Thai Crispy Fried Chicken Wings

My friend, Ann Lee made such a delicious fried chicken, and I'm addicted to it! She shared me the surprisingly simple recipe and also got me the special batter mix for the fried chicken. She said that you can just use the flour mix, but usually she also added some oyster sauce, soy sauce, garlic and white pepper into the mix.
For me, I marinaded the chicken for at least 2 hours before I added the batter mix. My fried chicken got a deep brown color from the soy sauce.
I made this fried chicken for last week family care group, and everyone loved the super crispy fried chicken :)

Ingredients,

24 chicken wings

Fried chicken batter mix

2/3 cup garlic, crush & chop finely

3 tbs oyster sauce

4 tbs light soy sauce

2 pinch of sugar

dash of white pepper

Vegetable oil for frying

Cooking Method,

1. Mix the chicken wings with the garlic, oyster sauce, light soy sauce, sugar and pepper.

2. Cover the bowl and let it sit on the fridge for 2-3 hours.

3. Pour the batter mix and add a little bit amount of water to form a thick paste like the picture bellow.

4. Heat the oil, I always use 325F to fry my chicken. Fry the chicken until it turn brown & cooked through.

Masman Chicken Curry & Puff Paratha

I like to stock up on "emergency foods" on my freezer.
What is emergency foods? for me, emergency foods are those easy convenient foods that I can reach whenever I don't have much stuff left to cook. My emergency foods usually are dumplings...and now I'm start stocking on puff paratha too.
Yesterday, I didn't have much stuff left on my fridge, and I have to prepare some foods for the care group at my house...then I decided to make thick curry & puff paratha, using anything I can find in my kitchen :D
It turn out so well and everyone loved it too!! Gotta make this combo again next time, with different type of curry!
This recipe is super easy because we going to use a shortcut here...a.k.a using ready to use spice...lol...but I still like to add more spices into it to make the food more fragrant :)

Ps. I didn't follow the cooking instruction from the curry box, I made the curry very thick so it suitable for dipping the paratha.

Ingredients,
10 tbs masman curry paste ---> almost the entire small jar of the paste.
1 pack of chicken wings
1 sweet potato, cubed.
1 onion, sliced.
1 handful kaffir lime leaf
1 handful chopped lemongrass
4 bird eye chilli
1 tsp sugar
3 tsp tamarind paste
1 can of coconut milk
4 cups of water
Olive oil

Cooking Method,
1. Heat the pan, drizzle some olive oil.
2. Add chicken, half of the onions, lime leaf and lemongrass. Stir until the onion wilted and the chicken turn a little bit brown.

3. Then add the curry paste & water. (In this picture I only put 5 tbs curry paste, later on I added 5 more)

4. Using medium-high heat, let the sauce boil. Then add the rest of the onion, sweet potato & chili. Let it boil for another 15 minutes, then lower and simmer covered for another 30 minutes. If your pan lid does not have the vent holes, place the lid slightly open like the picture bellow.

5. When the chicken is cooked and tender, add the coconut milk, sugar and tamarind. Then simmer for another 15 minutes. If the curry became too thick, add some more water. 

6. It's ready to be served with the puff paratha.

Tips for crunchy paratha: flattened the edge of the paratha before put it on the frying pan. I'm using medium heat and some butter to cook the paratha. 

Sai Krok / Fermented Thai Sausage with Rice & Vermicelli

Don't mind the funny shape of the sausage...my hubby is a comedian...lol.
I want to tell you a story about this special Thai sausage. On August 2009, hubby and I was on our honeymoon at Thailand. We ate a lot of Thai foods before, but we never ate the Thai's hawker foods, and off course we won't miss the opportunity to try all those authentic food while we were in Thailand.
One of the food we tried was this sausage, it was amazingly delicious, it was something new to me. The sausage was sour, and had this rice and glass noodle inside it. Oh so amazing!! We had to went to the night market close to our hotel every single day to eat that sausage, and those crazy hawker rise the price everyday! But we were so addicted that we didn't care anymore...haha

Looks amazing, right! :D

In Seattle, I went to a Thai church, and last time, one of my Church friend, Keng -he's a chef here- gave me his homemade Thai sausage, and it was delicious! the taste of the sausage totally remind me to those sausage I ate at Thailand. 

So I asked him if he willing to share me his secret recipe? Not only he shared me his recipe, he even came to my house to teach me to make the sausage, and alsooooooooo...let me share the recipe here, on my humble blog! 

ok, so here's what you need to make the sausage!...I forgot to mention that this is a huge batch of sausage :)

Ingredients,

5 lbs fatty ground pork

2 cups garlic, finely grind

2 cups cooked white rice

2 cups rice vermicelli, finely chopped

1/8 cup salt

1/4 cup chicken stock powder

1/4 cup MSG ---> I asked him WHY do we need to use msg? he said that all Thai sausage use msg...also, it will help preserved the flavor when we put it in the freezer. 

1 pack of sausage skin (pig intestines)

Method,

1. Mixed all the ingredients on a large bowl, then mix thoroughly. It will be a lot easier if you just put on gloves and mix it with your hands.

2. When you already mixed all the ingredients together, start proceeding with infusing the mixture into the sausage skin. There's a lot of way to do this, if you don't have the machine, you can use regular cone to infused the meat into the skin.

other option is, omit the skin and just make meatballs. Easy and fast! :)

3. This is the important step! after you finished wrapping the sausage, take a toothpick to poke some holes on the sausage's skin. 

4. And then, put the sausage inside the oven (not heated) for 2 days for it to be fermented and creating the slight sour taste. 

5. After 2 days, you can cook the sausage, or put it on the freezer.

We baked our sausage for 40 minutes today, 

The sausages was delicious! last time we also made omelet using this sausages :)

I ate the hawker Thai sausage on 2009, but I can still remember how it tasted. And If I have to compare it with the sausage we made last week, they tasted quite close, but the different is that the hawker one is more sour (probably they put more garlic?) and also more fatty and greasier (because it was deep fried???)