Oven Baked Chicken and Tofu Satay with Fruity Peanut Sauce

Personally i like satay but due to the traditional way of preparing it (grilled or barbequed over charcoal fire) i frequently stay away from it. i often find it rather oily for my liking for they often baste the satay with oil using a lemon grass or brush , also i'm pretty picky on how they serve it, where most of the satay sellers included a piece of "fat" together with the lean meat on the skewer.

So due to all that , i've decided to make my own version of satay with just lean meat and also oven bake it to reduce the amount of oil used. Since i'm sharing this new adventure of mine with a friend and her family, i prepared both the chicken and tofu satay for my friend's a vegan.

Ingredients

CHICKEN SATAY

* 3 pcs breast meat

* 6 tsp cumin powder

* 6 tsp coriander powder

* 3 tsp turmeric powder

* 3 stalks lemon grass (pound)

* 3 tbsp+ olive oil

* 6 tbsp brown sugar

Method:

1) Remove the skin from the chicken breast meat if any and cut it into strips or cube.

2) Mix all the ingredients together in a large bowl thoroughly and then add the chicken strips to marinate. Its best to marinate it overnight.

3) Skewer the strips when you're ready to bake it at a preheated oven of 210 degree C for bout 15-20mins on each side.

4) Serve with some fresh onions and cucumber.

Note:

Using fresh turmeric to marinate the chicken strips will give it a more fragrant aroma as compared to the powder form.

The longer you bake , the less juicy is your chicken strips, therefore dont overbake it for you'll end up with a dry chicken strips.

FRUITY PEANUT SAUCE

* 300gm roasted peanuts

* 200ml coconut milk

* 1 cup tamarind juice

* sugar and salt to taste

* water

Spice Paste

* 3 tbsp chilli paste

* 10 shallots

* 8 cloves garlic

* 2 stalks lemongrass

* 5cm fresh turmeric (optional)

* 6cms ginger

* 4cm galangal

* 3 tsp cumin

* 2 tsp shrimp paste powder (optional)

* 6 candelnuts

* 1/2 Small pineapple (roughly blend)

Method:

1) Blend or pound the spice paste ingredients.

2) Heat some oil in the non-stick and add in the spice paste and stir fry until its aromatic.

3) Add the tamarind juice and stir it for a little while before adding ground nuts.

4) Keep stirring until its thoroughly mixed and add in the coconut milk.

5) Let it simmer and add in the roughly blended pineapple.

6) Add in more water if you like the sauce to be more watery.
7) Season with salt and sugar to taste.

Note:

I bought the readily available coarsely chopped roasted peanuts to save time. For those who can't find that , you'll need to dry fry the ground nuts until its aromatic, cool, remove the skin and pound it.

I also added blended pineapple juice, a few pieces of pineapple with some water. I used pineapple for the peanut sauce to give it a different touch as compared to the normal peanut sauce the satay sellers served. This is a remake of the peanut sauce i've tasted when i was down south.

I waited until the gravy has cooled down and poured 3/4 of the thick peanut sauce into the blender and blend it until its of a smooth and creamy consistency. I poured it back to the non-stick and stir under low heat and add more pineapple juice or tamarind juice until i achieve the consistency i like.

TOFU SATAY

* 3 pcs beancurd

Spice Paste

* 1 tsp cumin powder

* 1/2 tsp cinnamon powder

* 8 shallots

* 1 tsp coriander powder

* 1 inch fresh turmeric

* 1 tsp sugar

* 1 stalk lemongrass

* 2 tbsp roasted peanuts

* 1 tbsp olive oil

* Salt to taste

Method:

1) Cubed the tofu to bite size or any size you fancy. Blend or pound all the spice paste ingredients.

2) Baste/coat the cubed beancurd with the spice paste and let it marinate overnight.

3) Skewer the beancurd when you're ready to bake.

4) Bake in a preheated oven of 210 degree C for bout 10mins on each side.

5) Serve with the fruity peanut sauce and some onions and cucumber.

Note:

If you like it to be spicy, add some chilli paste to the spice paste.

Handle the beancurd as gentle as possible when you coat it with the spice paste for you dont want to destroy it before you're able to eat it :). The spice paste will be of a rather thick consistency.

Asam Pedas Bawal Hitam ( Hot/Spicy and Sour Black Pomfret )

Asam Pedas is a well known dish both in Malacca and Johore.

Different culture has got a different interpretation of this particular dish. As for the one i've prepared over here, i'm not too sure bout its origin because i was told that there's the Malay-style and the Nyonya style of Asam Pedas. But one thing i know and very sure of is that i'm loving this dish!

This dish alone , got my bro goin for 3 servings of rice and for my mom, 2 servings! So i'd take this as a compliment from my bro since he's pretty fusy with fish. He loves his fish to be fried. Typical of him.

INGREDIENTS

* 800gm black pomfret

* 12 okras

* 2 tomatoes ( cut into wedges )

* 1 tbsp fish curry powder

* 5 springs daun kesum (Vietnamese coriander )

* 1 bunga kantan ( torch ginger)

* Oil

* Salt and sugar to taste

* 2 medium shallots (pound)

* 4-5 cups tamarind juice

Spice Paste (pound)

* 2 cloves garlic

* 2 stalks lemon grass (white part only)

* 15 shallots (small)

* 20 dried chillies (soaked )

* 2 tsp shrimp paste powder

* 4cm fresh ginger

* 3cm fresh turmeric

Method:

1) Stir fry the pounded shallots until fragrant and add in the spice paste and stir further until aromatic.

2) Pour in the tamarind juice and let it simmer.

3) Add in daun kesum and simmer a while and add in bunga kantan and okras.

4) Put in the pieces of fish and let it simmer further. Add in the tomato wedges.

5) Season with salt and sugar to taste.

Note:

You can replace the dried chillies with chilli paste to speed up the cooking process.

Its best to use fresh ginger and turmeric instead of the powdered form.

Halved or quartered the bunga kantan. If you like, you can slice it finely.

Add in more tamarind juice for those who wants more gravy to this dish. To make the tamarind juice : 1 1/4 cups water with tamarind pulp the size of small ping pong ball. To make this dish more savoury, always add in tamarind juice, be it thick or thin but never add in water.

Usually stingray will be used to prepare this dish but since my granny dont take stingray , therefore i've replaced it with a black pomfret. You can basically replace it with any type of fish you fancy.

In order to have a less oily asam pedas, be sure to cut down the oil use to fry the pounded shallots and spice paste. Start off with a lil and add more oil if you need to. I used a deep non stick to cook this dish therefore i only needed very little oil.

If you do not like your okras and tomatoes to be to cooked, add the okra at the same time you add your fish pieces and let it simmer and add in the tomato wedges. I added the okra first so that it will be soft enough for my granny.

Queen of Spices

Today the spices ruled my kitchen. I had one of the most exciting kitchen experience today. Not only was it an opportunity for me to try out new ingredients but also new spices. Talking bout spices, how i wish i've got a spice rack! I remember i came across a blog whereby the owner of the blog mentioned somethin bout a spice rack she bought, that was love at first sight for me! Before i day dream bout that rack, i better get back on track :)

I whipped up 3 spice-rich dishes today. Nasi Briyani, Bombay Curry and Vegan Curry's the menu for lunch.

My version of Nasi Briyani is a rather simple one. Perhaps i was thinking of the accompaniment dishes that will be eaten with the rice and at the same time i was also preparing it for a friend. The measurement given below can serve up to 10; depending on if they are small or big eaters.

INGREDIENTS
* 1 kg Basmati rice
* 1 tbsp ghee
* 1 tbsp oil

* 1 star anise
* 3 cardamons
* 5 cloves
* 2 stalks lemon grass
* 1/4 tsp turmeric powder
* 5cm piece cinnamon stick

* 1300ml water
* 1/4 cup natural/plain yogurt
* 2 tsp salt

Method:
1) Wash and drain rice and put it into an electric rice cooker.
2) Put both oil and ghee in a non-stick and fry the spices until fragrant.
3) Add water, yogurt and salt and bring to boil.
4) Pour the mixture into the rice cooker.
5) Turn on the rice cooker and cook the rice automatically.

Note:
This version of briyani would be good if you're gonna add in some meat dishes into the electric rice cooker once the rice is cooked thoroughly.

When the rice is done, remove all spices leaving only the plain rice. Add in the cooked meat dish and mix well to combine. Let the rice stand in the pot for about 20mins or so before serving. By doin this, you'll get a different version of Nasi Briyani from what i've prepared.


For this dish, i'm not sure bout its authenticity of the ingredients used for i've no knowledge of the actual spices used for this Bombay Curry. I did some research and it seems like they've got a few version of this dish.

INGREDIENTS
* 1 kg beef/lamb
* 1 tbsp ghee/oil
* 2 chopped onions
* 2 crushed garlic
* 3 green chillies
* 1 tbsp grated fresh ginger
* 1 tsp turmeric powder
* 1 tsp cumin powder
* 1 tbsp coriander powder
* 2 tsp chilli powder
* 1 tsp salt
* 400g plum tomatoes
* 1 cup coconut milk
Method:
1) Cut the beef or lamb into bite size
2) Heat ghee and add in the onions, stir until just soft.
3) Add garlic, chillies, ginger, turmeric, cumin, coriander and chilli powder. Stir until just heated through.
4) Add the meat and cook over high heat until meat are well coated and browned all over.
5) Stir in the salt and undrained plum tomatoes. Crush the plum tomatoes with your laddle or fork and let it simmer for bout 1-11/2 hours or until meat is tender.
6) Add the coconut milk and let it simmer until the gravy has thickened slightly.

Note:
For those who love a spicier note of curry, you can add it another 1-2 tsp of chilli powder. Serve garnished with freshly chopped coriander if desired.

I cooked this Vegan Curry specially for a friend since she's on a vegan diet. And i gotta say even by cooking such a simple dish, i learnt a lot on what are the varieties of vegie you can have in a bowl of curry! For a non vegetarian like me, i really really like this dish. You can serve this curry with rice or bread if preferred.

INGREDIENTS
* 200g pumpkin
* 100g long beans
* 1 medium brinjal
* 100g cauliflower
* 150g cabbage
* 5 young sweet corns
* 100g carrot
* 2-3 tbsps oil

Spice A
* 2 sprigs curry leaves
* 3 cm piece cinnamon stick
* 1 star anise
* 5 cloves
* 2 cardamons
* 1 stalk lemon grass

Spice B ( Ground & Combine)
* 2 1/2 tbsps chilli paste
* 5 shallots
* 2cm piece galangal
* 1 1/2 tbsp curry powder
* 1/4 turmeric powder
* 2 candletnuts

Spice C
* 2 tbsps tamarind puree
* 800ml think coconut milk
* 2 tbsps thick coconut milk

Seasoning
* 1/2 tsp salt or to taste
* 1/2 tsp sugar or to taste

Method:
1) Heat oil and fry Spice A until fragrant.
2) Add grounded Spice B and continue to fry until oil rises to the top.
3) Add pumpkin wedges and carrot wedges, fry until well blended.
4) Put in tamarind puree and thin coconut milk and bring to a simmering boil
5) Add long beans, brinjals and cauliflower and simmer for a while.
6) Mix in the rest of the vegie and simmer until the vegie turn just tender.
7) Add seasoning and thick coconut milk and let it simmer .
8) Cover the wok for a while until the oil rises to the top.
9) Ready to serve

Note:
For those that wanted more ingredients in this vegan curry, you can add in some deep-fried tofu and fried gluten puffs.

The chilli paste i used its a 3 in 1 , where tamarind juice and salt has been added to the chilli paste.

Sambal Prawns

Its been a while since i last had this dish. I was craving for something spicy and sourish ,so i decided to cook this particular dish. So off to the market i went . i bought some medium-sized fresh prawns along with other stuff from the wet market.

This dish is good to go with Nasi Lemak, especially when the gravy is thicker and spicier. Yummy.. just by describing it makes me wanna have some of that spicy prawns with Nasi Lemak!

INGREDIENTS
* garlic
* shallots
* sugar
* salt
* chili paste
* sliced onions
* tamarind juice
* pepper
* chicken broth
* shrimp paste (Belacan)
* prawns ( deveined and shelled, leavin tail intact)

Method:
1) Season the prawns with sugar, salt and pepper, leave it aside for an hour or so.
2) Heat oil in wok and stir fry till prawns turn pink, set aside for later use.
3) Pound/blend shallots and garlic and stir-fry it until fragrant.
4) Add in the chilli paste and stir further.
5) Add in some sugar and stir until it dissolved and add in the shrimp paste and let it simmer for a while before adding the tamarind juice.
6) Stir until it has perfectly combined before adding in the sliced onions to the wok/non-stick and stir until onions has soften.
7) Add chicken broth and let it simmer. Season with salt and sugar.
8) When the gravy is almost done, stir in the prawns and let it simmer for a short while before serving.

Roasted shrimp paste is recommended for this dish. The roasted version of shrimp paste is more flavorful than the non-roasted ones. You can also replace this with shrimp paste powder if the roasted piece of paste isn't available.

For those who love a more sourish note to this dish, feel free to adjust the amount of tamarind juice used. You can also omit the sliced onions if you're not a big onion fan. But the sliced onions in this dish sure give it the perfect kick. The whole combination's like a match- made in heaven!