Thursday, January 29, 2009

HHDD #25: Chicken Satay Skewers

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Another thing I love about Donna Hay -- and yes I am aware that I should go out and mingle with other cookbook authors, and stop clinging to the arm of my “best friend” like some shy little ninny – is that she has Asian recipes aplenty strewn across her books and magazines. Asian dishes and influences are very much apparent in the food she prepares...which of course is just one more thing that endears her to my Asian heart.

I will say at this point that no, not even a hint of a sniff of Filipino anywhere, but trust me, that’s just for now. One day that Australian goddess and I will meet and we will surely trade recipes and then she will inevitably publish some version of the Filipino dishes I share with her. Patience friends.

Anyway...Donna’s Asian dishes. Yes! Vietnamese spring rolls, Chinese noodles, Japanese sushi preparations, and Thai curries (and many others) often make their appearance in her delicious wake. And though it may make more sense, and would certainly be more authentic, to go consult with a book that is of those particular cuisines; Donna craftily weaves them around her simple, four-ingredient type recipes, so a “beginner-cook” who thinks she wanted to make pan fried veal chops and squash soup ends up making Thai Green Curry and fresh spring rolls with such ease, and to such accolades, that suddenly...she loves Asian too!

I was thrilled then when I found out that Meeta, the brilliant lady behind What’s for lunch, Honey?, picked Chicken Satay for this round of Hay Hay It’s Donna Day!

Meeta is one of (yes there was a tie!) the lovely winners of HHDD’s last round (Pesto!) which was hosted by me :) The other winner (with a fabulous sweet pesto!) is Tartasacher of Mil Postres. Just as this was the first time HHDD has announced a tie, Meeta and Tartasacher decided that this would also be the first time HHDD would have two themes! Meeta chose the chicken satay and Tartasacher chose something sweet!

The recipe Meeta chose was Chicken Satay Skewers. You can also find the original recipe here. As this was my first time to make satay from scratch I didn’t experiment or alter the recipe at all. Although the recipe itself is a variation from most satay recipes in that it uses ground cashews instead of peanuts, and there is no turmeric. It’s quite simple to throw together, and before I knew it, in the pulse of a blender, I had satay sauce to marinade my chicken in!

Donna uses coconut milk, cashews, ginger, fish sauce, chilli, and soy sauce in her marinade. I’ve since searched for more recipes on the web, and the marinade ingredients differ from recipe to recipe in such a dizzying range that I’d be pushed to find out what exactly would constitute “traditional”. In any case, these skewers were delicious! Aside from being bang-easy to make ;) I served them with some cheat’s satay sauce (confession here: marinade from scratch but sauce from a packet!), lime wedges, steamed white rice, and lots of cilantro.

C and I both enjoyed these skewers and I will definitely be making satay again. I’ve got my eye on other recipes to try (like this one) and a whole slew of Indonesian and Malaysian cookbooks from my favourite bookstore to fob ideas off (economic crisis = taking SMS notes in the bookstore with my mobile phone...ssshhh!).

Special satay note: We have our own version of satay here! Down south in Zamboanga they have satti...much like the Malaysian sate. I've written about it here :)

Thanks Meeta for choosing a fantastic theme! Hay Hay It’s Donna Day was created by Barbara of Winos and Foodies and is now under the care of Bron of Bron Marshall. Next up: my entry for Tartasacher’s sweet theme – sugar grilled fruit with yogurt!

21 comments:

MeetaK said...

brilliant! this was easy wasn't it! I've made this a few times since. and every time love the fact that it is so easy! thank you!

Rosa's Yummy Yums said...

So scrumptious looking! That's a speciality I love...

Cheers,

Rosa

Navita said...

great recipe dear...hey can u tell me the diffe..rence between satay and bbq...apart from the marinade...they both are flame grilled right?!

Am so glad I stumbled here. You have a great place and would absolutely love to entertain you at my lil place sometime. :)

Amanda at Little Foodies said...

I love chicken satay! Looks picture perfect.

I don't know too much of Donna Hay but last year bought one of her books and a magazine. They're beautiful and make you want to cook and simplify your crockery. That's from someone who has mainly white stuff too.

ChichaJo said...

Hi Meeta! Thanks for choosing a great theme! Yes, so easy...this is definitely getting made again :)

Hi Rosa! Thanks! Me too!

Hi Navita! Thanks for stopping by and leaving a comment :) Satay and BBQ are broth grilled (ideally -- I don't have an outdoor grill, or even an outdoors for that matter so I just cook it in a pan) but, as you said, with different flavors. Although to barbecue I would think is more the method (wherein flavors can differ)...while satay is more an actual dish :)

Thanks Amanda! I love it too but only now have made the marinade from scratch...not the last time though for sure! Donna Hay inspires me to get into the kitchen even if I may not necessarily have all the expertise or experience :)

veron said...

I miss chicken satay...can't find a good one here...guess I have to make it myself.

Manggy said...

Hah! I am sure Donna wants to keep you for herself, heh heh :) Beautiful skewers-- those are a MUST order for me whenever they are available. I just can't get enough! And add me to the list of guilty ones who love the packaged sauce :P I need to learn to make my own!

Watergirl said...

I chuckled when I read your sidenote about jotting down notes on your cell for recipes in the bookstore, I've done that too many times to count, especially when I just need to check if I have ingredients, the bookstore being near enough to the supermarket and I forgot to bring the print out with me.
I think the sate in SEA differs from bbq based on the sauce. Bbq uses a tomato and vinegar base with spices, while sate/satay uses peanuts and coconut milk as a based.

Watergirl said...

Sorry, that should have read "as a base for marinade and dipping sauce."

carina said...

Hi Ms Joey! May I ask what camera lens do you use? I remember reading here that you use a Nikon lens. I love your photos!

ChichaJo said...

Hi Veron! I have no doubt that if you make one yourself it will be super delicious!

Hi Manggy! Hehe, I’m she does too! Making my own sauce will be my next project! Meanwhile, the satay (sate) at M Cafe are pretty good...I hear their chef is Malaysian :)

Hi Watergirl! Haha! We have the same MO! Yup, sate here (SEA) differs in flavour and sauce from western-world BBQ...although I always thought of bbq as a common verb (haha! Like the opposite of a Proper verb???)– to barbecue as in to grill over coals/flames? And that it is just commonly identified with western-style bbq (which has what we commonly know to be bbq sauce) because that is what’s most popular? I don’t know. I lost myself in all that pondering.

Hi Carina! Yup, Nikon lens...for this photo, I just used the kit lens from my Nikon D40X :) Thank you so much for your kind words!!!

foodesign said...

I enjoy making chicken satay too, one of our favorites! The peanut sauce is very easy to make as well. I just cook the satay indoors in my reliable grill pan. Been enjoying your posts and your very profesional pictures. Thanks for sharing!

Lori said...

Oh wow, this variation sounds amazing. I love the addition of cashews. I'm used to the peanut, but this sounds even better to me. I've got to give this one a try.

Barbara said...

Great satays Joey. I'm going to try and get an entry for the grilled fruit this month.

SteamyKitchen said...

ooooh - chicken satay! i haven't made that in AGES....i've been on a steak kick lately and it's time to change to chicken

ChichaJo said...

Hi Foodesign! Glad you are enjoying over here :) I’ll have to make the sauce myself next time! I have to make this indoors too as I have no outdoors to speak of!

Hi Lori! And I’ll have to try the original with peanuts soon too!

Hi Barbara! Can’t wait to see it :) The sugar grilled fruit is fantastic!

Hi Jaden! I know...you’ve been having awesome stuff over there!

Talita said...

Looks so tasteful! I need try it.

ChichaJo said...

Thanks Talita! It's a yummy recipe :)

ravisingh said...

I'm going to have to re-read this over and over to get all this information in.

Rumela said...

Thanks for the Chicken Satay Skewers recipe. Last summer I ate them at a party and has been looking for an authentic recipe ever since. Now I will be able to make them myself. Thanks again.

ChichaJo said...

Hi Rumela! Glad to be of help! :)