Marinade:
1kg Chicken portions with skin & bone
1 1/2tsp MSG (optional)
1tsp Meat tenderiser powder
1tsp Worcestershire Sauce
1tsp Black pepper
2 tbsp Chilli Sauce
2 tbsp Cornflour
1/4 tsp salt
Batter:
1tsp Paprika Powder
1tsp White pepper
1tsp Chilli Sauce
8tsp Flour
2tbsp Cornflour
1tsp Baking Powder
Salt 3/4 tsp
1tsp MSG
Chilled water
Coating:
Cornflakes: 1 cup
Ready salted crisps: 1 cup
Breadcrumbs: 1 cup
Oil for frying
Marinate the chicken overnight. Mix all batter ingredients and gently add water to make thick batter. Coarsly grind all coating ingridients.
Steam the marinated chicken portions for 10 mins.
Dip in batter & then coating, coat well and deep fry, when half done remove from oil and drain on absorbent paper.
When ready to serve, re-dip in batter & coating and re-fry until cooked through.
Serve hot which your fav chilli sauce
A slow growing collection of the Malzu familiy's favourite recipes
Showing posts with label Starters. Show all posts
Showing posts with label Starters. Show all posts
Wednesday, 5 January 2011
Tuesday, 14 July 2009
KFC Style Chicken Wings
Ingredients:
6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
Cooking Directions:If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl.In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG. When shortening is hot, dip each wing first in theflour mixture, then into the milk and egg mixture, and back into the flour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbecue sauce and serve.
6-8 cups shortening
20 chicken wing pieces
1 egg, beaten
1 cup milk
2 cups all-purpose flour
2 1/2 teaspoons salt
3/4 teaspoon pepper
3/4 teaspoon MSG
1/8 teaspoon Paprika
1/8 teaspoon Garlic Powder
Cooking Directions:If you are using frozen wings allow them to defrost and marinate. If you are using fresh wings you are going to want to take the wing and remove the flipper and then break them into two pieces and then marinate them. Combine the beaten egg with the milk in a small bowl.In another small bowl, combine the flour, salt, pepper, garlic powder, paprika and MSG. When shortening is hot, dip each wing first in theflour mixture, then into the milk and egg mixture, and back into the flour. Bread all the wings then refrigerate them until ready to use. When they are ready to be used fry them 6 at a time for 12 minutes. Remove from the shortening and allow them to drain for 3 minutes. For the barbecue ones dip in the barbecue sauce and serve.
Chinese Salt & Peppers Chicken Wings
5 tbsp Self Raising Flour
Cornflour
1lb Chicken Wings
Spring onions - chopped
3 cloves garlic
1 tsp chilli powder
1 tbsp chinese wine
Oil
Salt Spice Mix
1 tsp salt
1/2 tsp celery powder
1 tsp five spice
1/2 tsp ginger powder
1 tsp chicken stock powder
Combine self raising flour, water & oil. Slowly add cornflour to the mixture until it becomes dry, to make it crispy. Add wings to coat.
Deep fry chicken. In a seperate pan, add some oil, add spring onions, garlic, chilli powder - add chicken wings and last add salt mix - stirring & frying continuosly, add 1tbsp chinese wine - stir to blend and serve
Cornflour
1lb Chicken Wings
Spring onions - chopped
3 cloves garlic
1 tsp chilli powder
1 tbsp chinese wine
Oil
Salt Spice Mix
1 tsp salt
1/2 tsp celery powder
1 tsp five spice
1/2 tsp ginger powder
1 tsp chicken stock powder
Combine self raising flour, water & oil. Slowly add cornflour to the mixture until it becomes dry, to make it crispy. Add wings to coat.
Deep fry chicken. In a seperate pan, add some oil, add spring onions, garlic, chilli powder - add chicken wings and last add salt mix - stirring & frying continuosly, add 1tbsp chinese wine - stir to blend and serve
Tuesday, 7 July 2009
Stuffed Cheese Jalapenos
10 large Pickled jalapenos
Cheddar cheese
2 Egg whites, beaten
3 tb Cornmeal
3 tb Flour
oil for deep-frying
Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.
Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry for about 15 minutes.
Deep fry in hot fat until the peppers are lightly browned, and the cheese is just melting. Drain on absorbent paper, and serve.
Cheddar cheese
2 Egg whites, beaten
3 tb Cornmeal
3 tb Flour
oil for deep-frying
Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers.
Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry for about 15 minutes.
Deep fry in hot fat until the peppers are lightly browned, and the cheese is just melting. Drain on absorbent paper, and serve.
Jalapenos Stuffed With Yarden Turkey Kabanos And Cream Cheese
1 tb Vegetable oil
1 tb Finely minced onion
2 Clove garlic, finely minced
1 tub Yarden Turkey Kabanos, halved & sliced
2 oz Cream cheese, softened
1 tb Sour cream
Salt to taste1
2 Jalapenos, seeded, halved and deribbed
Heat oil in a pan and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add kabanos and cook 5 minutes, When fully cooked, remove pan from heat and cool slightly, then stir in cheese and sour cream, season with salt and spoon into jalapenos; serve.
