Chicken Satay with Peanut Sauce Recipe
Chicken Satay is a chicken dish made by marinating the meat in seasonings and spices. The chicken is then threaded in bamboo skewers and grilled until cooked.
This dish is popular in South East Asia. In the Philippines, provinces in the Southern regions have different versions of this dish.
Making Chicken Satay is like preparing barbecue. The meat needs to be marinated at least overnight so that it will absorb the flavor. It is then skewered in bamboo sticks (which we also call barbecue sticks) before grilling. It is recommended that you baste the chicken with left over marinade while grilling so that the meat will not be dry.
This recipe is really good, but the sauce makes it even better. The Peanut Sauce Recipe that we have below will guide you to make a nice tasting sauce for your chicken. This will definitely make your meal more enjoyable.
I like this recipe for its unique yet delicious flavor. I think that adding the peanut sauce makes this dish stand out. I enjoy having this with steamed rice.
Try this delicious recipe and let us know what you think.
Recipe: Chicken Satay
Ingredients
- 1 1/2 lbs boneless chicken breast, sliced into strips
- 4 tablespoons lemongrass, minced
- 1 teaspoon powdered ginger
- 2 teaspoons turmeric powder (or ground turmeric)
- 1 teaspoon cracked red pepper
- 3 tablespoons fish sauce
- 2 tablespoons peanut butter
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 1 1/2 tablespoon curry powder
- 2 teaspoons minced garlic
- 10 to 15 pieces bamboo skewers
Cooking Procedure
Number of servings (yield): 6
Recipe: Peanut Sauce Recipe
Ingredients
- 1/2 cup roasted peanuts, pounded
- 2 tablespoons peanut butter
- 4 tablespoons coconut milk
- 2 teaspoons minced garlic
- 1 teaspoon soy sauce
- 2 teaspoons sesame oil
- 1 1/2 tablespoons brown sugar
- 2 tablespoons fish sauce
- 1 teaspoon lemon juice
- 1/2 teaspoon chili powder
- 5 tablespoons water
Cooking Procedure
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Number of servings (yield): 6
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Dinner with our Good Neighbour (Ungs') @ SKH Riverview Kuala Ampang
When people talk about Kuala Ampang for food we always think of Mei Keng Fatt & other seafood restaurants at Kuala Ampang but SKH Riverview is not sited among these shops and have a separate entrance from MRR2 (2 more turning on the left). It is located among residential houses with ample car parking.
Brightly lit with high & well ventilated attap roof structure. The crowd was encouraging.
Crabs done with salted eggs was the last dish and was delicious with wonderful fragrant of salted egg and fresh taste of crab meat.
Fried tofu cubes were a favourite among the the children.
Braised pork knuckles in clay pot was another lovely indulgence of good & sinful food.
Something friendly for the young ones, a steamed egg dish & a sweet & sour pork. They just love them and absolutely no mistake about these orders.
We ordered two type of tilapia fish dishes, this one in a claypot. It was so good and was finished within seconds. Ung had to order another one anyway the fish was small not enough to share.
Deep fried Tilapia fish in a fish tub awaiting for a sourish shower of a tasty soup. The soup was fantastic!!!
Kai Lan with strong belacan flavour & distinguish taste of dried shrimps in a super fuming hot clay pot and it was super fuming delicious.
Young ones start with same colour but non alcohol. Cheer boys...
Beautiful girl... introducing little Krystal
Aunty & Ung my good neighbours. Once a while we dine together & let us keep this good spirit up.SKH River View Seafood Village
6 & 8 Lorong Embun 2
Kuala Ampang
Ulu Kelang, Kuala Lumpur 54200
Kuala Ampang
Ulu Kelang, Kuala Lumpur 54200
Tel: 016-6831111, 012-931 8566 or 03-4252 3166
GPS : 3.169566,101.752664
Mojo @ Heritage Row
After having survived for six years now, Mojo deserves some sort of award for outlasting so many other restaurants that have come & gone on Asian Heritage Row.
The vibe is kitschy, but the service is warm & the food is generally good. Yeah baby!
Spectacularly succulent beef ribs, boasting a rich flavor that made every bite blissful. This particular cow's sacrifice of its life was not in vain.
Rice, fried with salted egg, topped with egg & served with chicken & papadum. Competently prepared; not too oily, but reasonably moist & fragrant.
Crispy duck with plum sauce, chili oil, julienned spring onions, cucumber & homemade pancake wraps. Slightly too stringy, but that's a problem for this recipe at other outlets too.
Salmon-&-crab-&-potato cakes. Tasty enough, though the potatoes proved to be the dominant component, not the seafood.
