Recipe

Recipe - How To Make Thai Mussaman Curry Paste

noreply@blogger.com (alice) — Tue, 28 Sep 2010 10:30:00 +0000

How To Make Thai Mussaman Curry Paste

Although massaman curry paste can be purchased at some Asian markets, the homemade variety tends to be more fragrant. Gaeng massaman, or massaman curry is also known as Muslim style curry because the curry paste includes spices such as cinnamon, cardamom and cloves that were once introduced to Thailand by the Muslims.

Difficulty: Moderate

Things You'll Need:

10 dried red chilies
1 tbsp. whole coriander seeds
1 tbsp. whole cumin seeds
12 black peppercorns
1 tsp. ground cinnamon
3 cloves
3 cardamon pods
4 stalks lemongrass
1/2 cup coarsely chopped cilantro roots, leaves and stems
1/2 cup coarsely chopped shallots
10 cloves coarsely chopped garlic
1 tbsp. peeled coarsely chopped galanga root
1 tsp. minced kaffir lime peel
1 tsp. shrimp paste
2 tsps. salt
food processor

De-stem the chilies, and discard the interior seeds. Place the chilies in a bowl, and add warm water to cover. Let the chilies soften for 30 minutes.
Place a heavy bottomed pan over medium heat, and dry roast the coriander seeds, cumin, black peppercorns, cloves and cardamom until fragrant or approximately 4 minutes. Remove from the heat and allow to cool. Place the roasted spices in the food processor, and process until its texture resembles powder.
Prepare the lemon grass by discarding the root section underneath the bulbous base as well as any tough outer leaves. Coarsely chop the lemon grass.
Strain the soaked chilies from the water, and place the chilies and chopped lemon grass in the food processor along with the roasted spice powder, cilantro, shallots, garlic, kaffir lime peel, shrimp paste and salt. Puree into a relatively smooth paste, adding a tbsp. of water if necessary.
Transfer the curry paste to a jar, and refrigerate if not using immediately. Use the curry paste in Thai curry recipes that call for massaman curry paste. =)

Recipe - How To Cook ' Pad Thai Shrimp '

noreply@blogger.com (alice) — Tue, 28 Sep 2010 10:28:00 +0000

How To Cook ' Pad Thai Shrimp '

' Pad Thai Shrimp '

Difficulty: Moderately Easy

Things You'll Need:

Ingredients:
2 lbs the small fresh rice noodle.
20 ounces fresh shrimp peeled and deveined.
1 pack of tub-style firm tofu.
½ cup of cooking oil.
2-3 cloves minced garlic.
1/3 cup of tamarind juice.
1/3 cup of water.
3 tablespoons of white vinegar.
4 tablespoons of soy or fish sauce.
6 tablespoons of brown sugar or, white sugar .
½ cup of green onions cut 1 - inch.
½ teaspoon of crushed red pepper.
¼ cup of cilantro leaves for topping. 1/3 of peanuts (roasted and crush as a side-dish).
3 cups of bean sprouts (1 cup for cooking and 2 cups for side-dish).
2 limes (cut into ¼ slice as side-dish).

Directions:
- Remove the shells and tails from the shrimp, cut in the back, and rinse them.
- Wash the noodles and drain.
- Cut the onion in 1 inch cubes.
- Cut tofu in small cubes ½ cup.
Cooking:
- Pre-heat the wok with a splash of the cooking oil to medium- heat. Break 2 eggs into the wok stirring until soft cooked; take out of wok and put aside.
Put 1/3 of minced garlic into wok fry until golden, add shrimp; cook and stir 2 minutes; add soy sauce and sugar stir quickly and remove from wok; put into plate.
Pour all the cooking oil in the wok, throw in the tofu and stir quickly. add tamarind juice, vinegar, water and sugar, stir together and add soy sauce (optional ) add ½ teaspoon of the toasted red peppers).
Add in noodles stirring until the noodles and sauce mix together well. Move the noodle to one side of the wok, and break 2 eggs into the mix and stirring until they are mixed well with the noodles and sauce,(another option, if you choose to do so, is to add 1 cup of bean spouts and stir together). Add pre cooked shrimp that you have laid aside, add green onions stir, then add cooked eggs last.
To serve, place noodles on serving plates,and garnish with cilantro leaves, add crushed peanuts, bean spout and ¼ of cut lime as a side dish. This is enough for up to four to five people.
* if you like spicy you can add more red peppers to make tasty .

