Chicken Satay Skewers

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Chicken Satay Skewers

Delicious grilled skewers marinated with spices.
Prep Time 50 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings 4 people

Ingredients

  • 1 kg Chicken Thighs Boneless and Skinless
  • 25 each Bamboo Skewers Soak in water overnight to prevent burning

Satay Marinade

  • 3 tbsp Oil
  • 2 stalks Lemongrass white parts only
  • 2 cloves Garlic peeled
  • 6 small Shallots peeled
  • 2 tsp Turmeric Powder
  • 1 tsp Coriander powder
  • 1 tsp Chili powder
  • 0.5 tsp Salt
  • 2 tbsp Honey

Instructions

  • Cut the chicken into strips. Set aside
  • Blend all the marinade ingredients in a food processor, add a little water if required
  • Combine the cut chicken and marinade. Cover with cling film and refrigerate overnight or minimum 6 hours.
  • Thread 3-4 strips onto each bamboo skewer.
  • BBQ or grill the chicken skewers 2-3 minutes each side until the meat is fully cooked and the surface is nicely charred. Brush with some oil while grilling.
  • Serve hot with the peanut sauce (seperate recipe)

Notes

Best Peanut Sauce

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Best Peanut Sauce

Authentic spicy peanut sauce. Goes great with the chicken satay recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6 people

Ingredients

  • 1 cup Peanuts Dry roasted, unsalted
  • 1 tbsp Tamarind Paste
  • 0.25 cup vegetable oil
  • 1 cup Water
  • 0.5 tsp Salt or to taste
  • 2.5 tbsp Palm Sugar
  • 1 tsp Coriander Powder
  • 1 tbsp Soy Sauce, Sweet Use the thick sweet stylle

Spice Paste

  • 4 whole Chillis, dried desseded and soaked in warm water
  • 3 Cloves Garlic peeled
  • 4 small Shallots peeled
  • 1 Stalk Lemongrass Cut into three strips
  • 0.5 Inch Galangal buy frozen from chinese supermarket, just grate it frozen

Instructions

  • Crush the peanuts till fine in a food processor.
  • Chop the spice paste ingredients corasly and blend in a food processor till very fine. Add a few tbsp water to help blending.
  • In saucepan heat the oil on medium and add spice paste. Add two of the strips of lemon grass. Fry until aromatic and smell spicy.
  • Add ground peanuts, water, tamarind, salt, palm sugar, coriander powder and sweet soy sauce. Stir to combine well.
  • Reduce the peanut sauce on medium-low heat, stir continuously for 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.
  • Let cool to room temperature and serve with satay chicken.

Notes

KFC Secret Recipe

Bottom line, could this be the Colonel’s secret blend of 11 herbs and spices? We sure think so. The only folks who can say definitively are the keepers of the recipe at KFC’s parent company, Yum! Brands. We asked, but the company would only say, “Lots of people through the years have claimed to discover or figure out the secret recipe, but no one’s ever been right.”

Home-made-KFC-featured

 

 

 

 

 

 

 

 

 

 

 

 

All we know is the recipe we tested certainly tastes like KFC. And whatever it is, it’s finger lickin’ good. Continue reading “KFC Secret Recipe”

Baked Pork Chops

There’s just a few simple ingredients you’ll need for this recipe and chances are most they’re already in the pantry. Salt, pepper, brown sugar and ketchup. The only things you’ll need to buy are some of your favorite pork chops and an onion. The onion was actually my favorite part. They’d get nice and soft on top of the pork chops with that delicious brown sugar cooked right in. Continue reading “Baked Pork Chops”

Pavlova

It is well known that Kiwis and Aussies have a rich history of gentle ribbing. For decades, we have argued over who invented the pavlova.

The answer, we thought, came in 2008 when Professor Helen Leach wrote The Pavlova Story: A Slice of New Zealand’s Culinary History, saying the first true pavlova recipe was Pavlova Cake from New Zealand in 1929. While a dessert named after the famous Russian ballerina Anna Pavlova was a four-layered jelly from a book published in 1926.

However, Dr Andrew Paul Wood, a New Zealander, and Annabelle Utrecht, an Australian, have been tracing the origins of the dish for two years. They can “categorically state” the modern pavlova began life as a German torte, eventually travelling to the US where it evolved into its final form.

They have found more than 150 pavlova-like meringue cakes served with cream and fruit prior to 1926. They have also found more than 50 dishes named after Pavlova occurring before 1927.pavlova Continue reading “Pavlova”

Blueberry Muffins

These are, without a doubt, the most amazing, the most perfect blueberry muffins I have ever eaten. I love them so much that I think I’m going to break my self-imposed rule and keep these stocked in the freezer for a morning when the mood for a blueberry muffin strikes (and I guarantee there will be many of those mornings!). These muffins are extremely tender and moist, and packed with a seemingly endless supply of fresh, juicy blueberries. The batter is quite thick and there’s no skimping – the muffin cups are packed full which makes for generous-sized muffins once they come rolling out of the oven. Some muffins have a glaze, streusel or cinnamon-sugar topping, but I didn’t feel that these needed anything at all. They are awesome enough to stand on their own – no dressing up required. Just a classic, delicious blueberry muffin. These are the best of the best when it comes to blueberry muffins.blueberry_muffins Continue reading “Blueberry Muffins”