1 tb Finely minced onion
2 Clove garlic, finely minced
1 tub Yarden Turkey Kabanos, halved & sliced
2 oz Cream cheese, softened
1 tb Sour cream
Salt to taste1
2 Jalapenos, seeded, halved and deribbed
Heat oil in a pan and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add kabanos and cook 5 minutes, When fully cooked, remove pan from heat and cool slightly, then stir in cheese and sour cream, season with salt and spoon into jalapenos; serve.
Spicy Chicken Wings - slow cooked
30 to 40 individual chicken wings
Salt & Pepper
2tsp Garlic Powder
2tsp Chili Powder
1. 5 cups of your favorite chilli/bbq sauce
1/4 cup honey
2 tsp. mustard sauce
2 tsp. worcestershire sauce
1 onion
Preheat grill to high. Remove most of skin on wings. Rinse and pat dry wings. Place wings on a baking sheet lined with aluminum foil. Season with salt, pepper, garlic powder and chili powder. Grill wings 4 inches from heat source for 5 minutes per side or until wings are browned. Meanwhile, mix remaining sauce ingredients together and slice the onion into thick slices. Put wings in slow cooker, sauce over wings and onion slices on top. Cook on high 2 to 3 hours or on low 6 hours.
Salt & Pepper
2tsp Garlic Powder
2tsp Chili Powder
1. 5 cups of your favorite chilli/bbq sauce
1/4 cup honey
2 tsp. mustard sauce
2 tsp. worcestershire sauce
1 onion
Preheat grill to high. Remove most of skin on wings. Rinse and pat dry wings. Place wings on a baking sheet lined with aluminum foil. Season with salt, pepper, garlic powder and chili powder. Grill wings 4 inches from heat source for 5 minutes per side or until wings are browned. Meanwhile, mix remaining sauce ingredients together and slice the onion into thick slices. Put wings in slow cooker, sauce over wings and onion slices on top. Cook on high 2 to 3 hours or on low 6 hours.
Crispy Chicken Wings
2 lb Chicken wings
1/4 tsp Garlic powder
1 cup Dry bread crumbs
1/2 tsp Salt
1/2 cup Margarine; melted
1 tsp chilli flakes (or to taste)
2 tb Parsley; chopped
1/2 c Parmesan cheese; grated
1/4 ts Pepper
Cut chicken wings in two pieces, discarding the tips. In a small shallow bowl, combine butter, chilli and garlic powder. In another bowl, combine remaining ingredients. Dip chicken into butter mixture, then into crumb mixture. Place on greased baking sheet; bake at 200c for 50 to 60 minutes or until done
Saturday, 27 June 2009
Chicken Wings, Linghams
1lb chicken wings
3tbsp linghams ginger, garlic & chilli sauce
1 tbsp green masala
2 tbsp garlic & ginger paste
1 tbsp smoked paprika
1 tsp salt
add all ingredients to chicken wings and marinate for at least a couple of hours. Grill on med-high heat for about 20 mins turning once.
3tbsp linghams ginger, garlic & chilli sauce
1 tbsp green masala
2 tbsp garlic & ginger paste
1 tbsp smoked paprika
1 tsp salt
add all ingredients to chicken wings and marinate for at least a couple of hours. Grill on med-high heat for about 20 mins turning once.
Thursday, 25 June 2009
Peri Peri Chicken Wings
1/2 kg chicken wings
1/2 tsp black pepper
1 tsp salt
1 tsp white pepper
1 tsp garlic paste
1 tbsp Soya sauce
1 ½ tbsp hot peri peri sauce
2 tbsp lemon juice
2 tbsp cornflour
For hot peri peri sauce
1 tsp salt
1 tsp garlic paste
1/2 cup oil
1/2 cup white vinegar
2 tbsp lemon juice
2 tbsp red chilli powder
4-5 whole red chillies
6 Kashmiri chillies
Method: Marinate chicken wings with all the above ingredients for two to three hours. Deep fry for 15-20 minutes.
For the sauce: Soak Kashmiri chillies, whole red chillies and red chilli powder in one cup of water overnight. Place all the ingredients in a blender and blend well for about five minutes. Refrigerate in an airtight container.
1/2 tsp black pepper
1 tsp salt
1 tsp white pepper
1 tsp garlic paste
1 tbsp Soya sauce
1 ½ tbsp hot peri peri sauce
2 tbsp lemon juice
2 tbsp cornflour
For hot peri peri sauce
1 tsp salt
1 tsp garlic paste
1/2 cup oil
1/2 cup white vinegar
2 tbsp lemon juice
2 tbsp red chilli powder
4-5 whole red chillies
6 Kashmiri chillies
Method: Marinate chicken wings with all the above ingredients for two to three hours. Deep fry for 15-20 minutes.
For the sauce: Soak Kashmiri chillies, whole red chillies and red chilli powder in one cup of water overnight. Place all the ingredients in a blender and blend well for about five minutes. Refrigerate in an airtight container.
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