Balinese Recipes, Indonesian Food!

Sweet Corn Cake

2008-09-09T06:07:00.000-07:00

"A Mexican sweet corn cake with a spoon bread consistency."

INGREDIENTS (Nutrition)
* 1/2 cup butter, softened
* 1/3 cup masa harina
* 1/4 cup water
* 1 1/2 cups frozen whole-kernel corn, thawed
* 1/4 cup cornmeal
* 1/3 cup white sugar
* 2 tablespoons heavy whipping cream
* 1/4 teaspoon salt
* 1/2 teaspoon baking powder

DIRECTIONS
1. In a medium bowl beat butter until it is creamy. Add the Mexican corn flour and water and beat until well mixed.
2. Using a food processor, process thawed corn, but leave chunky. Stir into the butter mixture.
3. In a separate bowl, mix cornmeal, sugar, cream, salt, and baking powder. Add to corn flour mixture and stir to combine. Pour batter into an ungreased 8x8 inch baking pan. Smooth batter and cover with aluminum foil. Place pan into a 9x13 inch baking dish that is filled a third of the way with water.
4. Bake in a preheated 350 degree oven F (175 degrees C) oven for 50 to 60 minutes. Allow to cool for 10 minutes. Use an ice cream scoop for easy removal from pan.

Easy Indian Butter Chicken

2008-09-06T14:25:00.000-07:00

This is a recipe I have perfected over the years and passed onto many others. The sauce is perfect when creamy and not too thick or too thin. The level of salt and spices can be suited to your taste. Garam and tandoori masala can be found in the ethnic aisle of your grocery store.

INGREDIENTS (Nutrition)
* 1 cup butter, divided
* 1 onion, minced
* 1 tablespoon minced garlic
* 1 (15 ounce) can tomato sauce
* 3 cups heavy cream
* 2 teaspoons salt
* 1 teaspoon cayenne pepper
* 1 teaspoon garam masala
*
* 1 1/2 pounds skinless, boneless chicken breast, cut into bite-sized chunks
* 2 tablespoons vegetable oil
* 2 tablespoons tandoori masala

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. Melt a few tablespoons of butter in a skillet over medium heat. Stir in onion and garlic, and cook slowly until the onion caramelizes to a dark brown, about 15 minutes.
3. Meanwhile melt the remaining butter in a saucepan over medium-high heat along with the tomato sauce, heavy cream, salt, cayenne pepper, and garam masala. Bring to a simmer, then reduce heat to medium-low; cover, and simmer for 30 minutes, stirring occasionally. Then stir in caramelized onions.
4. While the sauce is simmering, toss cubed chicken breast with vegetable oil until coated, then season with tandoori masala and spread out onto a baking sheet.
5. Bake chicken in preheated oven until no longer pink in the center, about 12 minutes. Once done, add the chicken to the sauce and simmer for 5 minutes before serving.

Easy Baklava

2008-09-06T14:22:00.000-07:00

This is simple and easy. Serve it in cupcake papers. It freezes well, too.

INGREDIENTS (Nutrition)
* 1 pound chopped mixed nuts
* 1 teaspoon ground cinnamon
* 1 (16 ounce) package phyllo dough
* 1 cup butter, melted
* 1 cup white sugar
* 1 cup water
* 1/2 cup honey
* 1 teaspoon vanilla extract
* 1 teaspoon grated lemon zest

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
2. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
3. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
4. Bake in preheated oven 50 minutes, until golden and crisp.
5. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon zest, reduce heat and simmer 20 minutes.
6. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Teriyaki Pork Tenderloin

2008-09-06T14:20:00.000-07:00

In Hanover, Massachusetts, Kristen Croke relies on a handful of ingredients for this moist and tender main course. 'When there are just two of us for dinner, I prepare one tenderloin and marinate the other in the freezer for later use,' she explains.

INGREDIENTS
* 5 tablespoons low-sodium soy sauce
* 2 tablespoons olive oil
* 2 garlic cloves, minced
* 2 teaspoons brown sugar
* 1 teaspoon ground ginger
* 1 teaspoon coarsely ground pepper
* 2 (1 pound) pork tenderloins

DIRECTIONS
1. In a large resealable plastic bag, combine the first six ingredients; add pork. Seal bag and turn to coat; refrigerate for 8 hours or overnight.
2. Drain and discard marinade. Place the tenderloins in an 11-in. x 7-in. x 2-in. baking pan coated with nonstick cooking spray. Bake, uncovered, at 425 degrees F for 25-35 minutes or until a meat thermometer reads 160 degrees F. Let stand for 5 minutes before slicing. Serve with pan drippings.

