Baby Back Ribs

Ingredients:

2 racks of baby back ribs

Sweet & Spicy Rub

1-1/2 tbsp salt

2 tbsp chili powder

2 tbsp packed dark brown sugar

2 tbsp paprika

1 tbsp garlic powder

2 tsp ground mustard

1 tsp ground black pepper

Barbecue sauce

1-1/2 cup ketchup

1/2 cup water

1/3 cup packed dark brown sugar

1/4 cup molasses

2 tbsp Apple cider vinegar

2 tbsp Worcestershire sauce

1 tbsp chili powder

2 tsp garlic powder

2 tsp paprika

Directions/Instructions:

1. Combine all the sweet and spicy rubs in a medium bowl and set aside. Cut four pieces of aluminum foil (24x12 inches) and set aside.
2. Pat the ribs dry with paper towels. Cut one rack in half and place the two half-ribs side by side on a sheet of foil. Repeat with the second rack and a second piece of foil.
3. Coat both sides of the ribs evenly with the spice rub. Pull the foil up and over each set of ribs to create two wholly enclosed packets. Place the packets on a rimmed baking sheet.
4. Cover the baking sheet tightly with the remaining 2 pieces of foil and refrigerate them for up to 24 hours for the best flavor and texture.
5. Heat the oven to 160 degrees C and arrange a rack in the middle. Place the ribs in the oven and roast until fork-tender, about 2 hours. Meanwhile, make the sauce.
6. Place all the sauce ingredients in a medium saucepan and simmer over medium heat, whisking occasionally.
7. Reduce the heat to low and continue simmering until the flavors have melded and the sauce has reduced to about 2 cups, 30-40 minutes. Remove from the heat and set aside until ready to grill.
8. Heat a gas or charcoal grill to medium (350-450 degrees F) to grill the ribs. Remove the ribs from the foil, place them meaty-side on the grill, and brush them with sauce.
9. Cover the grill and cook for 5 minutes. Flip and brush the ribs and cook for another 5 minutes.  Continue to cook, flipping and brushing every 5 mins until the sauce has thickened, the ribs are heated through and have grill marks for a total grilling time of 20 mins.
10. Transfer the ribs to a cutting board and cut the racks between the bones.  Transfer the remaining barbecue sauce to a serving bowl and serve with the ribs.

Note:

If rubbed in advance, remove the ribs from the refrigerator and set them aside at room temperature while the oven is heated for at least 20 minutes.

Daytona Beach Style Wings (Hooters)

Ingredients:

20 chicken wings

1/2 cup flour

1 tsp salt

1 tsp black pepper

1 tbsp paprika

Vegetable oil ~ frying

Sauce

3/4 cup Sweet Baby's Ray Barbecue sauce (Recipe here)

1/4 cup Frank's RedHot sauce

1/4 cup honey

2 tbsp brown sugar

1/4 tsp red chili flakes

1 tbsp garlic powder

1 tbsp soy sauce

Dipping Sauce

Blue cheese

Ranch dressing

Directions/Instructions:

1. Whisk together flour, salt, black pepper, and paprika in a small bowl. Pour the flour mixture over the chicken and coat evenly. Refrigerate for 30 minutes to allow the coating to set.
2. Fill a deep fryer with 3 inches of vegetable oil and preheat the oil to 350 deg F.  Preheat the grill to high heat.
3. Prepare the sauce by combining all the ingredients in a saucepan and bringing it to a boil. Simmer for 5 minutes, then set aside.
4. When the oil is hot, fry the wings in batches until golden brown, about 8-10 minutes. Drain them over a baking sheet or paper towel-lined plate on a wire rack.
5. When the wings are done frying, transfer them to a sauce dish. Pour the prepared Daytona sauce over the chicken and mix well, ensuring it is fully coated.
6. Transfer them to the baking rack and bake them for 3 minutes in the preheated grill or oven at 357 degrees C.
7. Remove the wings from the grill/oven and brush them with the remaining sauce.  Serve them straight up or with dipping sauce on the side.  Enjoy!

