Wednesday, May 19, 2010
Malaysian Enche Kabin Boxing Chicken Wings
I've been meaning to try and make these for a while now since I've discovered Lily's blog last year. I guess it was the deep-frying that delayed it. As much as I don't like deep frying foods, I have deep fried foods 3x now in the last two weeks. One of those (orange chicken) did not turn out. Guess I'll just stick to Panda Garden's orange chicken lol. There might be a 4th deep frying session coming soon since I've been meaning to make some egg rolls. Those are too tedious though! :P
Ok, back to this recipe. This was very good. I couldn't find a meat curry powder, so I just used like two different kinds of curry. A powdered one and a paste one. I just mixed it all together with the other stuff. I think it still turned out good. I don't think I would bother deep frying these next time though. I might just pan fry it first and then bake it in the oven or vice versa. When the wings were done, I thought they tasted good, but nothing spectacular. It was when I dipped it in the sauce was when I thought to myself, "Yum, these are good!" I really liked the sauce. It went well with the wings. To think I was going to skip making the sauce! Good thing I didn't. I have a new favorite dipping sauce. The dijon mustard made a difference. I rate this recipe 4/5. Anyway, here's the recipe from Lily's blog.