FOOD: SKEWERED MEAT ( SATAY RECIPE)

Hi foodies,

It has been some time since I share or write about food. With the spike of price for almost everything (not for salary), I tried to lessen my activities outside now. Have to cut amount of shopping too.  Many are eating at home and bring food to workplace.


Today, just sharing a local Asian food that is popular in my country. It is called Satay which I have no idea where the words came from. It is basically a skewered meat. You can use more chilies if you like it to be spicy and different kind of meat. The one here is not spicy at all. Chicken meat tastes the best. You can also use beef but it will be hard which I don't really like.

satay and sata sauce

Satay

satay sauce

Here are the ingredients:

A.The sauce:
5 shallots
1 big onions
1 bulb of garlic
6 bulb of lemongrass
4 dry chillies 

4 red chillies
1 pieces of turmeric1 pieces of galangal
1 tablespoon spoon coriander seeds
1 tablespoon Tamarind diluted with 1bowl of water
200ml coconut milk
A pinch of salt
70g sugar
125ml of vegetable oil
100g grounded groundnuts or coarse groundnuts



B. The meat:
500g meat
1 tablespoon turmeric powder
2 tablespoons of soya sauce
1 tablespoon sugar
3 tablespoons sesame oil
Skewered stick


C. Side dishes

1 cucumber cut into slices




Instructions:

Sauce:
1. Blend shallots, onions, garlic, lemongrass, dry chillies 4 red chillies, turmeric, galangal, coriander seeds, salt, sugar. Cooked under low fire with the 150g oil until well blended.

2. Then add in the Tamarind and stir it. Cook under low fire

3. After that, add in the coconut milk. Cook until the colour turn golden or fragrant.

4. Take it out and add in the grounded groundnuts . You can use coarse groundnut if you want the crunchy feeling to it.



Meat:

1.  Just add in turmeric powder, soya sauce, sugar,sesame oil into the meat and just mix.

2.  Leave it for about 15 minutes. Then, skewered the meat.

3. Grilled it until it is fully cooked.

4.  You can also use the oven. Just wrap it with aluminum foil to prevent the meat turning too hard.

5.  Serve with cucumber.



I hope that you will like it.


No reviews here.  The opinions expressed here are my own and honest as always.

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FOOD:HOTTEOK RECIPE (KOREAN PANCAKE)

My dear readers,

Just made this Korean pancake for breakfast because I am bore with the usual pancake I have.

This is a Korean pancake.  You can change the filling according to your preference.
I just change a little by adding the sausages on top of the pancake for fun. I like adding a little meat. *hahahaha*


Korean Hotteok has sweet fillings such as brown sugar or honey and is eaten during winter.  It is one of the street food but well you can always make it at home yourself =) .  It is actually easy and not difficult at all.

Dough:
1 cups of wheat flour

1/2 cup water

milk (you can add a little milk powder if you are not allergic to it)

1tbs sugar

1 tbs yeast
1.  Mix the water, milk (you can add a little milk powder if you are not allergic to it), sugar, yeast together.  Stir well.
2,  Add in the wheat flour or you can use all purpose flour and mix it.
3.  Let it seat for about 1/2 hour and then knead it a little.
4. Leave for another 10 minutes.



Fillings:
two leaves of cabbages cut into strips
1/2 carrots strips
2 stick of sausages cut into the circles shape

You can create your own fillings.  I am health conscious so the traditional fillings as brown sugar or cheese is too high in calories for me so I decided to just use vegetables.

1. Mix all the vegetables together.  You can either mix the sausages together or leave it aside.


Make the Hotteok:
1.  Just knead the dough together again and then make it into 4 balls.
2. Then just take the ball and put the fillings in the centre. Then knead it into a ball.
Okay, here I cheated because I am lousy in kneading it into a ball so I actually separate the balls into two. Then put the fillings in between the two dough and sealed the side. *embarrassed*
3.  Then heat the pan and cooked the hotteok.  Press on the hotteok and turn to another side when the bottom become golden brown.
4.  Serve it hot.


I think it is good for tea or for breakfast.  Try it yourself at home.

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FOOD: CHINESE NEW YEAR TRADITIONAL NIAN GAO

Hi beauties,

I know Chinese New Year is very near and even my family is making preparation to celebrate it and this involved making a lot of cookies and food.  One thing I always look forwards during New Year is food because I get to eat many kind of traditional food.  One of it this Nian Gao. It means New Year cakes.

This is sure a heavenly made New Year cake that I only get to see once a year making the suffering long wait really worth it.

Nian Gao

It is called Nian Gao in Mandarin, Kuih Bakul in Malay, Ti Kueh in Hokkien.  I don't know what it is called in Cantonese.

Nian Gao

The real traditional one has the banana leaves wrapped around it.  I don't like the plastic one because it taste far away from the real Nian Gao.  It is already hard to find now knowing the effort and time to make it is really long.

The ingredients are simple and it is actually white in colour before cooking.  So, if it doesn't turn red brown, then you have failed in making the Nian Gao.  It is not an auspicious sign if that happens and the reason why many prefer to leave it to the expert.  A real Nian Gao can last months without changes in taste or cause food poisoning.  I personally have eaten one which was already one year and it tasted so GOOOOD.  It taste really good sandwich in between yam and sweet potatoes.  The melting of the caramel Nian Gao can rival some chocolate lava cake or praline chocolates.  The taste is just superb provided one know how to cook it right.  Done wrongly, you will lumps of inedible burnt Nian Gao which is such a waste.

The Nian Gao comes from an incident done during a war.  The family made a wall full of Nian Gao bricks.  Since it is a wall, no one would think that it is something edible.  Years passed and family were run out of food supplies since there was a war.  One of the family members  suggested that they eat the 'brick'.  They cut away the outer layer of the bricks and just steamed them.  No one dares to eat it at first but once they ate it , the taste was so good that they decided to share it with the neighbours.  The name came because it was New Year and they have that as their food.

Now, it has become a traditional food for the Chinese community and eaten during New Year.  I love it very much. Did I say how much I love it again?

So yummy that I wonder why I have to suffer so long and yet only get to eat a few each year?  Too many Dinosaurs at home and I eat slower than all those Dinosaurs




Do love Nian Gao or do you have traditional food that you like too?







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FOOD:CHINESE NEW YEAR PEANUT COOKIES RECIPE

Hi beauties!

Just want to share with you what I bake for Chinese New Year and before chinese new year, it has already goes down into my stomach.

Peanut cookies are one of my favourites cookies but too bad I can't eat them too much or my skin has to suffer the consequences later.  For those having acne prone skin, better avoid eating too much peanuts.  It is actually cheaper if you make it yourselves and generally it is cheaper than you buy outside.

FOOD:CHINESE NEW YEAR PEANUT COOKIES RECIPE

So here is the cookies.  Does it look delicious? I used the straw to make the pattern.

Here is the recipe:

Ingredients:
200g blended peanuts
150g icing sugar
150g vegetables oil
200g flour (Blue key brand if your are in Malaysia)
a pinch of salt


Steps:
1. Pour all the blended peanuts, sugar, oil and flour into a bowl and just mix together.
2. Then just mold it into a round shape.
3. Glaze with with egg yolk for a nicer colour.  I don't use it because am afraid I will burnt it.
3. Put in the oven and cooked it at 180 celcius for 15minutes.


*I am using a medium Khind toaster oven so if you may need to change the temperature and time according to your oven.


So it is really easy to make it right?  Why not try it yourselves at home?



Food is not sponsored. The opinions expressed here are my own and honest as always.

Follow me on my blog and social media sites:

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