Rudy's Wings (No.1)

The first time I met Rudy, he came over to my house, and cooked about 2 dozen wings on the BBQ. They were scrumptious and we became firm foodie friends. He is also responsible for the ceviche recipe on this site. These wings are great for a party or an entree . They store well, becoming even more delicious after some time in the freezer.

12 chicken wings

2 tbs of cumin seeds

1 tbs of mustard seeds

4 tbs of garam masala

2 cloves garlic

2 tbs of fresh ginger

1 tbs oil

1 tsp of chilli flakes

Method:

Preheat the oven to 250 degrees (hot). Discard the smallest end of the chicken wing and cut the remainder into two to that you have 24 pieces of chicken. Coat lightly with the oil (or water if you prefer). Add all the remaining ingredients and mix thoroughly. until all the spices stick to the chicken. Place the wings in a single layer on a baking tray and cook for atleats 30mins. Rudy assures me youcan't over cook them. Wait until they are crunchy looking. Serve with lime wedges and raita (homemade w/ yoghurt, cucumber, carrot, cumin, mint).

Serves: 4

Source: Rudesh Prasad

Viv's Sensational Pineapple Rice

I am not sure if this recipe originated in Malaysia, but it comes to The Mixing Bowl via Vivianna Usang. I made it on a late Saturday afternoon - expecting there to be left-overs - there wasn't. It is simple to make and delicious and looks way better in reality than it does in this photo.

20g sultanas

15 med. Fresh cooked prawns

2 tablespoon cooking oil

½ medium ripe pineapple

1 tablespoon curry powder

4 gloves garlic (chopped finely)

20g cashew nuts

2 bowls of cooked jasmine rice

2 tablespoons of fish sauce

Method:

Sauté garlic until slight golden brown

Add all the ingredients, not including the rice, and stir fry for 2 minutes

Add cooked rice and stir fry for a further 5 minutes.

Serves 4

Source: Vivianna Usang