Za Recipes

Showing posts with label orange. Show all posts

Friday, May 16, 2014

Spicy Orange Chicken Wings Its Not a Party Until the Panda Wings Come Out!

Here they are – easy and delicious, spicy orange chicken wings, cleverly named (according to me anyway) after the spicy orange chicken served at Panda Express. By the way, this recipe has nothing to do with killing, riding, eating, rubbing, growing wings on, or otherwise abusing panda bears.

We are right smack in the middle of chicken wing eating season, and with the Super Bowl just around the corner (Go Jets!), I figured it was high time for a new wing fling. The recipe could not be simpler to make, and if you can somehow manage to whip up a batch of these oven-fried chicken wings to glaze, youll be in sticky-finger-heaven.

Since this was my first time trying this, I went very basic, and was extremely happy with the results. It was very similar in taste and texture to the Panda orange glaze, and done so with no gloppy cornstarch, which is not very nice cold.

Next time I will try the additions of ginger and garlic, and maybe some toasted sesame seeds. In the meantime, I really hope you give these a try, and please let me know how your particular variations come out. Enjoy!

Spicy Orange Chicken Wings Ingredients (enough for about 5 lbs of wings):

2 big tablespoons Sambal, or other Asian-style chili paste to taste, or may sub red pepper flakes to taste

1 cup orange jam or marmalade, (strain if contains an excess of orange rind pieces)

1/3 cup rice vinegar

1/4 cup hoisin sauce

1 tablespoon soy sauce

"oven-fried" Buffalo chicken wings

Suggestions for optional additions:

finely minced garlic cloves

finely grated fresh ginger, optional

minced green onions

toasted sesame seeds

Wednesday, February 19, 2014

Orange gateau

Orange gateau

Ingredients for sponge cake

Eggs 4
Caster sugar 4 ounce
Flour 4 ounce
Baking powder 1 tsp
Orange essence ¼ tsp

Ingredients for orange curd

Eggs 3
Butter 3 ounce
Sugar 6 ounce
Orange juice ¼ cup
Orange essence few drops
Orange color few drops

Ingredients for icing

Whipped cream 12 ounces
Icing sugar 2 ounces
Orange squash 4 tbsp
Almonds flaked for decoration toasted ½ cup

Method for orange curd

In a pan take 3 eggs, 6 ounces sugar, orange juice, orange essence and color, cook stirring with a whisk continuously till thick, remove add 2 ounce butter mix well again put to cook for 2 minutes till orange curds leaves the side of pan, make sponge cake by beating together 4 eggs with 4 ounce caster sugar till light and fluffy add orange essence.
Fold in the sieved flour and baking powder mixture, pour mixture in 2 greased 8 inches sandwich pan, bake for 25 minutes, remove and cool, spread 1 cake on a cake platter, brush cake with orange squash, top with whipped cream.
Cover with cream then spread orange curd on it, cover with second sponge, brush with orange squash, cover top and sides of cake with whipped cream.
Decorate with swirls of cream on corner of cake, decorate swirls with orange slices and flaked almonds. Arrange Kino slices cut into halves on sides of cake.