鄭立勳。常滿。Bountiful。Mandy Cheng: Satay evening

chicken satay

Inspired by the satay experience in Bali, I organised a full blown satay evening with friends as an end to the Chinese New Year holiday.

fish satay

There was quite a bit of work to prepare everything from scratch, the spice mix for fish satay, the peanut sauce for chicken, pork and vegetable satays, tomato cumin sauce for lamb (Moroccan touch), mustard sour cream sauce for beef (English way), and threading all the fish, meat and vegetables on sticks.

Peanut sauce

peanut sauce

1. Blend one onion with one clove, 1cm ginger, a red pepper and a chili with water to form a fine paste.

peanut sauce spice mixture

2. Slow cook this mixture in coconut oil until dry and golden.

3. Bring to boil 2 cups of water with the smashed bottom halves of 2 lemongrass, add cooked paste, 100gm coarse grind roasted peanut, 1/2 tsp coriander powder, 1/4 tsp cumin powder, some lime juice or tamarind paste, palm sugar and soy sauce, cook for 10 minutes until thick, adjust water and seasonings accordingly.

4. Fry shallot, cut into thin slices, until golden, serve on top of peanut sauce.

Tomato cumin sauce

tomato cumin sauce

1. Dry roast cumin seed in a pan until fragrant.

2. Cook cherry tomatoes, garlic and onion in oil until soft, remove tomato skin that has curled up after cooking, season with salt, sugar, pepper, blend into puree and roasted cumin seed.

Meat