Skip to main content

Sarsi chicken wings



I'm sure that many of you food lovers have heared of Cola chicken wings which as the name implies, has coca cola in those wings.  But I've cooked mine with Sarsi, with leftover sarsi from Sarsi Bundt cake and hence 'Sarsi chicken wings' came into being.   Don't misjudge these skinny undernourished looking wings, they're free range chicken wings that's why.  These are more lean but they're tasty, finger-licking good and can be served as finger food or as a snack.



 











These yummy wings can be served with white rice but  I served mine with wholemeal  bread and some salad....another easy all-round meal!

Recipe for Sarsi chicken wings

Ingredients

  • 480 gm chicken wings, cut into 2 parts
  • 1/2  tsp sugar and salt 
  • 1/2  Tbsp light soya sauce
  • 1 cup sarsi
  • 2 tsp dark soya sauce
  • 1  Tbsp lemon juice
  • A dash of pepper
Preparation

  1. Marinate the chicken wings with a bit of sugar, salt and pepper for about an hour.
  2. Heat up a wok with some oil, shallow fry the wings till light yellow, flipping from side to side.
  3. Add sarsi, sugar, salt, light and dark soya sauce, let it simmer under medium heat, covered and cook till wings are tender and semi-dry.  Test for taste.
  4. Add in lemon juice, mix well and turn off heat.
  5. Dish out and serve with some salad.

Labels:

Comments

  1. Sonia ~ Nasi Lemak LoverApril 12, 2012 at 4:41 PM

    very special wings, i know only Cola wings but never know can use Sarsi too, hehehe..

    ReplyDelete
  2. Angie's RecipesApril 12, 2012 at 10:39 PM

    These are fingerlickingly good!

    ReplyDelete
  3. yummylittlecooksApril 12, 2012 at 10:39 PM

    Hmmm... looks so nice and delicious :)

    ReplyDelete
  4. My Little SpaceApril 16, 2012 at 7:20 PM

    Whoa, sarsi chicken wings! Sounds so tempting. Yummm....
    Thanks for sharing.
    Kristy

    ReplyDelete
  5. lenaApril 17, 2012 at 10:32 PM

    cheah, i have also never eaten cola wings before but sarsi first time hearing that. The colour is very nice. did you get all these free range chicken wings from kg simee market? i know there's a stall selling, i only go there when i hv time cos it's so far from my place.

    ReplyDelete
    Replies
    1. Sokehah cheahApril 18, 2012 at 11:20 AM

      No, I hardly go to Kg Simee market, bought them from my usual market place near my house. The lady has both farm chicken and free-range chicken wings and legs.

      Delete
  6. AnonymousAugust 28, 2013 at 5:00 PM

    yummy lo....can i try use ROOTBEER instead of SARSI? taste the same ?

    ReplyDelete
    Replies
    1. Sokehah cheahSeptember 10, 2013 at 12:35 AM

      Yes, you can, to me, they taste more or less the same.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe