Monday, 30 June 2014

Chicken wing soup with coconut dumplings

Easy soup if items are prepped.
Chicken wings
Tamarind sauce
Coconut milk
Local herbs
Sugarcane pieces


Put items in pot with water to top of chicken.  Cook till chicken is done and remove it. Strain solids keep liquid.
Put liquid in pot and add
Chopped onion

Simmer veg until soft add chicken taste for seasoning.

Skim off froth on top

Add more coconut cream

Create spinners
1 1/2 cups flour
1/2 cup lard or butter
3/4 cup grated coconut
3/4 tea Salt
Blend butter and flour until grainy
Mix water and coconut and add enough to made a dry dough
Don't over mix
Pull off bits of dough and roll into long dumplings
Drop into soup
Cook till done
Chop fresh herbs and sprinkle on soup before serving

Grill chicken on sugarcane skewers

Grill meat on sugar cane serves a couple of needs. Skewers require a stick of course and the sugar in the cane not only give meat flavor but also tenderize.  It also makes a nice presentation. 

Skinless chicken breasts cubed
Raw sugarcane

Use enough of each item to make a marinade that will cover all chicken.

Tamarind sauce
Coconut milk or cream
Local fresh herbs
Ginger root
Blend herbs and two liquids in blender

Mix all but lime and sugarcane and let marinate in fridge
When it's time to eat heat up the grill
Create skewers from cane
Put two or three cubes of chicken on each skewer
Grill in slow oven
Remove and serve with chunks of lime.