Tamarind Glaze Wings Som Tum Set Recipe
peek gai tod wings, papaya salad, sticky rice, soft boiled egg, side of soup broth
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation Steps
- 1
Prepare the Chicken Wings
In a bowl, mix tamarind paste, honey, soy sauce, and chili flakes. Toss the chicken wings in the marinade and let them sit for at least 1 hour, preferably overnight.
- 2
Cook the Chicken Wings
Preheat the oven to 200°C (400°F). Place the marinated wings on a baking tray lined with parchment paper. Bake for 30-35 minutes, turning halfway through, until crispy and cooked through.
- 3
Make the Som Tum (Papaya Salad)
Using a mortar and pestle, pound together garlic, chili flakes, and fish sauce. Add shredded papaya, grated carrot, and lime juice. Mix well until combined and set aside.
- 4
Prepare Sticky Rice
Soak sticky rice in water for 4-6 hours. Drain and steam in a bamboo steamer lined with cheesecloth for about 20-25 minutes until cooked.
- 5
- 6
Prepare the Soup Broth
Heat chicken broth in a pot and season with salt and lime juice to taste. Keep warm until serving.
- 7
Serve
On a plate, arrange the tamarind glaze wings, a portion of som tum, sticky rice, and a soft boiled egg. Serve with a side of warm soup broth.
