Nem Nuong: Vietnamese meat balls in bamboo skewer

This is another version of skewered meat which hails from Southeast Asia. We're not sure if this has Middle Eastern or Malayan-Indonesian influence. Nevertheless, since there is a very similar Vietnamese dish which is sugar-cane prawn which is also skewered but deep fried, we assume that "nem nuong" is probably quite an authentic Vietnamese dish.

Firstly, marinate pork mince (70% lean) and a little roughly chopped prawn meat to give it a reddish tinge (instead of using red colouring).

The seasoning include : chopped garlic and shallot bulb, pepper, fish sauce, brown sugar, ground toasted glutinous rice (to bind the meat).

Use sparingly as mince meat tends to absorb more flavours readily.

Wet your hands with water or oil. Round meatballs in your palm as you skewer them in a row on bamboo chopstick or thick satay stick.

Unless using direct fire over a BBQ, you might want to steam or microwave a little while before baking in the oven to ensure that the pork is thoroughly cooked.

Alternatively, the easy way is to use premixed seasoning. They are available from manufacturers in Thailand and Vietnam. If you're not allergic to MSG, it is a good option. Use more meat or less seasoning if you don't like it to be too salty.

Ways to eat nem nuong:
1. Serve with steamed rice and fresh vegetables
2. Mix with salad, rice vermicelli, chilli, mint leaves and toss in lime juice-fish sauce-sugar mixture.
2. Roll within softened rice paper with rice vermicelli, pickled carrot and dip in hoisin chilli sauce.
3. Sandwich between a bun with salad greens and cut chilli

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.

Homemade Chinese BBQ Pork - Char Siu (red hot grill or roast lean meat)

If you don't like the burnt taste or undercooked BBQ pork from speciality stores, market stalls or food hawkers, try this easy home recipe.

In Mandarin, it is called "cha shao". There's a slight difference between the Hong Kong "char siew" and Southeast Asian Chinese spelling of "char siew". In the urban areas of Thailand where Chinese influence on local cuisine is felt, the dish is known as "moo daeng" (red pork).

You'll need only one ingredient - pork neck for tender meat or pork shoulder if you like the meat to have little bite and chewy.

The rest of the ingredients are for marinades and sauces.

Bash and pulverise 2 garlic cloves.
Grate a small knob of ginger.
Mix rose wine (or rose water), shaoxing wine with oyster sauce, hoisin sauce, soy sauce and a little salt and sugar.
(Red food colouring is optional)

Combine well and marinate.

Put whole piece of meat into the marinate. Tip : it is best to take the meat (already thawed) out of the fridge for 20 minutes, wash and drain before marinating.

Heat oven to 220 C.
If the meat is very lean, brush lightly with some oil on both sides before putting into the oven to cook.
Cook for at least 30 minutes each side for 1.5 kg meat and longer for larger quantity.

Brush honey on one side when meat is almost cooked. Return to oven for 10 minutes. Then turn over and brush the other side. This is to prevent burning as pork needs to be well cooked.

Meanwhile, put the remaining marinade through the sieve. Use a little water if it is too thick.

Add remaining honey and stir well. Heat up the sauce till almost boiling and turn down the heat to a simmer. Reduce by half until it becomes a sauce.

Check that the centre of the meat is completely cooked yet juicy.
Rest in the oven for 5 minutes. Remove and rest outside for another 5 minutes before cutting into thin slices.

Serve with sliced cucumber, reduced marinade sauce and chilli sauce (mix sweet chilli vinegar and garlic sauce).

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Essentials for Aussie Gourmet Sausage Sizzle - for backyard BBQ or cosy kitchen snack

As the weather turns cooler Down Under, a refreshing outdoor dining experience becomes a preferred option. Sausage sizzle is suitable for backyard barbie, pan-fried, or oven grilled in the kitchen. Serve as mains (double sized portion) or as a snack.

Essential ingredients

Hot :

Gourmet sausages - preferably beef with spices for more intense flavour.
Onions
Carrots (optional)

Cold :
Lettuce
Cucumber
Tomato
Sweet Gerkins

Seasoning and Sauces :
Tomato ketchup (naturally flavoured without additives preferable) Dijon mustard
BBQ sauce
Pepper

Avoid adding salt if possible because sausages are quite tasty as it is)

Hot dog bread (sesame seeds - optional) : slit the centre slightly just sufficient for inserting meat and vegetables but do not cut through.

Method

It is easy if you follow a few golden rules of the thumb :

- Sizzle sausages at medium heat to ensure it is thoroughly cooked. Then adjust the heat accordingly for golden or brown outer. Turn over and cook well especially for chicken and pork.

- Put in onions later or at the sides where the fire is lower because they tend to caramelise and burn easily.

- Assemble the hot dog sandwich, add vegetables and condiments, squeeze and spread sauces.

- Plate and it's ready to be served.

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