Recipe - How To Make Thai Iced Tea

noreply@blogger.com (alice) — Tue, 28 Sep 2010 10:19:00 +0000

How To Make Thai Iced Tea

Thai Iced Tea

Thai iced tea, or cha yen, is a cold tea made from a special blend of tea leaves, known as Thai tea. The leaves are flavored with vanilla, cinnamon and anise. This easy-to-make sweet beverage is a wonderful complement to Thai food, and is always served cold with a bit of evaporated milk floating on top. While popular in Thai restaurants around the world, you can also make your own Thai iced tea at home with Thai tea leaves and a few other common ingredients. This recipe yields approximately four servings.

Difficulty: Easy

Things You'll Need:

Medium saucepan
1-qt. heatproof pitcher
¾ cup Thai tea
Fine mesh strainer
½ cup granulated sugar
4 tea glasses
1 cup evaporated milk or half-and-half
4 long straws or iced tea spoons

Pour 4 cups of water into a medium saucepan. Bring the water to a rolling boil over medium-high heat. Place a 1-qt. heatproof pitcher in the sink.
Add the tea to the boiling water and remove the pan from the heat. Stir the tea leaves gently to soak them with water, as they will float to the top until stirred. Cover the pan and steep for 3 to 5 minutes, once all the tea leaves are wet.
Strain the tea through a fine mesh strainer into the heatproof container in the sink. Discard the tea leaves. Add 1/2 cup of granulated sugar, stirring until it is dissolved. Add more or less sugar to taste, if desired.
Place a lid on the pitcher and place it in the refrigerator to chill thoroughly for at least two hours. Remove the tea from the refrigerator just before serving.
Fill the tea glasses with ice cubes, and add ¾ cup of the chilled Thai iced tea to each one. Top each glass with 4 tbsp. of evaporated milk or half-and-half. Serve immediately with a long straw or iced tea spoon.

Recipe - How To Make 'Thai Papaya Salad'

noreply@blogger.com (alice) — Tue, 28 Sep 2010 10:17:00 +0000

How To Make 'Thai Papaya Salad'

'Thai Papaya Salad'

'Thai' papaya salad is a favotite of the summer dishes in thailand.It can be made almost anywhere and needs no cooking. In Thailand we have a lot of fun with this salad because it's so delicious and easy to make.Papaya Salad contains a lot of healty and nutrtious properties because of the freshness of the ingredients.Some make it very spicey and some like it with lots of fish sauce.It's very versatile for the variety of 'taste'concerns.

Difficulty: Easy

Things You'll Need:

2 cups of peeled and shredded papaya.
1 diced Tomato,
½ cup of long green beans
1 - 2 fresh 'Thai' chili peppers
1 tbs. of dried shrimp
1 clove garlic
1 tsp. of sugar
½ tsp. of soy sauce or f

Prepartions :
- Peel the papaya, wash, sliced and shred.
- Put dried shrimp in bowl of water and let soak for 2 - 3 minutes.
- Slice tomato into small slices.
Put garlic in a mortar and pound, add chili peppers and gently pound. Add papaya and long green beans, pound and mix them, then add sugar, soy sauce and tomato slices, pound until softened. Add toasted ground peanuts. Use a big spoon to mix.
Pour the mixture onto a serving plate, top with toasted ground peanuts. Garnish with lettuce leaves.
To make 'Steamed Sticky Rice' use the recipe for 'Sticky Rice with Mango' following step 1,but remove from Bamboo Basket. Put in a container that will keep it warm until ready to serve.

Recipe - How To Make Thai Cardamom Coffee And Tea

noreply@blogger.com (alice) — Tue, 28 Sep 2010 10:14:00 +0000

How To Make Thai Cardamom Coffee And Tea

In Thailand coffee is served sweet. My Thai Cardamom Coffee may be served hot or cold and the taste is similar to a sweet dessert. Additionally, tea in Thailand comes with spices and sweet milk. Like Thai Cardamom Coffee, Thai Cardamom Tea tastes more like a dessert than a beverage.

