Friday, March 6, 2015

Beef and Chicken satay

Beef and Chicken Satays


When I was about 8, looking up at adults around me, a passing thoughts came to mind... 'I wonder what I'll be like 40 plus years from now'...as quickly as the thought came, it was over within split second, my attention was back to playing dolls, play cooking, play house or running around...

Growing old seemed like light years away at that time.
It seemed like...
I am never getting old...
I don't want to get old...

Beef and Chicken Satays

but 'Time' plays a trick on everyone...

... the clock keeps ticking, without us realising that what was once seems like light years away.... is here!
I am living in that bubble of time, which my young head was thinking about once upon a time!

Beef and Chicken Satays

Evidence that TIME has actually passed by ever so fast, crept silently into our lives are :
~half the head is covered with 'salt and pepper' hair, few crows feet on both sides of my eyes, tired eyes, saggy and my skin has lost its elasticity, and most of all... feels like all my energetic self has gone into hiding forever.

Opening and standing at the door of room number Fifty, staring far ahead inside the fifties room... it scares me a little...
... the exit door is within reach!

The next question is....
Am I ready? 

I guess one will never be ... 

Beef and Chicken Satays


Celebrated my being half a century old with satays... :D

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Beef and Chicken Satay
Serve 6-8

Beef satay
1 kg scotch fillet - cut into 2cm cube
1 1/2 tablespoon coriander seeds
2 teaspoon cumin seeds
2 teaspoon fennel seeds
1 teaspoon ground tumeric
5 tablespoon sugar
2 teaspoon salt

Chicken satay
1 kg chicken thigh- cut into 2 cm cube
2 teaspoon cumin
2 teaspoon fennel
1 tablespoon coriander seeds
1 1/2 teaspoon ground turmeric
5 tablespoon sugar
2 teaspoon salt

Satay peanut sauce
300g roasted peanuts - ground
10 dried chillies - wash and soak overnight
2 lemongrass stalks - chopped
1 red onion
2 garlic
1 teaspoon fennels seeds - ground
1 cm galangal
1 tablespoon peanut butter
1 tablespoon tamarind extract
4 tablespoon canola oil
250ml coconut milk
2 cups of water
1/2 cup sugar
salt

Rice cubes
400g long grain rice
800 ml water
1 teaspoon salt

Cucumber
red onions


Day 1: 
  1. Grind spices separately to marinate beef and chicken cubes. 
  2. Place chicken and beef into the 2 bowls. 
  3. Add spices and refrigerate overnight. 
  4. Soak bamboo skewers (overnight).  
Day 2: 

making rice cubes
  1. wash and cook rice on HIGH for 15 minutes in the microwave. 
  2. Stir and check that the water is fully absorb by the grains and rice is cooked. 
  3. The texture is soft and not quite porridge. 
  4. With care (its hot!!!), mash up the rice with mortar (if you have one) or using the rice ladle and mash the rice against the side bowl, until its comes together (dough like). 
  5. Remember that the rice is still hot! Transfer to a food grade plastic bag. 
  6. Squish and squash the rice in the bag and flatten to an almost rectangular shape (or any shape) thickness of 1.5 cm (approx). 
  7. Leave it flat on the kitchen bench. 
  8. Place a tray loaded with some weight (books etc) on the rice bag. 
  9. Leave the weight on until the rice is cool completely. 
  10. Cut into cubes.
Making satay peanut sauce
  1. Blend chillies, galangal, onions, garlic, lemongrass and the spices with 1 1/2 cup of water until smooth. 
  2. Heat oil in a medium size pot, 
  3. Add the blended ingredients into the pot. 
  4. Bring to boil and reduce the heat to a simmer. 
  5. Add tamarind extract, coconut milk, salt and sugar.
  6. if the sauce is too thick, add 1/2 cup of water 
  7. Add peanut butter to thicken the sauce. simmer for 10 minutes. 
Ready to barbecue
  1. thread the marinated beef and chicken with bamboo skewers. 
  2. Fired up the barbecue and cook until the meat is thoroughly cooked (especially the chicken satay)
Serve satay with rice cubes, cucumber, onions and satay peanut sauce.


Sunday, March 1, 2015

Thank you ...and Plenty More Goes to....

Thank you so much for participating...
your support means a lot to me




... and I am happy to announce that Plenty More by Yotam Ottolenghi goes to
.
.
.
.
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Rosa of Rosa Yummy Yums

Congrats Rosa :D
please send me your details via email or FB messenger.
Cheers

Lisa H.