Spicy Siracha Chicken Wings

Siracha Chilli Sauce is a staple for my sil, so since he likes it so much, i used it for these wings and for sure he loved them.

Ingredients:

5 pounds chicken wings, split
1/8 cup coriander seeds, crushed
1/2 teaspoon cumin seeds, crushed
1/2 teaspoon ground cinnamon
1 tablespoons kosher salt
1/8 cup oil
1/2 cup Sriracha chile sauce
3/4 sticks (6 tablespoons) unsalted butter, melted
1/2 cup chopped cilantro
Finely grated zest and juice of 2 limes
vegetable oil, for frying

Method:

In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.

Preheat the oven to 375°.

Spread the wings on 2 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.)

Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.

In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.

Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches.

Serve hot.

Serves

Shrimp Balls

If properly done, these shrimp balls are crispy on the outside, moist and crunchy inside. They are good party finger food and will be the topic for conversation at the party.



Ingredients:

1 pound medium-sized shrimp

Seasoning:

¼ teaspoon white pepper

½ teaspoon salt

1 tsp soya sauce

1 tsp fish sauce

2 tablespoons cornstarch

1 egg white

a dash of sesame oil

White bread - crumb removed and cut into small cubes

Cooking oil for deep-frying

Method:

Shell, devein, and rinse shrimp. Drain thoroughly and wipe very dry with kitchen towel.

Add shrimp, and seasonings to a food processor, using the metal blade, process for a few seconds, until shrimp is pasty.

Shape shrimp mixture into 1-inch balls. Place drop them into the cubed white bread. Roll and press to adhere the bread.

Heat oil in a wok to 375 °F and drop shrimp balls into hot oil carefully. Deep-fry until golden brown.

Drain on paper towels.

Serve with chilli sauce

Serves

Tau Yue Bak

There are many ways to cook this dish but the end result is equally good. Some like it with more sauce and some like thicker sauce and there is no fast rule as how it should be, just how you and your family like it. This recipe is one of the easiest way to cook this pork.



Ingredients:

1 lb belly or shoulder pork - cut into 1 inch pieces

10 cloves garlic with skin

1 star anise

1 tsp crushed peppercorns

1 1/2 tbsp dark soya sauce

2 tbsp light soya sauce

3 cups Water

Salt to taste

Method:

Combine star anise, dark and light soya sauce, peppercorns and water and bring to the boil.

Add in pork and let pork cook in sauce for 10 minutes before adding the garlic cloves.

Continue to simmer until meat is tender and the sauce is thicken. (if a thicker sauce is desired, cook further)

Adjust taste with salt.

Hard boil eggs can be added to this dish and this dish is best eaten the next day to allow its flavors to develop.

Serves

Takoyaki

'Tako' the Japanese word for 'octupus' and 'Yaki' for 'grill. so, if no octupus is used, can this be qualiflied as 'Takoyaki'? I used thick squid to try out this recipe and to play with this pan. If these balls were not accepted with enthusiasm, it will be alright, at least there was not a dent in the pocket - paying for the expensive octupus - the squid was only 99 cents/lb. Surprising, everyone who ate them liked them except me, i liked the batter to be more like pancake rather than this which was like the 'kuih' or pudding texture. Perhaps i chose the wrong recipe but anyway it was a very enjoyable effort flipping the balls.

HAPPY THANKSGIVING TO ALL

Ingredients:

200g chopped boiled octopus
cooking oil
benishoga (pickled ginger) (to taste)
chopped negi (or scallions) (to taste)
tenkasu (or rice crispies) (to taste)

[Batter]:

450cc water
1 piece konbu (kelp), 10cm square
15g powdered katsuo-bushi (shaved dried bonito)
200g flour
2 eggs

[Sauce]:

commercial takoyaki sauce
or worcestershire sauce
or bulldog sauce
or mayonnaise (Best Foods or Hellman's)

Method:


1. Clean the konbu by wiping it lightly with a cloth.

2. Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge .

3. Add the water and konbu to a pot, and cook uncovered over a slow fire.

4. Just before the water starts to boil, remove the konbu from the pot. The liquid should be a light yellowish or greenish color.

5. Add shaved katsuobushi to the water as it starts to boil.

6. After the liquid has been boiling a minute or two, turn off the heat.

7. Quickly remove the shaved katsuobushi from the liquid with a filter or strainer or cloth. Try to remove the katsuobushi while it's still floating on the surface, before it has a chance to sink.

8. Allow the liquid to cool, then add the liquid, flour and eggs to a bowl and mix.


Directions - takoyaki

Make a small test batch of 4 or 5 takoyaki at first, to check the consistency of the batter. Add more flour or water as needed.

1. Oil the takoyaki pan.

2. Add pieces of chopped octopus to each cup.

3. Pour in the batter.

4. Add benishoga, negi and tenkasu to taste.

5. Cook the takoyaki pieces until they achieve the desired degree of firmness, turning them over frequently.

6. Remove from the pan and serve with sauce and/or mayonnaise.

Serves

Colorful Cauliflowers ,Coral Broccoli Stir Fry

What a colorful dish this was, the purple and orange cauliflowers together with the coral broccoli which is green, created a kaleidoscope. The texture and taste of the cauliflowers are the same as the usual white cauliflower but the green coral broccoli is very tender and sweet.

Ingredients:
and

Method:

The recipe is the same as Mix vegetables chicken stir-fry. Replace the vegetables with cauliflowers and broccoli.


Serves

COUNTDOWN TO THANKSGIVING

2 more days to Thanksgiving

Prepare the turkey gravy and the stuffing/dressing and leave in the fridge until needed.