Pinoy Style Char Kuey Teow

Char Kuey Teow is a popular stir fried rice noodles from Singapore and Malaysia. They are the mainstay of those equally popular hawker centers. Char kuey teow is made up of flat rice noodles stir fried with a choice of seafoods, but the main seafood ingredients are prawns or shrimp and clams called bloody cockles. Another important ingredient of char kuey teow is sambal belacan paste, it is a spicy hot paste made up of red chili and toasted krill or small shrimps. Do not worry we are not making one, sambal belacan is now readily available in most Asian stores. There are of course several versions of char kuey teow. They come in different hues of red to dark brown. Most of those stalls at hawker centers claim they have their own secret ingredients. During my working years of stay in Singapore char kuey teow was one of my favorite dish. The char kuey teow I remembered is a bit sweetish, I wanted it also hot and spicy so I used to add more sambal (it is always available as condiment) to my plate of noodles. For my version instead bloody cockles I substituted it with mussels or tahong which is readily available in most places. Mussels are sold on most supermarkets, fresh or frozen they are even available already shelled. I would love to try using clams or halaan also as substitute for bloody cockles I think they are more appropriate. This recipe was requested by a long time reader and a friend from the net. Here is the Pinoy version of char kuey teow.



Ingredients:

1/2 kilo fresh flat rice noodles, pre-boiled as per package instruction
1/4 kilo shelled prawn, blanch, shelled and deveined
1/2 kilo mussel, tahong or clams, halaan, pre-boiled shell discarded
1/4 kilo large size squid, cleaned, sliced into rings
1/2 cup sliced fish cake
1 piece Chinese sausage, slice
2 cups bean sprouts, toge
3-4 stalk chive, cut into 2” length
2-3 piece fresh red chili, sliced
1/2 head garlic, chopped
1 small size onion, chopped
2-3 tbsp. chili shrimp paste, sambal belacan
1/4 cup soy sauce
1 tbsp. fish sauce, patis
1 tsp. sugar
2 eggs
pepper powder
cooking oil



Cooking procedure:

Heat wok at high heat until it start to smoke, pour 3-4 tablespoon cooking oil, stir in garlic and onion until fragrant. Add in Chinese sausage and fish cakes stir cook for about half minute, while constantly stirring add in the shrimp, mussel and squid, continue for stir cook for about a minute. Add in the sambal belacan, soy sauce, fish sauce, red chili, sugar and a dash of powdered pepper, stir cook for another minute. Stir in the rice noodles stir cook for about half a minute or until evenly coated with the sauce. Now push the noodles to one side and add 1 tbsp of cooking oil on the empty area of the wok, crack the two eggs and lightly beat until cook for about 10-15 seconds. Mixed in the noodles and add the chives and bean sprouts, quick stir cook for about half a minute. Remove from wok and serve immediately.


See other Singapore inspired recipe:
Hainanese, Hainese Chicken Rice
Chili Crab

See other related stirfry noodles recipe:
Seafood Hokien Noodles Stirfry
Egg Noodles with Mushroom
Pinoy Style Pad Thai
Pansit Miki Guisado
Pancit Lucban, Pansit Hab-hab
Bam-e, Pansit Bisaya
La Paz Batchoy, Pansit Batchoy Mami
Vigan Miki

Kalderetang Batangas

Kalderatang Batangas is a version of Pinoy kaldereta that do not use tomato sauce. The meat used is usually beef or goat is stewed with just chopped onions and garlic (a lot of it), generous amount of cheese is also used which make the sauce cheesy creamy. The choice of meat is first marinated in soy sauce and vinegar the sautéed with again a lot of margarine, I used butter. Then the meat is stewed with the onions and garlic at moderate to low heat till very tender. This kardereta version is worth a try, it’s really cheesy creamy yummy. Enjoy!