Difficulty: Easy

Things You'll Need:

Ground Coffee
Water
Ground Cardamom Spice
Sweetened Condensed Milk
Black Tea
Tea Pot
Drip Coffee Maker

Directions for Thai Cardamom Coffee include the following steps. Brew 3/4 cup ground coffee and 3 cups water in a drip coffee maker.
Pour brewed coffee into 4 cups.
Into each cup of coffee, add a sprinkling of ground cardamom spice and add 2 tablespoons of sweetened condensed milk. Stir and enjoy.
Directions for Thai Cardamom Tea include the following steps. Begin by boiling 4 cups of water in a teapot.
Add to the teapot of boiled water: 8 black tea bags or 1/4 cup loose-leaf black tea. Let step for about 5 minutes.
Pour brewed tea into 4 tea cups. Into each cup add a sprinkling of ground cardamom spice and 2 tablespoons of sweetened condensed milk.

Stir and enjoy. =)

Recipe - How To Make Chinese Saute Potatoes

noreply@blogger.com (alice) — Tue, 28 Sep 2010 10:01:00 +0000

How To Make Chinese Saute Potatoes

One of the comfort food in Penang, Malaysia is sauté potatoes. It is essentially salted potatoes, but flavored with soy sauce instead of salt. The crispy potatoes added with the stickiness of soy sauce made me love the food very much. It is also good to serve with rice.

Difficulty: Easy

Things You'll Need:

2 potatoes
2 oz of minced meat
½ cup of slices mushroom
3 pieces of ginger
1 tbsp of minced onion
1 tsp of garlic
1 tsp of salty soy bean
2 tbsp of soy sauce
2 tbsp of white wine
1 tbsp of Chinese sweet soy sauce
1 tsp of sugar

Cut the potatoes into thin slices
Heat up 2 tbsp of oil over a frying pan, and fry the slices of potatoes over a medium heat.
Fry until the slices of potatoes turn slightly brown on both sides, take the potatoes out and set aside. Do the same for the minced meat.
Heat up oil. Add garlic, ginger, onion, salty soy bean, and mushroom and stir-fry till fragrant.
Add the minced meat and stir-fry for awhile follow by the crispy slices of potatoes.
Add the soy sauce, white wine, Chinese sweet soy sauce, and sugar. Stir-fry until all the sauces and
ingredients are mixed evenly.
Dish and serve. =)

Recipe - How To Make Apam Balik( Malaysian Traditional Pan Cake)

noreply@blogger.com (alice) — Tue, 28 Sep 2010 10:00:00 +0000

How To Make Apam Balik( Malaysian Traditional Pan Cake)

Malaysian Traditional Dessert

Apam balik is Malaysian version of a crispy pancake/crepe filled with sugar, peanuts, and sweet corn.

It is all malaysian favourite dessert and are eaten trought all year. It is simple to made and delicious to eat

Try it and enjoy one of Malaysian traditional receipe. =)

Difficulty: Moderately Easy

Things You'll Need:

170 gm all purpose flour
100 gm rice flour
30 gm cornstarch
2 tsp double action baking powder
1/2 tsp baking soda
1/2 tsp salt
2 large eggs
1 tsp vanilla essence
6 - 7 ozs water
150 gm fine granulated sugar filling:
120 g melted butter 150 gm fine granulated sugar 1 cup chopped roasted peanuts

Mix all the ingredients together, strain and leave in the fridge for at least 3 hours. (i left it overnight)

- Heat a crepe pan or a small nonstick pan slightly. (just hot enough for batter to stick to pan)
Pour in a 4 oz laddle of batter and swirl pan so that batter is coating the edge. Remove the excess batter and sprinkle in some sugar on the pancake.

- Cook till the bottom of pancake is golden brown.
Sprinkle with melted butter and then chopped roasted peanuts.

- Fold the pancake into a half and leave to cool.(it will be crispy as soon as it gets cold)

Recipe - How To Cook Malaysian Mee Hailam (Hailam Noodles)

noreply@blogger.com (alice) — Tue, 28 Sep 2010 09:57:00 +0000

How To Cook Malaysian Mee Hailam (Hailam Noodles)

Mee Hailam is one of many noodles dishes found in Malaysia - from restaurants to hawkers' centers. It is a dish of yellow Chinese noodles with vegetables, seafood and/or meat in soy-oyster base gravy. Yummy!!!

