STUFFED CHICKEN WINGS (PEEK KAI YOD SAI)
This is a Thai dish. To prepare it, you need to take some time to debone the chicken. For beginners, it may take you longer than the stated time. I have also included the steps for deboning the chicken wings in the recipe. Try it. It can be served as a snack, starter or as a dish in a main meal.
Provided by Kim Ong
Categories Lunch/Snacks
Time 55m
Yield 12-14 chicken wings
Number Of Ingredients 11
Steps:
- For deboning chicken wings---------------------.
- Debone the chicken wings by bending backwards the joint between the drumstick and wing to loosen the tendons, then cut a ring around the top part of the drumstick and using a sharp knife, slowly scrape down against the bone to loosen the meat from the drumstick.
- Always pushing back the skin as you scrape.
- Now proceed to do that for the wing by first cutting off the bone of the drumstick and continue scraping down to the second joint, pushing back the skin and meat as you go.
- Then carefully cut off the two bones of the wing and discard them.
- Be careful not to pierce the chicken skin.
- Repeat this for all the wings.
- Now the chicken wings are ready for stuffing.
- For stuffing---------------.
- Pound the garlic, salt, fish sauce, peppercorns, coriander root and prawn powder together to form a paste.
- Mix the paste into the minced pork.
- Blend the mixture in a blender for a few seconds to obtain a finer paste.
- (optional) Stuffed the chicken wings with the mixture until they are firm.
- For cooking--------------------.
- Heat oil in a wok for deep-frying.
- Coat each chicken wing with rice flour, then dip into beaten egg and then fry for 5 mins or until the chicken wing turns golden brown.
- Once ready, remove and drain well using kitchen paper.
Nutrition Facts : Calories 185, Fat 10.6, SaturatedFat 3.1, Cholesterol 79.9, Sodium 334.3, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 18.7
KAI YAT SAI TALAY (THAI OMELETTE WITH SEAFOOD)
An unusual omlette whose recipe I found in a magazine. I am yet to try this one. Quite frankly, I am all for a more... uhh... conventional omlette.
Provided by Galley Devil
Categories Breakfast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Fry garlic and onion till translucent.
- Add prawns and squid and saute till cooked.
- Add all the vegetables and sauces and stir-fry for 5 minutes.
- In a medium bowl, whisk together the eggs and a little salt and pepper.
- Heat the corn oil in a hot pan and pour in the egg mixture to make a thin, flat omlette.
- Place the omlette on a plate and spread the cooked ingredients on one half of the surface.
- Fold the other half over and garnish with chopped fresh coriander leaves.
- Serve hot.
Nutrition Facts : Calories 198.3, Fat 7.1, SaturatedFat 1.7, Cholesterol 290, Sodium 700.8, Carbohydrate 13, Fiber 2.9, Sugar 5.9, Protein 20.1
BPEEK KAI YAT SAI KOONG (STUFFED CHICKEN WINGS)
Number Of Ingredients 12
Steps:
- Chop the chicken wings in half. Combine the marinade ingredients and marinade the wings overnight. Now you must separate the meat from the bones by gripping one end of each piece and jerking the meat and skin from the other end back to your hold (alternatively you can insert the stuffing using a cake icing bag). Drain about one tablespoon of the ginger from a bottle of khing dong. Similarly drain a tablespoon of the chili/garlic mixture for a bottle of nam jim wan. Combine all the ingredients of the stuffing to form a fine paste, making sure that the ingredients are thoroughly incorporated to avoid "hot spots" in the mixture. Then stuff the wing portions with it. The mini drumsticks can now be barbequed or deep fried until golden brown. Serve with khing dong and nam jim wan. Footnote: if you choose to make some wings hotter than others, then you can dip the hot ones in a little red food coloring diluted in water to turn them red... as a warning to the unwary!
Nutrition Facts : Nutritional Facts Serves
SAVORY STUFFED OMELETS (KAI YAD SAI)
Make and share this Savory Stuffed Omelets (Kai Yad Sai) recipe from Food.com.
Provided by KeyWee
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat half the oil in a wok over high heat and stir-fry the pork for 2 minutes, Add all remaining ingredients except eggs, garnishes& remaining oil, and stir-fry 2 minutes more.
- Heat a 6-8" omelet pan and add a drop of the remaining oil.
- Pour in enough egg to thinly cover the bottom of the pan.
- Brown the omelet lightly on both sides, flipping over halfway through cooking.
- Repeat until all the egg is used.
- Place a tablespoon full of the pork mixture in the center of each omelet.
- Fold two opposite sides toward the center& then fold in the remaining sides so that it resembles a square.
- Place omelet on serving plate and repeat until all omelets and pork mixture are used.
- Garnish if desired.
Nutrition Facts : Calories 278.8, Fat 23.3, SaturatedFat 5.1, Cholesterol 185.3, Sodium 468.6, Carbohydrate 4.4, Fiber 0.6, Sugar 3.1, Protein 12.8
STUFFED CHICKEN WINGS SINGAPORE STYLE
Make and share this Stuffed Chicken Wings Singapore Style recipe from Food.com.
Provided by Lindas Busy Kitchen
Categories Whole Chicken
Time 1h30m
Yield 12 wings, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Brake joints of chicken wings.
- Separate meat from bone using scissors then pull out bone.
- Blend marinade ingredients in a vat, and marinate chicken overnight.
- Soak dried shittake mushrooms in water until soft. About 1/2 hours.
- Remove hard stick of mushroom, and chop roughly.
- Chop shrimp roughly.
- Mix minced chicken, mushroom, shrimp, soy sauce sesame oil.
- Stuff deboned wing tips with minced chicken mixture.
- Broil at 350, for 25 mins., and serve.
Nutrition Facts : Calories 642.9, Fat 44.7, SaturatedFat 11.7, Cholesterol 259, Sodium 900.9, Carbohydrate 3.6, Fiber 0.5, Sugar 1, Protein 53.8
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