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.

Malaysian Curry Puffs

Wow, been away for almost a month now. I've been cooking off and on still, but just haven't bothered to post anything. I was planning on making some egg rolls two weekends ago, but then came upon a recipe for these curry puffs, and decided to try making these instead since I've never had them. For the dough, I tried two different recipes. One from Rasa Malaysia and then another from Lily's Wai Sek Hong. I intially tried Lily's first, but the dough just didn't look right. It was not soft nor what's the word? Flexible? It was too dry. I tried adding a little more water, but it still didn't look right. Fortunately, I went back to other recipe from Rasa Malaysia and the dough looked much better. Since these were my first time making them, it took me a while to get the dough rolling and wrapped correctly. The first one I made, I used too much dough and so it didn't cook thoroughly. It works best if you just use a small ball and then roll it out with a roller pin. The oil had to be just the right temperature as well. You want it hot, but not too hot. When I finally got done, these didn't blow my mind away like "Ymmmm, these are so good! I just have to make them again!" Unfortunately, no. They were just ok. I don't consider myself a picky eater either. Overall, I would rate these a 3/5. I would recommend making these if you like to try something different and if you like fried foods. I really liked how the crust turned out though. It was buttery and flaky. Boy, did I use a lot of oil for this recipe. A lot of oil in the filling, and of course, the deep frying. That's why I hate deep frying. Too much oil. I also ate these as leftovers the next day, and for some reason, I thought it tasted better the next day.