This is one of my favorite noodles dishes which bring back beautiful memory of my late father. He loves to eat. So did my mom. I guess I got that gene from them!! My father did not mind spending money if the food is good. Growing up we would eat out 3 times a week but he still needed his rice late at night. So my mom would cook BEFORE we went out to dinner knowing that my father would want his comfort food later.

Difficulty: Easy

Things You'll Need:

2 packets of Chinese yellow noodles (almost like spaghetti)
2 tbsp olive oil
3 shallots or 1 medium onion - sliced
5 cloves of garlic - roughly mashed
1 tsp sambal olek (optional) - chili mixture in a clear plastic bottle. Add more if you like it spicy
2 boneless chicken thighs or 1 whole chicken breast - cut into bite size pieces
1 cup medium to jumbo shrimps - leave whole or cut up into bite size pieces
2 cups vegetables - bok choy or chinese cabbage or Chinese mustard green
2 cups bean sprouts Sauce ingredients:
3 tbsp dark thick soy sauce or ABC Kicap manis (Indonesian sweet sauce)
2 tbsp light soy sauce
1 - 2 tbsp oyster sauce
1 tsp white pepper
1 1/2 tbsp cornflour
1 cup of water
A pinch of salt - optional as the sauces above are already salty

Mix all the sauce ingredients in a small bowl. Set aside.
Boil yellow noodles just for a couple of minutes to soften. Set aside.
Heat olive oil in a wok or pot on medium heat. Add in shallots. Fry till light brown. Add garlic and fry for a minute or two. Don't let the garlic browned.
Add in chicken pieces and sambal olek. Stir fry till cooked.
Then add the shrimps and stir fry for a minute or two. The shrimp cooked fast so don't let them cooked too long. Otherwise they'll get tough.
Pour the sauce ingredients that you put aside and let it simmer for 2 mins.
Add in the vegetables. Stir for a minute to cook.
Toss in the yellow noodles. Mix everything well. Adjust taste. Add in oyster sauce or salt if the dish is not salty enough for you.
Finally add in the bean sprouts and turn of the heat. Mix well. You want the bean sprouts to be somewhat still crunchy when you eat the noodles.

Recipe - How To Make Peanut Satay Sauce

noreply@blogger.com (alice) — Tue, 28 Sep 2010 09:51:00 +0000

How To Make Peanut Satay Sauce

Peanut sauce is a traditional accompaniment for satay.

Peanut sauce is a traditional garnish for satay, a South Asian dish made of cubed, seasoned meat. Chicken, pork, beef, mutton or fish can be used for satay, which is skewered on a stick before being cooked over a fire.

Difficulty: Easy

Things You'll Need:

Smooth peanut butter
Whole milk
Medium mixing bowl
Sweet soy sauce
Fresh lemon juice
Granulated sugar
Crushed red pepper flakes (optional)
Freshly ground black pepper (optional)

Combine 5 level tbsp. of smooth peanut butter with 5 tbsp. whole milk in a medium mixing bowl. Use a wire whisk to thoroughly incorporate the milk into the peanut butter until a smooth consistency is achieved.
Add 5 tbsp. of sweet soy sauce to the peanut butter mixture. Stir well using a whisk or fork to combine. If the peanut satay sauce is too thick or you're having trouble mixing, add 1/2 tsp. milk and stir again.
Add 1 tsp. fresh lemon juice and 1 tbsp. granulated sugar to the sauce mixture. Stir thoroughly to combine. Bottled lemon juice may be substituted, if fresh is not available.
Add 1/4 tsp. crushed red pepper flakes to the sauce, if you want more spice, and stir well. Use the same amount of freshly ground black pepper for a less spicy sauce, or omit the pepper all together, if desired.
Cover the bowl containing the peanut satay sauce, and allow it to sit undisturbed for 30 to 45 minutes before using. This will give the flavors a chance to meld and can make all the difference in the taste of the sauce.

Recipe - How To Make Malaysian Chicken Curry

noreply@blogger.com (alice) — Tue, 28 Sep 2010 09:49:00 +0000

How To Make Malaysian Chicken Curry

There are many different kinds of curries. Malaysian Chicken Curry is slightly spicy and more gravyish. Here's how you prepare this yummy dish!

