Wednesday, April 11 –
Did I mention that I am not very good at measuring spices and sauces and stuff? This dinner was a prime example of that, in the best way possible. I took the recipes below and made them me-ified. I will try to recreate for you what we did. Thank you to WingWoman and LightsOn for hosting and grilling this amazing dinner!
Chicken – I cut two breasts into thin strips so that they cook evenly and quickly (no one likes raw chicken). The marinade was coconut milk (about a tablespoon), water (about 1/8 of a cup), red curry paste (about two tablespoons), and brown sugar (about 1-1/2 tablespoons).
Shrimp – WingWoman thawed them and put them in the marinade. Fortunately they were already shelled and cleaned. The marinade was tamari, honey, sriracha, garlic, and sweet WingWoman love.
Lamb – I used cubed stewing lamb meat. The marinade was Ketjap Mani (Indonesian sweet soy sauce, about half a cup), garlic (two chopped cloves), ginger (grated root, length of about an inch), brown sugar (about a tablespoon), and lemon juice (half a lemon).
Veggies – I used bell pepper, onion, zucchini, and mushrooms. The marinade was tamari (I just poured and stirred the veggies until it looked right), hot chili paste (about three tablespoons), lemon grass (one fresh stalk, chopped), and garlic (three chopped cloves).
Rice – WingWoman put rice, water, coconut milk, red curry paste, and peas in the rice cooker.
Dessert – Fresh mango!
As you can see, it wasn’t very well measured. But goodness, was it good! LightsOn did all of the barbequing and they turned out fabulously. We ate like blog-kings! I think I need this dinner on the menu once a month. Mmmhmm!
(recipe borrowed from the cooks at: www.indochef.com)
- 500 gr. of Beef, Pork or Chicken
- 1 Onion
- 1 Garlic clove
- 30 ml Dark Soya sauce
- 1 teaspoon Coriander powder
- 1 teaspoon Lemon Grass
- 1 teaspoon Hot Chilli paste
- 1 glass red wine (optional)
- 30 ml water
Preparation: Dice the meat in to 2 cm square cubes and put onto bamboo skewers (about 4 per stick). Combine all the marinade ingredients into a food processor and make into a smooth paste. Poor this over the prepared sate’s and leave to marinade for at least 2 hours. Cook the sate’s on the barbecue or under the grill for 5 -10 min. until done and serve with hot Peanut Sauce.
- 500 gr Tender Pork
- 1 large Onion
- 2 Garlic cloves
- 3 cm fresh Ginger
- 30 gr dark sugar
- ½ cup Ketjap Manis
- 2 cups Water
- Lemon juice
- 1 stock cube
- Pepper & Salt
Preparation: Finely dice Onion, Garlic and Ginger. Cut Pork into strips. Add Sugar, Pepper and Salt. Fry in small saucepan until Onion is soft and the pork is dark. Add the Ketjap Manis (sweet Indonesian soya sauce) and water, Lemon juice and stock cube and leave to simmer on a low flame for about 30 min.