Satay

I'm not sure when I talked myself out of worrying about it, but I did. After a handful of failed attempts at Tastespotting, I realized that I'm just not one to individually wrap my cookies and brownies in ribbons... maybe someday (because it certainly makes for a pretty picture.) This is not to say that I'm not still a big fan of Tastespotting - because I am. It is a visually stunning way to meet

I first tasted Mandarin Tofu Satay in a quaint walnut-creek Thai restaurant, and was immediately taken in by the taste. I'm not a fan of tofu, yet I was totally blown away by the Thai Tofu Satay, which was basically grilled tofu marinated in thai sauce then drizzled with a typical mandarin sauce made with red-curry paste, soy sauce, sesame and peanut sauce. And then recently, I saw a recipe for th

Kaj and Gerda were looking at a picture book of birds and beasts one day, and it was then-just as the clock in the church tower was striking five-that Kaj cried: "Oh! something hurt my heart. And now I've got something in my eye." The little girl put her arm around his neck, and he blinked his eye. No, she couldn't see anything in it. "I think it's gone," he said. But it w

Our food referential here at the hong kong blog is growing! This week’s increment is all about Satay ao yuk gong tsai min (Satay beef with instant noodles). It’s not really a meal on its own, as it often comes along with toasts. Here in China, noodles are either fried or put in soup. Gong [...]

Ingredients for Thai vegetarian tofu satay7 ounces smoked tofu (cut into bite size) 1 garlic clove (crushed) 2 tsp sesame oil 3 tbsp light soy sauce 8 to 12 bay leaves 1 yellow bell pepper (cut into squares) 1 red bell pepper (cut into squares) oil for brushing about 8 to 12 satay or bamboo sticks  Ingredients for Satay Sauce 2 scallions (chopped fine) 2 garlic cloves (crushed) a few drops of hot chili sauce (optional - omit if you don't like heat) 1 tsp sugar 2 tbsp light soy sauce3 tbsp crunchy peanut butter  To prepare: Thai vegetarian tofu satayPlace cut tofu cubes into a large bowl Add sesame oil, light soy sauce and crushed garlic Mix well, cover then set aside for at least 20 mins In another bowl, add all the ingredients for peanut sauce Mix together well with a spoon (s

Ok boys and girls, its time to fire up the grill again. Here are a couple of great recipes to get started.1 pound beef tenderloin, cut into 2-inch strips 20 wooden skewers, soaked in water 30 minutes 1 cup plain yogurt 1 teaspoon freshly grated ginger 1 teaspoon minced garlic 1 tablespoon curry powder 1/2 lemon, juiced Vegetable oil, for grilling Cilantro leaves, for garnishThread the beef onto the soaked skewers, working the skewers in and out of the meat so that it stays in place while grilling. Combine yogurt, ginger, garlic, curry powder, and lemon juice in a shallow platter and stir to combine. Place the beef skewers into the yogurt marinade and turn them until they are well coated. Cover and let the meat marinate in the refrigerator for up to 2 hours.Grill the satays for 3 to 5 minut

Tera Khayal Dil Se Na Jaye To Kya KaroTeri Yaad Mujhe Satay To Kya Karo Har Tarha Tujhe Bholane Ki Koshish Kar LiPar Ye Dil Tujhe Bhola Na Paye To Kya Karo Sab Samjha Diya Hai Is Aawara Dil KoPar Ye Tujhe Hi Pana Chahe To Kya Karo tags: Friendship sms, Sms joke, Hindi Urdu sms, Funny [...]

The material:40 oysters or the shellfish darah8 sheets daginga the row/beef bacon, the piece was as wide as 2 cmthe Stick satai2 sdt the garlic parut3 sdt the orange juice nipis1/2 sdt pepper bubuk1 sdt garamThe instruction: Wash clean the shellfish or oysters.Tiriskan.Stir oysters with bawnag white, ginger, the citrus fruit nipis, pepper and salt through to level.Announced for 1 hour so that the spice penetrates.Perforate each 4 shellfish and 4 slices of smoke meat alternately with the stick of satay.Burnt on the ember while turn over and over through to ripe and fragrant.Served with appropriate favourite sauce selera.Untuk 10 stick.

