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 tendons with pork belly ~ 红烧猪筋

 Pork tendons are a great source of protein which is essential for muscle repair, tissue regeneration and overall bodily functions. High in collagen and glucosamine and chondroitin they help to support joint and skin health and muscle maintenance. Low in fat, rich in carbohydrates and trace elements, they have nutritional characteristics of high calcium, high protein and no cholesterol.  Tasteless by nature like sea cucumber, and being tough they need to be slow cooked like braising and simmering to make them tender and release their collagen like in stews to create a rich flavour. Braised pork tendons with pork belly  ~   红烧猪筋   Ingredients 240 gm rehydraed pork tendons (from 150 gm dried tendons) 450 gm pork belly 10 shitake mushrooms rehydrated 4 bulbs of garlic 10 slices of young ginger 5 bay leaves 4 star anise 2 cinnamon sticks 1 to 2 pcs of rock sugar (according to taste) 2 to 3 Tbsp Shaoxing wine 2 Tbsp oyster sauce 1 Tbsp light soy sauce 1/2 Tbsp d...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe