Makan Time in Singapore


Bpeek Kai Yat Sai Koong - stuffed chicken wings

This recipe was a popular one at the restaurant that my wife was working
in, located in Merrimack New Hampshire (now I believe no longer in
business - at least not under the same management). The original was
available in two strengths "normal" and "five flames" - so you can suit
yourself as the heat by simply increasing and decreasing the amount of
chilis and curry paste that is added to the stuffing mixture.

As for the question "how many does it make" the answer is that it
depends on how well you stuff the wings.

The original was known as "mini drum sticks" incidentally, and the
ingredients added to the stuffing were the plain chilis, ginger and
garlic, not the marinaded variants that my wife includes in this

These little morsels can be eaten as a starter, or as a snack on their
own. They are also served as a side dish with a larger Thai dinner.



1 teaspoon fish sauce
quarter cup of takhrai (lemon grass), very finely sliced
2 tablespoons of minced garlic
1 teaspoon freshly ground prikthai (black pepper)
quarter cup of chopped pak chi (coriander/cilantro plant)


drained nam jim wan (see method)
drained khing dong (see method)
one cup of shrimp, pureed or finely chopped
1 tablespoon prik ki nu daeng (red birdseye chilis), finely chopped
1 tablespoon prik nam pao (chili paste in oil)
1 tablespoon red curry paste

12 chicken wings


chop the chicken wings in half.

Combine the marinade ingredients and marinade the wings overnight.

Now you must seperate the meat from the bones by gripping one end of
each piece and jerking the meat and skin from the other end back to your
hold (alternatively you can insert the stuffing using a cake icing bag).

Drain about one tablespoon of the ginger from a bottle of khing dong.
Similarly drain a tablespoon of the chili/garlic mixture for a bottle of
nam jim wan (see recipes also posted today).

Combine all the ingredients of the stuffing to form a fine paste, making
sure that the ingredients are thoroughly incorporated to avoid "hot
spots" in the mixture. and then stuff the wing portions with it.

The mini drumsticks can now be barbequed or deep fried until golden

Serve with khing dong and nam jim wan.

Footnote: if you choose to make some wings hotter than others, then you
can dip the hot ones in a little red food coloring diluted in water to
turn them red... as a warning to the unwary!

Special thanks to - Muoi Khuntilanont.