tag:blogger.com,1999:blog-37136449643925839572011-11-27T16:01:23.046-08:00fiona wonghttp://www.blogger.com/profile/13150777290647055696noreply@blogger.comBlogger21100tag:blogger.com,1999:blog-3713644964392583957.post-15793223862707481692007-09-30T21:39:00.000-07:002007-09-30T23:25:32.457-07:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_CGWxH_irRgI/RwCMilr6UrI/AAAAAAAAAAM/IuXyu1pL0PY/s1600-h/satay.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="http://3.bp.blogspot.com/_CGWxH_irRgI/RwCMilr6UrI/AAAAAAAAAAM/IuXyu1pL0PY/s320/satay.jpg" alt="" id="BLOGGER_PHOTO_ID_5116243702552613554" border="0" /></a><br /><p class="MsoNormal"><b>Satay</b> (spelled as <b>sate</b> in both Indonesia and Malaysia) is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, lamb, beef, pork, fish etc) on <a href="http://en.wikipedia.org/wiki/Bamboo" title="Bamboo">bamboo</a> skewers, which are grilled over a wood or charcoal fire, then served with various spicy seasoning (depends on satay recipe variants).</p> <p class="MsoNormal"><o:p> </o:p>Today I will like to introduce to you how to make our traditional Malay satay. </p> <p class="MsoNormal"><o:p> </o:p><span class="articletitle">Chicken Satay with Peanut Sauce</span><o:p></o:p><!--[if gte vml 1]><v:shapetype id="_x0000_t75" coordsize="21600,21600" spt="75" preferrelative="t" path="m@4@5l@4@11@9@11@9@5xe" filled="f" stroked="f"> <v:stroke joinstyle="miter"> <v:formulas> <v:f eqn="if lineDrawn pixelLineWidth 0"> <v:f eqn="sum @0 1 0"> <v:f eqn="sum 0 0 @1"> <v:f eqn="prod @2 1 2"> <v:f eqn="prod @3 21600 pixelWidth"> <v:f eqn="prod @3 21600 pixelHeight"> <v:f eqn="sum @0 0 1"> <v:f eqn="prod @6 1 2"> <v:f eqn="prod @7 21600 pixelWidth"> <v:f eqn="sum @8 21600 0"> <v:f eqn="prod @7 21600 pixelHeight"> <v:f eqn="sum @10 21600 0"> </v:formulas> <v:path extrusionok="f" gradientshapeok="t" connecttype="rect"> <o:lock ext="edit" aspectratio="t"> </v:shapetype><v:shape id="_x0000_i1026" type="#_x0000_t75" style="'width:169.5pt;"> <v:imagedata src="file:///C:\DOCUME~1\user\LOCALS~1\Temp\msohtml1\01\clip_image001.png" title=""> </v:shape><![endif]--><!--[if !vml]--> </p><p class="MsoNormal">chicken Satay with Peanut Sauce ( for 6 servings )<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p><span class="heading">Ingredients: </span><o:p></o:p></p> <p class="MsoNormal">½ cup lime juice<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p>1/3 cup light soy sauce<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p>¼ cup brown sugar<o:p></o:p></p> <p class="MsoNormal">4 cloves garlic, minced<o:p></o:p></p>3 boneless skinless chicken breast halves (about 1-1/4 pounds)<o:p></o:p> <p class="MsoNormal">18 bamboo skewers (10 to 12 inches long)<o:p></o:p></p> <p class="MsoNormal">¼ cup chunky or creamy peanut butter<o:p></o:p></p>¼ cup thick unsweetened coconut milk* or Thick Coconut Milk Substitute (recipe follows)<o:p></o:p><br /><br />½ finely chopped onion <p class="MsoNormal">1 teaspoon paprika<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p>Preparation: <o:p></o:p></p> <p class="MsoNormal">1. Stir lime juice, soy sauce, brown sugar, and garlic in medium bowl until sugar dissolves. Set 1/3 cup marinade aside in cup.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p>2. Slice chicken lengthwise into 1/3-inch-thick strips. Add to remaining marinade in bowl and stir to coat evenly.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p>3. Cover and set aside at room temperature 30 minutes or cover and refrigerate up to 12 hours.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p>4. Cover skewers with cold water. Soak 20 minutes to prevent them from burning; drain.<o:p></o:p></p> <p class="MsoNormal"><o:p> </o:p>5. Place peanut butter in medium bowl. Stir in 1/3 cup reserved marinade, 1 tablespoon at a time, until smooth. Stir in coconut milk, onion and paprika. Transfer sauce to small serving bowl; set aside.<o:p></o:p></p> <p class="MsoNormal">6. Drain chicken; discard marinade. Weave 1 or 2 slices chicken onto each skewer.<o:p></o:p></p> <p class="MsoNormal">7. Grill skewers over hot coals or broil 2 to 3 minutes per side or until chicken is no longer pink in center. Transfer to serving platter.<o:p></o:p></p> <p class="MsoNormal"><br /><o:p></o:p></p> <div class="MsoNormal" style="text-align: center;" align="center"> <hr align="center" size="2" width="100%"> </div> <p class="MsoNormal"><span class="articletitle">Thick Coconut Milk Substitute</span><o:p></o:p></p> <p class="MsoNormal"><span class="heading">Ingredients: </span><o:p></o:p></p> <p class="MsoNormal">1/3 cup milk<o:p></o:p></p> <p class="MsoNormal">1 teaspoon cornstarch<o:p></o:p></p> <p class="MsoNormal">½ teaspoon coconut extract<o:p></o:p></p> <p class="MsoNormal"><br />Preparation: <o:p></o:p></p> <p class="MsoNormal">1. Combine milk and cornstarch in small saucepan. Stir constantly over high heat until mixture boils and thickens. Immediately pour into small bowl; stir in extract.<o:p></o:p></p><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3713644964392583957-1579322386270748169?l=interestingstaff.blogspot.com' alt='' /></div>fiona wonghttp://www.blogger.com/profile/13150777290647055696noreply@blogger.com0tag:blogger.com,1999:blog-3713644964392583957.post-41395402967890225792007-09-29T04:50:00.000-07:002007-09-29T04:53:14.682-07:00<object width="425" height="350"><param name="movie" value="http://www.youtube.com/v/GfQcGegfKY8"></param><param name="wmode" value="transparent"></param><embed src="http://www.youtube.com/v/GfQcGegfKY8" type="application/x-shockwave-flash" wmode="transparent" width="425" height="350"></embed></object><div class="blogger-post-footer"><img width='1' height='1' src='https://blogger.googleusercontent.com/tracker/3713644964392583957-4139540296789022579?l=interestingstaff.blogspot.com' alt='' /></div>fiona wonghttp://www.blogger.com/profile/13150777290647055696noreply@blogger.com0