How To Make Malaysian Chicken Wings

Malaysian Chicken Wings Recipe. Chicken wings as you have never had them before! Top chef Mark Read leads us through this authentic Malaysian recipe, you won't be able to resist. Try our Malaysian Chicken Wings recipe.


Main Dish: How To Make Malaysian Chicken Wings

Step 1: You will need
3 chicken wings, each chopped into 2 pieces
2 tbsp satay mix
1 tsp caster sugar
2 tbsp vegetable oil
1 pinch of ground white pepper
1 pinch of salt
2 tbsp plain unbleached flour
1 tbsp corn flour
2 tbsp rice flour
1 tbsp baking powder
1 tbsp tempura flour
100 ml sparkling water
vegetable oil , for frying
2 forks
1 bowl
1 serving plate
1 deep frying pan

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Step 2: Mix the batter
Into a large bowl put 2 tablespoons of satay mix, 2 tablespoons of vegetable oil, a generous pinch of ground white pepper, a generous pinch of salt a teaspoon of caster sugar, 2 tablespoons of plain flour, 1 tablespoon of corn flour, 2 tablespoons of rice flour, 1 tablespoon of baking powder, and 1 tablespoon of tempura flour. Mix well.

Create a well in the middle of the dry ingredients and pour in a little of the chilled sparkling water. Stir it in. It's important that the water is chilled as it creates a lighter batter. Continue mixing the water in a little at a time.

Coat the liquid around the edge of the bowl, this will allow you to see the consistency clearly. Don't mix it to a completely smooth consistency; this batter is characteristically a bit lumpy.

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Step 3: The Chicken
Spoon the 6 chicken pieces into the spicy batter. Mix well to ensure that each piece is coated.

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Step 4: Fry
Fill a third of the pan with vegetable oil and place it over a low heat. It may take up to 20 minutes to reach the right temperature. Don't be tempted to turn the heat up as warming the oil too quickly can lead to it igniting.

To test if the oil is hot enough drop in a little of the batter. If the batter floats on the surface with the oil bubbling around it you are ready to go.

Alternatively, use a thermometer. Hold it over the pan to read the temperature. Wait until it reads about 190 degrees Celsius, or 374 Fahrenheit.

Grip a piece of chicken between two forks and carefully place in the hot oil. Add each piece one at a time.

Be sure not to crowd the pan. It's important that each chicken piece has room, so cook larger quantities of chicken in batches. Give the pan a little shake if the pieces have stuck to the bottom, they will soon free up and float to the top.

After about 2 minutes turn the chicken. Move the pieces about a little to ensure they cook evenly. When the batter has turned a golden brown, after about 4 to 5 minutes, the chicken is cooked. Carefully remove
one at a time and place on some kitchen towel to soak up
the excess oil.

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Step 5: Serve
You could serve the chicken wings on a banana leaf to add some colour, but any serving plate will do. Chicken wings make a great starter, served while they are still hot with some sweet chilli sauce. Try them with a cold beer or a crisp dry white wine.

How To Cook Endive Salad With Gorgonzola

This is great served as an appetiser or with drinks. Endives, also known as chicory, has boat-shaped leaves that are easy to pick up and provide the perfect vessel for the cheese and nuts. The sweetness of the honey matches perfectly with the bitterness of the endive.


Salad: How To Cook Endive Salad With Gorgonzola

You Will Need

2 Endives
1 ½ tbsp Honey
30 g Pinenuts
100 g Gorgonzola
1 ½ tsp Olive Oil

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Step 1: Cut the end of both the endives and gently break off all the leaves, one by one, arranging them on a serving dish so that they resemble little boats in which to carry the ingredients

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Step 2: Crumble over the Gorgonzola Dolcelatte making sure each leaf gets an equal helping.

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Step 3: Take your honey and, raising the spoon high over the salad, drizzle over the salad creating a lovely cobweb effect over the leaves. Then pour over the olive oil in a similar way.

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Step 4: Finally, toast the pinenuts lightly in a saucepan and when done scatter over the endives.

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Step 5: Serve with a chilled glass of Gabbiano Pinot Grigio IGT Delle Venezie

Cucumber Maki Recipe-sushi-

A quick, expert led clip showing you how to make a Maki sushi roll. Seaweed sheets, cucumber and rice are combined the authentic, Japanese way. A must for all sushi connoisseurs. Devour our Cucumber Maki recipe.


Starters & Appetizers: How To Make Cucumber Maki

Step 1: You will need…
some Nori
some Sushi Rice
some Cucumber strips
some sesame seeds
1 Sushi Rolling mat
1 Knife
1 Bowl of water

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Step 2: Lay it out
Moisten your hands in a bowl of water. This will stop the rice from sticking to your fingers. Then spread a layer of sushi rice over the nori.

Leave about 1 cm, or half an inch bare at the top – you will need this bare strip to hold the roll in place. Make sure the rice lies evenly over the Nori as this will make the rolling stage far easier.

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Step 3: Fillings
Put the Nori and rice onto the makisu. Sprinkle on some sesame seeds, and then lay the cucumber strips horizontally across the centre

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Step 4: Roll
Using the makisu, fold the maki and apply pressure. This shapes the maki. Fold the mat forwards once again and apply more pressure.

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Step 5: Slice
To ensure a smooth cut, dip the end of your knife in water. Slice the maki in half. Trim off the uneven ends. Then cut the maki into 6 even pieces.

Display the maki on a plate with each piece facing up.
Serve

How To Eat Lobster

How To Eat Lobster. Being served with a whole lobster can be intimidating. Watch the VideoJug guide on how to take a lobster apart, remove the meat, and eat it.


Dining Etiquette: How To Eat Lobster

Step 1: You will need
1 lobster cracker
1 spatula or lobster pick
1 plate for discarding pieces of shell and bone in
1 cooked, whole lobster

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Step 2: Claws
Start by breaking off the claws. Pull the claw down and away from the body to remove it. After cracking the shell of the claw with the lobster cracker, pick out the soft white meat with the spatula. Break the claw at the joint so you can get to all the meat. You can either put the meat aside on a plate until you have removed the meat from the entire lobster, or eat it as you go along. Discard pieces of shell and cartilage in a separate plate.
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Step 3: Legs
Next pull the legs off the lobster, and remove the meat in roughly the same way as the claws. Pick away the shell to reveal the meat, or use a toothpick to loosen the meat and then suck it out.
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Step 4: Tail
With the lobster upside down, cut incisions in the underside of the tail. Pull the shell of the tail open and pull the tail meat out in one big piece. Most of a lobster's meat is found in the tail and claws, but there is also some white meat to be found in the main body.
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Step 5: Body
Cut incisions in the underside of the body and pull the shell of the main body open. Pick out any pieces of white meat that you can find. This is also where the brains and intestines are located, and while these are edible, some people choose not to eat them.

Once you've removed the lobster meat, you can give your fingers a quick wash in a finger bowl of warm water and lemon. You're now ready to eat your lobster meat with a simple side salad, a squeeze of lemon juice and salt and pepper, or in the method of your choice.

How To Make Lamb Casserole (Moroccan Style)

Lamb: How To Make Lamb Casserole (Moroccan Style)

Moroccan Lamb Casserole: Lamb works very well with strong flavours like the cumin and chilli in this recipe for morrocan lamb casserole. Using four lean lamb loin chops, this lamb recipe will serve 2 people.
You Will Need

4 medium lamb loin chops
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp mild chilli powder
1 small Onion
230 g tin of chopped tomatoes
1 tbsp tomato puree
2 tbsp olive oil
1 lamb stock cube

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Step 1: Season
Toss the chops with one teaspoon each of ground cinnamon, ground cumin and mild chilli powder, one chopped small onion, two crushed garlic cloves, two tablespoons each of chopped fresh mint and coriander and two tablespoons of olive oil.

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Step 2: Cook
Heat a flameproof casserole dish, add the lamb mixture and cook over a medium heat for 6-8 minutes, turning occasionally, until the lamb and the onions are golden.
Stir in a 227g can of chopped tomatoes, 1 tablespoon of tomato purée and 275ml of cold water. Crumble over half a lamb stock cube and bring to the boil. Stir the mixture well, then cover and cook in a preheated oven at 190°C/Gas 5 for 45-55 minutes until the lamb is meltingly tender.

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Step 3: Accompaniments
While the lamb's cooking, prepare some cous-cous, stirring in a variety of dried fruits - raisins, prunes and apricots work particularly well with the morrocan flavours. Steam some green beans. Serve the lamb on a bed of cous-cous with the beans on the side.