Sunday, August 17, 2014

How to clean crabs

A small demonstration on one way to clean and cut a crab. 

Everyone has their own method to do. But this is how I did it for my Chilli Crab dish today.


Friday, July 25, 2014

Simple Sous Vide Chicken Legs

Recently, I'm learning Sous Vide cooking techniques at home. All thanks to Alan for encouraging me and connect me to this awesome Polyscience product. Also, I chance up to have a great lunch at Heston Blumenthal's restaurant on my recent trip to London. I witnessed how they cook my lunch using sous vide techniques!

After I came back from my 3 weeks Europe trip, I tied up my hair, put on my apron, take a deep breath and start exploring my sous vide machine, starting with the most simple recipe. Simple Sous Vide chicken legs, and then I roasted the chicken legs into perfection before serving.

For those who doesn't know what sous vide is - Sous vide (literally under vacuum in French) is one of the most popular modernist cooking techniques. If you've ever heard or watched famous chefs like Thomas Keller and Heston Blumenthal from hit television shows, they are the people who usually seen promoting sous vide cooking on TV.

Sous vide is very different from traditional cooking method. It needs alot of reading and understanding, as conceptually, it can be very difficult. From the various types of sous vide equipment, questions about vacuum sealing, the food science on the safety of sous vide can be quite confusing at the beginning. It takes me quite sometimes to explore and understand sous vide before I finally decided to invest on the equipment a year later. It's expensive! Of course I have to understand a few basics sous vide cooking before I invest on one.

I won't write too much to introduce on sous vide here, because all infos about sous vide is easily available on google. Once you understand a few basics, sous vide cooking is one of the easiest and most foolproof ways to cook. It saves me alot of time preparing my weekday dinner ahead!

My Sous Vide Professional Series machine, clamped on a big and tall stock pot, vacuum sealer made in Italy, vacuum bags, and some basic ingredients.

How simple? I just rubbed the chicken legs with salt and freshly ground black pepper. Put the legs into the vacuum bags, add a few dashes of olive oil, throw in a clove of garlic and some thymes. Seal it.

  • 4 Fresh Chicken Legs
  • 4 Cloves Garlic
  • 4 strands of Thymes
  • 1 tsp Kosher Salt
  • 1 tsp Freshly ground black pepper
  • Olive Oil 
  1. Pat dry chicken legs with kitchen towels. Rub chicken legs with salt and pepper. 
  2. Put the legs into the vacuum bags, add a few dashes of olive oil, throw in a clove of garlic and thymes.
  3. Vacuum seal the bag. Sous vide for 4 hours at 70C. 
  4. To serve : Pre-heat oven at 270C, fan ON.
  5. Gently remove the chicken leg from the vacuum bag. Put the chicken leg into the oven for 10mins.
  6. Remove from oven and serve immediately. Incase if you wants better appearance, you can either leave the chicken leg into the oven for another 3 to 5mins or blowtorch it as a finishing. 
Here, they are all nicely vacuum sealed and ready to go into the water-bath.

Knowing that I need to crisp the chicken leg skin under a very hot oven before serving and thus the meat will be cooked slightly more from sous vide treatment, I sous vide the chicken leg at temperature 70C, which is slightly lower than the desired core temperature (74C).

The actual process of cooking sous vide is simple. You just need to determine the temperature you'd like to cook your food. Press the button, sous vide machine will heat up the water up to that temperature you want. Place the bag of sealed food in the water-bath until it is done.

When they came out of the sous vide waterbath, there are two options :

1st Options (To eat immediately)
  1. Slightly pat dry the chicken leg with paper towels. Remove garlic and thymes. 
  2. Put the chicken legs into a very hot oven and roast for 10mins or upto 15mins. Or as I mentioned above, blowtorch up to it's perfection. 
2nd Option (To Keep)
  1. Prepare a large bowl of ice-cubed water. Remove the vacuum sealed chicken legs from the water bath. Shock in cold by putting the bags into the ice water until the chicken legs are completely cooled. 
  2. Place the chicken legs bags into the freezers and freeze away. 
  3. To serve - Put the frozen bags of chicken legs into the sous vide machine with the same setting (70C) and let it sous vide for about 30mins (or more) while you pre-heat your oven.
  4. Repeat 1st Options steps.
Blow-torching your food is another awesome cooking method. If you are trying to get your guys to help out more in the kitchen? Buy a blowtorch. No kidding. I know blowtorch isn't really necessary, but it does make the process easier (and way more fun for the guys). It browned the meat very well :)

The thing about sous vide is that the temperature should ideally be the exact temperature you want the food to be when it is done. The result is a piece of meat that has retained the maximum amount of its juices, while still being done. It's an astonishing technique, but all my rambling has done miraculously little to convince anyone. Not many friends around me is into sous vide actually. Even my mother-in-law gave me the weird look when she first saw what I'm doing. I can understand that. Sous vide is not common in Asia tho.

Prepare some salad to go along. I did mine simple. Some Oak Leaves Salad, dressed with Balsamico di Modena. No fuss!

The appearance of the meat on the photo doesn't speak how good it is. Instead of stringy tough (I mean overcooked), the knife can effortlessly cut through the meat. The chicken leg is cooked juuuuust nice! This is a simple recipe that requires very minimum ingredients. But if you'd tried this, it's enough to make anyone convert.

Max ate the chicken leg happily. My only questions was whether was it the cook (me) or the machine? When I tasted the chicken meat, obviously the machine had a hand in what happened.

To say the food that came out of the machine tasted good, is something of an understatement.

I'm still a noob in sous vide cooking. More to explore, more to learn. Do share with me if you are into sous vide. I'm looking forward to make improvement.

Saturday, July 19, 2014

Totally Chocolate Chocolate Chips Cookies

A whopper of a deep dark chocolate cookie packed with chock full of chocolate chips. There's no reason to resist eating this cookies. Absolutely delicious, and by far the best cookie recipe I've ever used! There's nothing short of SENSATIONAL!!!

Incase you don't know.... Now this, my friends, is what I called chocolate cookies :)

The glass of milk is not just a prop. It is a necessity for this. A bite of chocolate chips cookies and a sip of milk? I'm totally on board. It's just heavenly! These are the chocolatiest cookies I'd ever come across.

I adapted this recipe from Nigella Lawson, but tweaked abit. It makes 12 big cookies or make it 14 if you want your cookies to be slightly smaller. I urge you to make full recipe. Because this is so good, I guarantee you, it won't keep long. But if you are only feeding 2 to 3, you can bake half the dough and freeze the other half. Just form the cookies dough into balls, freeze the cookies balls on a little tray. Once they're hard, just bung them in a freezer bag, seal, and stash it back in the freezer. You could bake them unthawed at a later date.

Using good chocolate is important. The logic is simple. If you use good chocolate, you will get good quality chocolate cookies. This is what I call an investment. And it's worth it. I used Hershey's brand chocolate chips and chocolate powder for this.

  • 125g Dark Chocolate (minimum 70% cocoa solids)
  • 150g Plain Flour
  • 30g Cocoa Powder (Sieved)
  • ½ tsp Salt
  • ½ tsp Bicarbonate Soda
  • 1 tsp Baking Powder
  • 125g Soft Unsalted Butter
  • 75g Soft Light Brown Sugar
  • 50g White Fine Sugar
  • 1 tsp Vanilla Extract
  • 1 Large Egg (cold from the fridge)
  • 320g Dark Choocolate Chips (semi sweet is preferred)
  1. Preheat the oven to 170°C, fan ON. 
  2. Melt the 125g dark chocolate in a heatproof dish over a pan of simmering water. Set aside to cool. 
  3. Put the flour, cocoa, bicarbonate soda, baking powder and salt into a bowl. 
  4. Cream the butter, fine sugar and brown sugar in another bowl. Add the melted chocolate and mix together. 
  5. Beat in the vanilla extract and cold egg, and then mix in the dry ingredients. Finally, stir in the chocolate chips, mix well. 
  6. Divide the cookies dough into two portion. Wrap them with cling wrap, and shape them. (Refer pics below)
  7. Put the shaped cookies dough into the fridge and refrigerate it for 20 mins.
  8. Cut the dough into equal piece, remove the cling wrap layer and shape the cookie dough. (Refer pics below) Place shaped cookie dough on a lined baking sheet about 6cm apart. Do not flatten them. 
  9. Cook the cookie dough for 18 to 19 minutes, testing with a cake tester to make sure it comes out semi-clean and not wet with cake batter. If you pierce a chocolate chip, try again. 
  10. Leave to cool slightly on the baking sheet for 4 to 5 mins, then, transfer them to a cooling rack to harden as they cool.  
The secret of this recipe is simplicity and good quality ingredients. Do bear in mind.

