Oven Baked Honey Sriracha Chicken Wings

Wow, I have not updated my blog for over a month. Why such a long silence? Well, laziness I guess. I still cook at least 3-4 times a week but mostly some repeat dishes and sometimes I am just too lazy to take photos but I still update it on my Instagram though. You can follow me there if you want to.

 

Anyway, I baked these wings some time ago. I am a huge fan of wings but I try not to eat it as often. Maybe once every 2-3 months. I have shared quite a few recipes here and this is one recipe that I have yet to post it here which uses one of my favorite chili sauce: Sriracha. I like baking it as it is less messy than frying and probably a bit healthier. These spicy, sweet and slightly charred wings are pretty addictive. I don’t think you can stop eating it with just 1 or 2 so I hope you try it out.

Baked Buffalo Wings with Blue Cheese Dipping Sauce

These easy to make hot wings are crispy without being fried. With the sports season around now they are great for snacking while watching the game. All it takes is just 10 minutes to prepare, an hour to marinate and then stick it in the oven for an hour and it is done. I like it spicier so I added a bit more hot sauce to it but you can adjust the amount to your liking.

Ingredients:

10 chicken wings
Some celery sticks

Chicken Satay with Peanut Sauce

I made this the first week I arrived back to the USA. This is one particular dish that reminds me a lot of home. I grew up in Kajang. Kajang is a small town in the state of Selangor that is famous of its Satay. You just have to mentioned Satay and many people will tell you that Kajang serve the best satay. There are quite a few of Satay restaurant in Kajang but I still like the satay from Restoran Malaysia.

What sets their satay apart from the rest? It is because they don’t use chicken skin or fatty bits in their satay. I hate biting into them when I have my satay. They also serve the traditional ketupat (rice cakes in coconut leaf casings) instead of nasi impit (compactly pressed rice cut into cubes) to accompany the satay. Anyway, I am sure the ingredients used to marinate their satay are well guarded secret but you can find many recipes online now. I adapted this recipe from MamaFami with minor changes.

Kerala Style Fried Chicken

There are many Indian Restaurant around where we live so I hardly cook any Indian food at home. If we want Indian food we just go to the restaurant. I was looking through my cookbooks the other day and came across a Best Ever Indian Cookbook that I bought a long time ago and totally forgotten about it. While flipping through the pages many of the recipes attract my attention. The first is this particular dish. Since I plan to cook nasi lemak for dinner so I thought this dish will goes well with it. The recipe said to deep fry it but I just shallow fried them. The chicken is crispy on the outside and juicy on the inside and with great spices flavor. No regret trying it out.

Chicken Teriyaki

The pictures of this dish have been sitting in my file for a long time and it is time to post it out. I made this chicken dish for the AFF – Japan event but I just can’t find the time to post it during that time because of work commitment. This is a simple recipe yet very satisfying. I cooked this in a skillet instead of grilling it but you can always do so.

Crispy Oven Baked Chicken Wings

Happy New Year everyone. I hope all of you are looking forward to year 2014. I know I am :) Let's start the new year with something healthy. I am sure most of us love fried chicken wings. I know I do but I am trying to lessen our consumption of fried foods so I’ve done a few trial runs on creating crispy oven bake wings. I am trying to get it as crispy as the fried ones but minus all the oil. Well, I came up with this. It has crispy coating, juicy and tender meat and yes way less calories than the deep fried ones. I have to warn you. This is highly addictive so don’t overeat.

 

Chicken and Green Onion Yakitori

Yakitori in Japan can be refer to skewered food in general, traditionally serve at small restaurant or stands that grill them to order over charcoal and to be consumed alongside alcoholic beverages in the evening. These skewers will be grill to perfections and then basting it with homemade yakitori sauce. I made my own basting sauce as I find them tastier than the store bought stuff. You can use this sauce for basting any meat or vegetable.

Spicy Honey Glazed Baked Chicken Wings

I think I’ve mentioned before in my previous posting that I love chicken wings. You can stew it, fried it, grill it or baked it, I love them all. One of my favorite ways of preparing it is just marinate it and stick it into the oven. I don’t really have a favorite marinate recipe, I just put a bit of this a bit of that or whatever I can find in my pantry that day. It always turns out tender and tasty. This time I brush it with honey to make it sweet and savory at the same time. Do try this out; it is much healthier and best of all no greasy frying mess to clean up.

 

 

Wuxi Chicken Wings/Ginger Wine Soy Sauce Chicken Wings

It has been awhile since I cook with chicken wings. I bookmarked this recipe from Sonia’s right after she posted it at her blog. I just love how her dish/wings look, dark and glistening with soy sauce glaze. This is such a nice simple dish and goes really well with rice.

Ingredients:
Source: Nasi Lemak Lover

18 pcs Chicken Wings (mid section)
1 tbsp light soy sauce
½ tbsp Shao Hsing cooking wine
1 spring onion - cut into 1"
5 slices ginger
1/3 cup water

Ayam Buah Keras/Candle Nut Chicken

Wendy from Table for 2…or more organized an event called Malaysian Food Fest . It is an online event to introduce the specialty food from each state in Malaysia. For each state, the event will run for a month and the whole event will conclude by the end of August 2013. Bloggers or non bloggers, Malaysians or non Malaysians are encouraged to take part in this event; all you have to do is cook and submit your entry/ entries to the respective hosts for the month. This is such a great event especially for us living oversea as we can refer to all the recipes features when we are missing food from our home country. I will be hosting the State of Kelantan in the month of April 2013 and I need all your support. To kick off event the very first state feature will be Malacca, hosted by Cindy from Yummylittlecooks . You can find out more details of the event and the schedule ahead here .

Of all the states I think I’ve visited Malacca the most as it is one of the nearest state to Kuala Lumpur. I am able to make a day trip there mostly for shopping and their food especially for their cendol , chicken rice balls and also the Nyonya Food. Since Wendy of Table for 2 told me about Event I’ve been cracking my head on what to cook for Malacca/Melaka. I don’t want to cook the usual Chicken Rice Balls, Ayam Pogteh , Sambal Petai or Kapitan Chicken as I already feature them in my blog previously. So I consult my good friend Shereen who is a pure Nyonya from Melaka about the dishes that her mom’s used to cook for her. She told me many of her mom’s favorite dishes, but I don’t think I am able to cook most of it because of the lack of ingredients that I can get here in the US. So we settle for some of the easiest ones. So thank you Shereen for sharing your mom precious recipes with us here. Do stay tune for other authentic Nyonya dishes coming up soon.

Oven Baked Cornflake Crusted Chicken Fingers

I made this for lunch and since Bella’s is with us I made something that she will eat too rather than cooking something else for her. Bella’s like chicken nuggets and I decided to make something similar. Instead of chicken nuggets I baked some chicken fingers and to get the fried chicken finger crunch, I coated it with cornflakes. My sister and Bella’s love having this. This is a great finger food for kids. It is not only delicious but easy to prepare too.

Red Honeyed Chicken/Ayam Masak Merah Madu

The first time I tasted this dish was at my Malay friend house years ago. Kak Zuliah mom cooks the very best Ayam Masak Merah Madu/Red Honeyed Chicken. This is common dish found in Malay restaurant or food stalls. This dish has a sweetish savory flavor made from tomatoes and honey and it goes really well with rice. I like this dish and will always order it if the restaurant or food stalls have it in their menu. I just love the thick sauce with sweetish honeyed flavor. I think by pre-frying the chicken enhance the taste of this dish.

I made this dish when we had guest over for dinner the other day and everyone just love it especially Carlos. I am actually surprise that he requests me to cook it again next week. Normally he is not very keen of eating dishes like this. I think it might be because I omit some of the spices like cinnamon, cardamoms and cloves when he is not a fan of it.

Chicken Varuval

Have you try taking pictures on a gloomy day? I choose the wrong day to cook this dish but I already marinate the chicken the night before so I have no choice but cook it. I took over 50 shots of this dish but only a handful turns out decent. The rest, dark, blur, out of focus and etc.

Anyway, this is a must order dish for me if I eat at the Nasi Kandar or Indian Rice stall in Malaysia. I just love the taste of this flavorful dish. I’ve been cooking this dish so many times, and each time I tweak the recipe and came up with this. Finally I think I nail the taste of it. I hope you try this out, as I am pretty sure you are going to like it too.

