Monsoon yummies : Sunday satay surprise!
Have you been wondering lately what to make on your electric barbecue which has been lying unused in the loft for months? Well, monsoons are a time when you can make the best of your barbecue, as we bring you some special lip-smacking satay recipes which can easily be made at home . So, call your friends over this weekend and enjoy an afternoon grilling session with steaming cups of coffee and lots of gupshup...
Chicken Satay with Peanut Sauce
Ingredients:
For Satay
l Chicken leg boneless 200 gmsl Garlic paste 25 gmsl Sweet soya sauce 25 mll Fresh lime juice 30 mll Cumin powder 5 gmsl Coriander powder 5 gml Salt 4 gmsl Oil 20 mll 8 Satay sticks
Method:l Soak satay sticks in water till chicken is marinated.l Clean and cut chicken into thin strip and keep it in a bowl.l Mix all the above satay ingredients together except oil and make a marination, check seasoning.l Apply above marination onto chicken strips and refrigerate for half-an-hour.l Thread chicken into soaked satay stick till 3/4th of stick.l Grill chicken satay for 15-20 minutes on an electric barbecue and serve hot with peanut sauce.
Ingredients:For Peanut saucel Roasted peanuts 80 gmsl Lemon grass paste (available at all gourmet shops) 3 gmsl Onion paste 4 gmsl Garlic paste 3 gmsl Turmeric powder 2 gmsl Red chili paste 2 gmsl Sugar 2 gmsl Sweet soya sauce 4 mll 2 Bay leavesl Salt 3 gms
Method:l Crush roasted peanuts.l Heat oil and add all the ingredients together and saute till oil starts leaving at the sides.l Add crushed peanuts and mix nicely.l Check seasoning.l Serve grilled satays with the peanut sauce.
Malaysian Tofu SatayIngredients:l Lemongrass 15 gmsl Galangal 10 gms (available at gourmet shops)l Onion 20 gmsl Garlic 3 gmsl Coriander seeds 4 gmsl Cumin seeds 4 gmsl Black pepper corns 2 gmsl Aniseed 2 gmsl Salt 2 gmsl Tofu steak 200 gmsl Oil 35 mll 8 Satay sticksMethod:l Soak satay sticks in water for 25 minutes.l Make paste of all the above ingredients.l Heat oil, add the paste and saute till semi-thick in consistency.l Let the mixture cool.l Apply mixture into tofu steak and thread tofu into satay sticks.l Grill the tofu and serve hot with peanut sauce, sweet chilli sauce or any dip of your choice.
Singapore Chicken SatayIngredients:l Chicken breast boneless 200 gmsl Onion paste 20 gmsl Lemongrass paste 20 gmsl Soya sauce 20 mll Turmeric powder 4 gmsl Brown sugar 4 gmsl Salt 3 gmsl Oil 35 ml
Spice Mixl Cumin seeds 5 gmsl Coriander seeds 5 gmsl Black pepper corns 3 gms
Method:l Soak satay sticks in water till you marinate the chicken.l Clean and cut chicken into thin strips and keep it in a bowl.l Take the spice mix ingredients and make it into a fine powder.l Heat oil, add onion paste, lemongrass and cook till moisture evaporates.l Add turmeric powder, brown sugar, soya sauce and salt. Check seasoning and cool mixture.l Marinate chicken with the above paste and thread chicken into soaked satay sticks.l Grill and serve with peanut sauce, sweet chilli sauce, mint chutney or tartar sauce.
Asian Sweet Soya Vegetable SatayIngredients:l Onion paste 15 gmsl Garlic paste 10 gmsl Cumin powder 4 gmsl Sweet soya 15 gmsl Light soya 40 gmsl Oil 20 mll Salt 3 gmsl Button mushrooms 40 gmsl Broccoli 80 gmsl Red pepper 30 gmsl Yellow pepper 30 gmsl 8 Satay sticks
Method:l Cut peppers into thick cubes, broccoli into florets and remove the stems from mushrooms.l Heat oil, add all the above mixture and saute till thick in consistency.l Let the mixture cool.l Apply above mixture onto the vegetables and check seasoning.l Thread vegetable into satay stick and grill.l Serve hot with barbecue sauce, peanut sauce, or mint and coriander chutney.
(All recipes by Executive Chef Girish Kumar, Courtyard by Marriott, Chakan)