Mulligatawny Soup I

2008-09-06T14:17:00.000-07:00

The name Mulligatawny comes from 2 oriental Indian words meaning 'pepper water' and curry is the particular ingredient that gives this incredible soup such a delicious flavor...so I'm told. This old recipe was given to me long ago.

INGREDIENTS (Nutrition)
* 1/2 cup chopped onion
* 2 stalks celery, chopped
* 1 carrot, diced
* 1/4 cup butter
* 1 1/2 tablespoons all-purpose flour
* 1 1/2 teaspoons curry powder
* 4 cups chicken broth
* 1/2 apple, cored and chopped
* 1/4 cup white rice
* 1 skinless, boneless chicken breast half - cut into cubes
* salt to taste
* ground black pepper to taste
* 1 pinch dried thyme
* 1/2 cup heavy cream, heated

DIRECTIONS
1. Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
2. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
3. When serving, add hot cream.

Chicken Pot Pie IX

2008-08-21T08:03:00.000-07:00

"A delicious chicken pie made from scratch with carrots, peas and celery."

INGREDIENTS (Nutrition)
* 1 pound skinless, boneless chicken breast halves - cubed
* 1 cup sliced carrots
* 1 cup frozen green peas
* 1/2 cup sliced celery
* 1/3 cup butter
* 1/3 cup chopped onion
* 1/3 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon celery seed
* 1 3/4 cups chicken broth
* 2/3 cup milk
*
* 2 (9 inch) unbaked pie crusts

DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C.)
2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Carrot Cake III

2008-08-21T07:59:00.000-07:00

"I've tried many carrot cakes, and this is my favorite recipe. If you don't like pecans, feel free to leave them out."

INGREDIENTS (Nutrition)
* 4 eggs
* 1 1/4 cups vegetable oil
* 2 cups white sugar
* 2 teaspoons vanilla extract
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* 2 teaspoons baking powder
* 1/2 teaspoon salt
* 2 teaspoons ground cinnamon
* 3 cups grated carrots
* 1 cup chopped pecans
*
* 1/2 cup butter, softened
* 8 ounces cream cheese, softened
* 4 cups confectioners' sugar
* 1 teaspoon vanilla extract
* 1 cup chopped pecans

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Spicy African Yam Soup

2008-08-09T09:35:00.000-07:00

"An unusual combination of simple ingredients that render a spicy, tasty soup that's ready in less than 45 minutes!"

INGREDIENTS (Nutrition)
* 1 teaspoon vegetable oil
* 1 small onion, chopped
* 1 large sweet potato, peeled and diced
* 1 clove garlic, minced
* 4 cups chicken broth
* 1 teaspoon dried thyme
* 1/2 teaspoon ground cumin
* 1 cup chunky salsa
* 1 (15.5 ounce) can garbanzo beans, drained
* 1 cup diced zucchini
* 1/2 cup cooked rice
* 2 tablespoons creamy peanut butter

DIRECTIONS
1. Heat the oil in a stockpot over medium heat. Saute onion, sweet potato, and garlic until onion is soft. Turn down heat if necessary to prevent burning.
2. Stir in the chicken broth, thyme and cumin. Bring to a boil, cover and simmer for about 15 minutes. Stir in salsa, garbanzo beans and zucchini. Simmer until tender, about 15 minutes.
3. Stir in the cooked rice and peanut butter until the peanut butter has dissolved. Serve hot with pita chips and a green salad.

African Peanut Soup

2008-08-09T09:34:00.000-07:00

"This oddly wonderful combination of ingredients make a surprisingly different and delicious soup that everyone will enjoy! Serve with a dollop of sour cream on top and some crusty bread for dipping. YUM!"

INGREDIENTS (Nutrition)
* 2 tablespoons olive oil
* 2 medium onions, chopped
* 2 large red bell peppers, chopped
* 4 cloves garlic, minced
* 1 (28 ounce) can crushed tomatoes, with liquid
* 8 cups vegetable broth or stock
* 1/4 teaspoon pepper
* 1/4 teaspoon chili powder (optional)
* 2/3 cup extra crunchy peanut butter
* 1/2 cup uncooked brown rice

DIRECTIONS
1. Heat oil in a large stock pot over medium high heat. Cook onions and bell peppers until lightly browned and tender, stirring in garlic when almost done to prevent burning. Stir in tomatoes, vegetable stock, pepper, and chili powder. Reduce heat to low and simmer, uncovered, for 30 minutes.
2. Stir in rice, cover, and simmer another fifteen minutes or until rice is tender. Stir in peanut butter until well blended, and serve.

Milk Tart

2008-08-09T09:32:00.000-07:00

"This custard pie with a sweet pastry crust is a South African favorite, especially at tea time. I got this wonderful recipe from a friend."

INGREDIENTS (Nutrition)
* 1/2 cup butter, softened
* 1 cup white sugar
* 1 egg
* 2 cups all-purpose flour
* 2 teaspoons baking powder
* 1 pinch salt
* 4 cups milk
* 1 teaspoon vanilla extract
* 1 tablespoon butter
* 2 1/2 tablespoons all-purpose flour
* 2 1/2 tablespoons cornstarch
* 1/2 cup white sugar
* 2 eggs, beaten
* 1/2 teaspoon ground cinnamon

DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium mixing bowl, cream together 1/2 cup butter or margarine and 1 cup sugar. Add 1 egg and beat until mixture is smooth. In a separate bowl, mix together 2 cups flour, baking powder, and salt. Stir flour mixture into sugar mixture just until ingredients are thoroughly combined. Press mixture into bottom and sides of two 9-inch pie pans.
3. Bake in preheated oven for 10 to 15 minutes, until golden brown.
4. In a large saucepan, combine milk, vanilla extract, and 1 tablespoon butter or margarine. Bring to a boil over medium heat, then remove from burner.
5. In a separate bowl, mix together 2 1/2 tablespoons flour, cornstarch, and 1/2 cup sugar. Add beaten eggs to sugar mixture and whisk until smooth. Slowly whisk mixture into milk. Return pan to heat and bring to a boil, stirring constantly. Boil and stir 5 minutes. Pour half of mixture into each pastry shell. Sprinkle with cinnamon. Chill before serving.

Chutney Chicken

2008-08-09T09:31:00.000-07:00

"A South African chutney recipe. Serve with rice and a green salad if desired. Divine!"

INGREDIENTS (Nutrition)
* 12 chicken thighs
* 1 (12 ounce) jar hot chutney
* 1 (1 ounce) package dry onion soup mix

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
3. Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

Ethiopian Cabbage Dish

2008-08-09T09:28:00.000-07:00

INGREDIENTS (Nutrition)
* 1/2 cup olive oil
* 4 carrots, thinly sliced
* 1 onion, thinly sliced
* 1 teaspoon sea salt
* 1/2 teaspoon ground black pepper
* 1/2 teaspoon ground cumin
* 1/4 teaspoon ground turmeric
* 1/2 head cabbage, shredded
* 5 potatoes, peeled and cut into 1-inch cubes

DIRECTIONS
1. Heat the olive oil in a skillet over medium heat. Cook the carrots and onion in the hot oil about 5 minutes. Stir in the salt, pepper, cumin, turmeric, and cabbage and cook another 15 to 20 minutes. Add the potatoes; cover. Reduce heat to medium-low and cook until potatoes are soft, 20 to 30 minutes.

Angel Hair with Feta and Sun-Dried Tomatoes

2008-07-26T14:37:00.000-07:00

"My husband begs me to make this dish. It is a surprisingly great mixture of flavors. You'll love it! Feel free to tailor the ingredient amounts to your taste. This is how we like it, but it is quite flexible."

INGREDIENTS (Nutrition)
* 1 (16 ounce) package angel hair pasta
* 1/4 cup olive oil
* 4 cloves garlic, crushed
* 3 ounces sun-dried tomatoes, softened and chopped
* 1 (8 ounce) package tomato basil feta cheese, crumbled
* 1 cup grated Parmesan cheese
* 1 bunch fresh cilantro, chopped
* salt and pepper to taste

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until done; drain. Return pasta to the pot.
2. Mix in olive oil, garlic, tomatoes, feta, and Parmesan cheese. Stir in cilantro and season with salt and pepper. Serve warm.

Amazingly Easy Irish Soda Bread

2008-07-26T14:36:00.000-07:00

"A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!"

INGREDIENTS (Nutrition)
* 4 cups all-purpose flour
* 4 tablespoons white sugar
* 1 teaspoon baking soda
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 cup margarine, softened
* 1 cup buttermilk
* 1 egg
* 1/4 cup butter, melted
* 1/4 cup buttermilk

DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

Aloo Phujia

2008-07-26T14:35:00.001-07:00

INGREDIENTS (Nutrition)
* 1 onion, chopped
* 1/4 cup vegetable oil
* 1 pound potatoes, peeled and cubed
* 1 teaspoon salt
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon ground turmeric
* 1/4 teaspoon ground cumin
* 2 tomatoes, chopped

DIRECTIONS
1. Lightly brown onion in oil in a medium size skillet.
2. Stir in salt, cayenne, turmeric and cumin. Add potatoes and cook 10 minutes stirring occasionally.
3. Add tomatoes, cover pan and cook until potatoes are soft, about 10 minutes.

Ali's Greek Tortellini Salad

2008-07-26T14:33:00.000-07:00

"This salad is going to be in the Allrecipes Hall of Fame one day! My friend Ali made this refreshing summer salad for me, which is even better a few days later. Tortellini, a great vinaigrette, baby spinach, and feta. If you like balsamic vinegar, it's a must to add into the vinaigrette. Bon appetit!"

INGREDIENTS (Nutrition)
* 2 (9 ounce) packages cheese tortellini
* 1/2 cup extra virgin olive oil
* 1/4 cup lemon juice
* 1/4 cup red wine vinegar
* 2 tablespoons chopped fresh parsley
* 1 teaspoon dried oregano
* 1/2 teaspoon salt
* 6 eggs
* 1 pound baby spinach leaves
* 1 cup crumbled feta cheese
* 1/2 cup slivered red onion

DIRECTIONS
1. Bring a large pot of lightly salted water to a boil. Add tortellini, and cook for 7 minutes or until al dente; drain.
2. In a large bowl, mix the olive oil, lemon juice, red wine vinegar, parsley, oregano, and salt. Place the cooked tortellini in the bowl, and toss to coat. Cover, and chill at least 2 hours in the refrigerator.
3. Place eggs in a saucepan with enough water to cover, and bring to a boil. Remove from heat, and allow eggs to sit in the hot water for 10 to 12 minutes. Drain, cool, peel, and quarter.
4. Gently mix the spinach, feta cheese, and onion into the bowl with the pasta. Arrange the quartered eggs around the salad to serve.

Rawon

2008-07-08T11:03:00.001-07:00

INGREDIENTS:
3/4lb beef brisket cut 3/4" cubes
2x bay leaves
4x kaffir lime leaves
1x lemongrass stalk bruised
3/4x inch galangal (laos) bruised
Salt to taste
Freshly-ground white pepper to taste
6cup water
2tbl vegetable oil

SPICE PASTE :
4sm,shallots
2x garlic cloves
4x candlenuts
3x kluwek take out the
nut meat only
2x red chilies

GARNISH
1/4 lb short beansprouts
Basil leaves)

PREPARATION:
Heat 2 tablespoons oil and stir-fry the spice paste for a minute or two.
Add bay leaves, kaffir's lime leaves, galangal, lemongrass, salt and pepper. Stir-fry until fragrant. Add the beef cubes and stir fry for a minute.
Meanwhile, heat water in a large pot and add the stir-fried beef cubes and cook on low heat until the meat is tender and flavor of the spices have been absorbed. If the water level dropped too much, add hot water.
Serve with beansprouts and basil
This recipe yields 3 to 4 servings.

Deep Fried Beef and Vegetables Wrap

2008-07-08T11:01:00.000-07:00

INGREDIENTS:
8tbl oil
4x garlic cloves peeled and sliced
1 1/2lb minced or ground beef
2med shallots minced
1med onion halved and sliced
2tbl chopped Chinese celery leaves
1tbl curry powder
4x eggs
1x green onion stalk finely sliced
Salt to taste
Freshly-ground white pepper to taste

DOUGH :
2cup white flour (unbleached preferred)
3tbl oil
3/4cup water
1pch salt

PREPARATION:
Prepare the dough first by combining all dough ingredients and kneading them into an oily elastic dough. Cover and leave at room temperature for 2 hours. Divide into 4 and roll each piece into a ball. Pull out with lightly oily hands on an oiled or marble surface to make a large thin circle.
While dough is resting, make the filling. Hear oil and saute garlic and shallots for a few seconds. Add ground beef and stir-fry over medium-high heat until the meat changes color. Add onion and celery leaves and continue stir-frying for another 2 minutes. Add curry powder, mix well and cook another 3 minutes. Set aside to cool.
To finish it up, divide the cooked filling among 4 bowls. Add 1 egg, green onion, salt and pepper to each bowl and mix well.
Heat a large heavy frying pan or griddle with 2 tablespoons oil. When it is hot, put the thin circle dough at the middle of the griddle, and fill the center of the dough with the filling mixture. Spread it to side lightly, then fold in the sides and ends to completely enclose the filling envelope fashion.
Fry on the griddle until golden brown on one side, turn and fry the other side. Cut into pieces and serve, if desired, with vegetables pickles and sliced chilies.
This recipe yields 4 martabak.

Fried Fermented Soybean Cakes

2008-07-08T11:00:00.000-07:00

INGREDIENTS:
1x garlic clove crushed
1tsp salt
1/4lb fermented soybean cake (tempe) sliced 2" long
and 1/2" thick
1/4cup vegetable oil
2x hot red chilies seeded and sliced
1/4tsp shrimp paste (terasi)
1/4cup chopped ripe tomato

PREPARATION:
Mix together the garlic and salt, rub this all over the fermented soybean cake. Set it aside for about 15 minutes.
Heat the oil in a wok or skillet, fry the fermented soybean cake over medium heat for about 3 minutes, or until browned, and transfer to a platter.
In a food processor or a mortar, blend the chilies, shrimp paste and tomato to form a paste. Serve the fried fermented soybean cakes with the paste.
This recipe yields 5 servings.

Grilled Chicken

2008-07-08T10:59:00.000-07:00

INGREDIENTS:
1x chicken, non-broiler (2 pieces of breasts and 2 pieces of thighs)
4x shallots
2x garlic cloves
1/2tsp coriander seeds
1/2tsp cumin seeds
6x candlenuts
2x salam leaves
1x lemongrass stalk
3/4x inch galangal (lengkuas)
4x lime leaves (jeruk purut)
1 1/2x liters coconut milk (santan)
1tbl sweet soy sauce
Salt to taste
Freshly-ground white pepper to taste

PREPARATION:
Fry coriander and cumin seeds (without oil) then grind them with shallots, garlic, candlenuts, lemongrass stalk and lengkuas until fine.
Fry the chicken and the spices until fragrant, then stir evenly. Add salam leaves, lime leaves, coconut milk, salt and pepper to taste. After the coconut milk shrinks take the chicken out. Finally, smear the chicken with sweet ketchup then grill it until even.
Ready to serve.This recipe yields 3 to 4 servings.

Sweet and Gooey Chicken Wings

2008-07-04T20:37:00.000-07:00

Sweet and gooey chicken wings prepared with common ingredients, very tender.

PREP TIME 4 Hrs 5 Min
COOK TIME 1 Hr 35 Min
READY IN 5 Hrs 40 Min

INGREDIENTS
* 1/2 cup soy sauce
* 1/4 cup packed brown sugar
* 1/2 tablespoon vegetable oil
* 1/2 teaspoon minced fresh ginger root
* 1/2 teaspoon garlic powder
* 1 1/2 pounds chicken wings

DIRECTIONS
1. In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.

Breaded Chicken Wings

2008-07-04T20:36:00.000-07:00

No one can pass up seconds of these golden brown goodies from field editor Nancy Schmidt of Center, Colorado. Basil, garlic and onion flavor the crumb coating that covers the tender wings.