Difficulty: Moderate

Things You'll Need:

1 whole chicken
2 cups coconut milk
2 finely chopped onions
1 tablespoon coriander
3 cloves garlic, minced
1 teaspoon ground turmeric
2 teaspoons cumin
1 stalk fresh lemongrass
3 tablespoons vegetable oil
2 teaspoon curry powder

Cut the chicken into pieces.
In a blender, throw in the onions, coriander, garlic, turmeric, cumin, 1/2 cup coconut milk and lemongrass.
In a skillet, heat up the oil on medium. Pour in the blended ingredients and fry it until the oil separates.
Add the rest of the coconut milk.
Throw in the chicken pieces and stir until they are all covered by the sauce.
Let it come to a simmer and let it cook uncovered for an hour. The sauce will thicken and you will be left with a yummy chicken curry.

Recipe - How To Cook Spicy Malaysian Chili Chicken

noreply@blogger.com (alice) — Tue, 28 Sep 2010 09:47:00 +0000

How To Cook Spicy Malaysian Chili Chicken

Malaysian Chili Chicken is a yummy dish which is served best with jasmine rice. Try this dish out over the weekend. You will savor the unique flavors of the spices, but make sure you have plenty of water around.

Difficulty: Moderate

Things You'll Need:

4 tomatoes
3 large red chilies
5 pieces skinless chicken thighs
1 stalk lemon grass chopped lengthwise
3 cloves
4 dried chilies
2 tbsp ketchup
2 large red onions

In a blender, mix the tomatoes and red chillies together. Stirfry till fragrant. Add in ground tomatoe paste and fried chicken, and stirfry to coat. Season with salt and sugar.
Fry chicken in a wok under high heat in corn/vegetable oil, until they turn golden brown. Remove and set aside.
Remove some oil from the wok and add in onions, lemongrass, cloves and dried chillies.
Saute until fragrant.
Add in the tomato paste/ketchup.
Add in the fried chicken.
Mix it all together under a low heat.
Serve with Jasmine Rice, and voila. A yummy dish ready for you and your guests.

Recipe - How To Cook Malaysian Peanut Sauce

noreply@blogger.com (alice) — Tue, 28 Sep 2010 09:37:00 +0000

How To Cook Malaysian Peanut Sauce

Peanut sauce is usually eaten with sate/satay. The main ingredient is peanut. Authentic peanut sauce is made from fresh peanut, not peanut butter. In Malaysia fresh peanuts are roasted and then grounded. The consistency of the grounded peanuts depends on individual taste. Some like it smooth and some like it crunchy. Normally the sauce you find in Malaysia is crunchy.

If you don't have time to roast and grind the peanuts you can use peanut butter (smooth or crunchy). I prefer the super crunchy kind. Peanut sauce can also be used as a dipping sauce.

Difficulty: Easy

Things You'll Need:

1 cup crunchy peanut butter
1/2 cup of coconut milk
1 1/2 cups of water
1 tbsp of sambal olek - or less if you prefer the sauce not to be too spicy (chili sauce in a clear plastic jar found in oriental stores)
1 tbsp of curry powder
1 clove of garlic - finely chopped
1 shallots - minced
2 tbsp of brown sugar
1 tbsp olive oil
salt and pepper to taste

Heat olive oil in a small to medium size pot on medium high heat.
Add shallots and garlic. Stir fry for a minute or two. Make sure the garlic does not burn.
Add in sambal olek and curry powder. You can omit sambal olek if you don't want the sauce to be spicy. You can always add later.
Stir the ingredients for a few seconds. Add coconut milk and stir to mix well.
Add in water, peanut butter, sugar, salt and pepper.
Add 1 cup of water first and stir. If the sauce is too thick for you add the rest of the water. If you want thicker sauce, add more peanut butter. If you want thinner sauce add more water.
Continue cooking until sauce thickens. Adjust the taste.
Peanut sauce is great with sate/satay. Visit my sate recipe on "How to cook sate/satay - Malaysian style"

Recipe - How to Make Malaysian Mutton Soup

noreply@blogger.com (alice) — Tue, 28 Sep 2010 09:33:00 +0000

How to Make Malaysian Mutton Soup

Malaysian Mutton Soup

Malaysian food is exciting and stimulating. Its cuisine combines the essence of neighboring South Asian and East Asian countries. No wonder Malaysia is called the meeting point for Asian cuisine.

