SATAY
Satay (pronounced /ˈsæteɪ/ SA-tay) or sate is a dish of marinated, skewered and grilled meats, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, tofu, or other meats; the more authentic version uses skewers from the midrib of the coconutleaf, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.Satay may have originated in Java or Sumatra, Indonesia. Satay is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.Satay is a very popular delicacy in Indonesia; Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia) have produced a wide variety of satays. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. Close analogues are yakitori from Japan, shish kebab from Turkey, chuanr from China and sosatie from South Africa.Turmeric is a compulsory ingredient used to marinate satay, which gives the dish its characteristic yellow colour. Meats commonly used includebeef, mutton, pork, venison, fish, shrimp, squid, chicken, rabbit and even tripe. Some have also used more exotic meats, such as turtle, crocodile,horse, lizard, and snake meat.Satay may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat (rice cakes).Pork satay can be served in a pineapple-based satay sauce or cucumber relish. An Indonesian version uses a soy-based dip.Satay is not the same as the Vietnamese condiment sate, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.
HOW TO COOK
Ingredients:
***Spicy Peanut Dipping Sauce***
1/2 cup smooth peanut butter
1/4 cup hot water
1 tablespoon soy sauce
2 tablespoons fresh lime juice
2 tablespoons Asian chili sauce
1 tablespoon dark brown sugar
1 clove garlic -- minced or pressed through a garlic press
1 tablespoon chopped fresh cilantro leaves
2 scallions white and green parts -- sliced thin
***Beef Satay***
1 1/2 pound flank steak
1/4 cup soy sauce
1/4 cup vegetable oil
2 tablespoons Asian chili sauce -- or more to taste
1/4 cup packed dark brown sugar
1/4 cupminced fresh cilantro leaves
2 cloves garlic -- minced or pressed through a garlic press
4 scallions -- white & green parts, sliced thin
Directions:
For spicy peanut dipping sauce: Whisk the peanut butter and hot water together in a medium bowl. Stir in remaining ingredients. Transfer to a small serving bowl, and put aside to use after the beef has been placed on the skewers.
Cut the flank steak in half lengthwise and freeze it for 30 minutes. Combine the soy sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in a measuring cup; set aside. Remove the flank steak from the freezer and slice each piece across the grain into 1/4- inch-thick strips. Weave the meat onto individual bamboo skewers. Dunk the meat end of each skewer in the marinade to coat; lay the skewers in a shallow dish, propping up the exposed ends of the skewers to keep them clean. Pour the remaining marinade over the meat. Refrigerate for exactly 1 hour. Adjust an oven rack to the top position and heat the broiler. Lay the skewers on a wire rack set over a rimmed baking sheet and cover the skewer ends with foil. Broil for 6 to 7 minutes, flipping the skewers over halfway through, until the meat is browned. Serve immediately with the peanut sauce.
Recipe Notes Meat that is partially frozen is easier to slice into thin strips. Asian chili sauce is available in most supermarkets under the name Sriracha. A chili-garlic sauce, known as sambal, could also be used; however, it is much spicier. Use 6-inch-long skewers for this recipe; you'll need about 24.
AYAM PERCIK
Special highlight:
Ayam Percik is a popular local delicacy, especially in the east coast (Kelantan the Islamic City) of Peninsular Malaysia. It tastes rather sweet than spicy, with strong coconut milk smell. It is usually prepared by grilling chicken, parts or whole, over fire with intermittent sprinkling of the percik sauce on the chicken such that when the chicken gets cooked a pasty layer of sauce with distinct smoke flavour cover both sides of the chicken. Presently, this dish is only available at food stalls and restaurants around the country.
If you interested to visit Malaysia don't forget to tour around Kelantan the Islamic City, sure you'll find delicious Ayam Percik cooked by professional chef.
Ingredients:
5 Whole Chicken Legs
4 Tablespoons Cooking Oil
2 Teaspoons Tamarind Pulp (Known as Asam Jawa)
4 Lemon Grass/Cymbopogon,(bruised)
1 Cup Water
1 Cup Thick Coconut Milk (Can use powder or liquid-packed)
1 1/2 Tablespoons Sugar
Salt to Taste
Marinade:
1/2 Teaspoon Salt
1 Tablespoon Sugar
1 Teaspoon Chili Powder
1 Teaspoon Turmeric Powder
Spice Paste (Percik Sauce):
4 Candlenuts/Kemiri
6 Cloves Garlic
9 Dried Chillies, soaked in Hot Water
3 Red Chillies
2 cm (3/4 inch) Ginger
5 Shallots
Method:
1) Mix the marinade, combine with the chicken and set aside for 1 hour.
2) Chop the spice paste ingredients and blend finely.
3) Heat Oil in a frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes.
4) Add water and cook for another 3 minutes.
5) Put in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
6) Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked.
7) Serve the chicken with spice paste pour onto it.
