Saturday, January 23, 2010

rainbow pork loin and honey charred wings 22 Jan 2010

rainbow pork loin - not sure how to translate this, it's chinese name is 渔香肉丝, but since it looked so colorful, he decided to name it this way. carrots had to be grated to get the fine strips you see, and they added color and sweetness to the dish. other ingredients were onions, green bell pepper, broad bean sauce

honey coated (or charred) chicken wings - this was supposed to be caramel coated, but she mistakened rock salt for rock sugar, and realised that sugar was actually non-existent. ended up using honey to coated the pre-fried chicken wings before throwing them into the wok again to seal the flavour (according to her). alas, honey appeared to have low tolerance of heat, and the surface got charred just a while into cooking. still edible though, most likely thanks to her 4-hr marinade of the chicken wings. also realised that frying chicken wings in a non-stick pan saves oil and doesn't stick the chicken wings to its surface, unlike using a wok, where you have to keep adding oil, and the stuck-on bits make it a hassle to wash.

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