Compiled Recipe – Peri Peri Chicken Wings

Peri-Peri Chicken Wings

* ½ cup olive oil
* 6 bird’s eye chilies (siling labuyo); remove seeds if you want less heat
* 2 cloves garlic
* 2 tsp sweet paprika
* 2 tsp whiskey
* lemon juice, from 1 ½ lemons
* 1 ½ tsp salt
* 1 ½ cup potato starch
* 1 tsp salt
* vegetable oil (for deep frying)

1) Make the peri-peri sauce: Combine olive oil, chilies, garlic, paprika, whiskey, lemon juice and salt in a food processor or blender. Pulse until well combined. Set aside (Note: This will make about ½ cup peri-peri sauce. Store in a sterilized airtight jar in the refrigerator for up to 2 weeks.)

2) Mix potato starch and salt in a large bowl. Dredge chicken thinly in mixture and shake off excess.

3) Heat oil to 350◦F in a large pot. Deep fry chicken in batches until crisp and golden, about 10 minutes. Drain on a wire rack. When cool enough to handle, place chicken in a bowl, pour in peri-peri sauce and toss to combine.

4) Serve peri-peri chicken wings with mango salsa and steamed rice.



Compiled Recipe – Honey Glazed Ribs

Honey-Glazed Ribs

* 2 cups white vinegar
* 6 bay leaves
* ½ tsp ground cinnamon
* ½ cup brown sugar
* ¼ cup salt
* 1 medium red onion, quartered
* 2 kilos pork ribs, cleaned
* 1 cup bourbon whiskey
* ½ cup honey
* ½ cup white vinegar
* ¼ cup Worcestershire sauce
* 1 tbsp dijon mustard
* 1 tsp smoked paprika
* 1 tbsp salt

1) Combine 8 ½ cups water, vinegar, bay leaves, cinnamon, sugar, salt and onions in a large pot. Bring to a boil then add ribs. Reduce heat to medium, cover and simmer until pork is tender, about 50 minutes. Let ribs cool in the pot. Set aside.

2) Make the honey-bourbon glaze: Combine all ingredients in a medium-saucepan. Bring to a boil then lower heat and simmer for 15 to 20 minutes. Set aside.

3) Prepare a charcoal grill over medium high heat.

4) Drain ribs and cut into serving pieces. Brush with glaze and place, meat side down, on the grill. Grill for 2 to 3 minutes, or until slightly charred. Turn ribs over, brush with more glaze and continue grilling until caramelized. Serve hot.



Compiled Recipe – Baby Back Ribs

Baby Back Ribs

* 1 tsp onion powder
* 1 tsp garlic powder
* 1 tsp instant ginger tea mix (salabat)
* 2 tsp paprika
* 2 tsp cayenne pepper
* 2 tsp dried thyme
* 1 (1 kilo) rack pork baby back ribs, American-style
* 1 tsp vegetable oil
* 3 cloves garlic, minced
* 1 medium onion, minced
* ½ cup water
* 1 (240 mL) can pineapple juice
* 2 tbsp soy sauce
* 2 tbsp cane vinegar
* 2 tbsp whiskey
* ¼ tsp cayenne powder
* 1/3 cup banana ketchup
* ¼ tsp salt
* ¼ tsp ground black pepper

1) Combine onion powder, garlic powder, instant salabat mix , paprika, cayenne powder and dried thyme. Rub into baby back ribs. Wrap tightly with 2 layers of foil and marinate in the fridge overnight.

2) Bake wrapped ribs in an oven preheated to 275˚F for 2 ½ hours.

3) Make the sauce: Heat vegetable oil in a pot over medium heat. Sauté garlic and onion. Add water, pineapple juice, soy sauce, cane vinegar, whiskey, cayenne powder, banana ketchup, salt and ground black pepper; mix. Simmer on low heat for about 25 minutes, stirring occasionally.

4) Remove ribs from foil and pour excess juices into the pot. Brush ribs with sauce and bake for 10 more minutes. Serve extra sauce on the side.