Jamur  satayThe fungus merang or the button fungus.The fungus merang might not be cut off but if the button fungus better for two or four.The fungus discount (or fungus circles) thisAfterwards was stir-fryed ripe with the pestle of spices:Grind the shallot,The garlic,Ginger lengkuas the grater,The chilli somewhat red.Stir-fry the fungus and the spice ground this, added saltThe satay stab) approximately 5 s/d 7 fungi of one stab, and arranged on the plate.Add the spice pecel (without trasi) that was cooked with hot water.Add the very small slice of the small chilli and the adequate raw shallot.Afterwards added the main point of the citrus fruit or the citrus fruit nipis (lemons were also raw).Add a little sweet soy sauce if necessary.Better the satay spice was served in accordance with the

Sate or Satay or Satay, for this original food from Indonesia, now I write the recipes for you hope you’ll like it and enjoyed. Browse this blog to get more info about sate. Ingredient: Serves 10 30 big head shrimp 2 lemon juice 20 shallots 5 gloves garlic 10 red chilies 2 sliced ginger 4 sliced turmeric 4 lemon leaves 4 tbsp ketchup and tomato sauce Salt and sugar Skewers Preparation: 1.Cover

Location:Capitol Satay Celup, 41, Lorong Bukit Cina. 75100 MELAKAPrice:Budget: $ (less than RM10)Other Info:Opens: 5.30pm until last customer leaves. Closes on Mondays.Tel: 06-283 5508Mobile: 012-205 8877Type of food: Chinese localCategory: Non-halalParking: Be prepared to walkBusiness-friendly: YesNoise level: 4 (noisy)Satay CelupSatay celup or satay steamboat only found in Malacca, are assortment of raw and semi-cooked seafood, meat and vegetables on skewers that are dunked into a boiling pot of water and eaten with sauce that is similar to the ubiquitious satay sauce but has different ingredients. Though Jalan Ong Kim Wee abounds with many satay celup shops but this place is said to be the best, as the sauce is thick and aromatic.Location Map:Source:http://www.cuti.com.my/Sub/Melaka/guide_food.htm

This spicy little number is quite filling and delicious! The lime in this dish really brings out the flavour. Inspired by the BBC Food Vegetarian Summer magazine which came in at my local newsagent, I played with their Potato & Peanut Curry. The BBC Food group also put out a yearly Christmas magazine for Vegetarians which I religiously buy! It has great recipes and the whole magazine is purely for vegetarians and vegans alike! All the great chefs and cooks submit recipes such as Ainsley Harriot. If you’re looking for some ideas for Christmas, this one is certainly worth ordering! Serves: Two Ingredients: 200 grams zucchini 30 grams spring onion 250 grams potatoes, peeled and sliced into medium pieces 1 bunch coriander 50 grams peanut pieces 4 tbs water 50 mls light coconut milk 4 tbs lime juice 2 tbs soy sauce 2.5 tsp garlic mince 1 tsp chilli paste 1 tsp ginger mince olive oil spray 150 ml vegetable stock 1 tbs coconut essence salt Instructions: Boil the potatoes i

SO CHEAP and VERY DELICIOUS...!Unbelievable nowadays still got 25 cents per stick satay in Penang Island. I knew this satay store from my neighbour, she told me if we were eat on the spot at the store that will be more delicious compared if we take away. Yesterday i brought my son, niece and my sister went to try it. We ate 50 sticks at the store and take away 60 sticks. Total just cost us RM27.50. SO CHEAP..! The taste is very delicious..yummy.. yummy..!This store will be opened on every monday to saturday at 6pm onwards. Whoever not staying in Balik Pulau area, it is better if you give the owner a call before you go. If not you will feel disappointed if the store is closed. The owner mobile phone is 60125344190.Currently the store is allocated at the back of old Pasar Balik Pulau. The owner told me, they will be moved to the newly build Kompleks Pasar Awam Balik Pulau on this coming 1st December 2007 and his store is at lot number 58.Below i have a few photos to share with you.I was

Serves 4Ingredients12 bamboo skewers soaked in water500 g (1 lb) chicken fillets1 onion1 clove garlic1 tb fish sauce1 tb sugaroilwaterTakes 40 minutes plus time to marinadeMethodSlice chicken.Thread up three to four stripes of the chicken on each skewer.Place in a shallow dish.Peel onions and garlic and chop. Mix fish sauce, sugar, oil and water with the garlic and onions.Marinade the chicken for 30 minutes with this mixture.Grill the chicken skewers in a big pan. Serve with satay sauce

SATAY LOVERS (BARBECUE) If you all eat Satay, don’t ever forget to eat the cucumber, because eating Satay together with carbon after barbecuing can cause cancer. But we have a cure for that… Cucumber should be eaten after we eat the Satay because Satay has carcinogen (a cancer causing element) but cucumber is anti-carcinogenic. So don’t [...]