Step 5 - Mix wet and dry ingredients together, and stir in the chocolate chips. Look at the sinful mess!

Step 6 -  Divide the cookies dough into two portion. Wrap them with cling wrap, and shape them.

Step 8 - Cut the dough into equal piece, remove the cling wrap layer and shape the cookie dough. No mess!

Place shaped cookie dough on a lined baking sheet about 6cm apart. Do not flatten them.

You cannot go wrong with this recipe. They are so easy and absolutely delicious! Max requested me to bake 30 pcs for him to bring to work next time.

Do I have to say more? It look and taste nothing short of perfection. This is definitely a MUST TRY recipe.

Update : Sorry that I forgot to mention, this is a crispy cookies :)

Thursday, June 12, 2014

Hakka Abacus Beads (客家算盘子)

I love Hakka Abacus Beads (客家算盘子). Not only that, I love everything else that has springy and chewy food. If you are as much of a taro fans as I am, then, you will find these an absolute delight in a way they're served.

Abacus Beads, literally Taro Gnocchi, with a dimple in the centre resembles abacus beads shape. This dish has symbolic wealth meaning and Chinese loves to prepare this dish during Chinese New year. When abacus beads stir fried with other ingredients and condiments, the dimple in the middle also helps contain the ingredients that flavour it. This traditional is really delicious.

Last year's Chinese New Year, I wanted to make this dish. But you know, CNY task is overwhelmed and I barely have time to rest. So, I only get to cook this dish about 2 months ago. 

If you have eaten Hakka abacus beads or you know how to make them, you will know that this dish requires alot of manual labour and patient. But, when you see your family dig in with their happy smile, I think it is all worth-while.

Ingredients are easily available at the market. You don't have to worry too much. Some Hakka family will add pork into the stir-fry. I want to keep it simple and I didn't wan't to make it a heavy meal. So, I'd just go along with the basic ingredients.

Of course, you can add or take away any stir-fry ingredients which you don't like. But for abacus beads recipe, please try to stick to it. It's abacus beads. We use taro for the gnocchi. Pls don't ask me questions like "Hi, can I use sweet potatoes instead?" or "Hi, I don't like taro. What about using Potatoes as a substitute? Do you think it works?"

Sorry ah. To me, traditional is traditional. I never try fusion style before. As much as I could, I will try to stick to original way. And I love originals.

This recipe serves 4 as lunch, or upto 6 as a starter or tea-break snack.


