BBQ Whole chicken with Tamarind sauce

BBQ Whole chicken with Tamarind sauce

One Whole chicken 4 to 5 lbs cut to open in half but don’t cut it all the way.

Marinate with

1  T of Garlic seasoning salt from Costco

2 T of dark soy sauce to give color (regular soy is ok)

1 package of Chinese roasted chicken

Rubs the ingredients all over the chicken inside and outside

Marinate it overnight.

Before you bake the chicken heat any kind of grill on high then turn down to low and grill the chicken both side for 15 minutes (to seal the skin of the chicken so it won’t fall off when you bake) then transfer to a preheat oven for 400 degree and bake for 30 more minutes or until the chicken is done.  Take the chicken out and set aside

Tamarind dipping Sauce (this is only one serving)

3 T of sugar

3 T of fish sauce

2 T of tamarind

3 T of water

2 Thai Chilies minced

1 cloves minced garlic

1 T of fried garlic

Mix and taste it should be sour sweet spicy but not much in salt so adjust the  dipping  sauce to your taste.

Vegetables

Sliced cucumbers

Sliced red or green tomatoes

Sliced green mango

Sliced green apple

Mints and Thai Basil

And Romaine lettuce leaves

Fresh herbs

To serve take lettuce leaves and sliced cucumbers or tomatoes top with chicken herbs and spoon sauce on the top fold the lettuce leaves and enjoy.

Hot Wings, Honey Sriracha wings, and Thai Sweet Chili ginger Garlic Wings

Hot Wings, Honey Sriracha wings, and Thai Sweet Chili ginger Garlic Wings.

There are 3 different sauces here.  Cook the same amount of chicken for each one then make sauce separately and combine each one on separate baking tray and put it back in the oven bake for 15 more minutes at 400 degree.  Use 3lbs of chicken on each one.    For any wings recipe it is best if you deep fry the wings instead of baking.

Marinate Chicken with oil and seasoning salt for 1 hour

Preheat Oven to 400 degree, line baking tray with foil and spray with cooking spray

Lay the chicken on the baking tray and bake at 400 degree for 45 to 50 minutes (depend on your oven) turning one.  The chicken should be crispy golden brown and cook all the way. Take it out and set aside

 Franz Hot sauce

1/2 cup of Franz Hot sauce

4 T of butter

1 clove of minced Garlic

2 to 3 T of brown sugar

1 t of Worcestershire sauce

1 T of rice vinegar

1 T of flour

Honey Sriracha wing sauce

5 T of butter

1 T of flour

1/3 cup of honey

1/4 cup of Sriracha (4 T) more or less up to you.

1 T of soy sauce

1 T of lime juice

Mix and heat until thicken let cool and combine with the cooked wings put back in oven bake at 400 degree for 15 more minutes.

 Sweet and Chili Ginger Garlic Wings sauce.

5 T of butter

2 T of Rice Vinegar

1 T of soy sauce

1 T of flour

2 clove of minced garlic

1 t minced ginger

1 to 2 T of srirach

Mix and heat until thicken let cool and combine with the cooked wings put back in oven bake at 400 degree for 15 more minutes.  Serve warm.

Twa Ko - New Recipie for Cambodian Sausage

New Twa Ko recipe

2 lbs of beef or Pork with fat

¼ cup of minced galangal

¼ cup of minced garlic

½ cup of minced lemongrass

½  cup of cold cooked rice

3 T of fish sauce

1 T of minced Kaffir lime leaves

1 ½ T of sugar

4 T of crush roasted peanut

2 T of Nam Powder (this help to get sour)

Pork intestine for stuffing wash it well.

Mix all the ingredients together (Put the rice last) well combine then add the rice mix well.

If you have Kitchen Aid or any sausage stuffing machine do so but if you don’t have it you have to find any tube that is large enough or bottle of water and cut it to make an opening so you can stuff the meat mixture in.   Tight it to small round size or any size you like.  There is no sun in my state so I use fan to dry my sausage for a day then put it away in the fridge.   It is ready in a day or two.  You can serve with green Papaya salad or khmer Bok Lahong.

Enjoy!