Ingredients with Measurements:
- 1 pound pigeonwings
- 1 tablespoon turmeric powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon ginger powder
- 1 tablespoon salt
- 1 cup vegetable oil
- 1 cup tamarind pulp
- 1 cup water
- 1/2 cup palm sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon chili flakes
- 1 tablespoon cornstarch
- 1/4 cup chopped cilantro
Special equipment needed:
- Large mixing bowl
- Large skillet
- Whisk
- Small saucepan
Step-by-step instructions:
1. In a large mixing bowl, combine the pigeonwings, turmeric powder, paprika, garlic powder, onion powder, ginger powder, and salt. Mix well to coat the pigeonwings evenly.
2. Heat the vegetable oil in a large skillet over medium-high heat. Add the pigeonwings and fry until golden brown and crispy, about 10-12 minutes. Remove from heat and set aside.
3. In a small saucepan, combine the tamarind pulp, water, palm sugar, fish sauce, soy sauce, and chili flakes. Whisk together and bring to a boil over medium heat.
4. In a small bowl, whisk together the cornstarch and 1/4 cup of water until smooth. Add the cornstarch mixture to the tamarind sauce and whisk until thickened, about 2-3 minutes.
5. Pour the tamarind sauce over the fried pigeonwings and toss to coat evenly. Garnish with chopped cilantro.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat for frying
- Medium heat for making the tamarind sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 540
- Fat: 38g
- Carbohydrates: 35g
- Protein: 16g
Substitutions for ingredients:
- Chicken wings can be used instead of pigeonwings
- Brown sugar can be used instead of palm sugar
- Rice vinegar can be used instead of tamarind pulp
Variations:
- Add chopped peanuts for extra crunch
- Use honey instead of palm sugar for a sweeter sauce
- Add sliced green onions for extra flavor
Tips and tricks:
- Make sure the pigeonwings are dry before coating them in the spice mixture to ensure even frying
- Use a splatter screen to prevent oil from splattering while frying
- Adjust the amount of chili flakes to your desired level of spiciness
Storage instructions:
- Store any leftover pigeonwings and tamarind sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the pigeonwings on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through. Heat the tamarind sauce in a small saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the pigeonwings on a platter with the tamarind sauce drizzled over the top
- Garnish with additional cilantro and sliced green onions
Garnishes:
- Chopped cilantro
- Chopped peanuts
- Sliced green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
- Pickled vegetables
Suggested side dishes:
- Coconut rice
- Spicy cucumber salad
- Stir-fried bok choy
Troubleshooting advice:
- If the tamarind sauce is too thick, add a little more water to thin it out
- If the pigeonwings are not crispy enough, increase the heat and fry for a few more minutes
Food safety advice:
- Make sure the pigeonwings are cooked to an internal temperature of 165°F to ensure they are safe to eat
- Use caution when frying to avoid oil splatters
Food history:
- Pigeonwings are a popular ingredient in Burmese cuisine, and tamarind is commonly used in Southeast Asian cooking.
Flavor profiles:
- The pigeonwings are seasoned with a blend of spices that give them a warm, earthy flavor, while the tamarind sauce is tangy and slightly sweet.
Serving suggestions:
- Serve the pigeonwings and tamarind sauce as a main dish with rice and vegetables, or as an appetizer for a party or gathering.
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Region: Myanmar (Burma)