Nyonya cooking intimidates me. I’m not talking about oh…me standing next to a 10/10 hot chick kind of intimidation, more like me standing next to the likes of Wolfgang Puck intimidation. I enjoy Nyonya food, and it’s really hard to describe the flavours but I could tell you this….they’re definitely not shy. It’s bold, it grabs attention and it sticks with you like in your head and on your taste buds. We’re talking about cuisines from a culture that dates all the way back to the history books and with recipes only passed down from generations to generations through the women of the family. Of course now they have all sorts of books on Nyonya cooking to make life easier but there is still a wide difference between reading a recipe book and cooking it when it comes to Nyonya cuisines.
I always imagined that if any Nyonya aunty would allow me to take like a 6 months apprenticeship with her, that to me is like better than a Mercedes Benz. In my opinion, if you really want to venture into Nyonya cooking, go deep or go home. It’s that serious cause you’re not just entrusting recipes, you’re entrusting a heritage.
It all has to start somewhere. I may not be an expert in the balance of spices they have in Nyonya cooking but I thought I’d try out something simple like Inche Kabin, not that it’s as simple comes and simple goes either but…..do-able. Inche Kabin comes with a double deep fry method. It might look like ordinary fried chicken but take a bite and you’ll discover and explosion of flavours and taste. I just hope I do this dish justice.
INCHE KABIN RECIPE
Chicken drummets or chicken wings
Oil for deep fry
1 cup coconut milk
2 tablespoons onion puree
1 teaspoon garlic puree
1 teaspoon salt
1 tablespoon chilli powder
1 tablespoon coriander powder
1 teaspoon cumin powder
1 tablespoon curry powder
1 teaspoon sugar
1 teaspoon mustard powder
2 tablespoons light soy sauce
1 tablespoon Worcestershire Sauce
1 teaspoon sugar
1 teaspoon chilli powder (or use bird’s eye chillies)
1 teaspoon chopped onions
1/2 teaspoon chopped garlic
1. Mix all the marinade together. Put your chicken in a freezer bag and pour in the marinade. Leave it to soak overnight or at least 4 hours.
2. Heat oil in wok. Take your chicken out and let it drain of the marinade a bit. Deep fry until almost cooked. Drain on kitchen paper.
3. Reheat oil again and this time fry till golden brown and crispy.
4. Mix all sauce ingredients together and eat with chicken.