Chicken Satay (Sate Ayam)

Ingredients & spices:

2 lbs. boneless, skinless chicken breast or thigh meat
1 clove garlic, crushed
1 tsp. ground ginger
2 tsp. sweetened soy sauce
2 tsp. tamarind juice

How to prepare:

Cut chicken into cubes of approximately 3/4" on a side. Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes.

Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides.

Serve satay with satay peanut sauce and a fiery chilly sauce to satisfy your need for heat.

Chicken Satay (Sate Ayam)

Ingredients & spices:

2 lbs. boneless, skinless chicken breast or thigh meat
1 clove garlic, crushed
1 tsp. ground ginger
2 tsp. sweetened soy sauce
2 tsp. tamarind juice

How to prepare:

Cut chicken into cubes of approximately 3/4" on a side. Mix together remaining ingredients and marinate chicken for two hours. Soak bamboo skewers in water for approximately 20 minutes.

Thread chicken onto skewers, four or five to a skewer, and grill over glowing coals or under preheated grill four minutes to a side or until chicken is brown on all sides.

Serve satay with satay peanut sauce and a fiery chilly sauce to satisfy your need for heat.

Satay Peanut Sauce

Ingredients & spices:

8 Tb. crunchy peanut butter
1 1/2 cups water
3 tsp. garlic
3 tsp. dark brown sugar
Salt to taste
Tamarind juice to taste
Coconut milk

How to prepare:

Put peanut butter and water in a saucepan and stir over gentle heat until mixed.

Remove from heat and add all other ingredients except coconut milk or additional water.

Use coconut milk or water to make sauce thick yet pouring consistency. Check seasonings and add more salt and tamarind juice if needed.

Pour this sauce into your Chicken Satay

Satay Peanut Sauce

Ingredients & spices:

8 Tb. crunchy peanut butter
1 1/2 cups water
3 tsp. garlic
3 tsp. dark brown sugar
Salt to taste
Tamarind juice to taste
Coconut milk

How to prepare:

Put peanut butter and water in a saucepan and stir over gentle heat until mixed.

Remove from heat and add all other ingredients except coconut milk or additional water.

Use coconut milk or water to make sauce thick yet pouring consistency. Check seasonings and add more salt and tamarind juice if needed.

Pour this sauce into your Chicken Satay

Oxtail Soup (Sop Buntut)

Ingredients & spices:

1 kg Oxtail / beef tail, cut into serving pieces
1/2 tablespoon Chopped ginger
1/2 Nutmeg, bruised
1 Spring onion, cut into 2-3 pieces
1 tablespoon Margarine
200 g Carrots, cut into 3 cm piece, then halved or quartered
250 g Potatoes, cut into 4-6 pieces, Salt to taste

Spices
6 Shallots
3 cloves Garlic
1 teaspoon Peppercorns

Garnishing
Fried shallots
Spring onions
Chopped Chinese parsley

How to prepare:

Put oxtail in a pan with 2 liters water and bring to the boil.
Carefully scoop off and discard the scum floating on the surface.
Discard the stock and replace with 2 liters clean water.
Add chopped ginger, nutmeg and spring onion.
Cover the pan and simmer over low heat until tender.
Remove the tail, reserving 1 1/2 liters stock.

Bring the stock to the boil, then add oxtail.
Heat margarine and fry ground spices until fragrant.
Add to the boiling stock, then add carrots and potatoes.
Bring to the boil until the ingredients are thoroughly cooked.
Garnish with fried shallots, spring onions, and Chinese parsley.
Serve hot.