Savoury Chicken Wings with French Beans



Ingredients
6 chicken wings - thoroughly cleaned and dried up
2 tbsp cooking oil
1/4 cup water
1 tbsp brown sugar
1 tbsp soy sauce
6 or more french beans cut into 2 in lengths
2 kaffir lime leaves, finely sliced
2 red chilli finely sliced to garnish


Ingredients for the chilli paste - blended together
2 tbsp chilli boh
4 shallots
4 garlic cloves
1/2 in galangal
1 stalk lemon grass
6 black pepper
2 tbsp dried shrimp


Method

  1. Heat the oil in a wok. Add chicken wings and fry until lightly browned.
  2. Stir in chilli paste and continue to cook for another 5 minutes. Stirring constantly to stop the paste from sticking to the wok.
  3. Add water, cover and simmer for 10 minutes or until the chicken wings are tender. Season with brown sugar and soy sauce.
  4. Mix in french beans and kaffir lime leaves and fry until the beans are cooked. Serve garnished with sliced red chillies.




Note: I slightly modified this recipe. The original recipe is from '60 HOTWOK RECIPE' by Linda Doeser.




Chilli Beef with Basil



Ingredients

4 tbsp cooking oil
25 fresh basil leaves
300gm beef
2 tbsp soy sauce
1 tsp brown sugar
2 fresh red chillies sliced into rings
3 garlic cloves, chopped
1 tsp chopped fresh ginger
1 shallot, thinly sliced
2 tbsp finely chopped basil leaves to garnish
lemon juice from one lemon
salt and ground black pepper


Method

  1. Heat oil in a wok and when hot, add the whole basil leaves and fry for about 1 minute until crisp and golden. Drain on the kitchen paper. Set aside and switch off the fire.
  2. Cut the beef across the grain into thin strips. Mix together soy sauce and sugar in a bowl. Add the beef, mix well then leave to marinate for about 30 minutes.
  3. Reheat the oil until hot, add the chilli, garlic, ginger and shallot and stir-fry for about 30 seconds. Add the beef and chopped basil then stir-fry for about 3 minutes. Flavour with lemon juice and salt and pepper to taste. 
  4. Transfer to a warmed serving plate, scatter over the fried basil leaves to garnish and serve immediately with white rice.



Note: Recipe from '60 HOTWOK RECIPES' by Linda Doeser





Chicken in Tamarind Sauce



Ingredients

4 tbsp tomato ketchup
1 tbsp tamarind paste
4 tbsp water
11/2 tsp chili powder
11/2 tsp salt
1 tbsp sugar
11/2 tsp garlic pulp
11/2 tsp ginger pulp
2 tbsp desiccated coconut
2 tbsp sesame seeds
1 tsp poppy seeds
1 tsp ground cumin
11/2 tsp ground coriander
1/2 chicken cut into 6-8 pieces
5 tbsp corn oil
8 curry leaves
1/2 tsp onion seeds
3 large dried red chillies
1/2 fenugreek seeds
10-12 cherry tomatoes ( I used 1 tomato, sliced)
3 tbsp chopped fresh coriander
2 fresh green chillies, chopped


Method

  1. Put tomato ketchup, tamarind paste and water into a large bowl and blend together with a fork.
  2. Add chilli powder, salt, sugar, ginger, garlic, coconut, sesame seeds, poppy seeds, ground cumin and ground coriander to the mixture.
  3. Add chicken pieces to the bowl and stir until they are well coated with the spice mixture. Set aside.
  4. Heat oil in a preheated wok. When it is hot, add curry leaves, onion seeds, dried red chillies and fenugreek seeds and fry for 1 minute.
  5. Lower the heat to medium and add chicken pieces together with the sauce. Mix well.
  6. Simmer gently for 12-15 minutes or until the chicken is thoroughly cooked through.
  7. Add tomatoes, fresh coriander and green chillies to the wok and serve immediately.



Note: Recipe from "60 HOTWOK RECIPES" by Linda Doeser




Khara Masala Chicken




Ingredients

3 curry leaves
1/4 tsp mustard seeds
1/4 tsp fennel seeds
1/4 onion seeds
1/2 tsp crushed dried red chillies
1/2 tsp white cumin seeds
1/4 tsp fenugreek seeds
1 tsp salt
1 tsp shredded ginger
3 garlic cloves, sliced
4 tbsp corn oil
4 fresh green chillies, slit
1 large onion, sliced
1 medium tomato, sliced
1/2 chicken cut into small pieces
1 tbsp chopped fresh coriander to garnish


Method

  1. Mix together the curry leaves, mustard seeds, fennel seeds, onion seeds, crushed red chillies, cumin seeds, and fenugreek seeds in a bowl. Add the salt.
  2. Add the shredded ginger and garlic cloves to the bowl.
  3. Heat the oil in the preheated wok. When the oil is hot, add the spice mixture, then green chillies.
  4. Add onion to the wok and stir-fry over a medium heat for 5-7 minutes.
  5. Add tomato and chicken pieces to the wok and cook over a medium heat for about 7 minutes or until the chicken is cooked through and the sauce has reduced slightly.
  6. Stir mixture over the heat for a further 3-5 minutes, then garnish with chopped fresh coriander and serve with white rice or prata.




Note: Recipe from "60 HOTWOK RECIPES" by Linda Doeser