Children love chicken wings! Everyone loves chicken wings! And I love chicken wings! In fact, I don’t know anyone who doesn’t love chicken wings! Wings are the preferred cut for many for a myriad of reasons. Easy to eat, moist and succulent, especially when they are deep fried. Oooh yes… hard to resist a good piece of good fried chicken wing and I guess this “pop culture” runs across many communities be it the Texas style or Buffalo Wings to the ayam goreng berempah as a good accompaniment to our local nasi lemak, not forgetting the korean chicken wings which are the current latest craze! But surely there must be a healthier way to get crispy chicken wings without the guilt from all the greasy and oil they have to go through to exude all that juicy goodness. And yes there is indeed! So here’s a rather quick and easy recipe for oven baked chicken wings to go together with a special spicy kumquat marmalade glaze. The perfect snack for entertaining guests in the upcoming Chinese New Year holidays!
The last installment of Malaysia Food Fest (MFF) brings us to Perak and it is just in time for Eid al-Fitr. After a long month of Ramadan, it is time for our Muslim friends to break fast and celebrate during what is more commonly known as “Hari Raya Puasa” over here in Malaysia and Singapore. One of the absolute must-haves for Hari Raya celebration is a spicy beef stew which originated from Indonesia called “Rendang“. I’d cooked Rendang Daging Rembau earlier this year for Negeri Sembilan but rendang cooking has a long withstanding tradition in Malaysia and has since evolved and developed so many varieties, with almost every state having their own unique variation. So it comes as no surprise that Perak too has its own “special” rendang and rightfully so as it is very famous, enjoyed by not only the Perakians but also visitors to the state. “Rendang Tok” as it is known, with “Tok” to mean royalty, this delicious rendang is literally food befitting the kings!