For the Abacus Beads
  • 650g Taro
  • 200g Tapioca Flour
  • 120g Hot Boiling Water
  • few pinches of Fine Salt
For Stir-Frying
  • 8 Garlic Cloves, minced
  • 5 Shallots, minced 
  • 2 tbsp Cai Pu / Choi Po (菜谱)
  • 40g Dried Shrimps, soaked, minced
  • 15g Dried Cuttlefish, soaked and cut into thin strips 
  • 30g Dried Mushrooms (about 4 to 5pcs), soaked overnight and sliced 
  • 30g Wood Ear / Dried Fungus, soaked, julienned 
  • 6 tbsp Cooking Oil for frying
  • 1 tsp Salt, 1 tsp Pepper and few dashes Fish Sauce to taste
For Garnishing
  • 2 Red Chilli
  • some Coriander 
  • some Spring Onions
Method - For the Abacus Beads
  1. Taro - Skinned, washed, cut into cubes. Steam the taro for 15mins until they are soft and cooked. You may use a chopstick to poke through the taro to check if it is cooked or not.
  2. Once taro cubes are cooked, transfer the taro cubes into a large mixing bowl, add in few pinches of salt and with your quick motion, roughly mash the taro with the potato masher. I didn't mash my taro thoroughly. Because I want to remain the "bite" taro texture for my abacus beads.
  3. Add in half the tapioca flour, continue to mash and mix them while the taro is still hot.
  4. You will soon realized that it's getting tough to mix it with potato masher. This is the time when you need to use your palms into it and give it some mixing and kneading.
  5. Add half amount of boiling water, continue the the kneading, add in the remaining tapioca flour, knead, add remaining boiling water, knead so as to form a nice dough.
  6. Make dough into small but even balls. Use your tiniest finger to make a dimple in the centre of each ball to resemble abacus beads. My finger is rough and big. So, I use the edge of the sieve as a tool to create those nice dimples on the dough to achieve evenly sized and can be evenly cooked later.
  7. Boil a large wok / pot of water. Slowly and gently, dd the abacus beads into the boiling water, VERY gently, stir to prevent them from sticking together. Boil for about 15mins to 20mins or until the batch floats on the boiling water.
  8. Prepare a pot of ice cold water. Remove the cooked abacus beads from the boiling water with a strainer, put the abacus beads into the cold water.
  9. Drain the abacus beads with a colander. Coat the abacus beads with 2 to 3 tbsps of cooking oil to prevent sticking. 

Method - Frying the Abacus Beads
  1. Heat cooking oil in wok on high heat
  2. Add garlic, shallots, dried shrimps and dried cuttlefish, stir fry until fragrant. 
  3. Add Cai Pu, mushrooms, wood ear and continue to fry for 2 to 3 minutes until fragrant. 
  4. Add salt, pepper, fish sauce. Give it a quick stir. 
  5. Add in the abacus beads and gently stir-fry for about 2 minutes. 
  6. Add in half portion of spring onions, coriander and red chilli. Stir through for another minute. 
  7. Taste, and more flavour (salt, pepper, fish sauce) if needed. Stir through. 
  8. To serve, dish abacus beads in a shallow serving dish or casserole. Garnish with the remaining chilli, spring onions and coriander stalk.

Note : The success to make the abacus beads is to mix and knead it while it's hot. I know kneading the abacus dough while it's hot may be challenging. But when you get the hang of it, your hand will somehow immune to the heat and you will be able to do it pretty fast.

Step 6 - Make dough into small but even balls. Use your tiniest finger to make a dimple in the centre of each ball to resemble abacus beads. My finger is rough and big. So, I use the edge of the sieve as a tool to create those nice dimples on the dough to achieve evenly sized and can be evenly cooked later.

The texture of the abacus beads that I'm trying to achieve is springy, but with the starchy fragrance of taro on every bite. My abacus beads looked rough, as I only roughly mash my taro. This is how I maintain the taro "bite" texture for each gnocchi.

Step 7 - Boil a large wok / pot of water. Slowly and gently, dd the abacus beads into the boiling water, VERY gently, stir to prevent them from sticking together. Boil for about 15mins to 20mins or until the batch floats on the boiling water.

Stir fry the abacus beads as per instruction. Remember - Keep it simple. DO NOT add too much condiments or any ingredients that has heavy flavour. Or else, you won't be able to fully savour the fragrance of the taro when you eat them.

On a side note, do not let the cooked abacus beads stand in the cold water for too long. For best texture and flavour, stir fry the cooked abacus beads as soon as possible after they have been boiled. My friend told me that I can store cooked abacus beads in airtight container, keep it refrigerated until I need to stir fry them. I have not tried keeping them in refrigerator before. But I think it probably works.

Max loves it. He asked if I can cook this more often when I'm free. I think, his request could tell how good this dish is.

This dish is an absolute textural delight. The lightly chewiness of the abacus beads, loads of flavorful goodness and mushrooms and the sudden burst of crunchy freshness from the greens. I don't have to say more.

Friday, April 25, 2014

The Real Cream Of Mushrooms Soup

I've always loved cream of mushroom and I honestly think this is the best one I've ever had.

