Sunday, April 12, 2015

Lime jalapeño chicken wings

  • 3 pounds Chicken Wings
  • ½ medium Onion, roughly chopped
  • 2 Jalapeno Peppers, seeds removed
  • 3 Garlic cloves, peeled
  • Zest and Juice from 2 Limes
  • ½ bunch Cilantro
  • Salt and Pepper
  • 2 tbsp Fish Sauce
  • 2 tbsp Soy Sauce
  • 1 tbsp Olive Oil
  1. Put 3 pounds of wings in a big ziploc bag.
  2. Coarsely chop half an onion, de-seed 2 jalapeno peppers, pull out 3 cloves of garlic, zest and juice 2 limes, and break ½ a bunch of cilantro into smaller pieces.
  3. Combine salt and pepper, fish sauce, soy sauce and oil in a blender.
  4. Toss in your onion, jalapeno, garlic, lime zest and juice, and cilantro.
  5. Blend until it's all mixed into a smooth puree.
  6. Pour the mix over your chicken, close the bag, and squish the chicken around so each piece is coated with the marinade.
  7. Let marinate for 30 minutes.
  8. Use this time to preheat your oven to 425 degrees.
  9. Line a baking sheet with foil. Remove the wings from the bag and place on a wire rack. If you don't have a wire rack, put the wings right on the foil. They won't be as crispy as if they were on a rack, but they will still taste delicious.
  10. Bake for 30 minutes.
  11. Flip them over. You can use any extra marinade to baste the wings once you've turned them over.
  12. Bake for another 30 minutes and serve.
Calories: 600 Fat: 43Carbohydrates: 6 Sugar: 2Sodium: 1294 Protein: 47

Vietnamese braised pork belly and hard boiled eggs in coconut juice (Thit Heo Kho Trung)

My mom would make this dish often and uses simple ingredients. I practically grew up eating this dish but never took the time to try to make it myself.


• 1 lb pork belly, chopped into 2-3cm cubes
• ~ 1.5 cups of coconut juice (from 1 young coconuts)
• 2 small red chillies, deseeded
• 4 whole hard boiled eggs, shelled
• fish sauce (1 1/2 tablespoons)
• light soy sauce (3/4 tablespoons)
• dark soy sauce (1 tablespoons)
• 3/4 tablespoons coconut sugar
• salt and pepper to taste


Par-boil the pork – put the pork pieces into a pot of boiling water and simmer for 1-2 minutes until partially cooked. Rinse pork under cold running water and drain well.

Add the coconut juice, chillies and 1 tablespoon of fish sauce into a pot and bring to a simmer. Then add in the pieces of pork.

(1) Bring to a boil and then simmer on low heat for around an hour, stirring occassionally or pressure cook for 10 minutes

(2) Then add in light soy sauce, dark soy sauce and 1/2 tablespoon fish sauce. Simmer on low heat for another hour, stirring occassionally or pressure cook for 10 minutes.

(3) Test the flavour and adjust with fish sauce or sugar if required and add in a pinch of salt to balance. Add in the hard boiled eggs and simmer for another 30-45 minutes to flavour the eggs and for the sauce to reduce.

Note: I pressure cooked this dish for a total of 20 minutes, divided into two 10 minute periods. The last step of cooking does not require pressure cooking.