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.