iphone captured and edited. I love my phone.
:/ that’s a long name for a dish, I should shorten it… eventually.
Hello rosieeats fans, followers and curious visitors! Finally, another update! Life has been busy indeed and I am loving every single moment of it. For example, I was selected to fly to LA to be a part of a nation-wide cooking competition for a week (which I got eliminated and will not be on tv, sad). Nonetheless, it was truly an incredible experience that I will never take for granted. (Sorry for lying to all my friends about why I was going there, I know you guys all hate at me) I stayed another week in LA with my best friend and had the time of my life. Now, that I’m back in this wintry-cold weather, I am extremely motivated and excited to continue cooking (and now baking) and share my love of good eats to the world. I met a lot of amazing, passionate foodies (real foodies) and this dish was inspired by an amazing cook who cooked alongside me when we prepared our signature dishes.
I usual post more simple recipes because I want it to be accessible to everyone, everywhere. This recipe is a little more adventurous and requires some asian (filipino) specialties, like ube powder and extract. I purchased mine from a local filipino market, but both can be obtained from amazon.com. Just try it, you’ll love it!
What is Ube you ask? [ooh-beh] is a purple yam, filipinos are obsessed (and so am I) with using ube in a variety of their desserts. Not only does it provided a beautiful, vibrant purple hue to food, it has a subtle sweet vanilla-like taste, its very unique.
Fig and Soy Sauce Korean Fried Chicken
1/3 cup soy sauce
1 tablespoon balsamic vinegar
1/4 cup mirin or other sweet rice cooking wine
1/2 cup brown sugar
1 medium cloves garlic, minced
2 teaspoons toasted sesame oil
6 dried mission figs, roughly chopped (3 tablespoons of fig preserves if you don’t have dried figs)
2 tablespoons of potato starch (corn starch could be used)
Wash and pat wings dry. Sprinkle with salt and potato starch until evenly coated on wings. Heat a deep pan with 2” of canola oil. Heat to 320F. Fry the wings for approximately 10 mins, working in batches.
Meanwhile combine all the ingredients for the sauce and heat in a pan until syrup-like in consistency. Set aside.
Once all the wings have been fried, heat the oil to 375F and fry again for another 2-3 mins. Remove, draining as much oil as possible and toss in the sauce. Top with toasted sesame seeds, chopped figs, scallions… whatever your heart desires, options are endless. Serve with ube waffles (recipe below) and syrup. I also serve this dish with pickled condiments, like red onion, peppers, cucumbers, kim chi or radishes.
1½ cups all purpose flour
½ cup powdered ube
2 teaspoons of ube extract (very intensifies the ube flavor)
2 tablespoons sugar
½ teaspoon sea salt
4 teaspoons baking powder
2 cups milk
½ cup melted butter
Preheat waffle maker. Mix ingredients until smooth. Bake waffles. Easy as that.