Ingredients:

1/2 kilo beef, any cut, cut to serving pieces
200 grams chicken liver, boiled, mashed
4 large size onion, chopped
1 head large size garlic, minced
1 cup grated quickmelt cheese
4 tbsp. soy sauce
2 tbsp. vinegar
2-3 tbsp. margarine or butted
3-4 dried or fresh hot chili, chopped
ground pepper
salt to taste



Cooking procedure:

In a big bowl place the beef and mix in the soy sauce, vinegar and a dash of ground pepper, let marinate for at least 30 minutes. Keep aside. In a sauce pan melt the butter or margarine, suttee garlic until fragrant, add in onion and continue to stir fry until onions becomes lump, add in the liver and stir fry for another minute. Now add in the marinated beef and stir cook for 3 to 5 minutes. Add the remaining marinade and 2 to 3 cups of water or until the beef is cover up to an inch of water. Bring to a boil and simmer for 30 to 45 minutes or until the beef are tender and meat start to fall off from the bones. Add more water as necessary. Add the hot chili halfway during the cooking. When the beef are tender and the liquid has reduced to half correct saltines, add in the gated cheese and cook for another minute or until the cheese have melted and thickened the sauce. Serve with a lot of rice.


See other kaldereta recipes:
Kalderetang Baka
Special Beef Caldereta
Kalderetang Manok, Chicken Caldereta
Kalderetang Kambing
Kalderetang Baboy, Pork Caldereta

Stirfry Pork and Bok Choy with Black Bean Sauce

Stirfry Pork and Bok Choy with Black Bean Sauce is another quick stir fry dish that is easy to prepare. For this recipe I used pork loin or lomo wich are sliced thinly and diagonally. Pork loin is ideal for this recipe, it is tender and can be cooked quickly. For the vegetables I used bok choy or sometimes referred to as Chinese cabbage, bok choy is similar to pechay. For the black bean sauce I used those ready to use commercially bottled sauces that are available in most supermarkets. For the fermented black beans or tausi, it is usually available in Asian stores if you’re overseas.

Ingredients:

250 gram pork loin, lomo, sliced diagonally
2 bunches bok choy, stalk cut into wedge, leaves cut across
2-3 stalks spring onions cut into 2” lengths
2 thumb size ginger, cut into thin strips
3-4 cloves garlic, minced
1-2 red chili, sliced diagonally
2 tbsp. soy sauce
1/4 cup black bean sauce
2 tbsp. fermented black beans, tausi, rinsed
2 tbsp. cornstarch
ground pepper corn
cooking oil



Cooking procedure:

In a big bowl mix the pork slices with soy sauce, cornstarch and a dash of ground pepper corns, let marinate for 5 to 10 minutes. In a wok heat cooking oil and stir fry pork in batches for 2 to 3 minutes or until pork slices are seared, remove from wok and keep aside. On same wok add more cooking oil and stir fry garlic and ginger until fragrant. Add in pork and black bean sauce, continue to stir fry for 1 to 2 minute. Add 1/2 cup of water and bok choy stalks, let simmer for 3 to 5 minutes. Add in bok choy, spring onion, red chili and fermented black bean sauce, stir cook for another 1to 2 minutes of until the vegetables are just cooked. Serve with steamed rice.


See other related pork loin recipe:
Tinolang Lomo
Grilled Pork Loin


See these other pork recipe:
Binagoongan Baboy
Bopis, Kandingga
Cebu Paklay
Dinakdakan
Igado
Sisig

Braised Pork Belly, Pork Rasher

Braised Pork Belly, Pork Rasher. This is a simple Chinese style braised pork using pork belly or pork rasher braised with Chinese five spice powder or locally known as ngoyong. (Chinese five spice is made up of ground cinnamon, star anise, clove, fennel and pepper.) I also used galangal for this recipe but if its not available use ginger, it’s not an equal replacement but that will do. For best result the pork is slow cooked at medium to low heat till the pork skin turn to gelatine softness. To complete the dish hard boiled eggs is also added. Here is the recipe.