I love the intensely earthy flavours in this smooth cream of mushroom soup recipe. I wanted something thick and creamy, but not heavy. I've cooked this mushroom soup for at least 4 times. It's indeed a keeper.

Here, I used 4 types of mushrooms. From the left, fresh Shitake mushrooms, Portobello mushrooms, white button mushrooms and Chinese dried mushrooms. These are real stuff!

If you find it tedious of buying so many types of mushrooms, do consider to skip Portobello mushrooms and replaced by Brown button mushrooms. Whatever it is, please don't skip Chinese dried mushrooms. With the existence of Chinese dried mushrooms, this pot of mushroom soup will give absolutely wonderful depth of earthy flavour. Otherwise, I swear that fresh Cremini or Porcini mushrooms is the best alternative too.

(Source :, as reference)
  • 50g Butter
  • 2 Yellow Onion, chopped finely
  • 1 Russet Potato (Optional)
  • 2 tbsp Plain Flour
  • 1L Chicken Stock
  • 300g Portobello Mushroom
  • 300g Fresh Shitake Mushroom
  • 250g Fresh White Button Mushroom
  • 5 to 6 pcs Dried Chinese Mushrooms, soaked overnight, chopped finely
  • 4 to 5 Sprig Thymes or Sage
  • 150ml White Wine
  • 150ml Double Cream / Dairy Whipping Cream
  • Salt and freshly cracked black pepper to taste
for garnishing
  • some extra whipping cream
  • some spring onions or fresh parsley
  1. Do a quick rinse to the mushrooms. DO NOT soak the fresh mushrooms in the water. Chop Chinese mushrooms into fine pieces. Roughly chop the rest of the fresh mushrooms. 
  2. Heat a large stock pot over a medium heat and melt the butter. Add the chopped onions, give it a few stir. Add in diced potatoes and chopped Chinese mushrooms, give it a good stir, place a lid on top and let it sweat gently until the onions are softened, translucent and shrunken.
  3. Stir in the flour and cook for one minute more, then gradually stir in the stock. 
  4. Add the mushrooms and bring to the boil. Looking at the total amount of 1kg mushrooms, it may seems like mushrooms overwhelmed. But they will shrink considerably when they are cooked. 
  5. Reduce heat, cover and simmer gently for about 20mins, until the mushrooms are tender. Stir in the thymes.
  6. Remove 1/3 portion of the chunky mushroom soup, set aside. 
  7. Pour the remaining 2/3 portion of the mushroom soup into the blender or food processor, whiz until smooth. 
  8. Return the smooth blend and chunks back to the soup pot and stir in the white wine.
  9. Add cream and season with salt and pepper. 
  10. Warm through, without boiling. Ladle into bowls and garnish with drops or swirls of cream. Enjoy! 
Note :
  1. The existence of flour is to thicken the soup.
  2. By adding potatoes is to give the soup a good overall body, so as to reduce the usage of cream. However, adding potato is optional. 
  3. Remember to chop the Chinese mushrooms finely, so that it will cook well, as it takes longer time to cook and gives flavour faster.

Add the chopped onions, give it a few stir. Add in diced potatoes and chopped Chinese mushrooms, give it a good stir, place a lid on top and let it sweat gently until the onions are softened, translucent and shrunken.

Add the mushrooms and bring to the boil.

Remove 1/3 portion of the chunky mushroom soup, set aside. Pour the remaining 2/3 portion of the mushroom soup into the blender or food processor, whiz until smooth. After that, return the smooth blend and chunks back to the soup pot.

 Stir in the wine and finally, add cream and season with salt and pepper.

When Max's friend came to my house for lunch, I noticed that they stopped talking when they were having the soup. Hahaha... One of them couldn't raise her head to talk because she kept saying "Oh man@ This soup is so good!"

Another one, text Max and chase me for the recipe. She says "This is so so so much better than the one at The Soup Spoon!"

I'm glad that they liked it so much. 

Say NO to canned mushroom soups! No more salty and cream overload mushrooms soup! Say YES to the real thing!

Sunday, April 13, 2014

Bone Broth / Super Collagen Soup - (骨胶汤 / 胶原蛋白汤)

So you want to look young and radiant?

Forget about Botox! Drink Bone Broth for amazing skin! This magic pot of collagen soup could make your skin looks great!

This prolonged cooking of bones in water will give you results in a broth rich in nutritional constituents that promotes strength, nourish, help to prevent bone and connective tissue disorders and improves collagen level in your body!

Take a look at this real stuff. My bone broth produces a rubbery gelatin when chilled.

Home-made broth made from bones produces as much more nutritious gelatin that contains a wide range of minerals and amino acids. Most commercial gelatin products are made from animal skin and often contain MSG and something else that we might not know. Well. I'd prefer to consume real stuff, and cheaper too.

I prepared the soup in advance, chilled it. And I use the bone broth for some comforting noodles soup over the weekend. Of course, you could drink the soup just like that. Without noodles. It's up to you :)

Who doesn't know the goodness of collagen? I'd say, every woman should know! Collagen is the same as gelatin. It's just that the word Collagen used for its form when found in the body, and gelatin refers to the extracted collagen that is used as food. Gelatin is rich in amino acids. Although it is not a complete protein itself, it provides many amino acids and therefore decreases the amount of complete protein needed by the body.

Now, let me tell you where can you find collagen in nature and you could forget about botox. You see collagen almost everyday. It's in the skin, bones and joints of animals! For those people who say NO to pig skins, you totally have no idea how much collagen they have in there.

  • 2 Huge Pork Bones 大猪骨
  • 2 Chicken Carcass 鸡骨/鸡壳
  • 20pcs Chicken Feet 鸡脚
  • 200g Ground Nut / Raw Peanut, 花生 (Optional)
  • 4.5L Water 
  • Salt to taste (Optional)
  1. Pre-soak the peanuts overnight (or at least 5 hours) before use. Remove the skin from soaked peanut by rubbing it hard with each other. The reason is because I would prefer my soup to have a clearer broth. Peanut skins gives your soup darker color. Rinse the peanuts until water runs clear.
  2. Rinse pork bones, chicken carcass, chicken feet, parboil them for 3 to 5mins. Rinse again.
  3. In a big soup pot, add in everything except salt. Bring to a boil for 10mins. Then reduce heat and simmer the soup over low heat for 4 hours. 
  4. After simmering the bones for several hours, remove all the bones and strain the broth. I wanted clear broth. So, I strained the broth 2nd time through a very fine hair sieve. You should get about 2L broth after strained. If you are drinking it fresh, lightly salt it. If you are keeping it as a stock for future use, it salt it only when you reheat it for consumption.
Let me tell you my way of sourcing collagen. This! All the bones here! Go ahead and add more bones if you want. No strict rules here. Adding pork hooves is awesome idea too. Trust me! :)

This is a pot of powerful soup. When you cook the bones, it breaks down the collagen and it becomes easily digestible. I added peanut in there, because peanuts gives extra nutrients. But if you are adding peanuts into the soup (like me), please please please pre-soak your peanut overnight and wash them well. If not, your soup will turn dark color. Peanut skin gives you dark soup.

If you have Crockpot or slow cooker at home, do use it. Cooking the broth on low setting is an easy way to cook broth for a prolonged time. Do bear in mind that it is a must to remove the surface scum that arises occasionally during the cooking process to achieve nicer tasting and clear looking broth.

  1. Par-boiling and rinsing the bones before cooking and simmering the broth at low low heat is important. It helps to produce a clear broth as it greatly reduces the amount of residue in the liquid.
  2. The broth should be set to cool until the fat hardens on top. Then, remove the fat and refrigerate the broth. It will keep well in the refrigerator for a week, or upto a month in the freezer. 
  3. If your broth is properly prepared, it will gives you a rubbery, jellylike consistency broth due to the high gelatin content of the collagen. It is a great idea to prepare in advance, reheat it as a simple nutritious drink, or like me, use it for noodles.  
And if your broth looks like jello after it is chilled, YOU ARE A ROCK STAR!!! 

I reheat the jello-like bone broth to cook up some noodles here. It's simple, delicious, nutritious, and you don't need instant noodles anymore!

Ahhh!!! I love collagen! God knows how much! Look at the broth!