Homemade Sweet Baby Ray's BBQ Sauce

Ingredients:

340g Ketchup

1 cup dark brown sugar

60g or 1/4 cup molasses

1/4 cup pineapple juice*

1/4 cup water

1 tbsp hickory liquid smoke*

2-1/2 tsp mustard powder

2 tsp paprika

1/2 tsp garlic powder

1/4 cayenne pepper

1-1/2 tsp salt

1 tsp black pepper

1 tbsp cornstarch dissolved in 1/8 cup cold water (optional)

Directions/Instructions:

1. Whisk together all ingredients (except the cornstarch mixture) in a medium pot over medium heat.  Bring to a boil, reduce heat, and simmer for 5 minutes until the sugar has dissolved.
2. Add the cornstarch mixture for a thicker sauce. Simmer for up to 15 minutes until the desired thickness is reached. The sauce may thicken slightly more as it cools.
3. Serve immediately or cover and store in the refrigerator.

Substitute

Pineapple juice = Apple Cider Vinegar

Hickory liquid smoke = Worchestire sauce

Pita Bread (Version 2)

Ingredients:

350ml water

1 packet dry/instant yeast

2 tbsp sugar

440g All-Purpose flour

90g Whole Wheat flour

2 tsp salt

3 tbsp olive oil

Directions/Instructions:

1. Add water, yeast, and 1 tablespoon of sugar to a stand mixer. Whisk with a hand whisk until well combined. Let it sit for 5 to 7 minutes, or until a raft has formed on top.
2. In another bowl, whisk together the remaining tablespoon of sugar, salt, and all-purpose flour until evenly mixed.
3. Pour 2 tablespoons of olive oil into the stand mixer along with the dry flour mixture. Attach the hook and mix on low speed (#2) for 8 to 10 minutes to knead. (The dough should be smooth and slightly sticky, but you might need to add a bit more flour to achieve the right consistency.)
4. Coat the dough with the remaining tablespoon of olive oil, place it in a container, cover with a lid or towel, and let it rest for about 2 hours, or until it doubles in size.
5. Remove the dough and place it on a lightly flour-dusted surface. Press it to form a rough rectangle. Cut the dough into 12 to 14 pieces, folding each piece under to create a smooth dough ball.
6. Roll each dough ball on a lightly flour-dusted surface until it measures about 1/8 to 1/4 inch thick and 6 to 8 inches in diameter.
7. Place the rolled-out dough on a cookie sheet lined with parchment paper or on parchment paper on the countertop. Cover with a damp towel and let it rest for 20 to 25 minutes.
8. Heat a cast-iron skillet over medium-high heat. Work with one pita at a time: lay a rolled-out pita on the skillet and cook for 30 seconds until bubbles form. Use a spatula to flip the pita and cook for another 1 to 2 minutes on the other side until large toasted spots appear on the underside.

Notes:

How to Reheat: The best way to warm the pita is to wrap it in foil or a pan with a lid and bake it at 350 degrees C for 4-5 minutes or until warm.

- Make ahead: You can make this bread up to 1 day in advance and heat it up before serving.

- How to store: Place covered in the refrigerator for up to 5 days

- How to Freeze: Place covered in the freezer for up to 1 month

- Can use 100% AP flour in this recipe if you don't have whole wheat flour

- When the dough is done kneading, it should be smooth and spring back. If you pinch it, it should stick a bit on the finger.

Lamb Chop (Easy)

Ingredients:

8 pcs lamb chop

French Fries

Broccoli

Marinade

4 tbsp black pepper sauce

1 tbsp tomato sauce

3 tbsp chili sauce

1 tbsp oyster sauce

1 tbsp garlic powder

1 tbsp onion powder

2 tbsp dried rosemary

Directions/Instructions:

1. In a bowl, add all the marinade ingredients.  Stir to mix well.
2. Put the lamb chop in the ziplock bag, pour the marinade mixture over it, and massage the chop so the mixture coats it well. Then, set the bag in the fridge overnight.
3. Grilled the marinated lamb for 3-4 mins on each side.
4. In a saucepan, add oil and saute 1 tsp minced garlic and mushrooms for about 2 minutes. Then add 1-2 tbsp black pepper sauce, 1/2 cup cream, ground black pepper, and 1/2 tbsp dark soy to darken the sauce. Stir to mix well and let it simmer for about 2 minutes.
5. To assemble the lamb chop, add the sauce on the lamb chop, some broccoli, and french fries as side condiments.  Enjoy!