Last night we took a trip up to Satay Inn (opposite the Vic Market) in Victoria St, for dinner. From looking at their website, it looked like we would finally find some of the authentic Malaysian dishes we'd been searching for since we started this blog. Especially when I saw this claim - "...our cooking is done by a Malaysian chef who knows his craft well. Not a non-Malaysian who is doubtful about what the taste should be..." Their website isn't flash, but I hoped they put the real effort in where it counted - into the food. The pictures on the site had the feel of the kinds of dishes you'd be served at a Malaysian Mamak, so fingers crossed.

INGREDIENTS:600 gr duck or chicken meat, minced2 cups freshly grated coconut5 kaffir lime leaves, very finely shredded1 tsp black peppercorns, crushed1 tsp salt3-5 bird's eye chilies, very finely chopped2 tbsp chopped palm sugarlemon grass or satay skewersSPICE PASTE:12 shallots, peeled and sliced6 cloves garlic, peeled and sliced3 red chilies, sliced2.5 cm galangal (laos), peeled and sliced2.5 cm kencur, peeled and sliced5 cm fresh turmeric, peeled and sliced2 tsp coriander½ tsp black peppercorn3 candlenuts1 tsp dried shrimp pastepinch of freshly grated nutmeg2 cloves2 tbsp oilPREPARATION:Grind or blend all spice paste ingredients except oil. Heat oil and sauté spice paste for about 5 minutes. Cool then combine with duck and all other ingredients except lemon grass. Mould about 2 tablespoonfuls on lemon grass or skewers and grill over hot charcoal and golden brown.source : http://www.baliguide.com

OVERVIEW:Balinese satays are always a little charred on the outside, which give them a particularly delicious flavor. Once the meat is marinated, it can be kept fresh for at least 4 days in a refrigerator.INGREDIENTS:600 gr beef topside, cut in 1 cm cubes3 – 5 bird's-eye chilies, chopped2 tbsp brown sugar½ cup beef spice paste¼ tbsp saltSatay skewersPREPARATION:Combine meat, chilies, brown sugar and spice paste and mix well. Cover and marinate for 24 hours in refrigerator. Spear four pieces of meat very tightly on a satay skewer. Place beef satays on charcoal cooker and grill over very high heat either on coconut husks or on charcoal. Serve with Satay Sauce. Note: To make satay with lamb, pork or dusk, follow the directions above but use basic spice paste. If using chicken, replace with chicken spice paste. Balinese satays are always a little burned which gives them a very particularly delicious flavor.source : http://www.baliguide.com

OVERVIEW:This probably the most delicious satay you will ever encounter. The delicate flavors of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have people coming back more.INGREDIENTS:600 gr skinned boneless snapper fillet1 cup freshly grated coconut or1½ cups moistened desiccated coconut½ cup seafood spice paste5 fragrant lime leaves, chopped1 tsp black peppercorns, finely crushed1 tsp salt3-5 bird's eye chilies, very finely chopped2 tbsp palm sugarLemon grass or satay skewersPREPARATION:1. Mince fish fillet very finely in a food processor or with a chopper.2. Add all other ingredients & mix well.3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown.source : http://www.baligui

Sate Lilit Ikan Laut - Minced Seafood Satay Welcome to Warung Sate Wayan (Wayan satay shop) Please enjoy.. bosss Well, Let’s talk about food. What kinds of food you like.. But I have sate this day! Oh..What’s that!!!? The balinese legend.. BE SATE! OKe!!!?     Boss Let me start from: PREPARATION: 1. Mince fish fillet very finely in a food processor or with a chopper. 2. Add all other ingredients & mix well. 3. Mould a heaped tablespoon full of this mixture around a wooden skewer or over trimmed stalks of lemon grass and grill over charcoal until golden brown. Note: This recipe won’t work with frozen fish. OVERVIEW: This probably the most delicious satay you will ever encounter. The delicate flavors of the shrimp and fish are greatly improved if you can find spears of fresh lemongrass to use as skewers, and if you can cook them over a fire of coconut husks rather than charcoal. Nonetheless, even with wooden skewers and a standard charcoal grill, you will have p

