KennethT

there's fish sauce in the marinade for the wings.... but chicken rice's origins are probably Chinese, so no fish sauce there.

First, find the rubbery-est seafood you can find. Second, grind or chop it into small chunks and mix with a thick batter... sorry, kidding... I couldn't resist. Seriously - I think you could make a good version with shrimp. Dipping sauce is usually mayo based. You could also use like a tartar sauce.

Yes! And btw, can you FedEx me some conch fritters????

I miss Motorino - Yes, they're only a few blocks away, and yes, technically I could get delivery, but their pies just aren't the same when delivered...

The spicy dipping sauce comes with the wings when you get them at the hawker center. Looking around at recipes online, it occurred to me that just about every sauce recipe I saw was very similar to my chicken rice sauce... that's convenient!

Last night was Sinagpore in NYC. Thanks to the wing cook off, we started with an appetizer of hawker style chicken wings and considering I had to do the work to make the dipping sauce (which is the same as my chicken rice sauce), I'd make chicken rice as well. Since we were having an appetizer, I made the chicken rice with tenderloins since I could defrost them individually. I keep a chicken rice master stock in my freezer - it started as a stock made with a silky, and an Asian style Bobo farms chicken, along with ginger, garlic and green onion. I add a bit of water each time I use it to poach more chicken for chicken rice since I also use some of the stock as cooking liquid for the rice. Last night's rice was definitely the best I've ever made, probably because I washed it really well, drained really well, and let it sit in the sealed rice cooker for long after it was ready to go (we were having our appetizers).

This was the plan - I think I came reasonably close - they were really tasty and even my wife enjoyed them! Enough so that she would be happy if I made them from time to time! I first baked them in the CSO on convection bake at 375 for 15 minutes. Then turned up the heat to 425 turning every 5 minutes - it probably took another 20-25 minutes or so. By that time, they had really good color, but I wanted them a little darker, so I changed the oven to broil at 500 leaving the door open a crack for a few more minutes each side. Next time, I think I'd start the initial cook a little higher - maybe 400. I think I want them a little darker next time. The sauce is basically my chicken rice sauce - I blended 4 fresh spur chillies (prik chee faa) with about an inch of ginger, 4 cloves of garlic, the juice of about a half of a lime (that was nice and juicy), about a half teaspoon salt and a little more sugar, plus maybe a teaspoon of sambal oelek and finally, maybe a half cup of my chicken rice master stock - which I refreshed that afternoon with a bunch of ginger, garlic and green onion.

It would almost easier for me to get calamansi than it would to get tangerine or kumquat!!!

There are tons of variations like this all over Malaysia, Indonesia and Singapore. I've currently got some wings marinating trying to replicate what I've had in Singapore - a hawker favorite... so I'm starting with a rempah of garlic/ginger/shallot/sesame oil, mixed with light soy, sweet soy, oyster sauce, fish sauce, white pepper and some honey. Smells really good so far... I'm looking to get something resembling this: Unfortunately, I have to calamansi available - so I'll have to make due with standard US limes.

what was your opinion of it?

Typo? Salmon at internal of 215F would be a block of wood... I think 115F, right?

I wouldn't brine scallops - dry packed scallops are valued because they are dry packed - bringing them will just make them weep liquid during searing, and you won't be able to get a really good sear

When you steam fish in the CSO, what temp do you use? I've been using 210, but I wonder if 200 might be better

I often find that restaurant versions of street dishes are much better in the street.

@liuzhou light.. ha! Everything looks great. How does the fancy luosifen compare against the street version? Are those baozi the ones called "doorknobs" or something like that? We had them in Beijing and while I burned the crap out of my mouth on one, I loved it.

gorgeous!!

Just looking at the photos above, I can feel the humidity seeping into me... I say as it is currently 25% RH indoors right now....

Yes, chaotic is a good word to describe BKK. While there may be tons of Thailand travel blogs on the internet, none of them are yours! So I, for one, would be very happy to see as much as you're willing to post as possible.

I haven't steamed anything for 2 hours, but have had the steamer running for 45 minutes or so with no problems. Like @rotuts said, make sure you keep an eye on the reservoir and the drip tray!

I use my CSO as a steamer all the time - steamed whole fish, you name it. I usually just do steam at 210F but I haven't really thought about it.

hmmm.... I'll have to broach the subject and see if she'll be willing to take one for the team... maybe it would help if I shouted "Satay!!! Chicken Wing" with a thick Singaporean accent while standing in the kitchen.... and turn up the thermostat to 85F

Unfortunately, I think I'm going to have to live this cookoff vicariously - my wife is not a huge fan of wings or dealing with bones much at all. So unless I debone them, which I DEFINITELY don't have time for, she won't be too happy about it - mind you, she'd never complain, but she just won't eat much of it. She's also not a huge fan of chicken skin, mostly for health reasons, and only indulge if they're perfectly rendered and crisp - so that puts a bit more pressure on me! Then again, she did tear into some amazing chicken wings we had at the satay club area of the East Coast Food Lagoon Village in Singapore, but I wonder if part of the appeal was hearing the hawkers shouting "Satay!! Chicken Wing!!!!" Those wings were marinated and deep fried with no batter or breading. The skin was crisp and amazing... I'm drooling just remembering it.

Many Indian recipes that I've seen (from India) use a ginger/garlic paste. Cut the ginger into chunks if tender or large dice if not so much and bash in a mortar/pestle. Heavy cream is typical in Northern Indian recipes - which are the most common in the US. But southern Indian food uses a lot of coconut milk... and curry leaves.

While it was invented in the UK (I assume London), it has definitely been here in the US for a long time. So you'll definitely see US Indian cookbooks with it - but I imagine that the measurements wouldn't be in grams.

I made the sad face because it's sad that I can't get those prices here!