Southeast asian cooking

Great Home Cookin'Recipes

South East Asian Cooking


Japaneses Chicken Drumsticks

Ingredients:

Servings: 4

8 chicken drumsticks, skin on (the skin is important for flavour, and is so tasty to eat!)

1 cup water

1/2 cup balsamic vinegar

1/3 cup soy sauce

2 1/2 tablespoons sugar

1 garlic clove, peeled and bruised

1 small hot chili pepper, slit open, seeds removed


Directions:

Place all the ingredients in a saucepan over a high heat.

Bring to the boil, then reduce to a simmer for about 20 minutes.

Remove any scum that rises to the surface.

Increase the heat, turning the drumsticks frequently in the liquid, and cook until the liquid has reduced to a sticky glaze.

Arrange the chicken on a serving platter, remove the garlic clove and chili from the liquid, and spoon the glaze over.

NOTE Its a glaze rather than a sauce, so theres not a whole lot of it.


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Bangkok Chicken Curry

Ingredients:

Servings: 4

3 CHICKEN breasts (boneless & skinless), patted dry and thinly sliced

1 cup brown rice , uncooked

2 garlic cloves , minced

2 red bell peppers , cut into strips

1 green bell pepper , cut into strips

2 medium onions , sliced

1/4 cup fresh basil , packed (stacked and thinly sliced into strips)

2 -4 ounces curry paste (does not have to be exact)


1 teaspoon fish sauce

8 ounces bamboo shoots , drained and rinsed

1 (13 1/2 ounce) can light coconut milk

2 tablespoons canola oil

5 dried chilies

1 tablespoon sriracha sauce (optional)

2 teaspoons salt

1 teaspoon cracked black pepper


Directions:

1. Bring a large pot of water to a boil (about 4 quarts). Add rice and boil for 40 minutes, or until rice is tender, then drain.

2. While rice is boiling, begin cleaning and prepping the vegetables and other ingredients. When cooking with a wok, its important to have everything right next to the wok and ready to go because of the high cooking temps. Youll need to be prepared to be stirring constantly.


3. When rice has been drained and plated, heat the wok on high until it starts to smoke slightly. Then add oil and dried chilis. Add CHICKEN and cook stirring constantly until its cooked on the outside. Add curry paste and stir, allowing the curry paste melt in the hot wok. After its been mixed thoroughly with the CHICKEN add garlic, sriracha, and fish sauce. Continue stirring constantly and add bell peppers; cook for 1 minute then add onion and cook until fork tender, but still slightly crisp. Stir in bamboo shoots, salt and pepper. Stir in coconut milk and bring to a boil. Turn off heat, add fresh basil and serve over cooked brown rice.


Classic Thai Chicken Satay (with Real Peanut Sauce)

There's satay, and then there's Thai chicken satay! If you've never had the real stuff, then you'll fall in love with the succulent taste of this satay recipe, which has been passed down through family from Thailand for many generations. Strips of chicken (or beef) are marinated in a special Thai paste, then skewered and grilled on the BBQ or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation. Even your kids will love it. Chicken Satay also makes a great party food!


Prep Time: 50 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 5 minutes

Yield: SERVES 2-4 as a Main Entree


Ingredients:

8-12 skinless chicken thighs, cut into thin strips (For a vegetarian version, see my: Thai Vegetarian Satay)

1 package wooden skewers

SATAY MARINADE:

1/4 cup minced lemongrass , fresh or frozen

2 shallots OR 1 small onion, sliced

3 cloves garlic

1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to taste

1 thumb-size piece galangal OR ginger, thinly sliced

1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric


2 Tbsp. ground coriander

2 tsp. cumin

3 Tbsp. dark soy sauce (available at Asian food stores)

4 Tbsp. fish sauce

5-6 Tbsp. brown sugar

2 Tbsp. vegetable oil

Dipping Sauce: see Easy Satay Peanut Sauce


Dipping Sauce: Satay Peanut Sauce

Preparation:

For an easy step-by-step version of this recipe, see my: How to Make Thai Chicken Satay.

If using wooden skewers, soak them in water while you prepare the meat (to prevent burning). The kitchen sink works well for this.

Cut chicken into thin strips and place in a bowl.

Place all marinade ingredients in a food processor or chopper. Process well.

Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You can also add more chili if you want it spicier.


Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).

When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.

Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

Serve with rice and my Easy Satay Peanut Sauce for dipping. ENJOY!


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Southeast asian cooking

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