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 oil
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.
This is 1kg of wings (about ten wings) which I would leave in the fridge and forget all about it until it’s time to eat! These are the wings. After they’ve been grilled you can chop them into two pieces. We love the wingtips here – they’re crispy and so yummy!
Ok, I love love love this recipe and Marion Grasby. If you’ve not been following her on YouTube then you don’t know what you’ve been missing. Half Thai and half Aussie, she’s a brainchild of Asian and Western cooking.
Her latest post on making focaccia is amazing. I followed her recipe and it worked perfectly. However, because of the Super hot and humid weather here, I need to cut down on the water and the hours to be kept overnight. For example, a one hour wait for the yeast mixture to bloom only takes less than 10 minutes here!
Some of her tips and tricks like mixing an olive oil and water mixture and pouring it all over the dough before baking also works.
The yeast mixed with a quarter cup of semolina and 80g of lukewarm water. Wait for it to bloom and thicken.Pour some olive oil and cover with a cloth overnight. Is there such a thing as over rising? I did the dough at around 11 plus at night and by 6 am it’s so huge! The humidity here does affect baking recipes. Deflate the dough and make 4 turns from underneath the dough till a smooth ball is formed. Spread the dough on a lined and greased baking sheet, and add more olive oil all over the dimpled and creased Top that you’ve created from pressing and forming the dough to fit the pan. Add topping of choice. Here, 1/3 of the dough is given the Marion’s topping of fried shallots and chilli flakes. For the rest, I grated parmesan cheese and over the entire thing sprinkled Maldon sea salt flakes. Bake in a 230 Celsius oven till golden and crispy. Sprinkle with fresh thyme while the bread is still hot. Crispy with a light and slightly chewy interior. I love this so much! I’m going to bake again this coming weekend but will use a different topping.
I’ve been wanting to make this for the longest time after watching it on YouTube by JOC – Just One Cookbook. I just love the easy way she presents recipes.
And so I did. A few problems though for the novice-ish cook.
1. I couldn’t flip the crepes. They would tend to tear so in the end I decided to cook just one side of it
2. I did the paper cross thing she did to life the entire cake. Excel that…once you lift and place it into the cling film bowl, I couldn’t seem to take out the paper underneath! It was a two person job lifting and manipulating the cake so the papers would come off
3. Our heat and humidity. By the time I finished assembling the cake, the cream has melted and they all kind of slipped off. And the more I tried to remove the paper underneath, the messier it got!
But all went well after I managed to put it in the fridge for two hours. After that, the shape held well and the cut was beautiful. And I could cover slight tears with the powdered matcha!
Can you see that huge tear? That came about as I was trying to remove the Crepe from the pan . That’s the paper which I had difficulty removing afterwards! This picture has a filter because I realise I didn’t take several good photos of the whole cake. Notice the lopsided shape? This happened because of our hot and humid weather which made the entire cake drop as I was trying to get it into shape in the cling filmBut all’s well that ends well and I love this cake! Not sweet, just the way I like my desserts, actually. Best eaten chilled! Yummy!
About two weeks ago I went to the butcher and got two packets of minced lamb. I didn’t realise how expensive it was! So I kept in the freezer and waited for the time when I would make good use of this expensive purchase!
Well, the time came yesterday. My Maris Piper UK potatoes got delivered and so it was the perfect time to make shepherd’s pie.
Maris Piper potatoes are wonderful! Unlike russet potatoes (the potatoes easily available here), they’re fluffier and more rounded in taste. After boiling and ricing them fine, I seasoned with salt, black pepper, butter and cream.
For the minced lamb, it was simply ensuring they cooked slow and well. I added only some oyster mushrooms chopped small and seasoned with a beef cube, a heaped tablespoon of tomato paste and salt pepper.
The Occasional Cook 