Ingredients:

1/2 pork belly, pork rasher
1 tsp. Chinese five spice
1 thumb size, galangal, sliced into slivers
1 head garlic, crushed
1/4 cup soy sauce
2 tbsp. oyster sauce
2 tbsp. sugar
1/2 tsp pepper powder
2 tbsp. cornstarch
4 hard boiled eggs



Cooking procedure:

If using pork belly cut into 2”X1” rectangles (rashers are pre-cut to this size). In a sauce pan put the pork and add 3 cups of water, add in the soy sauce, oyster sauce, Chinese five spice, galangal, garlic, sugar and powdered pepper. Bring to a boil and simmer for 45 to 60 minutes or until pork are tender and pork skin turned to jelly like softness. Add more water if necessary. Half way during simmering, add in the boiled eggs. When pork are done and tender, reduce the broth by half and thicken with cornstarch diluted in 1/4 cup of water let cook for another minute. Serve with steamed rice.


See other related braised pork recipe:
Braised Pork Leg with Hoisin Sauce
Paksiw na Pata ng Baboy
Paksiw na Tokwa at Baboy
Pork Estofado
Pork Spareribs With Tausi
Spicy Tausi Pork Spareribs

Adobo sa Asin, Adobong Baboy sa Asin

Adobo sa Asin, Adobong Baboy sa Asin. This is my second version of this adobo dish. The first was simply called adobong puti. Cooking procedure of both are similar, on the first dish it was a mixture of chicken and pork. Both versions are cooked adobo with out soy sauce. I have to post this request in response to some readers query on how to cook adobo sa asin. This is best served a day after with chopped tomato and onion with fish sauce and a lot of rice.

Ingredients:

1/2 kilo pork belly, pork rasher, cut into serving pieces
1/2 cup white vinegar
1 head garlic, crushed
1 tsp. pepper corns
3-5 pieces bay leaf
3/4 tsp salt



Cooking procedure:

In a sauce pan place pork, pour 2 cups of water. Add in vinegar, garlic, peppercorns and bay leaf and salt bring to a boil and simmer at medium to low heat for 20 to 30 minutes add more water if required. Correct saltiness according to taste, When the pork are tender continue to simmer until all the liquid has evaporated and pork start to render fat. Now cook the pork on its own fat until brown on low heat turning occasionally to avoid burning the bottom. Best serve a day after with a lot of rice.


See related pork adobo recipe:
Humba, Adobong Bisaya
Igado
Pork Adobo with Pineapple
Pork and Chicken Adobo
Pork and Chicken Adobo, Adobong Puti

Garlic Shrimp, Gambas Al Ajillo Pinoy Style

Garlic Shrimp, Gambas Al Ajillo Pinoy Style. This recipe is based on the popular Spanish tapas or finger food. Shrimp are stir cooked with olive oil, a lot of garlic and flavoured with paprika and hot chili peppers and usually served with bread. For my Pinoy version I used butter instead of olive oil. Generally we Pinoys do not use olive oil in our kitchen so I thought why not use butter instead. The dish is easy to prepare as previously mentioned the cooking method requires only the shrimp to be stir cooked with the aromatics used. It is however important the shrimp are not overcooked. Hot chili ingredients can always be adjusted to your preference. This can also be served in a sizzling plate. Here is my version of Garlic Shrimp, Gambas Al Ajillo, enjoy.



Ingredients:

250 grams medium size shrimp, shelled
1 head garlic, minced
1-2 red chili, chopped
3-4 stalk Chinese parsley
1 tbsp. paprika
1/2 tsp. chili powder
2 tbsp. butter
salt

Cooking procedure:

In a frying pan melt the butter then add in the garlic, red chili and parsley, stir fry until fragrant. Add in the shrimps, paprika and chili powder, continue to stir fry for 8 to 10 minutes or until shrimps turn to bright red orange color and just cooked. Season with salt to taste. Serve immediately or serve in a sizzling plate.


See other related shrimp recipe:
Crispy Garlic Prawns
Guinataang Hipon
Guinataang Hipon Tabang
Halabos na Hipon
Shrimp Cocktail
Ukoy, Shrimp Fritter

Tom Yum Goong, Hot and Sour Shrimp or Prawn Soup

Tom Yum Goong, Hot and Sour Shrimp or Prawn Soup another popular soup dish from Thailand. It is also slowly becoming popular to Pinoy especially those who have tried the dish not only in Thailand but in the neighbouring countries such as Singapore and Malaysia. Tom yum is a hot and spicy soup dish of either seafood or meat flavoured with fish sauce, kaffir lime leaves and juice, lemongrass and galangal. The dish is supposed to be really hot and spicy. But the amount of to tum yam chili paste can always be adjusted to ones hotness tolerance. I you are into real hot and spicy soup and have access to the ingredients why not try the recipe.

Ingredients:

1/4 kilo medium size shrimp or prawn, shelled, deveined, reserve shell and head
1 cup fresh oyster mushroom
1 cup fresh button mushroom
2-3 tbsp tom yum chili paste
1 large size lime, juice extracted
4-6 pcs. kaffir lime leaves
1 thumb size galangal, sliced
2-3 pcs. red and green chili, sliced
3 tbsp. fish sauce
1 stalk lemongrass, sliced diagonally
3-4 stalk large spring onion, sliced diagonally



Cooking procedure:

Remove head and peel off shell each shrimp. Set aside head and shell. Slice each shrimp at the back and remove intestine. Using pestle and mortar pound into paste shrimp head and shell. Dilute paste in 2 1/2 to 3 cups of warm water. Pass thru a sieve to separate shells from the juice, discard the residue. In a pot boil the shrimp juice. Add in lemongrass, galangal and kaffir lime leaves, simmer for 3 to 5 minutes. Add in tom yum chili paste and button mushrooms simmer for 3 to 5 minutes. Now add in the red and green chili, shrimp and oyster mushrooms, simmer for another 2 to 3 minutes or until the shrimp change to bright red color and just cooked. Before serving add in the lime juice and fish sauce half quantity at a time taste saltiness and sourness add more if required. Garnish with sliced spring onion, serve hot.


See other Thai dish:
Pinoy Style Pad Thai

Pinoy Garlic Mushroom

Pinoy Garlic Mushroom is another popular appetiser that is liked by most garlic loving Pinoys that frequent Gerry’s or Dencio’s restaurant. Garlic mushroom are served sizzling by these restaurants. This is a very quick and simple vegetarian dish. All that is needed is a lot of minced garlic and butter. For the aromatics a lot of kinchay or Chinese parsley. I would suggest that the button mushrooms used should be fresh. To make the dish just stir fry a lot of garlic and parsley in melted butter, do not brown the garlic just stir fry until fragrant . The mushrooms are then added and stir fry until it renders its own juices. If you are using bottled or canned mushrooms then it is necessary to add some water. If you love sizzling dishes then serve in a hotplate. Here is the recipe of my Pinoy Garlic Mushroom.

Ingredients:

250 grams fresh button mushrooms
1 small bundle kinchay, Chinese parsley, minced
2 tbsp. minced garlic
2 tbsp. butter
salt and pepper



Cooking procedure:

In a frying pan melt the butter then add in the garlic and parsley, stir fry until fragrant. add in the mushrooms and continue to stir fry for 5 to 8 minutes or until mushrooms render its own juice. Season with salt and pepper to taste. Serve immediately or serve in a sizzling plate.



See other vegetarian recipe:
Adobong Bok Choy, Chinese Cabbage Adobo
Adobong Kangkong
Asparagus with Tofu
Adobong Sitaw
Bulanglang Batangas
Guinataang Kabute, Button Mushroom in Coconut Milk
Inihaw na Talong at Okra
Sautéed Broiled Eggplant
Sitaw at Tokwa
Steamed Vegetables, Pinasingaw na Gulay
Tofu with Black Fungus and Bamboo Shoot

Chicken Teriyaki

Chicken Teriyaki. Teriyaki is one of the more popular methods of Japanese cooking it literally translate to glaze grilled or broiled. Fish is usually used in teriyaki but there are now several versions using meat. The sauce used for marinating and glazing is made up of sweet mixture of soy sauce, sake, mirin and sweetened with sugar or honey. For my version of chicken teriyaki I just used the commercially available teriyaki sauce which are readily available in most supermarket. It is also best to used deboned chicken tight and with skin on, the skin is also good for presentation. but you can always discard the skins if your into some kind of healthy eating. The chicken is first marinated in teriyaki sauce then pan broiled/seared in minimal oil to seal the juices in the chicken. It is then boiled and cooked with the marinade. The remaining cooking liquid is then reduce and thicken with some cornstarch and pour over the chicken. Here is the recipe.

