Baked herbal chicken wings [Chinese Cuisine]

Ingredients

8 whole chicken wings, ends cut off

Seasoning:
1 1/2 tsp salt
1/2 tsp sugar
1/4 tsp pepper
2 tsp light soya sauce
1/4 tsp thick soya sauce
1 Tbsp Hua Tiau wine
1 Tbsp cooking oil

Herbs:
10g tong kwai, chopped or powdered
20g tong sum, cut into 8 pieces
10g pak kei
10g yok chok
1 tsp kei chi
1 Tbsp Hua Tiau wine
8 greaseproof paper bags, large enough to hold chicken wings
Oil for greasing bags

Method

1. Clean chicken wings and dry with a towel. Make a small slit under each section of the wings. Marinate with seasoning ingredients for at least an hour.

2. Meanwhile, rinse herbs and place in a bowl. Sprinkle Hua Tiau wine over, and steam over rapid boiling water for 12 minutes. Cool and stir into wings.

3. Lightly grease insides of paper bags and place a wing and some herbs in each bag. Fold opening and staple ends.

4. Place wings in the oven, preheated at 190C, for 20-25 minutes.

Asam fish head curry [Malay Cuisine]

Ingredients

1 fish head (about 500g, can use kurau/garoupa), cut into pieces

To be pounded:
200g small onions
6 buah keras
20g lengkuas slices
10g young ginger slices
50g garlic
5g fresh turmeric
2 stalks serai, sliced
8 dried chillies, soaked in hot water
8 fresh red chillies, seeded
1 small piece belacan (2.5cm x 2.5cm x 1.5cm)

Other:
3 pieces asam skin
2 tbsp asam jawa mixed with 800ml water
2 fresh red tomatoes, quartered

Cook in boiling water for 5 to 6 minutes:
6 ladies´ fingers
1 brinjal, cut into 4cm lengths

Cut into half lengthwise and seeded:
3 green chillies
3 red chillies

To taste:
1 tsp salt
1 tsp sugar

3/4 cup oil


Method


1. Heat oil and fry pounded ingredients over medium heat until aromatic. Add tamarind water and asam pieces and let simmer till oil rises to the top.

2. When boiling, add in fish head pieces and tomatoes. Add salt to sugar to taste and cook another 10 minutes. Add cooked ladies fingers and brinjal, red and green chillies.

Let boil for another minute and serve hot.