Chicken Satay – Quick and Easy Way

This is another quick and easy recipe coming out of my kitchen. Taste like satay but minus all the work. Since Carlos has yet to set up our backyard furniture and grill I have to do it in the oven. All I have to do is marinate it and bake/grill it in the oven. I love this dish and never get tired of it as it always reminds me of home. I will definitely make this dish again.

Steamed Chicken with Mushroom and Black Fungus

I wanted to recreate this dish that my mom used to cook for us. I am not sure what exactly she put into it but I remember there were chicken, mushrooms and ginger. I can’t call to ask her as it was very early morning there in Malaysia when I wanted to cook this. This dish is easy to make, just marinate everything together and steam it. Although it is not exactly taste like how she made it but nevertheless it taste delicious and it goes well with rice. I have to remember to ask my mom about this dish the next time I talk to her.

Gong Pao Chicken

Gong Pao chicken is a very popular dish here in the American-Chinese restaurants. It is marinated diced chicken cooked with dried chili, Szechuan peppercorn, peppers, celery, and carrot along with peanuts or cashew nuts. This is an easy recipe and you can replace the vegetables with any type of vegetables of your choice and the level of spiciness can be adjusted to your taste.

Chicken in Tomato Sauce/Ayam Masak Tomato

There are many times where I have to clue of what to cook for dinner. I will just have the door of my fridge open and stare at it for a long time. I came up with this dish on a day like this especially with so many over-ripe tomatoes on the kitchen counter. We eat a lot of tomatoes salad so I tend to overstocked them. I usually left them on the kitchen counter and try finishing them as fast as I can but quite often they get over-ripe so I will end up cooking them. This is a pretty healthy dish actually without any coconut milk in it.

Meat Spring Rolls

Hi everyone!! Greetings from SF. Carlos and I are here already but still living in the hotel the company set up for us as our things are still on the way here. Hopefully it will arrive by this week. Anyway, hope all of you are having a wonderful Chinese New Year celebration especially spending time with your family and friends and not to mention all the yummy food. This year CNY is a very low key one for us. We just went out for dinner on the 1st day of CNY but I plan to cook something either on the 9th day or the 15th day of CNY once we are all settle into our new home. I will post some pictures here later on of our new home.

Now back to these spring rolls. I made these last month with some leftovers spring rolls wrappers. Instead of the usual vegetables filling I used meat instead. It tastes pretty similar to the Vietnamese fried spring rolls or the Filipino lumpia and goes really well with rice or you can serve it as appetizer. Some people do pre-cooked the filling first but I don’t. Just make sure you don’t put too much filling in it and fried them over medium high heat so that the filling gets cooked inside.

Turkey Sausage with Mushroom Galette

18 more days and we will move out of this house and I am a bit overwhelmed now. Zue came and visit me today and I gave her my curry and kaffir lime plants. It saddens to see it go but I can’t bring the plant into CA but I know Zue will take good care of it. I tried packing up as much as I could especially the personal stuffs and the rest I am just going to leave it for the packers and movers. Carlos will be home next weekend and take care and co-ordinate the move. I miss him a lot and it is no fun being all alone here. I can’t wait to see him. Anyway, back to the galette.

This past two weeks I’ve been trying to clear up my freezer and fridge. Man, there was so much crap I freeze in there ha ha.. From meat, seafood, fruits, vegetables, pastries and etc.. I can use all of it to feed an army without buying anything from the supermarket. I made this galette with some the leftover turkey sausage and pastry I had in there. Galette is a free form pastry that can be filled with savory or sweet fillings. They can be served as appetizer, a meal or dessert. It is incredibly versatile and simply delicious.

Crispy Skin Roast Chicken

When I saw Kristy of My Little Space posted this roast chicken at her blog I knew I have to try it out one day. They skin look so evenly brown and super crispy. True enough, they were perfect. Even Carlos who is not a fan of chicken skin eats it all. Kristy sun dried the chicken outside but I didn’t do that as I don't want my neighbor to wonder what was I doing to the poor chicken and moreover it was summer and I don’t want it to attract any flies or insects. So I just sit the chicken on top of a wine bottle and let it dries out for a few hours on the kitchen counter. It still turns out great. I adjust the seasonings a little bit as Carlos is not a fan of fermented soybean paste. You can check out the original recipe here .