Monday 30 January 2012

THE FIRST RECIPE


So, I've just returned from Malaysia. The food I ate there was truly spectacular, and eating was mandatory and almost constant. Between 3.30 and 6pm was a very difficult time for us as many of the hawker stalls closed for a break. Still. Once we'd discovered our local satay vendor, we could be relied on to promptly order our ten satay skewers (chicken and beef) every day at 6pm sur le dot.

Light, fragrant, moreish and tender these were more easily inhaled than consumed and it was often something of a race to get through as many as possible as quickly as possible so that anyone else might not steal yours.

Since I've returned, 'Penang Heritage' cookery book in hand, I have made these no less than three times - perfect snack, good for the BBQ or a delicious starter - whatever you want it to be, find an excuse to make them!!

 
Chicken Satay


Ingredients/Tools


6 chicken thighs - bone out, skin off
12 bamboo skewers - soak in warm water until you need them (helps prevent burning...)

Marinade


1 clove of garlic
2 stalks of lemongrass
3 cm galangal (straight up ginger will do)
3 tbsp coconut milk
3 tbsp coriander powder
2 tbsp turmeric powder
2 tbsp light soy sauce
1 tbsp sugar
1/2 tsp salt

Sauce

2 tbsp vegetable oil
1 cup of water
5 tbsp coconut milk
200g peanuts
4 shallots - finely chopped
2 cloves of garlic - finely chopped
1 small red chili - finely chopped
a pinch cayenne pepper
1 tbsp brown sugar
1 tbsp dark soy sauce
1 tbsp tamarind paste or 1/2 a lime
salt, to taste



Marinading

So, once you've deboned and skinned your chicken thighs, dice them into about 6 pieces each - trying to keep them equal. Put your chicken chunks in a bowl and refrigerate them whilst you make your marinade.

Peel, smash and finely chop garlic. Discard roots of the lemongrass - leaving about 7 cm of the root ends. Get rid of the fibrous skin and slice finely. Skin the galangal/ginger and chop finely.

Whizz garlic, lemongrass, and ginger in a food processor or grind in a pestle and mortar. Add all the dry ingredients - coriander, turmeric, sugar and salt.. Crush/whizz a bit more and then finally add the coconut milk and soy sauce. Marinate for at least an hour.



Sauce

Meanwhile make the sauce. Fry the peanuts in the vegetable oil until golden brown, whizz in (cleaned!) food processor until smooth-ish.. I like a bit of crunch.

Fry the shallots until soft before adding the garlic, chili and the shrimp paste. Cook out for about 30 seconds. Add the cayenne pepper, sugar and the water. Boil down. Add the tamarind/lime and soy and coconut milk.

Add the peanuts, simmer for 5 minutes or until it is the consistency you want and season to taste.



Grilling

Thread your marinated chicken - three chunks per skewer. You can grill these either on top of the hob for 4 to 5 mins on each side, in the oven under the grill for 5 to 6 mins each side or on the BBQ, 5 to 6 minutes each side.


Serve

Serve with traditional Malay garnish of cucumber and raw onion slices.
FIRST PAST THE POST

First of all, Happy Chinese New Year!

Having enviously been admiring various food blogs for some time and fresh from eating my way through Kuala Lumpur and Penang I am inspired and resolved to write about my own food adventures.

"Why Local Sauce?!" I hear you cry! Firstly the pun is very much intended and when I became a freelance chef it seemed a good name to operate under. I also like to buy all my food from my local butchers, fishmongers etc. Or as locally as I can find it.

Here you will find recipes, foodie-ideas, what I've been eating, where you can eat it, how to cook it yourself, and the story behind it.