Saturday 25 October 2014

Spicy Sweet Chicken Wings

I made this few weeks ago but haven’t got the time to post it on my blog.  This is a simple and fast dish to prepare.  It’s definitely a keeper.  I cook this whenever I run out of idea what to cook.
The Tabasco sauce really adds a kick and makes a big difference to the taste.

I’m glad I have tried out this dish.



8 to 10 organic or free range chicken wings (I used the mid-wing)
½ tsp garlic salt
¼ tsp freshly grated black pepper


3 tbsp ketchup (tomato sauce)
2 tsp Worcestershire sauce
Tabasco sauce, to taste
Water, to adjust

(1)Rinse chicken wings and pat dry with paper towels.  Sprinkle garlic salt and pepper evenly.  Set aside for 15 minutes.

(2)Heat oil in a frying pan.  Place wings on pan in single layer and cook on both sides in batches over high-medium heat until brown.  The wings will release some oil.  Drain and discard the excess oil.

(3)Toss back the wings.  Add seasonings, stir to combine and reduce heat to low.  Continue to cook, covered, add more water, if necessary, until the wings are cooked through.  Serve hot.

This recipe is adapted from Christine Ho – Easy Recipes, A Selection of Simple Classic.  I’m contributing it to Cook-Your-Book #17 organised by Joyce, Kitchen Flavours.

Monday 6 October 2014

Stewed Pork Ribs in Orange Juice 橙汁肉排


Look at this flavourful and juicy pork ribs.  They were so simply irresistible.  The juice is so tasty and unique and I had extra rice than normal just because it was so delicious and it goes so well with rice.
My family will never have enough of pork ribs.  This is my 1st attempt using fruits for cooking and it was so well received.
The meat is little hard.  The juice supposed to tenderise the meat.  I should have simmered it longer.  It was not as tender as I would have liked.  But it was already good enough for us to enjoy.
I cooked this last week but I was too busy that I missed the link for September Cook-Your-Book.  So I decided to post it for Cook-Your-Book #17 and here you go the recipe adapted by Christine Ho, one of her cook book –Easy Recipes – A Selection of Simple Classics


700g pork spare ribs
Salt, to taste
Pepper, to taste
1 tsp freshly grated ginger
1 tsp finely chopped garlic
2 tsp white cooking wine

1 cup       freshly squeezed orange juice1 2
1 cup       chicken stock
2 tbsp      light soy sauce
2 tbsp      raw sugar3
½ tsp       orange zest (only the orange part)

(1)Rinse the pork ribs and wipe dry with paper towels.  Season with salt and pepper on both sides.

(2)Use a clay pot or a large saucepan.  Pour in the sauce and bring it to boil over medium heat.

(3)While heating sauce, brown pork ribs on a frying pan until both sides are lightly golden.  Push pork ribs to sides of pan, add a bit more of oil and sauté grated ginger and garlic until fragrant.  Add the wine.  Quickly stir to combine all ingredients.  Transfer to the boiling sauce and cover with a lid.  Cook until it boils again.  Reduce heat and simmer for 2 hours, until the sauce has reduced to about 1/5 and the pork is softened and caramelized4.  Serve hot with steam rice.

1The key secret ingredient of this dish is the orange juice.  Choose sweet navel oranges to make this dish tasty and delicious.  Taste the oranges, and make sure they are sweet before you use them to cook this dish.

2Better to sift orange juice after freshly squeezed.

3Use raw sugar (brown sugar) as it gives cane sugar flavour.

4Cook the sauce until the orange juice penetrates into the pork and helps soften the meat.

I’m submitting this for Cook-Your-Books #17.  
Cook-Your-Books is organised and hosted
by Joyce of Kitchen Flavour.