Pok Pok Wings | Page 2 | FerrariChat

Pok Pok Wings

Discussion in 'Drink, Smoke, and Fine Dining' started by SCFerrari, Feb 27, 2021.

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  1. SCFerrari

    SCFerrari F1 Rookie
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    Jun 30, 2013
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    Rob
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  2. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    Tom C
    ^On the recommendation of another F-chatter, I got a bottle of Red Boat fish sauce for my pho broth recipe. Made all the difference. Just two ingredients - anchovies & salt? Got to be careful though, it can make recipes too salty!
    T
     
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  3. Anna_

    Anna_ Rookie

    Feb 21, 2021
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    Austin, TX
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    Anna Nguyen
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  4. SCFerrari

    SCFerrari F1 Rookie
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    After 18 hours Took them out of marinade and rinsed and out back in cooler until later today ..
     
  5. SCFerrari

    SCFerrari F1 Rookie
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    That rice flour sure does make a mess of my fryer :(
     
  6. tomc

    tomc Two Time F1 World Champ

    Apr 13, 2014
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    Next batch - anyone wants extra wings, they gotta help clean the fryer!

    How was the taste on this batch?

    T
     
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  7. SCFerrari

    SCFerrari F1 Rookie
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    these were much much better - so not sure of the exact cure because I tried three variants -

    better , non grocery store fish sauce - suspect less salty.
    Shortened marinade time

    sautéed with more sugar added and diluted sauce in pan .


    Had a crowd try them and none left - a 10 pound batch.
     
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  8. TexasF355F1

    TexasF355F1 Six Time F1 World Champ
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    That's the good thing about wings. No matter what, someone will finish them.
     
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  9. spirot

    spirot F1 World Champ

    Dec 12, 2005
    14,501
    Atlanta
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    Tom Spiro
    he're my "asian" inspired wings... not as much sugar, and a bit more Indian inspired:

    rub/ Marinade:
    star anis
    corriander seeds
    smoked paprika
    Garam Masala - mild blend
    lemon grass sliced thin, and ground in food processor into a paste.
    Vanilla bean - scraped with all the seed in, and then soak the vanilla bean in coconut milk.
    soy sauce
    Sesame oil
    Grind all dry spices, add in the ground lemon grass, and vanilla and soy. you want this as a thin ish paste, rub the wings in this and let sit for couple of hours.

    Batter:
    Cornstarch,
    dry hot mustard - colemans
    black pepper
    salt.

    salt & pepper the wings then roll in the cornstarch mustard mix. depending on how hot you like the mustard - you can adjust.
    fry to crispy.

    sauce:
    tomatoes - crushed fresh
    garlic - 4-5 cloves pureed
    shallots - 2 fine mince
    soy sauce to taste
    garam masala
    Hot pepper sauce - I like tobacco but you can use what you like. siracha is good as well
    coconut milk with vanilla bean.

    saute the garlic and shallots in oil - like olive oil. add masala and get it toasted add in hot sauce, and reduce. then add in soy, and tomatoes, then finish with coconut milk, reduce to thinkend. you want a very think sticky creamy sauce. toss in the wings. if you want it sweeter you can add more tomato and less masala
    they are addictive, but can pack a delayed punch. I make a riata with heavy cream, onions and sour cream, and some lemon ... it can soften the blow.

    the cornstarch makes them very crunchy, but you have to eat them pretty quick. they don't get real brown... so don't over cook them.
     
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