Satay - Grill Meat Skewer

The word "satay" has an Indonesian-Malayan origin. As a significant population comprises Muslim, chicken has become the most common meat use in making Southeast Asian skewer. Chicken is also acceptable to the Hindu Indians and Balinese in this region who are prohibited to eat beef. This recipe is quite similar to the southern Thai "sate".

For a serving of 5 to 6, use 300 - 500 g of chicken fillet, preferably thigh meat (which has more bite and is juicier and doesn't dry out easily compared to breast meat). Cut into rectangular bite size. Marinate for at least 2 hours.

Marinade
Pepper powder 1 tsp
Chilli powder 1/2 tsp
Tamarind juice - 1 tsp ready made from the bottle or make from soaking 2 cm of tamarind & strain
* Tip : must have, to tenderise and infuse a complex tangy taste to the meat before cooking
Tumeric powder 1/4 tsp (* Tip : go easy on this spice - it can overwhelm the whole dish)
Lemongrass (1 piece from the white portion - pound finely)
Galangal (1/2 cm slice, pound finely)
Garlic (1 clove, pounded finely)
Salt 3/4 tsp
Dark soy sauce (runny type)

Peanut Sauce
Thick caramel dark soy sauce (ketchup manis)  2 TBS
Peanut (roughly pounded)  1 cup

Sugar 1 tsp
Salt 1/2 tsp
Garlic clove (1 pound with chilli and shallot)
Shallot bulb (1 small onion)
Dried chilli - 2 pieces (soaked, cut, deseed and grind into paste with the above shallot and garlic)
Shrimp paste (toasted Malaysian type or soft Thai version straight from the tub) - only 1/2 tsp is needed
Coconut milk (thick) 400 g or dilute 300 g of cream - from experience, only Ayam and Kara made the cut

Method
1. Soak bamboo sticks in water to reduce burning
2. Skewer the meat in an elongated fashion to ensure easy grilling.
3. Only a little oil goes a long way because the meat has some fat (peanut, palm or rice) or any with high boiling point. Enough oil just to prevent the meat from becoming dark and burnt.
4. Grill over open fire on the BBQ or in a preheated oven for 10 minutes.
5. Turn the skewer and ensure that the meat is cooked evenly on both sides.
6. Meanwhile, boil all the ingredients for peanut sauce.

Traditional satay is served with another dipping sauce. Another secret to give away.

Relish / Sauce : Mix pineapple cube and Spanish onion with a bit of salt, sugar and rice vinegar.

When the satay is cooked, arrange on a large dish.

Serve with cut cucumber and all the sauces mentioned.

Rice cubes (compressed rice traditionally wrapped in leaves "basket" is good to have. This is as authentic as it can get.

Green Papaya Salad - Variations (Thai, Lao and Vietnamese)

Basic Ingredients : thinly sliced papaya, green snake beans, fried dried shrimp, cherry tomato

Dressing : tamarind water boiled with palm sugar; lime juice, fish sauce

Spices : roughly pounded fresh bird's eye chillies

Essential tools : (1) sharp cleaver or cheat by using modern shredder  (2) clay mortar and wooden pestle

Modern Thai using deep fried soft shell crab is very popular among hip restaurants. Moderately spicy and impressive in presentation.

Lao and Northeast Thai version is the "original" . Hence, it is expectedly fiery, tongue numbing, tear jerking and gut burning. Contains fermented tiny crab which is very pungent. Needs to rinse with water and down lots of milk. Not for the faint hearted.

Vietnamese version is less spicy and uses mainly vinegar for dressing, a tad too bland for my liking.

Cabbage and carrots are sometimes added but it changes the authenticity of the traditional recipe.

Chicken Bryani - Indian Spice Rice

Bryani (or spelled Biryani) is a one dish meal by itself. It is the main attraction at the buffet table.

Good bryani are hard to come by nowadays. There used to be a few good eating places that serves a good hearty bryani but the taste is often watered down when business thrives. 

It's high time we try to whip up a good meal. Handy tips from true blue Indian friends and a good cookbook that is out of print come in useful.  

Preparation : Dice 4 pieces of chicken fillet and marinate with a dash of pepper.

Use equivalent amount of basmati rice with water using a measuring cup. 2 cups serve 4 persons.

