Archive for the ‘Grill’ Category
3 lbs leg of lamb, trimmed, cut into bite-size cubes
2 Tablespoons cumin, ground
2 Tablespoons dried mint
1 Tablespoons coriander, ground
1 Tablespoons Sichuan peppercorn, ground
1 Tablespoons fennel, ground
2 teaspoons Hungarian paprika
1/2 teaspoon cayenne, less depending on preference
6 cloves garlic, finely minced
1 Tablespoon + 1 teaspoon kosher salt
1 Tablespoon ground black pepper
1/4 cup EVOO
Some rice bran oil
Disposable chopsticks, soaked
Preparing the lamb:
Toast and grind spices. Mix all the dried spices, garlic, salt, pepper and EVOO together in a small bowl. (Reserve some for vegan option)
Rub lamb kebabs with spice mix. Pass through an instant marinator, or leave to marinade overnight. Skewer with thick bamboo or chopsticks.
Cooking the lamb:
Heat a grill on medium high heat. Grill lamb about 2-3 minutes on each side or until meat is nicely brown and caramelized. Assemble kebabs on a plate and serve with flat bread.
Way back when I was 15, I sat for my “domestic science” final exam (and that was the extend of my formal culinary education). I chose to make this snack of sweet rice rolls with a spicy shrimp filling. It encompassed, steaming, sauteing, grilling – 3 in 1 – what’s more a guarantee to wow the examiner. And I got an “A”. I practised like 30 times on my family, and needless to say I have not made this since that exam 3+ decades ago. This is the exact recipe, translated from Malay and below is a copy of my recipe book – oh what beautiful cursive handwriting I had then!
2 cups sweet glutinous rice
2 pieces pandan, tied into knots each
2 cups coconut milk, reserve 2 Tablespoons
1 teaspoon kosher salt
4 oz shrimp, peeled, cleaned, cut into ½ inch dice
1 slice ginger, finely minced
½ inch turmeric, finely minced
1 stalk lemongrass, finely sliced
2 shallots, finely minced
1 Fresno chili, finely minced
½ teaspoon red pepper flakes
½ teaspoon fennel, toasted, ground
2 Tablespoons water
½ cup shredded coconut, reconstituted with a little water
½ teaspoon kosher salt
8 Banana leaves 4X 6”, blanched in hot water
Preparing the rice.
Wash the rice. Place rice into two separate bowls and add water till it covers the rice by 1 inch. Let rice soak at least 6 hours to overnight.
Cooking the rice.
Drain rice. Place the rice evenly on a cheesecloth. Place in a steamer rack. Add a knot of pandan to each of the rice. Steam for about 10 minutes. In the meantime, stir in salt to the coconut milk. Add milk to the rice, enough to barely cover, and stir to mix. Continue steaming for another 15 minutes. Test for doneness i.e., the rice is tender and cooked through.
Cooking the shrimp filling
Heat oil in a skillet, add finely minced gingers, lemongrass and cook until fragrant. Add shrimp and shallots, fresno chili, red pepper flakes and fennel, and water and cook another minute until fragrant. Add coconut and salt to taste. Cook until mixture is dry.
Wrapping the parcel
Blanch banana leave to soften. Brush with coconut milk. Place two heaping tablepoons of cooked rice in the center, followed by a scant tablespoon of filling. Spread to form a log. Roll up the cylinder and seal the ends with toothpick. Place on grill until browned and fragrant.
I have done so many Chicken Satay classes over the years and each just improves with time! This is from class last night and we merely used a stove top grill pan but still got really succulent chicken with a smoky flavor.
3 stalks lemon grass, white part, cut finely. Reserve green parts.
2 cloves garlic, peeled, smashed
4 shallots, peeled, sliced
3 tablespoons rice bran oil
3 Tablespoons water
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fennel
1 tablespoon ground turmeric
1 Tablespoon kosher salt
6 tablespoons sugar
2 lbs chicken thighs, boneless, skinless, trimmed of fat
1 cup water + 2 tablespoons canola oil
20 bamboo skewers, soaked
Peanut Sauce Spice Paste:
1 stalk lemongrass, white part, sliced finely
1 inch fresh galangal
½ inch fresh turmeric
4 red fresno chile, deseeded, chopped
2 cloves garlic
4 shallots, sliced
1 tablespoon belachan
1/4 cup rice bran oil
1/2 cup water
1 ½ cup roasted unsalted peanuts, crushed
6 tablespoons coconut sugar
1 tablespoon tamarind paste
3 Tablespoons fish sauce
1 English cucumber
1 red onion
To make the marinate and satay
In a food processor, grind lemongrass, shallots, garlic and tamarind together till a fine paste. Add dry spices and salt and sugar and mix together. Add to chicken and marinate at least 30 mins or use an instant marinator. Skewer meat on skewers.
Make cuts lengthwise into the green parts of the lemongrass leaving 2 inches from the leaves uncut. Bunch the stalks together with kitchen twine to make a basting brush. Mix a bowl of water with 2 tablespoons of canola oil and set aside as basting liquid.
On a hot oiled grill/broiler on high, grill skewers – about 2 minutes on each side, or more depending on thickness, until nicely browned. Baste with water and oil mixture as you grill.
To make the sauce: In a food processor, grind all Peanut Sauce Spice Paste ingredients together., starting with the most fibrous ingredients first. In a sauce pan, heat oil on medium high. Saute spice mixture till fragrant and oil separates. Add remaining ingredients and simmer for 15 minutes, stirring occasionally, till mixture is thick.
Cut cucumber at an angle, avoiding the seeds. Rotate cucumber per cut. Cut onions into small wedges. Serve satay with peanut sauce and cut cucumbers & onions.
- Cumin Lamb Kebabs
- Cucur Udang
- Pulut Panggang
- Ice Kacang
- Ice Vegetables “Sheet Choy”
- Coconut Tartlets
- Pork and Cabbage Steamed Buns
- Roti Jala – Lacy Pancake
- Lamb Curry
- Chicken Satay with Peanut Sauce
- Pulut Tekan with Kaya Curd
- Basil Fried Eggplant
- Pork and Shrimp Dipping Sauce with Crispy Rice Crackers
- Thai Curry Crabs
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