Archive for the 'Fab Finger Food' Category

Dan Hong’s Mum’s Lemongrass Chicken Wings Recipe

Saturday, May 5th, 2012

I read about these chicken wings in Masterchef magazine and I’m not a huge fan of cooking chicken wings as I always fine the bone bits a bit raw. Anyway – since they were so easy, and chicken wings are so cheap, what could I lose?   The recipe was so easy, 4 ingredients: fish sauce, lemongrass, garlic and chicken wings.  I varied the recipe a bit – less fish sauce, and I basted them with honey whilst I baked them.  The lemongrass was heaps easier to chop by using my stick blender processor attachment.  I also marinaded them overnight.  Coming home from work, I put them in the oven on a rack at full blast, brushing with honey to help them become more golden and more sweet – and yum – I was well rewarded.  They were finger licking good.  The best part was that it didn’t even really require an effort as I just went back every so often to baste and turn.  This is going to be on my weeknight dinner list and finger food party list for sure!

Excerpt from the Herald Sun Article (And recipe)

Herald Sun – Dan Hong

MUM’S LEMONGRASS CHICKEN WINGS “Mum used to make these chicken wings, then freeze them for us to eat for dinner when she was busy working in the restaurant. Every time I smell this marinade I think of home! Allow an extra four hours to marinate chicken,” says Dan. Serves 4 Preparation time: 15 minutes, plus 4 hours marinating time Cooking time: 45 minutes Skills needed: Basic 20 chicken wings 4 vine-ripened tomatoes, cut into thin wedges 4 Lebanese cucumbers, in wedges Steamed jasmine rice and Maggi Soy Sauce seasoning (optional)

LEMONGRASS MARINADE 400ml fish sauce 400g caster sugar 2 stalks lemongrass, white part only, finely chopped 3 cloves garlic, finely chopped 1 tsp ground white pepper Using a sharp knife or kitchen scissors, trim winglet (the meatless last 3cm of wing) from chicken wings and discard, then cut wings in half at the joint. To marinate chicken, whisk all marinade ingredients in a large bowl until sugar dissolves. Add chicken, cover, then refrigerate for at least 4 hours or overnight. Place an oven tray in the oven and preheat to 200C fan-forced. Drain chicken, discarding marinade. Line preheated tray with baking paper and place chicken on top in a single layer. Roast, turning every 10 minutes, for 45 minutes or until golden and sticky. (Remove any smaller pieces 5 minutes earlier, if necessary.) Combine tomatoes and cucumbers in a bowl, then season with salt and pepper. Divide salad, chicken wings and rice among plates. Drizzle rice with a little soy sauce seasoning, if using, to serve. TASTE TIP * Cooking the chicken wings on fan-forced helps to give them that charred, sticky, caramelised finish. If you don’t have a fan-forced oven, turn up the temperature to 220C.

Mini Martha Stewart Carrot Cupcakes

Sunday, September 14th, 2008

A brilliant way to use excess carrots, these mini bit sized cupcakes will be a perfect addition to a high tea party or to surprise supper guests or even as part of a petit four! Good for the cholesterol conscious as it uses oil not butter.

To make the icing just mix sugar, margarine and milk until almost sti ff but still mixable. Then pipe stars on top.

Here’s the recipe:

San Choy Bau

Friday, August 11th, 2006

CIMG0188[3].jpgThis is a favourite dish of chinese and non-chinese alike. It’s so versatile. This recipe uses chicken mince, however you can substitute it with diced barbeque duck, pork mince, add in some prawns and omit the bamboo or water chestnuts. It’s great to cook for groups as you can make the filling ahead of time and prepare the lettuce - your food processor is your best friend. I made it as part of a 3 course meal for 90 people, as well as part of an 8 course chinese banquet for 8.

 Ingredients (serves 8 as an entree) (more…)

Thai Style Money Bags

Wednesday, April 19th, 2006

 This recipe came from a Women’s Weekly cookbook. Warning – it is very time consuming, as you need to make and cook the filling first, then wrap the parcels and then tie the chive around it, then deep frying it! Also it is best to eat straight away after cooking as they become soggy after a short time. Serve with Sweet chilli sauce.  Not low fat!

Here’s the link to the recipe: