MARMALADE SWEET CHILLI WINGS

This is another lovely roast chicken wings recipe from a long kept food magazine. The ingredients seem to be a long list but in fact they are easily found in any kitchen. Read carefully at it, you would notice that it is just the marinade and the chicken wings, that requires combining and mixing.

The method of cooking can be baking or pan fry. I chose pan fry this time but I would recommend baking, this way I need no extra oil to cook the wings.

These wings are fragrant, very tasty coated with sweet and a little spicy sauce from the chilli sauce and black pepper. It is finger licking good to snack or serve with rice.

Recipe from this month's selected cookbook for Cookbook Countdown #3 - Home Cooking Magazine [January 2001] - modified 

Ingredients
6-8 large chicken wings – cleaned
Marinade Ingredients [Combine]
2 tsp grated ginger
4 cloves garlic – grated
1 tsp ground black pepper
1 tsp salt to taste
1 tbsp brown sugar
1 tbsp oil
2 tbsp each sweet chilli sauce, light soy sauce and white vinegar 

1. Trim chicken off excess fats and sinews. Remove the tip part and cut into 2 pieces or keep the wing whole.
2. Combine marinade in a big bowl and add in chicken. Mix well until wings are well coated with marinade.
3. Cover and refrigerate in the fridge for several hours or overnight.  
4. Drain the chicken pieces and reserve the marinade. Place wings on a roasting rack or oven tray or place them in a deep baking dish.  You can skewered the wings with bamboo sticks, too.
5. Bake in a preheated oven at 200 degrees C for 15 minutes, turn over and continue baking for 15 minutes. Baste with extra marinade in between baking time.  This time I pan fried the wings.
6. Change oven mode to grill and grill chicken for about 10 minutes or until chicken is crisp and cooked through.
7. Serve immediately.
   
   
   

I'm linking this post with Cookbook Countdown hosted by 

Kitchen Flavours and Emily's Cooking (Makan2) Foray

BAKED TUMERIC BLACK PEPPER SOFT RIBS

After enjoying the awesome Oven Roasted Black Pepper Chicken and Baked Soft Ribs With Nam Yee, this is another roast meat dish that I tried  using freshly ground black pepper and tumeric powder.  Instead of chicken, I switch to soft pork ribs. 
This is a very meaty part of the pork ribs, not bony at all except for a strip of soft bone.  It is the part of meat just above the bony ribs and pork belly which is not fatty too. There is only 2 pieces of it from the left and right ribs.
The meat is very tasty and tender if well marinated and roasted.  No necessity to use meat tenderiser or cooking soda.

Recipe Source - Cooking Pleasure
Ingredients 

[serves 3]

1 piece meaty soft ribs 
some broccoli and sliced carrots - blanched before serving
Marinade [combined]
1 tbsp tumeric powder
1 tbsp freshly ground black pepper [I used 1 1/2 tbsp]
2 tbsp light soy sauce
2 tbsp wine
2 tbsp honey
1 tsp sugar
some salt or according to taste

1. Wash soft ribs with some salt and cornflour.  Knead well and rinse with running tap water until clean, then make a few slits in the meat [this helps the marinade flavour to the inner meat].
2. Mix together marinade ingredients and spread all over meat piece.  Massage it to coat well.
3. Leave to marinate in the fridge for several hours, best overnight in an airtight container.
4. Pre-heat oven to 200 degrees C and arrange the soft ribs on a baking tray lined with foil.
5. Bake for 20-25 minutes [middle rack].  Meanwhile, bring marinade sauce to boil with some water until thick and aromatic.
6. Turn oven function to grill [top heat] after 25 minutes, pour thick sauce over ribs and continue to bake for another 10 minutes.
7. Remove from oven and serve hot with freshly blanched veggies.
   
   
   
   

I'm submitting this post to the event Little Thumbs Up [March 2015 Event: Honey] organized by Zoe [Bake for Happy Kids] and Doreen [My Little Favourite DIY] and hosted by Joyce [joycescapade.com]

BAKED MEATY SOFT RIBS WITH NAM YEE [REVISITED]

This baked meaty ribs is similar to my earlier posting [here].  The only difference is in the ribs used.  The slab of meat is boneless, it is that part of meat over the spare ribs.  Not always available but you can request the butcher to cut it for you.   A piece weighs about 500 gm, just nice for this recipe.
The meat is tasty, juicy, tender but still has a bite after roasting.

Ingredients

[serves 5]

500 gm meaty spare ribs [1 whole piece] - washed and drained - make several slits to across the tendons if any

Marinade - Mixed Together

1 tbsp chopped garlic

1/2 tsp baking soda [less if you are marinating it for longer time]

1/4 tsp pepper

1 piece Shanghai Red preserved beancurd - mashed

2 tsp red taucheo liquid

2 tbsp water

1 tbsp Shaoxing wine

1/2 tsp sesame seed oil

1. Mix spare ribs with marinade and leave to marinate for at least 3 hours in the fridge.
2. Preheat oven at 220 degrees C, drain the marinade from the spare ribs and arrange on a greased aluminium foil.  Put in oven to bake for 15 minutes.
3. Glaze spare ribs with the remaining marinade.  Lower temperature to 190 degrees C and continue to bake for another 15 minutes till meat is cooked.
4. Switch oven function to grill and bake the meat for another 10 minutes so that the meat is slightly charred. The pork ribs are tender, cooked and brown with this cooking time.
5. Remove from oven, serve hot with rice.  I served it with tasty fragrant chicken rice [recipe here].

Click here to see more Roast Meat Recipes

OVEN ROASTED BLACK PEPPER CHICKEN

After trying baked chicken in so many different flavours, I started looking for a  recipe on baked black pepper chicken.  Most of the recipes I looked through used ready made black pepper sauce.  I wanted to use freshly ground black pepper in the marinade and was happy I came across this recipe here at Picture the Recipe website.

I followed the marinade ingredients with some modifications and the baked black pepper chicken was awesome serve with blanched French beans and carrots and boiled potatoes.  The chicken meat is succulent and sauce tasty.

My hubby gave a thumbs up and enjoyed it very much.  This is a hassle free birthday dinner for my hubby,lol.  Very economical during time when costs of living is on the rise, hahaha!

Ingredients 

[serves 3]

3 chicken whole legs [bone-in with skin] 

some chopped coriander leaves for garnish

boiled potatoes enough for 3 servings

blanched French beans and carrots enough for 3 servings

Marinade

1 tbsp each of grated ginger and garlic paste

3 tbsp Worcestershire Sauce 
1 tsp salt or according to taste
1 tbsp fresh ground pepper [I used 1 1/2 tablespoon]
1 tbsp lime juice
2 tbsp honey [optional]

1. Rinse and trim any excess fats off the chicken pieces, then make a few slits in the meat to the bone [this helps the marinade flavor not just the skin of the chicken but the inner meat too].
2. Mix together marinade ingredients.
3. Add in the chicken pieces and massage it to coat both sides well. Leave to marinate in the fridge for 30 minutes to overnight.  I marinate it overnight.
4. Pre-heat oven to 200 degrees C and arrange the chicken on a baking tray lined with foil.
5. Bake for 20 minutes, turn oven function to grill [top heat] and continue to bake for another 10 minutes.
6. Meanwhile, bring marinade sauce to boil with some water until thick and aromatic.
7. Remove from oven, garnish with some freshly chopped coriander and serve hot with fresh veggies, rice or mashed potatoes and marinade sauce.
   
   

Notes: You can adjust the quantities according to your taste...but don't skimp the black pepper as it is called "Black Pepper" Roasted Chicken.

Click here to see more Roast Meat Recipes

BAKED TOM YUM CHICKEN

Our continued craze over baked chicken ended up with this dish.  I am not disappointed with the result at all cos' it is not only yummy-licious but over easy to prepare. I believe roast meat are much, much healthier compared to the deep fried ones.

Healthier cos' for most of the roast chicken I prepared, no oil is added and the marinating ingredients are mostly natural ingredients, not much of processed sauces.  If you are interested to try them, look for the link at the bottom of this post.  You may like to make the switch and make our 'cooking life' more hassle and sweat free, lol....
Look at these photos, not well taken cos' I can't wait to indulge in the roast chicken, so aromatic, tasty delicious and succulent.

This recipe is inspired by Tin Tin's post [here] - modified

Ingredients

6 pieces chicken drumsticks with skin [fats trimmed off]

some mint leaves and lemon wedges

Marinade

10 shallots - grated

5 garlic - grated

4 kaffir lime leaves - finely chopped

2 tbsp Tom Yum paste

2-3 tbsp honey

salt to taste [take note that some Tom Yam paste may be salty]

1. Make a slit on the drumsticks, pat dry.
2. Combine marinade well and marinate chicken pieces for at least 2 hours or overnight in the fridge.
3. Arrange chicken pieces on a baking tray lined with foil or banana leaf.
4. Baked in preheated oven at 200 degrees C for 20 minutes, then switch to grill function and grill meat for another 5-10 minutes.
5. Meanwhile, cook excess marinade in a small saucepan until thick and aromatic.  Serve with roasted chicken.
6. Remove from oven, garnish with mint leaves and serve with lemon wedges and steaming hot rice.
   
   
   

Click here for other Roast Meat Recipes