Malay cuisine heavily utilize herbs and spices into rich, aromatic, spicy dishes. One of the best sample is the mutton soup. Bring the Malay taste to your table!

Notes: if you don't like lamb, you can use any other meat of your choice, using the same amount called in the "Things You'll Need" list.

Difficulty: Moderately Easy

Things You'll Need:

2 pounds mutton (lamb), preferably shanks/bony cuts/ribs. Cut into chunks
2 tablespoons sugar
7 cups water
1 cup vegetable broth; stock
2 tomatoes, quartered
2 stalks scallions, chopped
2 large yellow onions, diced
1 mace, minced
8 black peppercorns
One 1" piece ginger, peeled and minced
4 cardamoms, smashed
One 2" cinnamon stick, broken up
2 cloves, minced
1 fresh bay leaf
1/2 cilantro, divided
1 rib cut celery
8 shallots, for garnish
Salt and freshly ground pepper, to taste
2 tablespoons cooking oil, preferably peanut oil

Using a blender or food processor, grind and mix the cinnamon, black peppercorns, cloves, mace, yellow onions, cardamoms and bay leaf into a paste.
In a skillet or wok, heat 2 tablespoons cooking oil over high heat. Sear the shallots and mutton until light brown. Reserve oil and set aside.
Using the same skillet or wok over medium heat, saute the ground paste made in Step 1, one minute. Add more cooking oil (2-3 tablespoons) if necessary; the mixture might become too dry in heat. Pour mixture into a crock pot.
Add to the crock pot the seared mutton, tomatoes, salt and freshly fround pepper (to taste), 2 tablespoons sugar, 1 cup vegetable stock and 7 cups water. Bring to a boil then reduce heat, simmer covered on low until mutton is very tender; about 1 hour.

Add celery in the remaining 20 minutes. Stirring occasionally and skim off fat that float to the top.
Ladle soup into serving bowls, top with scallions and cilantro. Serve with steamed rice for main entree or as a starter.

Recipe for 4-6 persons.

Recipe - How to Make Malaysian Sambal Belacan (Shrimp Paste Sambal)

noreply@blogger.com (alice) — Tue, 28 Sep 2010 09:27:00 +0000

How to Make Malaysian Sambal Belacan (Shrimp Paste Sambal)

Sambal belacan is a condiment and is a must have especially in Malay homes in Malaysia. It is eaten with white rice and other main dishes (chicken, meat, seafood, and vegetables). It's like salsa to Mexican food, or hummus to Middle Eastern food.

Sometimes sambal belacan is use in cooking. For instance adding a tablespoon to a stir fry vegetables, or stuffed inside a fish before frying it.

The amount used in this recipe is an approximation as I am a "a little bit of this and a little bit of that" kind of cook. So please use your judgment with the ingredients. It is better to add something later than to take out.

I make big batches of sambal each month. I put some in a container and put in the fridge for everyday consumption, and freeze the rest. My house is NEVER without sambal belacan. Sometimes when we need some "kick" in our pasta or other food, we just add sambal on the side.

Difficulty: Moderately Easy

Things You'll Need:

6 long hot peppers (not Serrano peppers)
2 tsp sambal olek/oelek - more if you have high tolerance to heat
2-in cube belacan (shrimp paste) or 1 tbs shrimp paste powder
1 Tbs tamarind (tamarind pulp dissolved in 2 Tbs water)
1 tsp sugar
Salt (optional)

Cut long hot peppers length wise and discard as much seeds as possible. Cut coarsely.
Add all ingredients in a food processor. Process but don't liquefy it. Leave some pepper bits. Add more tamarind as needed.
Adjust according to your taste. If you like your sambal spicy, add more sambal oelek. If it tastes bland, add a little more belacan or salt.
The final taste should be a mix if spicy, "shrimpy" taste with very light taste of the sour tamarind.

Recipe - How To Cook Malaysian Soy Sauce Chicken

noreply@blogger.com (alice) — Tue, 28 Sep 2010 09:25:00 +0000

How To Cook Malaysian Soy Sauce Chicken

This is a very easy dish to cook. All in one pot and there is no need to begin with stir frying onion and garlic like most Malaysian dishes. Since there's no frying that means no use of oil either.

