I know it’s not necessarily a time of the year when people cook a lot of chicken wings. But for awhile I’d wanted to try a couple of chicken-wing experiments, so I bought some wings and headed to the kitchen. Here’s the thing: after making all of these Indonesian and Thai curries, I got to…
Chicken Rendang with Cinnamon and Star Anise (Rendang Ayam)
Yumi’s apricots were a big hit last week, but I’m still on an Indonesian food rampage. This time, it’s an astoundingly good chicken rendang that’s a little similar to the Javanese chicken curry in appearance, but with a very different flavor. Like beef rendang and the other simplified chicken rendang, this dish involves cooking down the…
Spiced Braised Nyonya Pork (Seh Bak)
In my cooking experience, it seems that slow-braising meat of any type leads to a tender dish that could be cut with a fork. If you take that, paired with the right kind of seasonings, you’ve got a winner recipe. Many cultures have braised-meat dishes, but my favorites are usually from Asia, specifically from Japan…