MALAYSIAN BARBECUE CHICKEN WINGS
This is a Malaysian barbecue recipe that I came up with myself. It is very delicious, especially with chicken wings.
Provided by Ching Lim
Categories World Cuisine Recipes Asian Malaysian
Yield 2
Number Of Ingredients 9
Steps:
- In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day.
- Lightly oil grill and preheat to high heat.
- Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.
Nutrition Facts : Calories 754.7 calories, Carbohydrate 7.4 g, Cholesterol 226.4 mg, Fat 53.9 g, Fiber 1.5 g, Protein 57.7 g, SaturatedFat 14.2 g, Sodium 3031.3 mg, Sugar 1.5 g
MALAYSIAN CHICKEN WINGS
Provided by Jill Santopietro
Categories dinner, appetizer
Time 50m
Yield Serves 4 as an appetizer
Number Of Ingredients 12
Steps:
- In a small sauté ; pan over low heat, toast the cumin, fennel seed, coriander seed and chilies, then grind them in a spice (or coffee) grinder.
- In a large bowl, combine the kecap manis, fish sauce, soy sauce, sugar and food coloring, if using. Add the ground spices, ginger and garlic. Stir until the sugar has dissolved. Put the chicken wings in a container large enough to hold the wings and sauce. Pour the sauce over the wings and toss to coat. Place a piece of parchment paper over the wings, then top with a plate to keep them submerged. Refrigerate for 24 to 48 hours, stirring occasionally.
- Preheat the oven to 375 degrees. Place a wire rack on a parchment-lined baking sheet. Lay the wings, skin side down, on the rack. Cook for 20 to 25 minutes.
- Bring the marinade to a boil in a heavy-bottomed saucepan. Lower the heat and simmer until it reduces by about half into a thick glaze. Strain through a fine sieve into a large bowl. Add half of the aromatics in the sieve back into the glaze and stir. Toss the cooked wings in the glaze.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 17 grams, Carbohydrate 41 grams, Fat 25 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 7 grams, Sodium 7632 milligrams, Sugar 30 grams, TransFat 0 grams
MALAYSIAN CHICKEN WINGS
Adapted from "Sensational Starters and Finger Foods" by Wendy Hutton. The original recipe calls for the use of whole chicken wings, which I still think is cheaper than the wingettes.
Provided by gailanng
Categories Chicken
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a food processor, grind the lemongrass, shallots, red chillies, garlic, ginger and oil until fine it becomes paste-like.
- Add the tumeric powder, sugar and fish sauce to the paste and combine.
- Place wings in a ziplock bag and add the marinade. Expel the air and tightly seal the bag. Massage the marinade into the chicken well to ensure even coating. Marinate for at least 2 hours but overnight is best.
- Season wings with salt and freshly ground black pepper.
- Bake at 425 F for about 20-25 minutes. Finish with a 2-3 minute broil for added color and crispness. May, also, be grilled on the barbeque until golden brown.
Nutrition Facts : Calories 568.3, Fat 39.8, SaturatedFat 10.6, Cholesterol 174.8, Sodium 875.9, Carbohydrate 7.7, Fiber 0.4, Sugar 4.7, Protein 42.8
MALAYSIAN TURMERIC AND LEMONGRASS CHICKEN WINGS
This was served at a recent dinner party and was a great hit. You do need to marinate the wings overnight.
Provided by Member 610488
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
- Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
- Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
- Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
- Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.).
- Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
- Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.
Nutrition Facts : Calories 890.7, Fat 66.6, SaturatedFat 26, Cholesterol 262.2, Sodium 1484.2, Carbohydrate 6.8, Fiber 0.5, Sugar 0.6, Protein 64.5
MALAYSIAN CHICKEN WITH CURRY SAUCE
Many recipes in Malaysia are based on several ethnic cultures (Malay, Chinese, Indian....) and can be seen in this recipe. This is a very delicious Malaysian chicken and with a mild curry, coconut and lime sauce. You can vary the various ingredients according to taste, enjoy!
Provided by SkipperSy
Categories Curries
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- PREPARATION-.
- Remove any excess fat from the chicken, cut off the small tips from the two chicken wings and set aside.
- In a cup add the curry powder, onion, garlic, pepper/chili sauce and a little salt, mix and set aside.
- DIRECTIONS-.
- In a large pot (big enough to hold the chicken and stock) add 2 cups chicken stock and 1/2 cup coconut milk and bring to a low boil.
- Then add the curry powder, onion, garlic, pepper/chili sauce, salt taste (optional) to the pan, stir well.
- Next add the chicken and turn in the sauce, add more stock if necessary so that 3/4 of the chicken is covered.
- Simmer the chicken for 20 minutes and then turn over carefully in the sauce. Continue to cook in the sauce for another 35 minutes turning the chicken a few times and spoon the sauce over as needed (Note-some of the chicken skin may come off, which is not a problem).
- Remove the chicken from the pot and set aside.
- Next reduce the cooking sauce in the pot (scraping the bottom of the pan if needed) to a fairly thick sauce (might take 15 minutes or longer).
- While the sauce is being reduced, in a wok (or another large pan) add the ghee, and when it is hot, fry the chicken to a golden brown on all sides (Optional).
- After the sauce has been reduced stir in the lime juice and add salt to taste (optional).
- Next add the whole chicken back to the sauce in the pot and turn a few times in the sauce.
- Remove to a nice serving dish, pour the sauce over and then add some cilantro leaves for garnish and lime wedges on the side.
- Enjoy with rice and some vegetables.
Nutrition Facts : Calories 676.3, Fat 41.5, SaturatedFat 23, Cholesterol 110.2, Sodium 362.5, Carbohydrate 52.7, Fiber 2, Sugar 42.4, Protein 25.1
SIMPLE MALAYSIAN FRIED CHICKEN
This is my mother's special, yet simple, recipe that is loved by my family. Chicken marinated in garlic, oyster sauce and curry powder, then fried.
Provided by Saadiah Din
Categories World Cuisine Recipes Asian Malaysian
Time 1h15m
Yield 4
Number Of Ingredients 5
Steps:
- To Marinate: In a nonporous glass dish or bowl, combine the garlic, oyster sauce and curry powder. Mix together. Add chicken pieces and turn to coat. Cover dish or bowl and refrigerate to marinate for at least 1/2 hour.
- In a large skillet or wok, heat oil over medium high heat. Add marinated chicken (disposing of leftover marinade) and fry for 20 to 25 minutes or until chicken is crispy and brown and juices run clear.
Nutrition Facts : Calories 1238.2 calories, Carbohydrate 3.8 g, Cholesterol 340.5 mg, Fat 96.3 g, Fiber 1.2 g, Protein 85.2 g, SaturatedFat 23.2 g, Sodium 429.5 mg, Sugar 0.1 g
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