2014 New Year's Eve Simple Lunch: Chicken Satay

The kids and Husband went to swimming pool today,

I didn't wanna join, I need to do some cleaning

and wanna make chicken satay.

Chicken satays in this photo was made in 2010,

4 year ago, not sure if it is on my blog yet.

Here is it:

The original recipe is from Mr. Budi Sutomo

of BudiBoga and this recipe can be viewed here.

It was Chicken satay with cashew chili sauce.

Today I made this chicken satay again,

using the same recipe but since I don't have cashews,

I used Crunchy Peanut Butter, 100 grams.

I also replace coconut cream with water,

the result is just as good since I used Peanut Butter 

which is already thick and creamy.

First: soak satay skewers in cold water.

Or like what Jamie Oliver did in his Satay 30 mins Meal,

he soaked them in white wine.

He said the wine will flavor the skewers,

and the skewers will flavor the chicken.

The sauce - what I used:

100 gram crunchy peanut butter.

4 candle nuts, boiled for 15 mins, drained, grind to paste.

150 ml of water.

3 cloves of garlic, grind to paste.

4 eschallots, grind to paste

1 tsp ground coriander.

I didn't use chili at all because my eldest can't eat chilis.

1 Tbsp coconut sugar.

1/2 lime, juiced.

1 Tbsp sweet soy sauce.

1/2 tsp salt.

--- Once finished preparing the ingredients for the sauce, I went to marinate the fish -

Method for Satay Sauce:

Pour a little rice bran oil in a hot pan.

Sautee garlic, eschallots, candle nuts, coriander until fragrant.

Add water, coconut sugar, lime juice, sweet soy sauce, and salt.

Mix well and bring to boil.  Taste to check the seasoning.

I did add a little bit of white vinegar.

 Marinate the chicken.

I used 2 chicken breasts, cubed.

3 Tbsp of rice bran oil.

Ground white pepper, as needed.

2 cloves of garlic, crushed with garlic crusher.

1 tsp of salt.

1 Tbsp of lime juice.

Mix all, marinate for 30 mins in the fridge.

 Then into the skewers.

 Into the griller, grill both sides.

 Once done, drizzle with Sweet soy sauce.

 Done.

Move them onto serving plate.

Pour the satay sauce and fried eschallots.

Served with warm steamed jasmine rice.

HAPPY NEW YEAR 2015.

MAY WE ALL BLESSED WITH HAPPINESS, HEALTH

AND PROSPERITY IN 2015.

THANK YOU FOR LOOKING ;)

Late Post - Pastel / Indonesian Fried Pastry

Late Post - My Bread Obsession: Gozleme

TURKISH GOZLEME

One of our favorites on the markets.

Here is the Recipe:

2 ½ cups plain flour
1 teaspoon salt
1/3 cup olive oil
¾ cup water
Rice bran Oil.

Method:

Mix all ingredients, except olive oil.

I used bread knife to mix and gather them together.

I dip my hand into this water,

just to wet my hand so the mixture won't stick on my hand.

Then I gave it a good knead (i knead it in this bowl too, so no messy table)

for about 5 minutes until the dough...

can be formed into a ball and not sticky anymore.

Cover and rest for 20 minutes.

The filling is very simple:

spinach and fetta.

After rested, i divided the dough into 5.

Knead them to form balls.

Filled with spinach and feta for us.

This one with spinach and
natural cheddar cheese for my youngest.

Fold.

Pan-fried with a little rice bran oil.

Or any oil, as you like.

Pan-fried until golden,

the photo is the second Gozleme I made.

Light and tasty,

crispy too, don't forget to drizzle it with lemon.

Really good for our light lunch.

Thanks for looking >^_^<