「食譜設計」吃過吮手指的 甜辣辣雞翼 (AYAM MANIS PEDAS)

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以前總不明白為什麼我媽總愛在家自己下廚,然後週末都窩在家裡,年近三十,我也終於體會到我媽這種不可言喻的心情,不過要邀請人到家裡吃飯,又要自己也可以一同坐下來吃,還要味道也兼顧,還真是一門學問。幸好,我有一群白老鼠,願意幫我吃光光!(多幾年你們就可以從白老鼠畢業,這之前先忍耐著吧)
上週酒肉賭友來家裡打牌,我做了一大盤的炸雞拼盤,日式、馬來式和美式炸雞,最後大贏家是馬來式和美式 Buffalo chicken wings, 帶面衣的炸雞怎麼都還是需要趁熱享用啊,這兩款算是 Best for party day,即使放涼後也依然夠勁夠味,愛吃熱食的話隨意用烤箱加熱就可以恢復熱氣騰騰的美味。

而這兩道當中,我比較喜歡 Buffalo chicken wings 的做法,主要是不需要提前醃漬,當日拿出雞肉洗淨處理好,直接可以下鍋煮,雖然要好吃需要經過兩道手續,不過這也讓他變成即使不加熱也美味的料理啊!

 

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Ingredient:

3             Chicken wings
3             Chicken drumette
3 tbsp    Lingham’s hot sauce
1 tbsp     honey
1tsp        Tabasco / Chili powder (optional)

 

Method:

  1. Heat a pot of oil to 160 degree celcius, deep fry the cleaned and dried chicken wings & drumette, to golden brown.
  2. Pour in Lingham’s hot sauce and honey ina sauce pan, bring it to boil, turn off the heat and stir in Tabasco.
  3. Dip the chicken wings and drumette into the sauce, and place it on the baking sheet, bake in an oven over 200 degree celcius. Turn the wings and drumette over after 5 minutes and continue bake for 3 minutes.
  4. Garnish it with white sesame and parsley.

 

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做好,拍了照後立刻捧上書房給某夫,兩個人三兩下吃光,某夫竟然還要跟我搶雞翼,嘖嘖,百年難得一次竟然跟我搶食物,下次我要做一打,讓你吃膩雞翼從此以後不再跟我搶雞翼(哼)!

以後心血來潮想要吃即食雞翼,就來這道吧!!

 


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