1.5 kgchickenwingettes
500 gm(31/3cups)chickpea flour
(besan),forcoating
Vegetableoil,for
deep-frying
Fennelandherbsalad
andlimewedges,
toserve
Crushedfriedshallots,fried
garlicandfinelychopped
driedredchilli,to serve
BATTER
600 mlbuttermilk
200 gmmildcurrypaste(see
crispricesaladrecipep94)
1 tbspnutritionalyeastflakes
(seenote)
1 tbspshichimitogarashi
(seenote)
1 tspsmokedpaprika
1 tsponionpowder
1 tspgarlicpowder
1 tspcayennepepper
1 tsp dried oregano
Buttermilkfriedchickenwithwaffles
SERVES4-6// PREPTIME 45 MINS// COOK 45 MINS(PLUSMARINATING)
“Thisis a Sundakitchenfavourite,”saysNguyen.“I usewingettes
whichhavea goodratioofmeattoskin,andstayjuicy.”Start this
recipe a day ahead to marinate thechicken.Picturedp86.
1 tspgroundblackpepper
1 tspgroundcorianderseeds
PALM-SUGARGLAZE
1 redshallot,finelychopped
2 garliccloves,finelychopped
¼ longredchilli,finely
chopped
2 tspvegetableoil
80 gmgrateddarkpalmsugar
2 tbspFuChibeansauce
(seenote)
2 tbsptamarindpurée
(seenote)
3 tspkecapmanis
BUTTERMILKWAFFLES
250 gmlow-glutenwheat flour
(seenote)
1 tbspcornflour
1 tbspbakingpowder
60 ml(1/4cup)condensed milk
2 eggs
350 mlbuttermilk
80 gmunsaltedbutter,melted,
plus extra for greasing1 Forbatter,whiskingredients
and2 tbspsaltina bowluntil
wellcombined.
2 Addchickentobatterand
mixwithyourhandsuntil
chickenis evenlycoated.Cover
andrefrigerate(overnight).
3 Forpalm-sugarglaze,stir
shallot,garlic,chilliandoilin a
smallsaucepanovermedium-
highheatuntilcaramelised
(6-8minutes).Addremaining
ingredients,½tspsaltand
2 tbspwaterandbringtoa
simmer, stirringoccasionally,
untila thickstickyglaze
(2-3minutes).
4 Forwaffles,combinedry
ingredientsand1 tspfinesaltin
a bowlandmixwell.Combine
wetingredientsseparatelyand
whisktocombine.Stirwet
mixtureintodrymixtureand
leavefor 30 minutes.Heat
a waffleironandgreasewith
butter. Strainbatter,thenadda
heaped1/4-cupfulofbattertoa
waffleiron(exactamountswill
vary;refertomanufacturer’s
instructions),andcookuntil
golden (2-4 minutes). Keepwarm,andrepeatwithremaining
batter(makesabout8 waffles).
5 Removechickenfrom
marinade,rolleachwingin
chickpeaflour,thentransferto
a trayandleavefor 10 minutes.
6 Preheatoilina deep
saucepanto160°C.Deep-fry
wingsinbatchesuntilgolden
brownandcrisp(4-5minutes;
becareful,hotoilwillspit),
thendrainonpapertowels.
7 Topwaffleswithwings,
drizzleoverglaze,andserve
withfennelsalad,limewedges
andshallotmixtureontheside.
NoteNutritionalyeastis
availablefromhealthfood
shopsandselectsupermarkets.
Shichimitogarashi,a Japanese
chilliblend,FuChibeansauce
andlow-glutenwheatflour
areavailablefromAsian
supermarkets.Tomaketamarind
purée,mix40gmtamarindpulp
with40mlboilingwaterand
standuntilsoftened,thenpass
througha sieve,pressingfirmly.
Winesuggestion 2017 Good
IntentionsWine Co Floppy
Giggle Day.½ whitecabbage(900gm),
cutinto3 wedges,
coreremoved
CHICKENLARB
1 tbspvegetableoil
600 gmmincedchicken
200 gmsnakebeans,cut
into3cmlengths
½ redonion,thinlysliced
4 springonions,thinly
sliced
1 jalapeño,thinlysliced
1 lemongrassstalk(white
partonly),thinlysliced
½ cup(firmlypacked)mint
leaves,thinlysliced
½ cup(firmlypacked)
coriander,thinlysliced
½ cup(firmlypacked)Thai
basilleaves,thinlysliced
6 makrutlimeleaves,
thinlysliced
15 gm ginger, thinly sliced
Thai-stylechickenlarb
SERVES4-6// PREPTIME1 HR// COOK 45 MINS
“Thisis oneofmyfavouritestaffmeals:texturalandrefreshing,”saysNguyen.“AtMrWong,I workedwithPla Rojratanavichai
who now owns Khao Pla and Chum Tang in Sydney. He taught me the basics of Thai cuisine.”Pictured p94.
45 gm(1/3cup)roasted
peanuts,coarselychopped
Finelygratedzestof2 limes
NAHMJIMDRESSING
10 gmginger,coarselychopped
6 gmgalangal,coarsely
chopped
2 garliccloves,coarsely
chopped
2 longredchillies,seeds
removed,coarselychopped
½ lemongrassstalk(white
partonly),thinlysliced
2 corianderroots,
coarselychopped
2 makrutlimeleaves,
finelychopped
25 gmpalmsugar,grated
60 ml(1/4cup)limejuice
(fromabout2 limes)
2 tbspfishsauce
1 tbspricevinegar
3 tsp light soy sauceROASTEDRICE
50 gm(1/4cup)jasminerice
30 gmgalangal,verythinly
sliced
30 gmginger,verythinlysliced
1 lemongrassstalk(white
partonly),verythinlysliced
6 makrutlimeleaves,very
thinlysliced
1 driedlongredchilli,
verythinlysliced1 Fornahmjimdressing,pound
ginger,galangal,garlic,chilli,
lemongrass,corianderandlime
leaveswitha mortarandpestle
toa smoothpaste(orblend
witha smallfoodprocessor).
Transfertoa bowlandseasonto
tastewithsugar,limejuice,fish
sauce,vinegarandsoysauce.
2 Forroastedrice,roast
ingredients in a large fryingpanoverlowheatuntilriceis
goldenbrown(15-20minutes).
Crushwitha mortarandpestle
toa coarsecrumb.If needed,
returntofryingpanoververy
lowheattodryoutcompletely
(10-15minutes).
3 Forchickenlarb,heatoil
ina largefryingpanover
highheatandcookchicken,
breakingupwitha wooden
spoon,untillightlybrowned
(5-6minutes).Addsnakebeans
andcookuntilsoftenedbutstill
withsometexture(3minutes).
Removepanfromheatandstir
throughremainingingredients.
Dresswithnahmjimtotaste,
scatterwithroastedriceand
servewithcabbageandcrisp
ricesalad(seerecipep94).
Winesuggestion2018 Amrit
Pinot Gris.➤