All about 1 dish meal

[schweppes]

QuiteKSMum:

Sometimes I like to marinate chicken wings with har jiong ( I use Lee Kum Kee or other brands fm wet mkt dried stuff stall) to make har jiong chicken wings..I also add some belachan powder & oil ... best to marinade for a couple of hrs ...and they'll be gd to go...( into the oven for baking & grilling).

How long do you bake/grill the chicken wings in the oven and at what temperature? I don't fancy deep frying... too messy and oily for my liking.

[QuiteKSMum]

Augmum:

quiteksmum,
i luv har jiong chicken but i have yet find a brand that taste like what i tasted in most chinese restaurants.
i had tried b4 LKK, but i dun quite like it,
moreover it dun taste like those in restaurants too.

any other brands to recommend....like one which can be found in wet market.
i ever bot once in Macau.......really superb in taste, but can't find it in Singapore.....
any1, any brand to recommend ??

Augmum, the brand I'm using now is made in HK, Butterfly brand, co stated on the bottle is Fook Tai Hing Oyster Sauce & Shrimp Sauce Factory. Supposedly an over 60 yrs establishment, bought it fm a wet mkt dried gds stall. I find the taste comparable to the one I tried in Macau ( but must qualify I only had 1 dish of steam pork slices marinated with the shrimp sauce during my short stay there). Not sure leh, cos normally my taste buds q.ching chai ...

[QuiteKSMum]

schweppes:

How long do you bake/grill the chicken wings in the oven and at what temperature? I don't fancy deep frying... too messy and oily for my liking.

I normally baked (in a pre-heated oven) at abt 190 - 200 degrees for about 15 mins, then turn to grill for the last 5 mins. I put the skin side up so that I can grill during the last 5 mins at a lower temp, abt 170 - 175 degree ( tv progs seem to advocate skin side down - to get the oil to come out - but I too lazy to turn & wait skin still stick to my pan...). But watch the pan during the last few mins - in case I get my temp wrong & yr wings chao tar...

I don't add oil to the pan - during the marinate stage, I would have added some oil alrdy. Also, 1 trick I learn fm a TV prog is to put the wings in a plastic bag - enables us to turn the wings around during the marinating time to \"catch\" the sauce. :celebrate:

[schweppes]

QuiteKSMum:

schweppes:

How long do you bake/grill the chicken wings in the oven and at what temperature? I don't fancy deep frying... too messy and oily for my liking.

I normally baked (in a pre-heated oven) at abt 190 - 200 degrees for about 15 mins, then turn to grill for the last 5 mins. I put the skin side up so that I can grill during the last 5 mins at a lower temp, abt 170 - 175 degree ( tv progs seem to advocate skin side down - to get the oil to come out - but I too lazy to turn & wait skin still stick to my pan...). But watch the pan during the last few mins - in case I get my temp wrong & yr wings chao tar...

I don't add oil to the pan - during the marinate stage, I would have added some oil alrdy. Also, 1 trick I learn fm a TV prog is to put the wings in a plastic bag - enables us to turn the wings around during the marinating time to \"catch\" the sauce. :celebrate:

roger that!! :salute: :thankyou: QKSMum. Sounds easy enuf.

[EatNonStop]

[quote=\"QuiteKSMum - EatNonStop, you really yong xin liang ku. :salute: for yr efforts![/quote]


My kids always demand for a mcdonald meal every weekend which I try to avoid as much as possible......scratching my head what and how to get both of them to eat \"all in one\" meal. My daughter loves sweet corns, water chestnuts which my son doesnot take (if he knows)....My son loves french beans, button mushrooms which my daughter doesnot like....luckily I can hide and mix all these ingredients to make the patties and they managed to finish their meals :lol:

[EatNonStop]

[quote=\"Augmum\"][quote=\"EatNonStop\"]Wan Tan Mee

yummy yummy!!!!....i like to cook wantan noodles at home too,
as i ca hav many wantan servings unlike those found in hawker centre,
the miserable 3 small ones..... :evil:

Augmum, can share your wan tan mee recipe? Hubby doenot not really find the condiments for the noodle taste good.

This is what I did for each serving :
1 tablespoon of fried shallot oil
1 teaspoon of light soy sauce
1 teaspoon of oyster sauce
1/2 teaspoon of dark soy sauce
1/2 teaspoon of sambal chili paste ( bought from supermarket)

[EatNonStop]

Pinapple rice

http://i1216.photobucket.com/albums/dd362/SamEatNonStop/PAR.jpg\">

Fried Udon
http://i1216.photobucket.com/albums/dd362/SamEatNonStop/Udon2.jpg\">

[Funz]

http://i1131.photobucket.com/albums/m560/cylsfun/2ef48789.jpg\">


Got home early today so whipped up my version of suan pan zi.

[Funz]

http://i1131.photobucket.com/albums/m560/cylsfun/4c367ba1.jpg\">


My attempt at re-creating the squid ink sauce pasta that DH and I liked so much after having it at a cozy Italian restaurant in Australia. Ok, not everyone's choice of meat, but DH and I are hooked.

The taste was close but looks wise, a far cry. Not the inky black that I would like as I could not get enough ink out of those sotong. And I think I should have used tomato paste instead of chunky tomato for the sauce.

[EatNonStop]

Oh..finally I have another person (Funz...a great cook) to come into this thread to share her dishes and I do hope many more can come in to share interests and of course recipes!!! Post Dishes with pics can descript a thousand words :lol:


Funz, nice attempt on the squid ink pasta but I am not squid fan but I would love to try Suan Pan Zi :lol:

Mee Siam last weekend. Std and taste are not up to my mil as well as one of my fren's mum....\"something\" is missing in the soup....need to figure out from the real Sifus...nevertheless, we still finish up the whole pot

http://i1216.photobucket.com/albums/dd362/SamEatNonStop/MeeSiam.jpg\">