Spicy Buffalo Chicken Wings Recipe, Spicy and piquant Buffalo chicken wings served with sour cream

Preparation Time: 00:05
Cooking Time: 00:20
Servings: 4-6

Spicy Buffalo Chicken Wings Ingredients:

• 1/2 kg chicken wings, tips removed
• Marinade: Combine -
• 1/4 cup MAGGI Savor
• 1/3 cup MAGGI Chili Sauce
• 1/2 tsp paprika
• 6 tbsp maple syrup
• salt and pepper
• Cooking oil, as needed
• 1 tub 240g NESTLE Sour Cream

NUTRITIONAL CONTENT:

Calories:401
Carbohydrates (g):11
Protein (g):17
Fats (g):32

• Marinate chicken wings in prepared marinade for at least 6 hours.
  

• Heat oil and pan-fry chicken until browned and crisp.
  

• Serve with hot sauce or NESTLE Sour Cream.

  PinoyRecipe.net Tips:

  1] Try cooking the chicken wings in a turbo broiler until crisp and browned. Broiling the chicken will achieve the same crispness and doneness less the fat.
  2] Serve this chicken dish with a good serving of fresh salad for a well-balanced meal.
  

Related Recipes

• Tom kha gai or Thai Coconut Soup (0)
• Tinolang Manok Recipe (Chicken Ginger Stew) (5)
• Thai Tomato and Green Bean Salad Recipe (0)

Fresh Lumpia is a traditional Filipino dish. Lumpiang Sariwa, or Fresh Lumpia, are folded into a soft, crepe-like wrapper made with eggs. They contain a mixture of stir-fried ingredients, heavy on the veggies, Pork, and turnips, served with sauce and peanuts.

Fresh Lumpia Ingredients:

Filling:

• 1/4 kilo pork liempo, boiled and sliced
• 1/2 kilo shrimp, shelled
• 2 squares tokwa (tofu), cubed
• 1/2 cabbage, medium-sized, shredded
• 1 cup string beans, sliced diagonally
• carrot, cut into thin strips
• kinchay, cut lengthwise, half inch
• kamote, medium-sized, cut into thin strips
• lettuce leaves
• 3 tbsp. cooking oil
• 1 onion, sliced
• 1 garlic, crushed
• peanuts, finely chopped (for garnishing)

Lumpia wrappers:

• 1 egg, lightly beaten
• 1/2 cup water
• 1/4 cup cornstarch
• dash of salt
• oil to grease frying pan

For sauce:

• 1 cup brown sugar
• water
• cornstarch
• soy sauce

Seasoning:

• soy sauce to taste

• Saute garlic and onions. Add pork and shrimp.
  

• When pork and shrimp are slightly cooked, add tofu.
  

• Add carrots, string beans, kamote, then kinchay and cabbage. Do not overcook.
  

• Season to taste. Cool before wrapping.

• To make lumpia wrappers:
  Mix egg, water, cornstarch and salt thoroughly until smooth. Take about lA of batter to make each crepe (piece of wrapper). Brush some oil on a non-stick pan. Spread the batter thinly by turning the pan around. Cook only one side of the crepe over low heat. (Don’t keep the crepe too long on the pan as it will be toasted. When it turns slightly brown or small bubbles appear on the surface, it’s cooked.) Lift crepe off using a wide spatula, and place on wax paper. Stack cooked crepes with wax paper between them.

• To make sauce:
  Dissolve cornstarch in water and soy sauce. Put brown sugar in a saucepan. Caramelize by stirring the sugar continually until totally melted. (Don’t scorch the sugar.) Add some water and simmer until the caramel is dissolved. Add cornstarch dissolved in water and soy sauce. Stir until mixture becomes smooth and transparent.

• To make lumpia:
  Put 2-3 tablespoons of filling in lumpia wrapper. Roll wrapper and seal. Serve with sauce and finely chopped peanuts.