Homemade Pork Meatballs

Ingredients:

500g minced pork

250g minced prawn (Optional)

1 tbsp ground black/white peppercorn

1 tbsp garlic paste

2 tbsp light soy sauce

2 tbsp Tapioca/Potato/Cornstarch

1-1/2 tbsp sugar

1/2 tsp baking powder

1/2 tsp salt

100g ice-cubes

Directions/Instructions:

1. Add all the above ingredients except the ice cubes in a food processor.
2. Process the meat until smooth, gradually adding the ice cube as the machine grinds. Stop to scrape 2-3 times to make sure everything is evenly ground. Transfer the ground meat to a bowl.
3. In a large pot, bring the water to a rolling boil. Then, turn down the heat to the lowest setting, add a tablespoonful of the meatball mixture, and cook until the meatballs float. Once they float, let them cook for another 10-15 minutes.
4. Dish cooked meatballs and set aside.  Repeat with the remaining mixture.  Freeze for up to a month or more.
5. If serving immediately, do not discard the broth.  Add season with 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1/4 tsp ground white pepper, and adjust seasoning as needed.  Bring to boil for 5 mins.

Easy Orange Chicken

Ingredients:

800g frozen chicken nuggets ~ fried as per the package

1/2 cup orange marmalade

1/4 cup orange/pineapple juice

1/4 cup BBQ sauce

1-2 tbsp soy sauce

Directions/Instructions:

1. In a saucepan, whisk together all the ingredients.  Heat on high heat, and whisk the sauce until smooth.
2. Add the fried chicken nugget and toss to coat.  Serve the orange chicken hot over steamed rice.  (Note:  The chicken nuggets had to be freshly cooked and hot)

Homemade BBQ Sauce

Ingredients:

2 cup Ketchup

1/2 cup Apple Cider Vinegar

1/4 cup packed brown sugar

2 tbsp honey

1 tbsp Worcestershire Sauce

1 tbsp lemon juice

1 tsp Stone House Seasoning (See below)

1/4 tsp hot sauce (Optional)

Directions/Instructions:

1. Whisk together all ingredients in a medium saucepan over medium heat. Allow the mixture to bubble, and reduce the heat to low. Si er until thickened, about 10 minutes
2. Serve immediately or allow to cool slightly and store in an airtight container in the refrigerator for up to a week.

Stone House Seasoning

1/2 tsp Kosher salt

1/4 tsp black pepper

1/4 tsp granulated garlic

Vietnamese Grilled Lemongrass Pork

Ingredients:

4 lbs pork collar shoulder ~ pound 1/4" thick

Blended

3 pcs scallions

8 cloves garlic

3 stalk lemongrass ~ chopped

1 medium shallot

5 tbsp water

Marinade

1/2 tbsp seasoning powder

2 tbsp fish sauce

1/2 tbsp Black pepper

1/2 tbsp light soy sauce

1-1/2 tbsp brown sugar

1 tbsp honey

1 tsp sesame oil

1 tbsp oyster sauce

1/2 tbsp Annatto powder

3 tbsp cooking oil

Glazed

1 tbsp honey

1/2 tbsp hoisin sauce

1/2 tbsp oyster sauce

3-5 tbsp of marinade sauce

Dipping sauce

1/2 tbsp fish sauce

3 tbsp water

1 tbsp sugar

1/2 tsp lime juice

1-2 red chili ~ chopped finely

2 cloves garlic ~ chopped finely

Directions/Instructions:

1. Add all the blended ingredients to a food blender and blend them smoothly. Squeeze out the juice using a sieve and set it aside.
2. In a small saucepan, add cooking oil and annatto powder (you can substitute 1 tsp turmeric and 1 tsp cayenne chili powder) over medium-low heat. Stir to mix, and remove it from the heat once it starts to boil.
3. In a large bowl, combine all the marinade ingredients, including the juice from the blended ingredients. Stir to mix, then add the pounded pork. Coat the pork evenly, cover it with plastic wrap, and refrigerate it overnight.
4. Preheat the grill to high heat.  Add the pork pieces to the grill and cook on each side for 7 minutes or until cooked.
5. While the pork is grilled, prepare the glazed.  Mix them well and set them aside.
6. Baste the pork with glaze on both sides and grill for 2 minutes or a light char.
7. Serve with dipping sauce and steamed white rice.