This recipe can be cooked with beef as well. I prefer to cook the beef first because it takes a while to cook and the soy sauce may get dried up before the beef is fully cooked. I cooked big batches of beef in a slow cooker/crock pot on weekends, freeze them to be used for later during the week.

Difficulty: Easy

Things You'll Need:

Half chicken - cut into pieces
2 cups ABC Kicap manis (Indonesian sweet soy sauce which can be found at most oriental grocery stores)
½ onion - sliced
4 garlic - mashed
1 in ginger - grated
2 tsp turmeric powder (optional)
½ tbsp - 1 tbsp sambal olek (chili paste in clear plastic bottle found at most oriental and Indian grocery stores)
1 tbsp tamarind sauce (or 1 tbs lime juice)
2 potatoes - cut in to 6th
1 onion - cut into ¼ inch rings
1 tomato - cut into 8 wedges or a handful of cherry tomatoes
Salt - optional (soy sauce may be salty enough)

Put chicken and the next 6 ingredients in a container and marinate for about 30 minutes. If you don't have the time to marinate, no worries.
Put chicken mixture in a pot. Cook on medium heat until chicken is ¾ cooked. Stir occasionally.
Add in tamarind sauce (or lime juice) and stir.
Add in potatoes and onion rings. Cook till potatoes are done
Adjust taste - add salt if needed. If the sauce is too thick add a little bit of water.
When chicken and potatoes are fully cooked, add in tomatoes. Turn off the heat.
Served with white rice.

Recipe - How To Cook Sate/Satay - Malaysian style

noreply@blogger.com (alice) — Tue, 28 Sep 2010 09:22:00 +0000

How To Cook Sate/Satay - Malaysian style

Sate/Satay is one of many Malaysian's famous cuisines. Satays are made from chicken, beef or tripe and are eaten with peanut sauce, sliced cucumber, onion wedges, and compressed rice ("ketupat").

In Malaysia you can find satays from hotel restaurants to roadside stalls. The local agrees that satays taste best when cooked on charcoal grill rather than on electric/indoor grill.

Difficulty: Easy

Things You'll Need:

1 pound meat (chicken or beef)
1 tsp cumin powder
1 tsp coriander powder
1 tsp turmeric powder
1 stalk of lemon grass (finely chopped) or 1 ½ tsp ground lemon grass
2 shallots (finely chopped)
2 clove of garlic (finely chopped)
1 tbsp brown sugar
3 tbsp of coconut milk (optional - for basting)
salt and pepper to taste
some wooden skewers (soak in water for about half and hour to prevent burning when grilling)

Cut the meat into 1 inch cubes about ½ - ¾ inch thick.
Marinate meat with all the ingredients and set aside for at least an hour. To get better taste marinate the meat overnight.
Thread about 5 pieces of meat on each skewer just like a kebab.
Before grilling brush the meat with some coconut milk if you like. This can be omitted if you are watching the fat content of your food.
Grill on outdoor or indoor grill. Turn over until cooked.
Sate/satay is commonly served with peanut sauce, sliced cucumber, onion wedges and compressed rice ("ketupat").
Please visit my peanut sauce recipe on "How to cook Malaysian peanut sauce".

Enjoy!!

Recipe

Recipe - How To Make Thai Mussaman Curry Paste

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Recipe - How To Cook ' Pad Thai Shrimp '

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Recipe - How To Make Thai Iced Tea

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Recipe - How To Make 'Thai Papaya Salad'

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Recipe - How To Make Thai Cardamom Coffee And Tea

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Recipe - How To Make Chinese Saute Potatoes

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Recipe - How To Make Apam Balik( Malaysian Traditional Pan Cake)

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Recipe - How To Cook Malaysian Mee Hailam (Hailam Noodles)

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Recipe - How To Make Peanut Satay Sauce

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Recipe - How To Make Malaysian Chicken Curry

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Recipe - How To Cook Spicy Malaysian Chili Chicken

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Recipe - How To Cook Malaysian Peanut Sauce

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Recipe - How to Make Malaysian Mutton Soup

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Recipe - How to Make Malaysian Sambal Belacan (Shrimp Paste Sambal)

How to Make Malaysian Sambal Belacan (Shrimp Paste Sambal)

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Recipe - How To Cook Malaysian Soy Sauce Chicken

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Recipe - How To Cook Sate/Satay - Malaysian style

How To Cook Sate/Satay - Malaysian style

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