Desserts are where Mojo shines. This Granny Smith apple crumble with cinnamon & ice cream was gorgeously luscious.
Cardamom spice-scented panna cotta, a nice change from the usual vanilla variety.
House-baked Belgian chocolate walnut brownies. Hot, fudge-filled & flavorful.
Wolf Blass Bilyara Chardonnay (Australia).
Green Ivy (tequila, midori, malibu, blue curacao, orange, sweet sour) &! amp; Mid Nite Sex (southern comfort, midori, orange juice, cranberry juice, ale).
Naughty Passion (gin, monin passion, sprite) & Woo Woo (vodka, peach, cranberry).
Mojorita (tequila, lime, mint leaves, monin passion) & Guinness Draft.
A final tip of the hat to the gone-but-not-forgotten restaurants that once made Heritage Row my favorite dining street: Mezza Notte, Cochine, Tokyo Tei, Kristao, Vanilla Box, Palacio, The Ivy, Senja, That Indian Thing & Atrium. Happy memories.
Mojo,
Asian Heritage Row, Kuala Lumpur.
Get Your Jelly On! Day 6 - The Retro One (Banana Hoon Kueh)
Life is so fragile.
I woke up to the news of Steve Jobs passing away. Throughout the day, condolences swamped Twitter and Facebook that seemed to envelope everything with a sadness. Then this evening, we received news about an ex-colleague who lost the fight against lung cancer.
Sigh...
Strangely enough the jellies seem to be even touched by a sense of blueness today. Not intentional I assure you but something I just observed after I uploaded and edited the pictures.
Most of my creations are often sparked off by a certain memory and when I saw this recipe in a magazine, it hit a nerve with me.
It is a rather strange one since it came from my childhood days. I vaguely remember when I was a kid in primary school, my parents went on a long trip to tour Europe and they asked my brother to look after me. It was a weird situation since we weren't very close due a huge age gap (he was back from summer holidays from boarding school) but I guess since no one was around to look after me, he had no choice.
During that time, he cooked (I r! emember roast chicken was his specialty - just chuck everything into the oven) and he would walk me up the hill and back for school. One clear memory stuck to my brain cells, he made this corn hoon kueh dessert - a very easy-to-mix sweet. I guess it was lodged in my memory forever since I don't ever remember my mother making us desserts even though we had our fair share of home bakes.
My banana version is not perfect cones (I've still not perfected the art of turning it over into the ideal cone unless I use tons of agar agar powder) but the taste of this dessert definitely brought back sweet memories of bygone days.
Rest in peace Steve and Elizabeth. Thanks again for the happy memories.
Banana Hoon Kueh (Makes 2 moulds and a little more to keep in a tupperware)
3 ripe bananas
1 packet (85g) hoon kueh flour (white colour)
200ml thick coconut milk (I used Kara brand)
400ml water
pinch of salt
100g caster sugar
Steam whole bananas with their skins for 5-7 minutes. Remove from the steamer. Peel bananas. Cut into 3cm rounds. Set aside. In a pot, heat remaining ingredients over medium heat; stirring continuously until it thickens. I like to leave it on the steamer so the mixture does not over thicken and scoop the mixture out.
Place about 3cm high of hoon kueh mixture in the mould. Place the banana slices in one layer. Add more hoon kueh mixture, about 3-5cm high. Place the banana slices in one layer. Add remaining hoon kueh mixture till the top leaving about 1cm gap. Repeat for the second mould. Any excess can be stored in a container. Chill for 2 hours. Turn over and serve.
Reminder:Support the cause by buying a Royal Selangor Nick Munro pewter mould ! as all p roceeds go to breast cancer welfare association. Also, do remember to submit your suggestions to booliciouskl@gmail.com or leave a comment for the mould to win the Olympus camera VG-110. For more pictures, seethe Flickr setfor all the whole Royal Selangor Jellyriffic challenge. To view, all the jellies, see this link tothe Royal Selangor website.
CRUSTED BUTTERNUT SQUASH
Im so late to the party of being drawn into the cookbook Plenty by Yotam Otteleghi. I sat in Barnes and Noble with a big stack of cookbooks to flip through and his book was so lovely in its brightness, simplicity and the thoughtfulness of bringing out the best of vegetables. I took a few dozen pictures with my phone of recipes that inspired me, and I plan to buy it after this crazy month is over and I have the time to cook from it. The chapters are divided by vegetable, and while the internet is not short on fall recipes at the moment, I was sure this recipe, as he has written for pumpkin, would be a great way to use some of the butternut squash I have at home. Its a why-havent-I-done-this-before? kind of recipe written with a short list of familiar ingredients, likely things you have on hand and out comes a tender squash with just the right crunch of breadcrumbs and parmesean. I typically make more than we can eat to have leftovers, but this is the kind of side youd want to have fresh as the breadcrumbs get a bit soggy. Im giving some measurements, but squash vary so much in size, just use it as a guideline and adjust as needed, each piece needs a nice, hearty coating.
