Post by SeaDragon on Feb 11, 2016 17:04:05 GMT 10
An interesting show from Singapore AFC where the two hosts compete with each other cooking a 3-course celebration feast for family and friends. Last night episode featured peranakan dishes and I was looking for the Inche Kabin Wings (Nyonya Spicy Fried Chicken Wings) recipe from Nik on their AFC website, the page came up but no recipe appeared. So I looked further and found one recipe from a Singapore newspaper, here it is:
Inche Kabin
By Hedy Khoo
When reader Peter Yeoh wrote in to request a recipe for inche kabin, my curiosity was piqued by the exotic-sounding name.
Turns out it is a form of fried chicken marinated in a myriad of spices before it is fried to fragrant perfection.
Mr Yeoh, a retiree, 64, says the Peranakan dish is a Penang speciality.
He was born on the Malaysian island, but has since become a permanent resident here.
He returns to Penang yearly and usually makes it a point to eat at restaurants which serve the dish.
Unfortunately, the versions these days cannot compare to the one he had 20 years ago at a seaside cafe.
Which is why Mr Yeoh wants the recipe. He can already cook several Peranakan dishes, and now hopes to try his hand at making his own inche kabin.
My challenge, I found out immediately, was that very few people here know what inche kabin as it's fairly rare.
Everyone knows fried chicken, but when it comes to inche kabin, few have heard of the dish.
From the anecdotal advice I gathered, the key to inche kabin lies in the marinade. The chicken is also fried twice to a crisp finish.
I usually prefer to use whole spices and grind them using an electric grinder.
But for convenience, you can always use store-bought ground spices.
If you don't mind going the extra mile, lightly dry-fry the spices before grinding to awaken their aromatic powers.
This is especially useful if they have been slumbering in the kitchen cupboard or refrigerator.
Cloves are not easily available in powdered form, or at least not in the shops I frequent.
Don't have an electric grinder? Simply throw a few whole cloves into the marinade, or do without.
Do taste the marinade and adjust the saltiness to suit your preference.
Another tip: Remove the chicken from the refrigerator for about half an hour before frying. This is to avoid having chicken that's crisp on the outside but raw to the bone when you bite into it.
Ingredient:
4 chicken quarters, cut into thirds
4 chicken wings, separated into drumlets and wing joints
50g shallots
5-6 chilli padi (bird's eye chillies)
1 tsp fennel seeds
1 tsp cumin seeds
3-4 cloves
Half a cinnamon stick
1 tsp coriander seeds
1 tbsp curry powder
1 tbsp light soy sauce
1 tsp salt
½ tsp sugar
100ml coconut cream
Method:
1. Rinse the chicken pieces and pat dry with paper towels.
2. Grind the fennel seeds, cumin seeds, cloves, coriander and cinnamon together, as finely as possible.
3. Blend the shallots and chilli padi (bird's eye chillies).
4. Place chicken pieces in a large bowl. Add the ground spices, the blended shallots and chilli padi mixture, curry powder, light soy sauce, salt, sugar and the coconut milk. Mix well.
5. Seal the bowl with cling wrap and refrigerate. Allow to marinate at least three to four hours, preferably overnight.
6. Heat enough oil in a wok to deep-fry the chicken pieces. Keep the heat on medium.
7. Gently place chicken pieces, one at a time, into the oil.
8. Fry three to four pieces at a time. Fry until the chicken pieces do not emit any visible blood or juices, and are golden brown on the outside.
9. Remove chicken pieces from the wok and set aside to cool.
10. Change the oil and fry the chicken pieces a second time until the colour turns darker.
11. Remove from wok and place on paper towels to drain off excess oil.
Inche Kabin
By Hedy Khoo
When reader Peter Yeoh wrote in to request a recipe for inche kabin, my curiosity was piqued by the exotic-sounding name.
Turns out it is a form of fried chicken marinated in a myriad of spices before it is fried to fragrant perfection.
Mr Yeoh, a retiree, 64, says the Peranakan dish is a Penang speciality.
He was born on the Malaysian island, but has since become a permanent resident here.
He returns to Penang yearly and usually makes it a point to eat at restaurants which serve the dish.
Unfortunately, the versions these days cannot compare to the one he had 20 years ago at a seaside cafe.
Which is why Mr Yeoh wants the recipe. He can already cook several Peranakan dishes, and now hopes to try his hand at making his own inche kabin.
My challenge, I found out immediately, was that very few people here know what inche kabin as it's fairly rare.
Everyone knows fried chicken, but when it comes to inche kabin, few have heard of the dish.
From the anecdotal advice I gathered, the key to inche kabin lies in the marinade. The chicken is also fried twice to a crisp finish.
I usually prefer to use whole spices and grind them using an electric grinder.
But for convenience, you can always use store-bought ground spices.
If you don't mind going the extra mile, lightly dry-fry the spices before grinding to awaken their aromatic powers.
This is especially useful if they have been slumbering in the kitchen cupboard or refrigerator.
Cloves are not easily available in powdered form, or at least not in the shops I frequent.
Don't have an electric grinder? Simply throw a few whole cloves into the marinade, or do without.
Do taste the marinade and adjust the saltiness to suit your preference.
Another tip: Remove the chicken from the refrigerator for about half an hour before frying. This is to avoid having chicken that's crisp on the outside but raw to the bone when you bite into it.
Ingredient:
4 chicken quarters, cut into thirds
4 chicken wings, separated into drumlets and wing joints
50g shallots
5-6 chilli padi (bird's eye chillies)
1 tsp fennel seeds
1 tsp cumin seeds
3-4 cloves
Half a cinnamon stick
1 tsp coriander seeds
1 tbsp curry powder
1 tbsp light soy sauce
1 tsp salt
½ tsp sugar
100ml coconut cream
Method:
1. Rinse the chicken pieces and pat dry with paper towels.
2. Grind the fennel seeds, cumin seeds, cloves, coriander and cinnamon together, as finely as possible.
3. Blend the shallots and chilli padi (bird's eye chillies).
4. Place chicken pieces in a large bowl. Add the ground spices, the blended shallots and chilli padi mixture, curry powder, light soy sauce, salt, sugar and the coconut milk. Mix well.
5. Seal the bowl with cling wrap and refrigerate. Allow to marinate at least three to four hours, preferably overnight.
6. Heat enough oil in a wok to deep-fry the chicken pieces. Keep the heat on medium.
7. Gently place chicken pieces, one at a time, into the oil.
8. Fry three to four pieces at a time. Fry until the chicken pieces do not emit any visible blood or juices, and are golden brown on the outside.
9. Remove chicken pieces from the wok and set aside to cool.
10. Change the oil and fry the chicken pieces a second time until the colour turns darker.
11. Remove from wok and place on paper towels to drain off excess oil.