato paste and ginger garlic paste. Stir well and then add the chicken to brown. Once browned, add the tomatoes, spices and water. Then pressure cook till done.
Remove chicken and set aside. Grill the chicken in the air fryer or oven when ready to serve.
Add the soaked basmati rice, grated carrots and salt to season. Cook till done.
To serve, fry some sultanas and almonds and sprinkle over rice and chicken. And it’s done! A simple simple dish to make but very flavourful!
I used a pressure cooker next but you can just add some water and salt, leave it to cook. Remove chicken once they are tender.
Add carrots and rice and cook. Now, this is where I failed badly. Because I used a pressure cooker, I couldn’t gauge the liquid amount. And so the rice was a disaster. It was too soft and mushy. So I made another batch of rice, cooking it in the rice cooker instead. I followed the same steps but omitted the carrots this time round because I had used up all the carrots I had for the failed attempt. The rice cooker is always the best choice! I will never cook rice in a pressure cooker again. What a waste of food and effort!
I must say that this recipe is for keeps. I ground the cardamom myself. As well as the black pepper. I thinking making your own spices do make a difference to the overall fragrance of the dish. Try this Saudi National dish and your lockdown days will be a tad cheerier. Ma’assalama 👋🏽