Ingredients:

1/2 kilo chicken thigh, skin on, debone
2/3 cup teriyaki sauce
1 tbsp sugar
1 tbsp cornstarch
cooking oil



Cooking procedure:

Marinate the chicken with the teriyaki sauce for at least 30 minutes. In a frying pan heat some oil and fry in batches the chicken skin down first for 2 to 3 minutes at low to moderate heat then turn over and fry for another 3 to 5 minutes. now return all the seared chicken in the frying pan, pour the remaining marinade into the pan, add in the sugar and 1/2 to 3/4 cup of water bring to a boil and simmer for 8 to10 minutes or until the sauce has reduce to about half. Remove the chicken in the frying pan and keep aside. Reduce further the remaining cooking liquid just enough to make a sauce for the chicken. Correct saltiness and sweetness by adding more teriyaki sauce and sugar or water if required. Thicken sauce with cornstarch dissolved in 1/4 cup of water, simmer for another minute or until the sauce has thicken to desired consistency. Now cut the chicken into serving pieces, arrange in a plater and pour over sauce. Serve with rice.


See other chicken recipes:
Chicken Adobo
Chicken Adobo in Oyster Sauce
Chicken Asado, Asadong Manok
Chicken Tocino
Hainanese, Hainese Chicken Rice
Lemon Chicken
Pininyahang Manok

Chicken Stirfry with Black Fungus in Black Bean Sauce

Chicken Stirfry with Black Fungus in Black Bean Sauce, this is my first stirfry recipe for chicken and it was good at the first time. In fact stirfries are easy and quick to prepare. For this chicken stirfry I added the pre-cut-strips black fungus which I still have a bag full of it. It could have been better if I have black fermented black beans or tausi but I could not find from the supermarkets in the neighbourhood. Instead I just used a bottled black bean sauce. I found some Chinese parsley so that makes the sitrfry dish nearly complete. For this recipe I used skinless chicken thigh fillet which for me is better than chicken breast. As I said the cooking is really quick, there is no worries sine the chicken I used are really fresh. Here is the recipe.

Ingredients:

1/2 kilo chicken thigh fillet, cut into strips
1/2 cup black fungus, rehydrated, cut into strips
2 small size red/green bell pepper, cut into strips
4 cloves garlic, chopped
1 small size onion, chopped
2 thumb size ginger, cut into strips
1 small bundle, spring onion, chopped
2-3 stalk Chinese parsley, chopped
1/4 cup black bean sauce
2 tbsp. oyster sauce
2 tbsp soy sauce
1/4 cup cornstarch
salt and pepper
cooking oil



Cooking procedure:

Place chicken in a big bowl, add in soy sauce and cornstarch, mix thoroughly and let marinate for at least 10 to 15 minutes, keep aside. In a wok stirfry at high heat garlic, ginger, Chinese parsley and onion until fragrant, push in one side. Now add in the black bean sauce, chicken and black fungus and stirfry for 3 to 5 minutes, then mixed in the garlic, ginger and onion, continue to stirfry for 5 to 8 minutes. Season with salt and pepper to taste. Stir in bell pepper and spring onion, stirfry for another 1 to 2 minutes. Remove from wok and serve immediately.


See other chicken recipes:
Adobong Ilocano, Chicken Adobo
Adobong Manok sa Gata
Braised Chicken Feet
Chicken and Ham with Cheese Rolls
Pinoy Chicken Curry
Chicken Curry with Bamboo Shoots
Chicken Halang Halang
Chicken Menudo
Chicken Sisig
Chicken Inasal

Nilasing na Hipon

Nilasing na Hipon, is a dish made of shrimp marinated in gin and crispy fried, serve in a spicy vinegar garlic dip. As far as I can remember liquor is usually used for this dish is Ginebra Gin, locally coined stainless, bilog, quatro cantos ect. It is usually cooked as pulutan. The dish has now evolved into several versions using all kinds of liquor. The recipe call for any type gin but any type of liquor like brandy, whisky, beer and even wine can be used but of course the end result defends on what type of liquor used. Goog luck.

