Ingredients with Measurements:
- 12 pigeon wings
- 1 tablespoon turmeric powder
- 1 tablespoon coriander powder
- 1 tablespoon cumin powder
- 1 tablespoon chili powder
- 1 tablespoon salt
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 cup coconut milk
- 1 tablespoon tamarind paste
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1/4 cup chopped cilantro
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine turmeric powder, coriander powder, cumin powder, chili powder, and salt. Mix well.
2. Add pigeon wings to the bowl and coat them evenly with the spice mixture.
3. Heat vegetable oil in a large skillet or wok over medium-high heat. Add onion and garlic and sauté for 2-3 minutes until fragrant.
4. Add the spiced pigeon wings to the skillet and cook for 5-7 minutes until browned on all sides.
5. Pour in coconut milk, tamarind paste, brown sugar, fish sauce, and lime juice. Stir well to combine.
6. Reduce heat to low and let the pigeon wings simmer in the sauce for 15-20 minutes until cooked through and tender.
7. Sprinkle chopped cilantro over the top and serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium-high heat for cooking the pigeon wings and low heat for simmering in the sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 360
Fat: 24g
Protein: 22g
Carbohydrates: 15g
Fiber: 2g
Sugar: 8g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken wings can be used instead of pigeon wings.
- Lemon juice can be used instead of lime juice.
- Brown sugar can be substituted with honey or maple syrup.
- Cilantro can be replaced with parsley or basil.
Variations:
- Add diced potatoes or carrots to the skillet for a heartier meal.
- Use shrimp instead of pigeon wings for a seafood twist.
- Add sliced bell peppers or green beans for extra vegetables.
Tips and tricks:
- To make the pigeon wings extra crispy, broil them in the oven for 2-3 minutes after cooking in the skillet.
- If the sauce is too thick, add a splash of water or chicken broth to thin it out.
- Adjust the amount of chili powder to your desired level of spiciness.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pigeon wings in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pigeon wings on a platter with a sprinkle of chopped cilantro and lime wedges on the side.
Garnishes:
Garnish with chopped cilantro and lime wedges.
Pairings:
Serve with steamed rice or noodles.
Suggested side dishes:
- Stir-fried vegetables
- Coconut rice
- Naan bread
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the pigeon wings are not cooked through, let them simmer in the sauce for a few more minutes.
Food safety advice:
- Make sure the pigeon wings are cooked to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Pigeon wings with turmeric is a popular Malaysian dish that is typically served as a snack or appetizer.
Flavor profiles:
This dish is savory, spicy, and slightly sweet with a hint of tanginess from the tamarind paste.
Serving suggestions:
Serve hot as an appetizer or main dish.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Malaysian