Wednesday, August 6, 2008



They should be chilled rather than stored at room temperature. Lemongrass, kaffir lime leaves are best wrapped in a piece of kitchen paper and stored in salad drawer of a fridge for up to 2 week. Fresh galangal,ginger and chillies will keep for up to 3 week in a sealed container, lined with kitchen paper, in the fridge. If you would like to keep more longer, fresh spices can be pounded to a paste, then put in small sealed container and frozen for up 6 months.


Both ground and whole dried spices should be stored in airtight containers in a cool, dark cupboard or drawer as ligt, heat and moisure lessen their quality. Whole spices will keep for 6 month or even longer, if stored carefully. However, most ground spices lose their calour, flavour and aroma within 5 or 6 months. If you are unsure just how long the spice have been stored for,check the aroma - if the spice smells musty, or if there is litle aroma, it is like that the flavour will be impaired, too. Its a good idea to label new jars of spices with the date of purcahase.
yield : 5 persons
1 kg Clean Chicken Wing
3 lit Cooking oil - for deepfry
40 g Garlic Chopped
80 g Shallot - chopped
100g Lemongrass - Blended
3 tbsp Chicken Curry powder
1 tsp Cummin Powder
3 tbsp Oyster Sauce
1 no Lemon juice
1 tbsp Whole dried cummin - crusted
1 tbssp Dried Coriender - crusted
1 tsp Chicken seasoning powder
2 tbsp Salt
3 tbsp Sugar
1. Put the chicken wing in mixing bowl, then add shallot, ginger,garlic, oyster sauce, lemongrass, curry powder, cummin,coriender,chicken seasoning, lemon juice and 10 tbsp cooking oil.
2, Marinated for 30 minutes in cold room, then reheat the cooking oil and deepfry until golden brown at list for 8- 12 minutes.
3. Served with chili sauce or B.B.Q sauce and French fries.

1 comment:

Sharifah Hassan said...


I would like to copy your recipe and put it in my blog as my reference. I have been reading your writing and it's awesome with lots of personal touch yet subtly giving lots of informative knowledge.

Thank you.