Ingredients:

1/2 kilo medium size shrimp
1/2 cup gin
1 cup cornstarch
salt and pepper
cooking oil



Cooking procedure:

Wash and drain shrimps thoroughly. Cut whiskers and horn of each shrimp, keep the shell on. Using a sharp knife or a pair of scissor slit a long cut at the back through the shell and into the shrimp meat including the head and remove the intestine of each shrimp. Place the shrimp in a container with lid pour the gin toss and replace lid, chill in the refrigerator and let marinate for 20 to 30 minutes. Discard gin marinade and let drain in a colander, keep aside. In a large bowl mix cornstarch and a dash of salt and pepper to taste. Toss marinated shrimp into the cornstarch mixture until uniformly coated, keep aside. In a deep frying pan deep fry at high heat shrimp in batches for 1 to 2 minutes or until shells are crispy, drain excess oil in kitchen paper towels. Serve with vinegar with garlic and chili dip.


See other shrimp recipe:
Crispy Garlic Prawns
Halabos na Hipon
Jumping Salad
Shrimp Cocktail
Ukoy, Shrimp Fritter
Guinataang Hipon
Guinataang Hipon Tabang

Pinoy Callos

Pinoy Callos. Callos is another Spanish influenced dish made up of beef or ox tripe. Some version add also ox feet and knuckles or tail in addition to the tripe. For my version I used ox tripe and tail. When you are overseas it is difficult to find ox feet beside they take longer to cook. The ox tail is a good compromise since some also will not like the idea of eating ox feet. For the tripe I would suggest the bleach cleaned tripe that are available in supermarkets. The extra cost is compensated by the time and effort to clean and parboil fresh tripe bought from wet meat markets. It is also best that the tripe is already cut into strips before cooking this will also save cooking time to get them tender. In addition to the chorizo I also add bacon for that extra flavour and aroma. To add more meat I added cubed ham, I would not recommend using hotdog or sausage as the dish might end up like menudo. Here is my recipe of my version of Pinoy Callos.

Ingredients:

1/2 kilo ox tripe, cut into thick strips
1/2 kilo ox tail, cut up
1/2 cup Spanish chorizo, sliced
1/2 cup bacon, cut into thick strips
1 cup ham, cube
1 medium size carrots, diced
1 medium size potato, diced
1 large size red bell pepper grilled, diced
1/2 cup canned chickpeas, drained
1/2 cup pitted green olive
1/4 head garlic, chopped
1 medium size onion, chopped
1 medium size tomato, de-seeded, chopped
1/2 cup cheese, cubed
2 tbsp. tomato paste
2 tsp. paprika
2-3 pieces bay leaves
cooking oil
salt and pepper



Cooking Procedure:

Place ox tripe and tail in a large pot and add enough water to cover. Bring to a boil and simmer for 5 to 10 minutes. Drain and discard liquid, rinse ox tripe and tail to remove scum. Using the same pot, add fresh water to cover and let boil. Simmer at low to medium heat for 2 to 3 hours. Add more water as necessary. When the ox tail meat start to fall off from the bones remove from pot, separate the meat from the bones, keep aside meat and return the bones to the simmering pot and continue to simmer for another 1 to 2 hours or until ox tripe are just tender. (simmering times will defend on the quality of ox tail and tripe). Remove ox tripe from the pot and keep aside, discard ox tail bones and reserve stock. In a large sauce pan heat oil and stir fry Spanish chorizo and bacon until it start to render fat, remove chorizo and bacon from the pan and keep aside. Using the same pan and rendered fat sauté garlic and onion until fragrant, add in tomato and red bell pepper continue to stir cook for 2 to 3 minutes or until tomatoes start to crumble. Add in tripe, ham, potato, carrot, tomato paste, paprika and bay leaves stir cook for 1 to 1 1/2 minutes. Pour 2 cups of reserved stock, add in the ox tail meat, fried chorizo and bacon bring to a boil and simmer for 6 to 8 minutes. Add in olives, chickpeas and cheese and continue to cook for another 1 to 2 minutes until the cheese are blended to form a thick sauce. Season with salt and pepper to taste, remove from heat.


See other tripe recipes:
Kare-Kare Beef Tripe
Kinilaw na Liblibro
Papaitan Baka / Pinapaitan Baka
Papaitan Soured with Kamias
Sinanglao


See other related beef stew recipes:
Beef Mechado
Beef Mechado Special
Beef Menudo
Kalderetang Baka
Special Beef Caldereta
Kare-Kare Buntot ng Baka
Osso Buco, Osso Buco Bulalo

Chicken Wings, Like Hooters

Chicken Wings, Like Hooters. Hooters is also known for their chicken wings beside their attractive waitresses clad in short orange shorts and white sleeveless shirt, Hooters Philippines is celebrating their 2nd aniversary. Forget about the Hooters Girls. Let’s try to replicate their breaded “Nearly Word Famous Chicken Wings”. It’s been some time when I tough I want to make breaded chicken wings Hooters style now here it is. Mind you this is not a healthy meal, but sometimes we have to enjoy this kind good food once in a while.

Hooters Phillipines

To make the Hooters chicken wings the wings has to be marinated with the mixture of chili powder, paprika powder, garlic powder salt and pepper for at least 4 hours or overnight. For the breading I just used cornstarch with a dash of salt and pepper. For the hot sauce it’s a mixture of butter and hot chili sauce, I used Tabasco. The quantity defends on how much hotness you can take. Just add more if you feel it’s not hot enough.

Spicy hot chicken wings are best serve with blue cheese dip and celery so I also included the method on how to make the blue cheese dip. Here’s how I made my fried chicken wings Hooters style. Bring out the cold beer! Enjoy.

Ingredients:

1/2 kilo extra large chicken wings
cooking oil
celery sticks

Marinade:
2 tsp. salt
2 tsp. paprika
1 tsp. chili powder
2 tsp. garlic powder
1/2 tsp pepper powder

Breading:
1 cup cornstarch
1 egg, beaten
salt and pepper

Hot Sauce:
30 ml. Tabasco pepper sauce
1/3 cup butter

Blue Cheese Dip:
1/2 cup blue cheese, crumbled
1/2 cup mayonnaise
2 tbsp. fresh milk
1 tbsp. lemon juice
powdered pepper



Cooking procedure:

Cut the chicken wings at the joint for easier frying, discard the bony wing tip.

To marinate mix the marinating ingredients and dust over the chicken wings, toss until the wings are evenly coated, place in a container with lid, chill in the refrigerator and marinate for at least 4 hours or overnight.

To make the blue cheese dip combine all the ingredients in a small bowl, mix until smoothly blended leaving some chunk of the blue cheese for texture. Place in the refrigerator to chill until ready to use.

To deep fry put the cornstarch in a big bowl mix a dash of salt and pepper to taste. In a separate bowl beat the egg. Now dip the marinated wings in the bowl of beaten egg then into the cornstarch mixture, ensure that each wing is evenly coated. Place in a platter and let sit for at least 10 to 15 minutes. Deep fry breaded wings in batches in moderate heat for 10 to 15 minutes or until breeding turn to crispy golden brown. Remove wing from the fryer and drain excess oil in kitchen paper towels, keep aside.

To make the hot sauce melt the butter in a separate frying pan at medium to low, add in the Tabasco and stir until the sauce is totally blended. Now add in the fried breaded wings in batches and drench until evenly coated.

Serve immediately with the blue cheese dip and celery sticks.


See other related chicken recipe:
Buffalo Chicken Wings
Kentucky Fried Chicken
Lechon Manok
Lemon Chicken
Max's Style Fried Chicken
Savory Chicken, Roast Chicken
Sweet and Sour Chicken and Pork