Dinner situation last night was a quick affair. I had lamb that had been defrosted in the fridge and was thinking of cooking something curry-ish but not quite. So when The Man asked what’s for dinner, I replied, ‘Lamb Tomato Curry’. And he was like ‘Which is it? Lamb Tomato or Lamb Curry?’ 😁
This is a mild curry version and this time, i recorded the entire process and posted it on my newly created YouTube channel.
1. Blend one white onion, two garlic cloves and a knob of ginger to form a paste
2. Slice half a white onion into thin slices
3. 1kg of bone in lamb, cut into bite sized chunks
4. Cinnamon stick, four cardamom pods, 2 sprigs of curry leaves
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. 😃