Were heading to Hawaii with my family tomorrow for a sunny vacation, and we return to the last few weeks before the manuscript is due for our cookbook (crazyness!). I hope to pop in here for another post amongst all the editing of recipes, photo shoots etc., while both of us are keeping up with other work as well. But if its quiet around here, its for good reason. Forgive me. Its a good kind of crazy, Im excited, feels like Im in school again, except Im writing about things I give a hoot about. See you on the other side!
CRUSTED BUTTERNUT SQUASH
Sl! ighty ad apted from Ottelenghis Plenty
I didnt write down the recipe, all I had was an iphone picture and a vague memory, so this is my best shot. I believe the original may have had pine nuts in it, which would have been nice. My one regret is that I gave the breadcrumbs a few too many pulses in the processor and they were too fine, I will leave them coarser next time.
1 Butternut Squash (about 2 lbs.)
2 tsp. Olive Oil
1/2 tsp. Fresh Ground Nutmeg
1/3 Fresh Breadcrumbs / Panko
1/2 Cup Grated Parmesan Cheese
1 Minced Garlic Clove
1 Tbsp. Finely Chopped Parsley
1/4 Cup Fresh Thyme Leaves
Salt and Pepper
Oven to 400
Peel the squash (vegetable peeler works great). Slice it in half length wise and discard the seeds. Cut into 1/4 slices.
On a parchment lined baking tray, pile the squash, drizzle the olive oil and the nutmeg and toss everything to coat evenly. All should have a thin coat of oil, amount may vary based on size of the squash. Spread them out in a single layer on the baking tray. You may need to use two, too much overlap wont yield a crunchy crust.
In a food processor (or magic bullet) pulse together the breadcrumbs, parmesan, garlic, both herbs, a few pinches of salt and a lot of fresh black pepper.
Sprinkle the topping on the squash. Bake for about 25-30 minutes until the tops are browned and the squash is cooked.
Eco Tour By Pulai Group At Johor Bahru On Malaysia Day 2011
How many of you went for a short break out from the busy city on last Malaysia Day? Being a Penangite, I am not able to go home during holiday season. The traffic jam, the early closure of my favorite Continue reading
Golden Potstickers
I'm writing this post from 35,000 feet. We're rocketing through the clouds at 550 m.p.h, the wilds of Canada are below me, and I'm wedged into my seat on a nine hour flight. London is the destination, my hit list is long, and I've got some good stuff to eat tucked under my seat right now. I was on a bit of a dumpling bender leading up to my departure. In part, because I knew I wanted to pack a luck box full of them for the marathon flight.
Let me start of by saying, these aren't traditional in any way. I've simply cobbled favorite aspects of different dumplings I've loved, in the past, into this version. Caramelized shallots (or onions) and pureed yellow split peas make the filling. They somewhat resemble momos in shape. And I tend to serve them nestled deep into a bed of arugula (when I'm not on a plane) in an attempt to get some greens in the mix.
I'd argue, these dumplings are the distant (west coast?) cousin of these. My favorite dumplings ever. Today's recipe, my friends, is the slacker's version. I didn't make the wrappers from scratch. I use the folding style that comes most natural to me (basically, crimp & pinch), I use yellow split peas because I always have them on hand. And, because I love the golden, crisped footprint you get with the potsticker cooking method (instead of steaming) that's how it goes down. So here we are.
Just so you know - there are a couple simple components at play here. You make a scallion oil, to drizzle. There's a chile-spiked, salty sweet dipping sauce, a! nd then the dumplings. Before cooking my airplane potstickers, I cooked a plate for Wayne to take to a birthday picnic the other day. Up above you can see what that looked like - served over a bed of arugula, sprinkled with toasted sesame seeds, drizzled with the sauces. Easy finger food.
I know a number of you were curious about my carry-on packing. Here's a shot of everything going with me (sort of hard to see though). As well as a beautiful shot from the sky. Just after take-off our pilot banked north, then east, through the Golden Gate. We flew directly over San Francisco, and if you look, you can see the big darkened square mid-right - Golden Gate Park. And the dark patch at the bottom - the Presidio. It was a real treat and a spectacular way to start the trip. xo -h
Continue reading Golden Potstickers...
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