Hawaiian Spam Musubi

Ingredients:

Cooked sushi rice

1 can spam ~ sliced

3-4 tbsp Teriyaki sauce

Roasted Nori Seaweed ~ cut 2" wide strip

Directions/Instructions:

1. Slice the spam about 1/4" thick. Heat a saucepan on medium-high and add the sliced spam. Cook for 2 minutes on each side, flipping for 2 minutes to ensure even cooking.
2. Pour Teriyaki sauce and dip the cooked sliced spam in a small bowl.  Reduce the heat to medium-low and pour the Teriyaki sauce.  Swirl the sauce evenly and let the spam gently simmer until the sauce dissolves for about 4 minutes.  Flip the spam sliced every 2 minutes.
3. To assemble, line the inside of the spam can with plastic wrap.  Take about 55-60g of rice into the lined spam can and gently press down to fill the mold.  Place a slice of caramelized spam and top with another 55-60g of rice.  Gently press and pull the plastic wrap out of the can.  
4. Shape and wrap with roasted nori seaweed around it.  Secure the end by wetting it with water and place the musubi with the seam side down.  Continue with the remaining pieces.

Nimbu Chicken Tikka (Kaffir Lime)

Ingredients:

500g chicken boneless

1st Marinade

Salt to taste

2 tsp lemon juice

2 tsp ginger garlic paste

2nd Marinade

1/2 bunch of coriander leaves

A handful of mint leaves

20-25 kaffir lime leaves

5-6 Green chilies

2 tsp ginger garlic paste

2 tbsp water (Optional)

1/2 cup hung curd

1/4 tsp salt

1/2 tsp black pepper powder

Directions/Instructions:

1. Wash the chicken and do the first marination by applying salt, lemon juice, and ginger garlic paste.  Apply the marinade well over the chicken and keep it aside for 15 minutes.
2. For the second marination, add the kaffir lime leaves, green chilies, mint leaves, coriander leaves, and ginger garlic paste; add little water and grind to make a fine paste.
3. Once the paste is ready, add the curd to a big mixing bowl, followed by salt and pepper.  Then add the prepared green paste and mix well (The mixture or the marination should be thick).
4. Coat the pre-marinated chicken and mix it well.  Transfer the chicken mixture, cover it, and refrigerate it for at least an hour.
5. Grill the marinated chicken in the tandoor for 6-8 minutes or until tender. Once cooked, brush the chicken with butter to elevate its flavor.
6. Serve hot with sweet-spicy-tangy pineapple chutney.

Note:

You can cook them in a pan if you don't have a grill. In that case, you can simply use bamboo skewers soaked in water and cook the chicken on both sides until it reaches a good color and is tender.

Pineapple Chutney

Ingredients:

1 whole pineapple

1 tbsp oil

1 tsp mustard seeds

1 tsp chopped ginger

1-2 green chilies ~ chopped

8-10 curry leaves

200-300ml pineapple juice

2 tsp Kashmiri red chili powder

Salt to taste

1 tsp vinegar

2 tsp tomato ketchup

2 tsp sugar

Directions/Instructions

1. Cut the pineapple in half and remove the core. Then, cut it into thin strips to make fine dice and set it aside for later use.
2. Heat oil in a pan over medium heat. Add the mustard seeds and allow them to crackle. Then, stir with the chopped ginger, green chili, and curry leaves for a minute.
3. Then, stir the pineapple juice and Kashmiri red chili powder for another minute.
4. Next, add the remaining ingredients, mix well at intervals, and cook for 8-10 minutes on medium heat or until the juice has reduced to less than half and the pineapple chutney is ready.
5. Off the flame and allow to cool down, once cooled serve them with chicken tikka.

Thai Fried Chicken ~ Hat Yai Style

Ingredients:

1.5 lb chicken ~ skin-on

3-5 tbsp rice flour

Oil ~ for frying

Marinate

5 cloves garlic

8 cilantro stem

1/2 tsp white peppercorn

2-1/2 tsp sugar

2 tbsp Thai soy sauce

1 tbsp Thai fish sauce

1/2 cup water

Directions/Instructions:

1. Score the thickest part of the drumsticks on either side of the chicken (about 1cm deep) to help the marinade penetrate and cook faster.  As for thighs, trim off any hanging excess skin.
2. Pound the white peppercorns until fine, then add the garlic and cilantro stems. Pound into a fine paste. Add the sugar and swirl the pestle around to help further grind the herbs.
3. Add fish sauce, soy sauce, and water; stir to mix. Pour the mixture into a large zip-top bag or a mixing bowl. Add the chicken and mix well. Let the marinate for at least 4 hours, preferably overnight. Flip the chicken halfway through.
4. Remove the marinated chicken from the fridge for 30 minutes. Then, add about 3/4 cup of the rice flour and mix until there are no more lumps. Add more rice flour as needed to get a thin batter that coats the chicken thoroughly. If the batter has become too thick, add a little water at a time to thin it out.
5. Heat 2" of oil in a wok or a large pot to 190 degrees C (375 degrees F) on medium heat.  Once the oil is ready, add half of the chicken and allow the oil temp to drop to about 150 degrees C (300 degrees F); from this point on, adjust the heat to maintain the temp at 150 degrees C (300 degrees F)
6. Fry the chicken, flipping them every 1-2 mins until the meat reaches 79 deg C (175 deg F) internally temp.  Drums and thighs should take 10-12 mins, and whole wings about 6-8 mins.

Rice-A-Roni (From Scratch)

Ingredients:

3 tbsp butter

1/2 cup finely diced onion

2/3 cup spaghetti ~ broken into small

1-1/3 cup basmati rice

3 cup chicken broth

1 tbsp chopped parsley

Spices

1-1/2 tsp salt or more if needed

1/8 tsp ground black pepper

1/8 tsp coriander powder

1/8 tsp mustard powder

1/8 tsp paprika powder

1/8 tsp turmeric powder

1/8 tsp cayenne powder

Directions/Instructions:

1. Combine all the dry spices and set aside.
2. Melt the butter in a large pan over medium heat. Add the diced onion and broken spaghetti. Saute until the onion turns translucent and the spaghetti turns golden brown over medium-high heat.
3. Once the spaghetti has been browned, toss in the spices and stir for about 30 seconds.
4. Add the basmati rice and continue stirring to coat well for 2-3 minutes. Then add the chicken broth and bring it to a simmer.
5. Once simmering, reduce the heat to low and cover with a transparent lid.  Let it cook for 17 minutes (Note: At this point, do not stir or remove the cover.  Let all the liquid absorb).
6. After 17 minutes, turn off the heat and let it sit for 5 minutes, but do not remove the lid.  Once 5 minutes up, remove the lid and fluff with a fork; sprinkle with chopped parsley.

Blackened Seasoning

Ingredients:

3 tbsp smoked paprika

2 tsp onion powder

1-1/2 tsp sea salt

1 tsp garlic powder

1 tsp ground black pepper

1 tsp dried thyme

1 tsp dried oregano

1/2 - 1 tsp cayenne pepper

Directions/Instructions:

1. Measure and add all the herbs and spices to a jar.  Mix to combine together.
2. Use immediately, or cover and store in a dark, dry place.

Beef Shakshuka

Ingredients:

300g minced beef

6 eggs

3-4 tbsp ghee

1 large yellow onion ~ diced

3-4 cloves garlic ~ sliced

1 red capsicum ~ diced

400g/1 canned tomato ~ diced

Parsley/coriander leaves ~ chopped

2 tsp paprika

2 tsp ground cumin

2 tsp ground coriander

1/2 cup water

Salt to taste

Directions/Instructions:

1. Saute the diced onion for about 5 minutes until translucent. Add a pinch of salt to draw out the moisture.
2. Then, add the capsicum and sliced garlic.  Continue to saute for a further 3 mins.
3. Next, add the minced beef, paprika, cumin, and coriander. Stir to cook the meat until brown. Then, add the canned tomatoes and water. Lower the heat and simmer for 10-15 minutes until thickened.
4. Transfer to the casserole dish and spread evenly.  Use the back of the spoon to make an indentation.  Gently drop in the eggs.
5. Bake at 200 deg C/390 deg F for about 4-8 mins.  The yolk will be soft and runny.
6. Garnish with chopped parsley/coriander.  Drizzle some extra virgin olive, ready to be served with a baguette!

Sushi Bake

Ingredients:

3 cups cooked Japanese rice ~ recipe here

1 pkt Furikake

1 ripe mango ~ diced

1 medium cucumber ~ diced

2 cups Kani (crabstick) ~ shredded

200g cream cheese

1/4 cup Japanese mayonnaise

1 tbsp Sriracha

Salt ~ to taste

20 sheets roasted seaweed sheets

Directions/Instructions:

1. Combine the cream chees, mayonnaise, sriracha, and salt in a bowl.  Mix well together.
2. Add the shredded crabstick, 3/4 of the diced mango, and 3/4 of the cucumber. Be sure to leave enough diced mango and cucumber for additional layering later.
3. Spread the sushi rice evenly in a rectangle casserole dish (8x6 inches) and lightly press down. Sprinkle a thin layer of Furikake on top of the rice until fully covered.
4. Then, add the creamy topping and spread evenly. Sprinkle the remaining diced mango, cucumber, and Furikake on top. Drizzle with Japanese mayonnaise and Sriracha.
5. Bake at 200 deg C/390 deg F for 15-20 mins.  Enjoy by cutting a portion and wrapping it with roasted seaweed sheets.

Salt & Pepper Chicken Wing

Ingredients:

1kg chicken wings

1/2 sweet bell pepper ~ diced

3 clove garlic ~ minced

3 shallot ~ chop

2 red bird's eye chili ~ cut

2 stalks green onion ~ white only & chop

Cooking oil for deep frying

Marinade

1/2 tsp salt

1 tsp sugar

1/2 tsp white pepper

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp cooking oil

Coating

3-4 tbsp AP flour

3-4 tbsp cornstarch flour

Seasoning

1 tbsp garlic salt powder

1/2 tsp salt

1/2 tsp white pepper

Directions/Instructions:

1. Clean the chicken and pat them dry with a paper towel.
2. Make two slices across the back of each flat. Then, with a paring knife, make two careful jabs on opposite sides into the thickest part of each drumette.
3. In a medium bowl, mix the marinade ingredients. Add the chicken and toss to coat evenly. Massage the wings to help push the marinade in a bit more. Set them aside to absorb the marinade for about 15-30 minutes.
4. In another small bowl, prepare the seasoning.  Mix well to combine and set aside.
5. On a large plate, combine the coating ingredients thoroughly. Coat each chicken thoroughly on every side and corner. Give it a few firm squeezes to help the coating stick. Repeat this process with the rest of the wings.
6. Heat a deep-frying vessel to 300 Degrees F. The oil should be enough to cover the chicken wings.
7. Once the oil reaches the right temperature, start cooking the drumettes. Lower the heat to medium so the oil stays around 300 degrees F. Flip and rotate the chicken to help it cook evenly. When the chicken turns golden and floats to the surface (about 5 minutes), remove it and fry the flat wings (about 2 minutes).
8. Bring the oil to 350 degrees F for the second fry.  Add the drumettes back into the oil and let them fry for a 30-second head start, then add the flats.  After 30 more seconds, scoop out the golden brown drumettes.  Set aside.
9. Heat a wok on medium heat and add 2 tbsp frying oil. Add the minced garlic and shallots and stir-fry for 10-15 seconds. Then add half of the minced green onion and chopped chilis, and stir until aromatic. Lastly, add the diced sweet peppers and stir-fry for another 30-40 seconds.
10. Next, add the double-fried chicken wings. Stir-fry them well for about 20-30 seconds. Sprinkle in the seasoning mix while constantly stirring and flipping to evenly distribute it.
11. When the seasoning is evenly coated on the chicken, turn off the heat and plate.  Garnish the remaining chopped green onions.  Enjoy!

Roasted Stuffed Chicken Wings

Ingredients:

15 chicken wings ~ debone

250g prawn ~ minced

2 tbsp honey

Marinade

1/2 apple ~ sliced

5 cloves garlic ~ crushed/minced

1 tsp salt

2 tbsp light soy sauce

1 tbsp oyster sauce

1 tsp dark soy sauce

Directions/Instructions:

1. Debone the chicken wings and pat dry.  Set aside.
2. Mince the prawn into a paste and add the salt and pepper.  Transfer the prawn paste into the piping bag.
3. Pipe the prawn paste into the chicken wings.
4. In a casserole dish, mix all the marinade ingredients.  Arrange the stuffed chicken wings to marinate for 30 mins or more.
5. Preheat the oven to 180 degrees C.  Spray a non-stick on the baking tray and place wings.  Bake for 20-25 mins or until nicely browned.
6. After 20-25 mins, brush the honey on the surface and bake for another 5 mins.  Serve.

Sambal Ganjah Aceh

Ingredients:

5-6 medium prawns 

5 shallots

10 red chilies

3-4 red bird's eye chilies

2 lemongrass ~ thinly sliced

4 lime leaves ~ thinly sliced

2 lime ~ remove seeds

1 tbsp sugar

1/2 tsp salt

2-3 tbsp cooking oil

Directions/Instructions:

1. Remove the head and shell of the prawn.  Wash and pat dry.
2. In a small saucepan, add oil and fry the prawn till golden.  Set aside and let it cool completely.
3. Add all the above ingredients to a blender, including the cooked prawn and cooking oil.  Blend all the ingredients roughly into a paste.
4. Serve as a condiment with crackers or white steamed rice.