Monday, March 7, 2011

Australian Day Barbeque

Long over due post
Had an awesome barbecue by the pool with friends who each brought a dish

we had lamb, steak, sausages and lots of chicken wing

i decided to make something 'asian' and more exotic.
Chicken Satay

with the convenience of google, i can get the recipe with just a click of the mouse!

Recipe: Chicken Satay


4 chicken legs and thighs or 4 chicken breasts (deboned)

Spice Paste:
1 teaspoon of coriander powder

2 stalks lemon grass

6 shallots (peeled)

2 cloves garlic (peeled)

4 tablespoons of cooking oil

1 teaspoon of chili powder

2 teaspoons of turmeric powder (kunyit)

4 teaspoons of Kecap Manis (ABC brand from Indonesia recommended)

1 spoon of Oyster Sauce (Lee Kam Kee brand recommended)

Bamboo skewers (soaked in water for 2 hours to avoid burning)

1 cucumber (skin peeled and cut into small pieces)


Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.

Full recipe is here

i love barbecue leftovers
i just had to heat up the lamb, make turmeric rice and some salad
and that makes a filling yet wonderful dinner :)

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