2 heaped tbl tamarind in 50 ml warm water
galangal none (120gm )
Coriander seeds, 8 tbl (12 tbl) 5 min 30% power, cool, then 1-1/2 min normal (100% power)
Candlenuts, 8 (20)
Lemon grass 5 (4 fresh+2 frozen stalks)
Shallots 300 gm (400gm)
Garlic cloves 8 (2 heads garlic)
Cooking oil, as needed to help in blending the spice mix
After blending, add
Chilli powder 2 tbl (2 tbl + 6 frozen bird chilies)
Tumeric powder 4 heaped ts (whole bag frozen tumeric (5-6 pieces)
ABC Kecap Manis 2 tbl
Tiger thick soya sauce 2 tbl
Brown sugar 4 tbl (none, see below)
Salt 3 ts
Oyster sauce 2 tbl (3 tbl)
Tamarind pulp 2-3 ts, softened in hot water
Gula melaka 200 gm, broken up or pounded into small pieces (use brown sugar 200 gm)
Initial Try-out
Decided to try out the marinade on a kg of chicken wings. I divided 1 kg into two portions and for each portion I mixed 2-3 tbl marinade mix with the wings in a container and placed it in the fridge.
The following day I decided to grill one batch (10 pieces), wondering if 24-hr was sufficient to marinade the pieces.
The aroma was wonderful as I opened the lid on the marinating chicken wings.
I set the oven-top grill at 100-deg C and waited for the oven to reach the set temperature.
When the oven thermostat went off, I arranged the wings on a rack placed over a cup of water in a Corning ware dish. For the first 30 min I used 100-deg C; there was no noticeable aroma coming from the grill. I then increased the temperature to 125-deg C and after 20 min turned over the wings to roast on the other side. After another 20 min I turned off the oven, even though the wings did not show it was nicely browned -- I didn't want the wings to be over-cooked !
The aroma wasn't as strong or as noticeable as the initial satay mix I had created. But there was a nice, wonderful aroma from the galangal I had used in this batch of satay mix. Oh great - that was my intention, to use galangal and see if that makes a difference to the original mix.
Well, I waited for the wings to rest for 20-30 min.
galangal none (120gm )
Coriander seeds, 8 tbl (12 tbl) 5 min 30% power, cool, then 1-1/2 min normal (100% power)
Candlenuts, 8 (20)
Lemon grass 5 (4 fresh+2 frozen stalks)
Shallots 300 gm (400gm)
Garlic cloves 8 (2 heads garlic)
Cooking oil, as needed to help in blending the spice mix
After blending, add
Chilli powder 2 tbl (2 tbl + 6 frozen bird chilies)
Tumeric powder 4 heaped ts (whole bag frozen tumeric (5-6 pieces)
ABC Kecap Manis 2 tbl
Tiger thick soya sauce 2 tbl
Brown sugar 4 tbl (none, see below)
Salt 3 ts
Oyster sauce 2 tbl (3 tbl)
Tamarind pulp 2-3 ts, softened in hot water
Gula melaka 200 gm, broken up or pounded into small pieces (use brown sugar 200 gm)
Initial Try-out
Decided to try out the marinade on a kg of chicken wings. I divided 1 kg into two portions and for each portion I mixed 2-3 tbl marinade mix with the wings in a container and placed it in the fridge.
The following day I decided to grill one batch (10 pieces), wondering if 24-hr was sufficient to marinade the pieces.
The aroma was wonderful as I opened the lid on the marinating chicken wings.
I set the oven-top grill at 100-deg C and waited for the oven to reach the set temperature.
When the oven thermostat went off, I arranged the wings on a rack placed over a cup of water in a Corning ware dish. For the first 30 min I used 100-deg C; there was no noticeable aroma coming from the grill. I then increased the temperature to 125-deg C and after 20 min turned over the wings to roast on the other side. After another 20 min I turned off the oven, even though the wings did not show it was nicely browned -- I didn't want the wings to be over-cooked !
The aroma wasn't as strong or as noticeable as the initial satay mix I had created. But there was a nice, wonderful aroma from the galangal I had used in this batch of satay mix. Oh great - that was my intention, to use galangal and see if that makes a difference to the original mix.
Well, I waited for the wings to rest for 20-30 min.
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