Spices (whole) : 3 green cardamon seeds, 3 cloves, 2  short cinnamon quills

Spices (ground) : cumin, coriander seed, black pepper, chilli powder

* Tip : dry fry spices on a moderately hot pan till the first aroma drifts through the air - whole spices first, then powered (separately). 

Fresh herbs : 2 onions sliced finely, 2 garlic cloves chopped, 1 knob of ginger grated finely, coriander,

Vegetables : tomatoes (sliced thinly)

Liquid : Yoghurt, Saffron threads soaked in warm milk, Lemon juice (from 1/2 a fruit), vegetable oil

1. Boil rice and whole spices with salt (start with 1 tsp and add gradually according to taste) and water. Keep warm.

2. Stir fry onions in heated oil in a heavy frying pan or kwali till golden taking care as they turn brown easily.

3.  Increase heat a little. Add chicken pieces, garlic, ginger and ground spices. Mix well. Do not overcook.

4.  Mix chicken meat and tomatoes with the boiled rice (discard the whole spices).

5. Bake in preheated oven at 150 C for  5 - 7 minutes. Drizzle all the liquids (lemon juice, saffron milk, yoghurt)

6. Garnish with coriander leaves.

7. Add raisin and almond flakes or cashew nut topping.

8. Serve with pappadam.

Ways with Daikon/White Radish #1 Winter Beef Mushroom Ginger Daikon Soup

White carrot or daikon is an inexpensive and versatile ingredient that can add many twists and flavours to otherwise bland home cooked meals. 

This recipe is a winter soup using a good beef stock, ginger and peppercorns as the base. As white radish is considered cooling, it is essential to match it with some warming elements such as red meat, herb and spice.  Red wine enhances the aroma but it's optional. Coriander is recommended as a garnish for the soup as it has properties to soothe cough and sore throat caused by the cold. To avoid over heating and spiciness, reduce the amount of ginger and peppercorns. It's easy! 

Bring the beef stock to the boil. Add soaked shitake mushrooms and let it boil lightly. Then add in sliced daikon, peppercorn and ginger. Simmer for 10 minutes. Add a little salt and red wine according to preference. Top with coriander leaves. It's ready to be served. 

At the time of writing this, the weather is transiting from winter to spring. Do not be deceived by the apparent sunny feeling. The air is still cool and chilly. 

Steam Fish secrets - exotic Chinese and Southeast Asian styles

Like most novice cooks when I started out, I learned to master a sure way of steaming fish to perfection through many trials and errors after watching masterchefs demonstrate on television and live.

* Use only the freshest fish you can possibly buy. 
For whole fish, check that the eyes are bright and not dull, the flesh is succulent and bouncy, the scales are not broken.

* How to get rid of fishy smell and taste?

General Information on marinade, sauces and herbs to neutralise the taste of fish : 

- Essential : Ginger and wine (white or shaoxing).

-  Optional : Kaffir lime, lime, or lemon juice.

-  Additional : Salty and sweet pickled mustard green, preserved plum and sliced fresh chilli

Use any of these complimentary combinations or all.

- The two step steaming process (elaborated in the recipe provided below).

- Final sauce : boiled soy sauce, julienne ginger and sesame oil

- Garnishing : spring onion slices, fried shallot, fried garlic, coriander leaves, sliced tomatoes

Basic Recipe

1. Clean whole fish or cutlets and drain well.

2. Marinate with wine, salt and ginger slices.

3. Add any of the optional and additional items if desired.

4. Steam over boiling water or cook in microwave with steam feature covered.

5. Discard excess fishy water.

6. Bring final sauce to the boil. Pour over cooked fish. Sprinkle garnishes.

The dish shown above is steamed with additions of preserved plum, fennel, white long cabbage and pickled mustard for more sophisticated yet light flavours.

Fennel and capers discussed in : http://homecooksecrets.blogspot.com.au/2009/12/fish-with-vegetables-fennel-capers.html 

Easy and snappy Vol au vent - mushroom filling - tasty canape

For quick party canape, I used vol au vent cases bought from gourmet deli or health food store.  Alternatively, cut puff pastry and place in small cup cake moulds. Bake for 15 - 20 mins at 180 C.

This is a vegetarian filling : chopped button mushroom, garlic, white wine and butter.

Melt butter, fry garlic and mushroom slices. Add white wine and mix well. When slightly cooled, fill the cases and serve.

Curry Chicken - Malaysian Kapitan Curry Ayam

Cooking curry can be quite challenging and takes years to master after much tasting and experimenting. But  nothing is impossible if you know the method and little secrets that make a world of difference.

The essential meat ingredient is free range chicken. Cut whole chicken into bite sizes or use chicken drumsticks. It is tastier using meat on the bone.  Marinate chicken meat with 2 tsp of good quality curry powder from the spice store or Ayam brand. Babas used to be quite good but they seem to have diluted the content. Fiji is a hint spicier and heavy on chilli.  It all depends on what you like. Just remember one thing : Do not use curry powder that has been prepared for many months or exposed to the air.

The spicy paste : dried chillies (soaked and cut into smaller pieces), galangal, onion, garlic, tumeric (a little) and peppercorn. Add candle nut (or macadamia nut) for thicker curry and nutty taste. It is important to fry the paste in 2 TBS oil till fragrant. Otherwise the curry will be flat.

Cut lemongrass into segments. Bruise the white portion and fry with the spice mix.  Add the green stems when the chicken is simmering in curry.

The potatoes : if you like it softer, steam or bake with salt briefing till semi-cooked. For medium soft, fry potatoes with the chicken. For crunchy potato, cut into smaller pieces and add to the curry when it is boiling.

Fry chicken in fried spice mix till 3/4 cooked. Prepare coconut milk and add to the curry. Do not add too much water initially until you see the results after putting in the meat and potatoes.

To make it extra tasty : add tamarind paste, crumbled shrimp paste (Malaysian) and a knob of ginger.

Seasoning : salt, fish sauce, soy sauce, brown sugar according to taste.

Garnish : torn kaffir lime leaves (4) and common mint (2) and 1/2 TBS of thick coconut cream

Sprinkling of shredded coconut (preferably fresh) at the end of the cooking will make any indifferent curry eater drool. If not available, use either snap frozen (steamed) or good quality dessicated coconut though these are not as fragrant.

The difference between most curries and rendang is the latter has less liquid and is browner in colour.

Teriyaki Chicken - the original Japanese soy sauce pan-fried chicken

Only the Japanese can lay claim on being the best cooks of teriyaki chicken.  Others are faux or pseudo or copycats. Nothing beats the original Japanese recipe.

This is one of my family's all-time favourite. Even when I am away from home or no longer be able to cook for them, they still have this recipe.

I have consolidated ideas from two masterchefs - a hotel/fine dining true blue Japanese chef, and another is an international acclaimed culinary instructor.

Ingredients
Chicken fillet - preferably thigh (400 - 500 g)
Pepper (2 tsp)
Mirin (1 TBS)
Soy Sauce  (2 -3 TBS)
Brown Sugar - 2 TBS

Steps :
1. Take chicken out from the fridge 20 minutes prior to preparation for cooking.
2.  Remove fat, skin and sinews. Hammer and butterfly meat.
3.  Marinate chicken with light soy sauce and mirin for 20 minutes or more.
4.  Heat up skillet, preferably non-stick. Nowadays, I use Korean stone coated frying pan which cooks the meat using its own juices, i.e., oil-free cooking.
5. When hot (but before it smokes), put in chicken meat about 2 pieces at a time.
6. Fry each side for 5 minutes or till well cooked.  Note : chicken must be thoroughly cooked and is not safe to be eaten semi-cooked, unlike beef.
7. Turn down the heat and cook a little longer if it looks like the meat is browning too quickly.
8. Remove from heat the first batch of cooking.
9. Cook the rest of the meat in the same way.
10. Rest the meat for at least 3 minutes.
11. Glaze the sauce on the pan with a little mirin, water and sugar mixture. Bring to a light boil.
12. Slice cooked chicken into bite size.
13. Pour the sauce over the chicken.
14. Serve with cucumber and tomato.

Reference - Adobo chicken :
http://homecooksecrets.blogspot.com.au/2009/12/philippine-adobo-chicken-and-pork.html

Gaeng Liang - Thai special vegetable soup for health

This is not the typical Thai chilli based soup or curry. It is a actually a classic complete tonic soup believed to date long before curries became the staples of the present-day Thai people. It is recommended for expectant mothers and post-natal nourishment, as well as growing children. This recipe has been adapted from a professional Thai chef recipe which has a longer list of ingredients using Thai produce.  A simplified list has ingredients that are quite easily available from ethnic grocers in most parts of the world.

The must-have basic ingredients are :
lufa (angled gourd) - cut into cubes
pumpkin - cut into bite size
mushroom (preferably straw mushroom, canned if not fresh, or else use fresh button mushroom),
baby sweet corn
green zucchini (optional)

Spicy paste : Pound - 
peppercorn, fresh prawn, garlic, coriander root, shallot bulb, fresh red chilli, dried shrimp or shrimp paste.

Traditionally, this herbal soup is supposed to be quite peppery. Adjust the fiery level accordingly. Cut down on the chilli and peppercorn if you like it mild.

Seasoning : fish sauce (2 Tbs).  

1. Bring 4 cups of chicken stock to the boil.
2. Add spicy paste and stir well.
3. When the stock is boiling again, add pumpkin first as it takes longer to cook.
4. Add lufa, then mushroom and zucchini. Lastly add baby sweet corn.
5. Season with fish sauce.
6. Serve hot with rice. Garnish with basil leaves.

Silkworm in spicy laksa soup - twist to exotic Northeast Asian / Far East delicacy

I learned recently that silkworm is the staple food in Northeast China, Korea, Far East Russia, Japan and northern Thailand.

Outside its natural habitat, adventurous foodies can only get hold of canned or frozen versions. 

Traditionally, silkworm is supposed to be stir fried. Since the canned silkworm was not popular, judging by the amount of leftovers, this creative home-cook has to reinvent and make an interesting dish. The solution : adding silkworm to laksa noodle soup! 

In Southeast Asia, cockles (mud clams) are added to laksa for a special shellfish zing. Silkworm really does the trick here. It brings out the special flavour in laksa. 

A recipe for easy preparation of coconut based laksa will be provided shortly (note : not the same as tamarind fish laksa or curry flavoured mee soup versions). 

Silkworms are nutritious and do not add much to carbon emissions. These creatures feed on mulberry, leaves of a delicious fruit quite similar to raspberry except larger and of a darker color. 

Researchers have recommended adding silkworm pupae for a higher protein diet, especially for hikers and astronauts. It is not that squirmish once you get over the mental barrier. 

Pomelo Salad

Pomelo is a large citrus fruit that encapsulates many flavours of sweet, sour, bitterness. It is great for salad and dessert.

Refer to similar Grapefruit Salad with Thai dressing.

http://homecooksecrets.blogspot.com.au/2009/01/grapefruit-salad-with-thai-dressing.html

Empanadas Tapas - Latin American smoked ham, onion, cheese, tomato

Spanish influenced snacks or tapas. Besides South Europeans, South American and Filipinos make delicious empanadas with unique local flavours.

Here's an easy recipe inspired by my beautiful Latin American friend. She provided the basic recipe which can be expanded and tweaked to individual taste.

I have added more fillings to perk up the flavours to fit a fussy eater's main meal. Guess who's that?

Make from scratch or use good quality puff pastry. You'll need 2 pieces.
Blind bake one on both sides lightly at 150 C for 10 mins (preheated oven).

Prepare smoked leg ham, cheese, tomato, slice onion and line liberally on the baked pastry.
Cover with the uncooked pastry and bake at 180 C for 20 mins. Lower the heat to 150 C for another 10 mins. Do not burn the pastry.

Winter Sweet and Spicy Soup - monk's fruit for cough

Stave off winter cold and cough with this traditional natural formula therapy which I have tried successfully, much to my amazement and satisfaction.

The main ingredient is "monk's fruit" also known as luo han guo in Mandarin.

(According to TCM documents, Monk's fruit is a remedy for cough, supposedly neutral, effective for soothing both cooling and heaty cough) 

Other ingredients : 

4 Honey dates - flat and square shape (preferable to red dates but the latter is fine if the first is unavailable)
6 dried Longan fruit (heaty)
Cinnamon (heaty) 

The combination balances the hot and cool properties. While heat elements are necessary to soothe winter cough. 

Bring water to the boil. Add honey dates, luo han guo first. The final product looks slightly tan in colour. Do not overcook, i.e., boil for more than 30 minutes. 

A similar soup can be improvised for summer cough. Besides monk fruit, the essential ingredient, add more rinsed watercress (vegetable) and winter melon candy. Go easy on the winter melon sugared sticks as they can be very sweet.

For holistic treatment of summer sore throat, heat rash and cough, refer to this pear soup.

http://homecooksecrets.blogspot.com.au/2009/12/cool-sweet-compote-of-snow-fungus.html

Note : natural remedies are for mild colds and coughs.

If the illness is caused by bacteria, it is vital that you seek professional medical advice and prescription for anti-biotics.

Rack of Lamb

Lamb is a good way of warming up for the winter chill.

This is an easy recipe. Remove meat from chiller or refrigerator before preparing the marinade.
Try to use fresh chilled instead of frozen meat which doesn't taste as good even after it has been thawed.

Marinate with lemon juice, red wine, pepper, sea salt.

Return to fridge. Take out to room temperature 30 minutes before cooking.

Lamb chops are more costly and dries out faster during cooking process compared to the rack.

Place a few sprigs of rosemary around, on top and beneath the lamb on an oven proof dish

High heat grill for 10 minutes (or sear on the stove pan quickly).  Lower heat after 15 minutes. Slow cook for 50 minutes.

Reserve the liquid and reduce.

Sauces to serve with : red wine sauce and mint jelly.

Olive Rice - Chaozhou and Shanghai styles

There are many versions of Chinese olive fried rice.

In the southernmost Chinese provinces, especially in Chaozhou (Shantou), the popular olive rice dish is fried with pork mince and olives and pickled vegetables. Sometimes, an egg is added when the dish is almost ready to be served. But that is optional.  Note that Chinese olives are salty and dry, unlike moist Mediterranean style olives that are pickled in acid and brine.

The Techiu people brought along their traditional recipes when they migrated to Thailand. Hence, olive rice has become a staple, popularised by the ethnic Chinese cooks.

http://www.thaitable.com/thai/recipe/chinese-olive-fried-rice

Sometimes, olive vegetables are added for saltier flavours.

For the Shanghai folks, olive vegetable preserved and soaked in oil is the preferred seasoning.  Unlike dried olive, the bottled olive vegetable comprise mainly vegetables and only a little bit of olive. Do not add more oil and seasoning before tasting because the olive vegetables is oily and salty.

After frying the rice, it is steamed and topped with fried dried scallop and spring onion.

Fennel and white bean boiled in pork stock

Drive away the autumn/winter blues with easy warm soup.

Grilled pork meat or ribs (leftovers can be used).

Slow cook in 1/2 stock pot of water for at least 2 hours. Skim off impurities and bubbles. Filter and set aside.

Soak white bean for one hour and discard water. If using canned, drain water, rinse with water, drain and set aside.

Meanwhile, cut one fennel into small bite size. Squeeze juice from a small quarter slice of lemon.

Bring the stock to the boil.

Add the beans (when ready) and boil for 5 minutes. Then lower the heat and simmer for 20 minutes.

Add fennel slices. Add garlic, onion and salt. Bring to the boil.

Ready to serve with bread or steamed rice.

Pomegranate Molasses - for dessert and good health

Heavenly when eaten with vanilla or a lightly flavoured ice cream. Sprinkle nuts or seeds topping.

Fruits that go very well with pomegranate molasses are : fig, quince, pear and mango.

Main health benefit : lowering cholesterol.

Mediterranean (Italian, Greek) Pasta - Very Delicious Vegetarian Noodles in Garlic Aioli

Mediterranean  Marinated Vegetables


100 g each of : marinated Italian antipasto (more of whatever you favour) :
- Stuffed or pitted olives (green or black or both if you love olives and prefer variations and colour)
- Sundried Tomato
- Marinated Mushrooms

Fresh Herbs and Vegetables


Spinach, Rocket, Parsley, Lemon Basil for Garnishing 
(any one of the selection or combination of all)

For Roasting (Aioli)


Garlic Cloves (2 to 3)

Chilli slices from 1/2 long variety
(alternative : dried chilli powder or chilli flakes)

Optional : Pinenuts (separately in oven till dark yellow but not brown)

* For non-vegetarian option : add marinated octopus

STEPS

Warm up marinated vegetables to at least 80 degrees C so that the temperature difference will not cause shock and bring down the level of the aioli and pasta later.

Boil pasta in salt and vegetable oil till al dante or below (if leaving in water before sauce is ready)

Fry garlic till fragrant. Add chilli but do not leave it to cook for more than a minute (discard if you prefer a less spicy sauce).

Stir in noodles and toss with marinated Italian vegetables until well combined but don't overdo it.

To serve, garnish with fresh herbs, vegetables and pinenuts.

* Viola : a complete meal within 10 minutes!