At long last we have a new sign outside The Foodworks now and it’s looking very smart! This week we have had a multitude of oriental influences from our Asian Street food course and a Thai Kitchen course, giving plenty of inspiration to all. Here are some of the photos of dishes from the Asian Street food course:
– Malaysian Mushroom & Aubergine Satay
Recipe of the Week:
This chicken satay recipe has quite a few ingredients and takes a little bit of prep, but is so worthwhile in the end. This is because, similarly to the Chicken curry recipe I covered last month, making your own paste from scratch not only gives you control over the flavours of the dish, but gives it a fresher taste and aroma.
Chicken Satay Recipe (Satay Leu)
Satay leu (Chef Manapai famous satay)
½ cup coconut milk
1tsp turmeric powder
1tbsp condensed milk
1tbsp palm sugar
Pinch of white sugar
2tbsp fish sauce
Splash of whisky
12-16 bamboo skewers, soaked in water for 1 hour
4tbsp chopped red onion
Pinch of salt
3tbsp ground roasted peanuts
1tbsp coriander seeds, roasted
1tsp cumin seeds roasted
5-6 long red chillies, deseeded and rinsed
Pinch of salt
1 red onion, peeled and chopped
½ cup white vinegar
1-2 tbsp caster sugar
First, make the paste. Gradually pound the ingredients together using a pestle and mortar, adding one by one, until smooth.
Cut chicken into strips about 5cm x 2cm.
Mix paste with the coconut milk, turmeric, condensed milk, palm sugar and white sugar, fish sauce and whisky, and work this marinade into the meat until absorbed. Put to one side for a few hours.
For the sauce, puree chillies with salt and shallots. Season with vinegar and sugar to taste: the sauce should be sweet, sour, hot and salty.
Thread 3 pieces of chicken onto each skewer, pushing down tightly. Repeat until all the chicken is used. Grill each skewer on a high heat, sprinkling the satay with any excess marinade as they cook. Serve with a bowl of sauce on the side.