This box of takeaway Economy Rice (菜饭) comes with savoury sweet and crispy ikan bilis (dried anchovies) & peanuts fried with curry leaves. In the centre, curry chicken & potato with gravy on the white rice. The vegetable dish is stir-fried kang kong (空心菜/蕹菜) or water spinach with shredded carrots.
I was a chicken wing fan long before they became a thing for Superbowl get-togethers. In fact, long before there even was a Superbowl.
My mother always gave us kids, my brothers and me, the chicken wings because she said they were the best part.
She was right. And she was generous, or maybe just being a good Mom, giving the best part to the kids.
Chicken wings are a staple in my kitchen. Here is one of my favorite ways to make them.
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HONEY-CURRY STICKY WINGS
24-28 chicken wing parts
1/2 cup honey
2 tablespoons Dijon mustard
2 tablespoons vegetable oil
2 teaspoons curry powder
1 large clove garlic, finely chopped
Preheat the oven to 350 degrees. Wash and dry the wing parts and place them on a parchment-paper lined cookie sheet. In a small saucepan, combine the honey, Dijon mustard, vegetable oil, curry powder and garlic. Bring to a boil over medium heat, cook for one minute, stirring to blend the ingredients thoroughly and remove from the heat. Brush the tops of the wings with some of the honey mixture. Bake the wings for 10 minutes. Turn the wings over, brush with more of the honey mixture and bake for 10 minutes. Turn the wings over again, brush with the remaining honey mixture and bake for 5-10 minutes or until the wings are golden brown and crispy looking. You can also grill the wings, turning them occasionally and brushing with the honey mixture.
A pack of Economy Rice (菜饭) or cai png as we called them in our dialect. On the left is steamed savoury egg custard or steamed beaten eggs with water or soup stock added to give it that silky and melt in the mouth texture. If you don’t know what to choose, curry chicken and curry gravy is the way to go. Lastly, stir-fried okra or lady’s fingers to add in some dietary fibre.
was at melaka for a few days for a short vacation, it’s been so long since my last visit, maybe 3 years or so... so for the first night, wanted to get dinner near jonker walk and visit the night market after. this wasn’t the initial restaurant we wanted to go, but the other one was packed, and we just found this place by chance.
ordered fish with coconut milk and pineapple, peranakan chicken curry, nyonya mixed vegetables to share, with grass jelly drink and butterfly pea flower rice. the dishes was served quite quickly even though the restaurant is pretty packed too. food presentation wise, all the dishes looks pretty appetizing.
the fish dish has an appetizing sauce, it is slightly sweet, slightly fruity and flavorful, goes well with rice. fish itself was too soft though, felt like it was cooked too long. curry chicken was bad though, as it was served to us cold, and after that they microwaved the dish, hence the chicken became really really dry, was quite disappointed. mixed vegetables was okay, the best among the three dishes in my opinion.
the meal was pretty pricey, given such food quality, we don’t feel that it was worth it at all. the price is comparable to restaurants in kl, could be even more expensive actually, so this is definitely a touristy restaurant. it seems that this place have opened for a long time, hence i’m not sure why the food quality is bad, i definitely expected more. i wouldn’t recommend this place to anyone as there’s definitely better options in the area.