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May 2012
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Easy Asian Marinade Chicken

Since I am busy gathering and shopping for last minute things for my trip to Cambodia I keep my cooking to a very very low minimum. Well, I haven’t been in the kitchen much lately anyways but I didn’t feel like eating out either because a few bucks here and there can do a lot of things in Cambodia.

I played with this marinade about two weeks ago, first trying it on some beef strips that was on sale. I loved it so much that when I made my Stuffed Chicken Wing recently for a family gathering I used it as the marinade for the outside. I loved it even more and decide to make it again and share with you my recipe.

I think it was a combination of simple ingredients I had on hand and the minimal cooking involve that contributes to my rave or this marinade. The roasted chili infused in the oil that comes in a jar gives it that smokey fragrant when cooked. The jar I used was a Chinese brand which I did not find it spicy at all. I am not saying this because I am a chili freak but I had kids eating the Stuffed Chicken Wing which used this marinade without any problems. The oyster sauce along with the sugar gives it that gooey sticky coating. Soy sauce (Golden Mountain Brand) and some salt was used to help balance the flavor. Add in some black pepper and you got yourself a quick and easy marinade that can be used on beef, chicken or pork oh and turkey too! I’m sure everybody have their preference so do adjust amount to your liking.

Easy Asian Marinade Chicken (makes 15 large drumletes)
(Kroeung Prolak Sach Ngeay Sroul) គ្រឿងប្រលាក់សាច់ងាយស្រួល

Ingredients
2½ – 3 lbs chicken (wings, thighs, drumstick , etc)
1 tablespoon chili oil
2 tablespoons oyster sauce
¼ tablespoon salt
1 tablespoon soy sauce
½ tablespoon black pepper

Method
Rinse the chicken, pat dry and set it aside. Meanwhile make the marinade by combining all the other ingredients and mixing it well.

In a bowl, container or a zip lock bag add the chicken along with the marinade. Give it a massage and allow it to marinade in the fridge for a couple of hours but it’s best to do it overnight for the flavors to fully develop.

Bring it out from the fridge about 30 minutes before grilling. This is to remove some of the chill and help it cook better. Depending on the cut of meat cooking time will vary.

These would be delicious with simple steamed rice or a salad such as green mango salad or  papaya salad. ENJOY!

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Countdown to Cambodia 2011

In the days ahead I will be packing in preparation for my trip to Cambodia, the Kingdom of Wonder.  I haven’t been blogging much these past few months but I will definitely provide updates during my trip most likely via Facebook. There will be no doubt that delicious Cambodian food, made in Cambodia, will be the most frequently topic to be shared on my Facebook page among other things.

Heading into this trip I don’t have much expectation, or should I say I have to train my mind to expect the unexpected.  I feel rather nervous than excited, perhaps because of the uncertainties. Nevertheless I tell myself that I must try my very best to make the most out of this trip. After all who knows if this will be my last or a beginning of a new life journey. I have yet to find out. For this reason, I will keep my head up high and seek any possible opportunities that I believe would bring a better future. I do hope to gain some experience and exposure to not only Cambodian Cuisine but  everything Cambodia has to offer. Maybe it can widen my views and make me a better person as a whole. :)

Although this is my 2nd time since 2006 it actually feels like my first. My previous 2006 trip was booked for a month but I spent less than 10 days in Cambodia. Hopefully this time around I can last for the entire length of the trip.

 

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Asianiva Grand Re-opening

Finally my website Asianiva.com is back up and running again. It’s ready for business! Please stop by to check out the new re-design store and browse through the products I have available. I also have a 15% discount code that you can use for everything in the store.

The back-story: Khatiya-Korner was originally created to document my cooking journey since the time I moved out on my own with thought of sharing it with my BFF who moved away as well. Since then it went through many phase and

Continue reading Asianiva Grand Re-opening

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