MAIN SPONSORS






 

....HOME HIGHLIGHTS RECIPES REVIEWS & NEWS PHOTO GALLERY LISTINGS ENQUIRIES

SUPPORTED BY

Single Aussie Bloke's Satay (chicken/prawns/beef/lamb)

Satays might be just down the road, but this way you control the diabetes, heart-attacks and explosive diarrhea. And you know you can't take your Armah back to Australia, so best to learn now!

Method/Disclaimer: Even though I quote quantitative measurements, I never actually use anything more accurate than a spoon and my sense of haphazardly pouring from a bottle, so don't sweat the details of quantity. Moreover, my "1-2" units depend on how much you like each particular ingredient; 1= like it a little, 2= like it a lot!

Marinade: in fridge over night or a day beforehand:
approx ½ kg of your choice of prawns or chopped meat - however you like it
1-2 heaped tablespoons of cumin powder
1/3 cup fresh lime juice/pulp - no seeds

Sauce: made in blender
finely dice and brown one small-medium onion in pan/wok with a dash of olive oil (browner the better for flavour; stop short of charcoal)
1-2 cloves of garlic peeled & chopped
1-2 tablespoon of red curry paste (the markets make fresh - ask for the chicken or prawn one depending on what your making; Masterfoods or equivalent brand version works just fine too) Use more if you like it HOT!
1-2 tablespoons of soy sauce
1-2 tablespoons of marmalade or sweet mango chutney
dash of shrimp paste (yeah, the stinky one that makes you rech when you smell it)
1/3 cup fresh lime juice/pulp - no seeds
1 tablespoon of cumin powder
fresh chillis to taste (hey, it's your arse)
1 small tin (approx 250ml) coconut milk/cream
Blend until it looks like a chocolate smoothie

Cook:
Sear chicken/prawns/beef/lamb in a really hot, thick-based pan (hot BBQ plate works great), with a coarsely chopped onion or two (don't put excess marinade juice in the pan until the meat cooks thru, otherwise it boils)
When meat is suitably seared but not overcooked, (transfer to pan if on BBQ), throw in the sauce, mix thru and reduce heat.
The sauce doesn't really need that much cooking - up to you.

Garnish: with finely chopped coriander mixed with ¼ cup lime juice

Dish up with beer/wine/G&T and add garnish to taste.

Leftovers will last in the fridge for a few days… in fact, I reckon it gets better with age!


Back to Recipes

Copyright © 2009 FoodFriends. All rights reserved :: DISCLAIMER ::Email: info@gourmetsecretsonline.com
Concept & Design by Adrian Cheah, Neo Sentuhan Sdn Bhd