BAKED CHICKEN WINGS WITH GRATED COCONUT + PIGEON EGGS WITH PRAWN AND MUSHROOM

My plate :)

BAKED CHICKEN WINGS WITH GRATED COCONUT 

Ingredients:
8 chicken wings
350 ml of coconut water
puree:
4 cloves garlic
3 red onions
1 ½ tsp coriander powder
2 tsp salt
1 teaspoon brown sugar
1/4 teaspoons turmeric powder
2 candle nut
2 bay leaves
2 stalks lemongrass, crushed
Grated Coconut:
3 red onions, mashed
2 garlic cloves, mashed
¼ tsp cumin, crushed
1 tbsp finely chopped ginger
2 bay leaves
1 stalk lemongrass, crushed
1 tablespoon sugar
1 teaspoon salt
250 grams of grated coconut
2 tsp tamarind water
Oil for frying

Method:

1. Boil chicken with coconut water, puree spices, bay leaves, and lemongrass for about 3-4 mins. Set aside. 

2. Place a large wok over high heat. Once the wok is very hot add oil for deep-frying chicken for about 2-3 minutes or until the chicken wings are slightly cooked. Transfer the chicken wings to a baking tray and set aside.

3. Coconut grated:  Place a large wok over high heat and add 2 tbsp oil. Saute onion, garlic, and cumin. Add ginger, bay leaves, lemon grass, sugar, and salt, Stir for about 2 minutes. Add the grated coconut and tamarind water. Stir again for about 3 minutes and 

pour into chicken wings. Preheat oven to 220 C. Put into pan and bake in oven for 30 minutes until coconut dry and chicken brown.

(For Grated coconut I am using fine desiccated coconut from McKenzie)

PIGEON EGGS WITH PRAWN AND MUSHROOM

Ingredients:

4 tbsp olive oil, divided

600g large prawns

1/2 onion, thinly sliced

1 red capsicum, sliced

1 green capsicum, sliced

150g green beans, ends trimmed, sliced in half on an angle

1 chili, seeded and finely chopped (optional)

1 tbsp finely chopped ginger

2 garlic gloves, finely chopped

1 tbsp rice wine vinegar

1 tbs fish sauce

1 tbsp kecap manis or 1 tbsp dark soy sauce mixed with 1/2 tsp brown sugar

1 tbsp chili, sliced

2 tbsp oyster sauce

1 can shiitake mushroom

1 can pigeon eggs

1/4 cup coriander leaves

Steam rice to serve

Method

• Place a large wok over high heat. Add 2 tablespoons of olive oil and then add half of the prawns. Stir-fry prawns for about 1 -2 mins or until prawns are semi cooked. Immediately transfer the prawns to a plate and set aside.  Return the wok to high heat and repeat with remaining prawns. (Working in two batches will allow the prawns to sear properly and transferring the prawns to a baking sheet prevents them for overcooking).
• Return the empty wok to high heat, add 1 tbsp of olive oil and onions. Cook for 2-3 mins or until they have just softened, Add the mushroom, capsicum, green beans, chili, ginger and garlic.  Stir for about 3 minutes or until just begin to soften. Add remaining tbsp of oil if necessary.
• Return the prawns to the wok and stir for 2 mins or until the prawns are heated through. Add the rice wine vinegar, fish sauce, kecap manis, chili, oyster sauce and continue to stir fry for a further 1 to 2 mins or until vegetables and mushroom are tender. Add the pigeon eggs. Stir for 2-3 mins until the sauce reduces slightly.
• Serve immediately with steamed rice.

Our dinner table :)