Related Recipes

• Pork Kilawin Recipe (Kinilaw na Baboy) (4)
• Lechon Kawali Recipe (Crispy Pan-Fried Roasted Pork) (3)
• Filipino Tamales Recipe (6)

Bagoong ( Shrimp paste or shrimp sauce ), is a common ingredient used in many Filipino cuisine. It is popularly known as Bagoong alamang (also known as bagoong aramang in some provinces) It is made from fermented ground shrimp, sun dried and then cut into fist-sized rectangular blocks. It is not designed, nor customarily used for immediate consumption and has to be fully cooked prior to consumption since it is raw. To many Westerners unfamiliar with this condiment, the smell can be extremely repulsive; however, it is an essential ingredient in many curries and sauces. It is often an ingredient in dipping sauce for fish or vegetables.

Bagoong Guisado Ingredients:

• 2 tablespoons oil
• 4-5 cloves garlic, peeled and finely chopped
• ¾ cup bagoong (shrimp paste)
• 1 teaspoon white refined sugar
• 2 tablespoons cane (or cider) vinegar
• 1-2 siling labuyo (finger chilies), cut into two (optional)

• Heat oil in a frying pan for about 1 minute.
  

• Sauté garlic until fragrant and add bagoong and stir-fry for about 2-3 minutes.
  

• Add sugar and stir until mixture is smooth.
  

• Turn off heat.
  

• Blend in vinegar and add the chilies if desired.
  

• Serve with Kare-kare, Manggang Hilaw, Pinakbet and as a condiment for most rice meals.

Related Recipes

• Tortang Alimasag Recipe (1)
• Tilapia With Gata and Bell Pepper Recipe (6)
• Tilapia Sisig Recipe (4)

This Filipino Eggplant salad takes quite a bit of preparation but it’s well worth the effort. It complements main dishes that are dry (like fried pork chops and daing na bangus) but it is also the companion side dish to the stew dish, puchero.

Filipino Eggplant Salad Ingredients:

• 6 – 8 slim Japanese eggplants (not the fat aubergines commonly available in American grocery stores)
  
• 3 – 6 cloves of garlic, peeled and crushed
• 2 tsps of salt
• 6 – 8 tsp of spicy vinegar
• 1 tsp of black pepper

Note: The amount of garlic and vinegar will depend on personal taste and also on how long you intend to store the salad. The longer it is stored, the stronger the bite of the spicy vinegar and garlic, so you may lessen these ingredients accordingly.

• Prepare eggplant
  

• The best way is to grill the washed eggplants over hot coals.
  

• This brings out a deep taste to the eggplant.
  

• The second best way is to bake the eggplants in a 350-degree Fahrenheit oven for 20 – 25 minutes.
  

• This method produces a drier eggplant which is easier to peel.
  

• When expedience is of essence, or there are no hot coals available, just boil the eggplant in a big pot for 5 minutes.
  

• Let the eggplant cool. Peel the skin off, trying to preserve as much of the flesh as possible.
  

• With a fork, mash the eggplant in a bowl. Stir in the vinegar, garlic, salt and pepper.
  

• Cool for half an hour to optimize flavor before serving.

  (Note: Spicy vinegar is, ideally, made from coconut and flavored with small red peppers called siling labuyo, slivers of small white onion called sibuyas ilokano, and peppercorns. You may also substitute regular apple cider vinegar or clear distilled vinegar. Also, in my experience, I’ve found that people either LOVE this salad or are indifferent to it. There have been times when I had nothing to eat along with the salad and just ate it with plain hot rice. Be forewarned, though. The garlic smell will taint your breath for several hours after you ingest the salad. If you fall into the category of salad lover, then the garlic breath will be a small price to pay for this gastronomic delight!)

Related Recipes

• Thai Crispy Shrimp Cakes (Tod Mun Goong) Recipe (1)
• Singapore Rojak (Spicy Fruit and Vegetable Salad) Recipe (0)
• Seafood Salad Recipe (0)