Ayam Percik is a popular local delicacy, especially in the east coast (Kelantan the Islamic City) of Peninsular Malaysia. It tastes rather sweet than spicy, with strong coconut milk smell. It is usually prepared by grilling chicken, parts or whole, over fire with intermittent sprinkling of the percik sauce on the chicken such that when the chicken gets cooked a pasty layer of sauce with distinct smoke flavour cover both sides of the chicken. Presently, this dish is only available at food stalls and restaurants around the country.
If you interested to visit Malaysia don't forget to tour around Kelantan the Islamic City, sure you'll find delicious Ayam Percik cooked by professional chef.
Ingredients:
5 Whole Chicken Legs
4 Tablespoons Cooking Oil
2 Teaspoons Tamarind Pulp (Known as Asam Jawa)
4 Lemon Grass/Cymbopogon,(bruised)
1 Cup Water
1 Cup Thick Coconut Milk (Can use powder or liquid-packed)
1 1/2 Tablespoons Sugar
Salt to Taste
Marinade:
1/2 Teaspoon Salt
1 Tablespoon Sugar
1 Teaspoon Chili Powder
1 Teaspoon Turmeric Powder
Spice Paste (Percik Sauce):
4 Candlenuts/Kemiri
6 Cloves Garlic
9 Dried Chillies, soaked in Hot Water
3 Red Chillies
2 cm (3/4 inch) Ginger
5 Shallots
Method:
1) Mix the marinade, combine with the chicken and set aside for 1 hour.
2) Chop the spice paste ingredients and blend finely.
3) Heat Oil in a frying-pan and fry the spice paste, tamarind and lemon grass for 5 minutes.
4) Add water and cook for another 3 minutes.
5) Put in Coconut Milk, sugar and salt and simmer over a medium fire for 5 minutes.
6) Barbecue the chicken over a low charcoal fire or under a grill, basting frequently with the gravy, until the chicken is cooked.
7) Serve the chicken with spice paste pour onto it.
CHAR KWAY TEOW
Char kway teow, literally "stir-fried ricecake strips", is a popular noodle dish in Malaysia, Indonesia, Brunei and Singapore. The dish was (and still is in some places in Malaysia and Singapore) typically prepared at hawker stalls especially in Penang, Malaysia.
It is made from flat rice noodles (河粉 hé fěn in Mandarin Chinese) of approximately 1 cm or (in the north of Malaysia) about 0.5 cm in width, stir-fried over very high heat with light and dark soy sauce, chilli, a small quantity of belachan, whole prawns, deshelled cockles, bean sprouts and chopped Chinese chives. The dish may commonly be stir-fried with egg, slices of Chinese sausage and fishcake, and less commonly with other ingredients. Char kway teowis traditionally stir-fried in pork fat, with crisp croutons of pork lard, and commonly served on a piece of banana leaf on a plate.
Char kway teow has a reputation of being unhealthy due to its high saturated fat content. However, when the dish was first invented, it was mainly served tolabourers. The high fat content and low cost of the dish made it attractive to these people as it was a cheap source of energy and nutrients. When the dish was first served, it was often sold by fishermen, farmers and cockle-gatherers who doubled as char kway teow hawkers in the evening to supplement their income.
HOW TO COOK
For two:
300g kuey teow
150g bean sprouts
150g shrimps
1/2 chinese sausage, cut
3 eggs
2 green onions, cut
1 Tbsp. chopped garlic
2-3 Tbsp. oil
Chili paste to taste
Sauce:
1/2 Tbsp. soy sauce
1/2 tsp. salt
1/4 tsp. chicken stock granules
Dash of White pepper
Dark soy sauce to suit
Method:
1. Heat the oil, add in garlic, fry til fragrant,add in the chili paste.
2. Add shrimps, fry til cooked. Add in kuey teow, mix well.
3. Add bean sprout, chinese sausages and sauceingredients, fry to mix well.
4. Push kuey teow to the side, add in some oil and the eggs.Fry together with the kuey teow. Lastly add ingreen onion and fry til dry.
AIR BATU CAMPUR (ABC)
Traditionally a special ice machine is used to churn out the shaved ice used in the dessert.,Formerly, it was made of only shaved ice and red beans. Today, ice kacang generally comes in bright colours, and with different fruit cocktails and dressings. Several varieties have also been introduced, those of which contain aloe vera in one form or another (e.g. jelly). Often, a large serving of attap chee (palm seed), red beans, sweet corn, grass jelly, cubes of agar agar and cendol form the base. Evaporated milk, condensed milk, or coconut milk is drizzled over the mountain of ice. To cater to the palates of the modern customer, some stalls have even introduced novelty toppings such as durian, chocolate syrup and ice cream. There are also versions that shun the multi-coloured syrup and are served with just a drizzling of gula melaka syrup instead.Many South-East Asian coffee shops, hawker centres and food courts offer this dessert.
HOW TO MAKE