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min

INGREDIENTS
* 2/3 cup dry bread crumbs
* 1 teaspoon onion powder
* 1 teaspoon dried basil
* 1/2 teaspoon garlic salt
* 1/2 teaspoon paprika
* 1 egg
* 1 tablespoon water
* 10 chicken wings

DIRECTIONS
1. In a large resealable plastic bag, combine the bread crumbs, onion powder, basil, garlic salt and paprika. In a small bowl, whisk egg and water. Cut chicken wings into three sections; discard wing tips. Dip wings in egg, then place in bag and shake to coat. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425 degrees F for 30-35 minutes or until juices run clear, turning once.

Mochiko Chicken Wings

2008-07-04T20:34:00.000-07:00

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 8 Hrs 35 Min

INGREDIENTS
* 3 eggs, beaten
* 1/2 cup soy sauce
* 2 tablespoons white sugar
* 2 teaspoons Hawaiian sea salt
* 6 green onions, finely chopped
* 5 cloves garlic, minced
* 2 tablespoons all-purpose flour
* 3/4 cup cornstarch
* 3/4 cup mochiko (glutinous rice flour)
* 5 pounds chicken wings or thighs
* Oil for deep frying

DIRECTIONS
1. Stir together eggs, soy sauce, sugar, sea salt, green onions, and garlic in a large bowl. Sift together the flour, cornstarch, and mochiko; fold into the egg mixture until smooth. Add chicken and mix until well coated. Cover bowl with plastic wrap and refrigerate overnight.
2. Remove the chicken from the refrigerator, and mix again to redistribute. Heat a large pot of oil to 350 degrees F (175 degrees C). Deep fry chicken wings until golden brown and cooked through; drain on paper towels.

Five-Spice Chicken Wings

2008-07-04T20:19:00.000-07:00

PREP TIME 20 Min
COOK TIME 45 Min
READY IN 9 Hrs 5 Min

INGREDIENTS
* 4 cloves garlic, minced
* 3 green onions, chopped
* 1 tablespoon sugar
* 1 tablespoon Chinese five-spice powder
* 2 tablespoons fish sauce
* 2 tablespoons soy sauce
* 2 tablespoons sweet chili sauce
* salt to taste (optional)
* 16 chicken wings
* 2 limes, quartered

DIRECTIONS
1. Whisk together the garlic, green onion, sugar, five-spice powder, fish sauce, soy sauce, chili sauce, and salt in a bowl. Arrange the chicken pieces in a shallow, non-metallic dish. Spoon the sauce mixture over the chicken to evenly coat. Cover the dish with plastic wrap and refrigerate 8 hours or overnight.
2. Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet.
3. Arrange the marinated chicken on the prepared baking sheet.
4. Bake in the preheated oven until crispy, about 45 minutes. Serve with lime wedges on the side.

Balinese Chicken Wings

2008-07-04T20:17:00.000-07:00

On a recent trip to Bali, my Balinese stepmother, Putu, let me help her prepare chicken - and I furiously committed her 'non-recipe' to memory to bring home. She has a big mortar and pestle for this kind of thing; I don't, so I end up using both sides of my meat mallet; you just want to get the ingredients well combined and at least somewhat reduced in mass. And since they're baked, not deep-fried, they're a (relatively) healthy pile of wings! I particularly like them with roasted sweet potatoes

PREP TIME 20 Min
COOK TIME 30 Min
READY IN 1 Hr 50 Min

INGREDIENTS
* 4 cloves garlic, minced
* 1 fresh red chile pepper, finely chopped
* 1 shallot, minced
* 1 (1 inch) piece fresh turmeric root, peeled and minced
* 1 teaspoon kosher salt
* 1 tablespoon brown sugar
* 2 teaspoons olive oil
* 12 chicken wings, separated at joints, tips discarded

DIRECTIONS
1. Combine garlic, chile pepper, shallot, turmeric, and kosher salt; bruise with a mortar and pestle, or with the flat side of a cleaver. Place into a bowl, and stir in brown sugar, and olive oil. Toss chicken wings with marinade, cover, and refrigerate for at least 1 hour.
2. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the chicken wings again to recoat in marinade, then spread out onto prepared baking sheet.
3. Bake in preheated oven until deep, golden brown, about 30 minutes.