Went to eat Chicken Satay again. This is sure the last time we are going to eat at that stall at Woodlands North Plaza. First I ordered 30 Chicken Satay and 2 rice. Waited for probably 10 minutes or so. Everyone was eager to quickly eat the hot satay. But luckily the ‘Bacteria Man‘ had the first bite. He was fast to inform me that the Satay was not cooked! I took a look at it, tried it and confirmed it was not cooked. I told the stall vendor, she was very surprised. So did we. We waited for another 10 to 15 minutes. Our expectation dropped drastically, very much disappointed now. I was not going to expect the satay to be nice. The ‘outer’ part is already so well done, yet the ‘internal’ is raw. I had fried fish, I had cooked before and I understand all these. They are going to put the satay over at low heat or to ‘bake it’. As expected, when the Satay came back again, it was not steamingly hot. It was not as tasty

This is Singapore Satay. I ate these chicken satay yesterday. It was from a Malay Stall in Woodlands. I bought 10 sticks of chicken satays with two rice. Everything cost $6.00. I was surprised that the cost of satay had gone up. Last time it used to cost 25cents when I was a kid, then slowly went up to 30 cents and then recently 40 cents. However I had not bought satay that cost 50 cents yet from the neighbourhood stalls. The Satays look nice, with no ‘black’ burns. Some satays are too overcooked, and there are mostly ‘black’ and we are eating more carbons. That is very unhealthy. This Chicken Satay here looks very nice, yellowish, and smell nice too. And when eaten hot, it is very tasty. The gravy is a bit too watery though. Today I am going to eat the Chicken Satay again. My husband told me that Chicken rice and Chicken satay is known to be food that represent Singapore. Satay is the more commonly accepted ones as some westerners do not li

After the satay burger recipe, comes the satay in breaded chicken. If you can wait until they are cold, they slice very nicely with the sauce nearly solid - perfect picnic food! Ingredient 200 gms Unsalted Peanuts2 Tablespoons Sugar1 Teaspoon Salt1 Tablespoon Chilli Paste1 Tablespoon Soy Sauce150 ml Water2 Skinless Chicken Breasts1 Egg, BeatenFlourBreadcrumbs Preparation 1. Blend the peanuts with salt, sugar, soy sauce, and chilli paste in a food processor until the peanuts form a smooth sauce.2. Add the water into the peanut mix and blend again.3. Place it in a sauce pan and bring to the boil over a low heat, cook until the sauce browns and reduces to thick.4. Lay out some cling film or plastic.5. Bash the chicken flat and thin with a rolling pin or Thai pestle.6. Spoon some of the sauce in from one edge and roll up the chicken breast, folding in the edges. The chicken should overlap itself to seal properly. Use the plastic to help you roll it.7. Heat oil for deep frying to 180 degr

My kitchen is in a mess today as I am preparing for a potluck gathering tomorrow at my friend's house. All of us ex-colleagues from our time working with an e-commerce company years ago met up for drinks on Wednesday evening and throw types of food which we wanted to eat during the day. Each of us then pulled out the recipe from the glass and I got Satay. Oh well... thank god I didn't get Chicken Cordon Bleu which I nominated for.. Hahaha!As I finished preparing and wrapping it all up to be refrigerated, I decided to cook a dozen for an early supper as I couldn't control myself (tak boleh tahan leh). Sadly I grinded the peanut sauce a little too fine as I prefer it to be chunkier but its already all prepared so what the heck... I'll do better the next time for sure.Ingredients1 1/2kg Chicken - deboned and cut into bite size pcs1/2 tsp Cinnamon Powder10 ShallotsShallots - diced1 stalk Lemon GrassLemon Grass2 tsp Cooking OilBamboo SkewersTip: Soak the Bamboo skewers in water overnigh

TODAY Updated: 2:05 p.m. ET May 31, 2007 This summer, get grilling — the Asian way! If you're looking for an addition to the traditional steaks and burgers for your barbeque this summer, Chef Ming Tsai of Blue Ginger, host of “Simply Ming” on public television and author of "Ming's Master Recipes" has the perfect alternative for you: satays. Chicken and Shrimp Satays Ming Tsai Serves 4 INGREDIENTS Chicken and Shrimp Satays • 12 jumbo shrimp, deveined, tail-on, halved • 3 boneless chicken breasts, sliced lengthwise into 1/2-inch thick strips • 2 cups Cranberry-Teriyaki Glaze*, divided (recipe below) • Kosher salt and freshly ground black pepper • Cooking Spray • Wooden skewers, soaked in water for at least 1 hour Cranberry-Teriyaki Glaze (makes about 3 cups) • 1 large red onion, sliced • 1 tablespoon minced ginger • 1 cup dried cranberries • Zest and juice of 1 orange • 1 cup naturally brewed soy sau