This is a super collagen soup. My grandma once told me that this super collagen soup is really good for complexion!

It's beauty soup. Please drink more!!! Haha...

You may also like Chicken Feet Peanut Soup (花生鸡脚汤)

Sunday, March 30, 2014

Cheesy Dogs Stuffed in Spicy Wings

Fancy some fun and yummy finger food? What about cheesy dogs stuffed in spicy wings?

This cheesy dog stuffed wings is spicy, delicious, chewy, crunchy and appetizing.

This is a great party food for everyone. I did this a year ago and I only get to post it now. Max asked why didn't I make more. He says 8pcs is miserable. My response to him is "Good thing comes in a small package". Sounds like a diamond shop advert tho. Hahaha...

There are various types of stuffed chicken wings recipe online. Mine is the laziest. You don't have to work hard on the stuffing at all.  Just get a pack of cheesy dogs, and stuff em' into the boneless mid-joint wings. It's effortless! But of course, I won't pretend that this is easy. You have to put in effort to remove the bones from the mid-joint wings.

The only imperfection about this dish is that the cocktail cheesy dogs that I've got from the supermart is not as cheesy as I expected tho :(

To make the wings even more delicious, I mixed some spicy sauce, dumped the wings into a large mixing bowl and give it a toss, so that the chicken wings are well coated with spicy sauce to enhance it's taste.

(Source : Annie of Annielicious Food)

  • 8 pcs Mid-Joint Wings
  • 8 pcs Cocktail Cheesy Dogs

for marinade

  • 1 tbsp Corn Flour
  • 1 tbsp Soy Sauce
  • 1 tbsp Sesame Oil
  • dashes of Pepper 

for frying

  • 1 Egg, beaten
  • 6 to 8 tbsp All-Purpose Flour

for sauce

  • 1 tbsp Nando's Chilli Sauce (I think Thai chilli sauce would be a very good alternative too)
  • 1 tbsp Tomato Sauce
  • 2 tsp Worcestershire Sauce
  • 1 tsp Mayonnaise
  • 1 tbsp Honey

for garnishing

  • Sesame Seed 
  • Parsley
  • Lemon slice / wedge

Note : 
You can adjust your preferred spiciness level - be it mild, medium or even suicidal level by adding some chopped chilli padi. Mine is just mild spicy. Max can't take too spicy food. And I kinda feels bored sometimes :(


  1. Clean mid-joint wings, pat dry with kitchen towels. With a small and sharp utility knife, give a small cut at both end of the mid-joint. Carefully remove the bones from the mid-joint.
  2. Marinade the boneless mid-joint wings with corn flour, soy sauce, sesame oil and pepper for about 30mins. 
  3. Stuff the cocktail cheesy dogs into the mid-joint. 
  4. Dip marinated wings into lightly beaten eggs, and then coat the wings in flour until well coated. Do this one at a time. 
  5. Heat oil in a deep skillet or deep fryer. Deep fry wings until crispy and golden brown. Drain on paper towel. 
  6. In a large mixing bowl, mix Chilli sauce, Tomato sauce, Worcestershire sauce, Mayo and Honey together. Throw in the fried chicken wings and give it a good toss. Ensure all wings are evenly coated. 
  7. To serve, sprinkle some toasted white sesame, some parsley and a slice of lemon to squeeze on top of the wings to give the wings some tang before you eat. 

Removing bones from the mid-joint wings might not be the easiest task. But it's definitely worthwhile when you see your family eating them happily.

Marinade the chicken, and then stuff the cheesy dogs in it. You don't have to cut the cocktail cheesy dogs. The length of the cocktail dogs is about the same as mid-joint wings.

When wings are ready for frying. I'd prefer simple frying coating. Just flour and eggs. I don't even salt my flour, because I knew I'm gonna toss some spicy sauce on top of the fried chicken wings at the later part. If you intend to skip the spicy sauce, do add some salt and pepper on the flour.

By looking at the end result, I knew you would agree that this is definitely convincing :)

If you've tried this recipe at home, ask your kids for review. If your kids tells you they don't like it, they would be lying :)

I hope you like it!
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