|Stick it up © Cookaroo|
When we were growing up, my father would take my sister and I to this place called Dynasty in Chennai. It was a Indo-chinese place with mild South Indian influences to it. Our order was pretty much standard - One portion of Chicken Satay, One tomato soup one by two and a portion of the Pan-fried noodles. My father would order the chicken steak in pepper sauce and we'd steal bits of the sauce from it.
The satay, called the Satey-que-Chicken, would almost always come with the soup, ensuring that my sister or I would burn our tongues so that we could quickly finish our soups in order to attack the satay. Because really, that was our favourite part of the meal. Dynasty's chicken satay were these long skewers of almost panfried meat dunked in a sweet chilli sauce and then grilled. Also served with skewerable vegetables such as onions, capsicum and tomatoes.
Both of us would get one whole skewer, and perhaps half of another. And if we were still hungry, we'd be allowed to order another portion to eat with our noodles. I think we ate like that for at least a decade. In fact I think apart from eating out at the club, this must have been my brother's first meal out as well. So much so, whenever my sister or I go back home, now at 16, he always demands that we go with him to eat these skewers.
Dynasty, of course, is different now. The quality has had it ups and downs. But, us Hoons, are more than happy to get our fill of the skewers. Perhaps that is where my love for anything skewered has surfaced. I find they are great fun to make and super easy to eat. And the dips they come with? Most fun to dunk into. Plus they are the fastest dinner party hors d'oeuvres to make.
Thai-style Chicken Satay is another personal favourite. I love the peanut dipping sauce it comes with and well, given a choice, can eat it plain. This recipe is from one of my favourite Asian books of all times - The Steamy Kitchen - and if anyone is looking to buy a fool-proof Oriental Book, truly this is it.
I used the beef satay marinade recipe from this book, but Jaden Hair has a chicken satay recipe too. And hey my satays aren't burnt - since I used a dark soya sauce, they just caramelised that way.
|Skewered not shaken © Cookaroo|
Chicken Satay with Peanut Dipping Sauce
Adapted from Jaden Hair's Steamy Kitchen. Available in India, US and UK
Peanut Dipping Sauce recipe's here.
2 chicken breasts
1 tsp ground coriander
1 tblsp thinly sliced lemongrass (or lime zest )
2 tblsp minced onions
2 garlic cloves, minced
1 tsp fresh ginger
1 tblsp cooking oil
2 tblsp dark soy sauce
1 tbslp brown sugar
A pinch of salt
8 bamboo skewers soaked in water for one hour
1. Pound the breasts of chicken and cut them into bite-sized pieces. Wash and set aside.
2. Combineall marinade ingredients - the ground coriander, lemongrass or lime zest, onions, garlic ginger, oil, soy sauce and brown sugar into a plastic bowl.
3. Add the chicken strips to the marinade and mix well. Marinate for 30 minutes to overnight.
4. Preheat the grill. Skewer the meat onto the bamboo sticks which have been soaked in water for 1 hour.
3. Grill 1-2 minutes on each side. Serve with peanut dipping sauce.
|And you dip! © Cookaroo|
I'm also sending this to Frugal Fridays at Fuss Free Flavours