Malaysian Prok Satay w/ Fiery Peanut Sauce

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Satay are a popular street food in Indonesia, and all of Malaysia, where they are made out of lamb, beef, or chicken. Basically these are small cubes of meat that are marinated in a spicy sauce and grilled over charcoal. They make great appetizers for any party, especially for one held outdoors. The peanut sauce is also good by itself, served with crisp, fresh vegetables.

Ingredients

Lamb:

  • 1 ½ pounds boneless lamb, cut in 1-inch cubes

  • Marinade:

  • 2 tablespoons dry sherry

  • 2 tablespoons soy sauce

  • 2 tablespoons minced ginger

  • 1 tablespoon brown sugar

  • 1 tablespoon peanut oil

  • 1 tablespoon crushed red chiles, such as piquin

  • Peanut Sauce:

  • 2 tablespoons crushed dried red New Mexico chile

  • 1 cup peanut butter

  • 1 tablespoon soy sauce

  • 1 tablespoon peanut oil

  • 1 tablespoon lime juice, fresh preferred

  • 2 teaspoons ground coriander

  • 1 ½ teaspoon grated ginger

  • ½ cup chicken broth

  • Garnish: Thinly sliced green onions, including the green tops

  • 8 to 10 wooden or metal skewers

Instructions

To make the marinade, combine all the ingredients in a saucepan and bring to a simmer. Simmer the sauce for 5 minutes stirring constantly, remove and allow to cool.

Combine the pork and marinade in a non-reactive bowl or large plastic bag. Marinate for 2 hours at room temperature or overnight in the refrigerator. 

Prepare the sauce by combining all the ingredients, except the broth in a bowl. Thin the sauce with the broth, adding additional broth if needed. Allow to sit at room temperature for an hour to blend the flavors. If using wooden skewers, soak in water for ½ hour.

Remove the pork cubes from the marinade and thread 4 to 5 pieces on each of the skewers.

Cook the satays on a gas or charcoal grill or under the broiler until browned and done to taste.

To serve, arrange the satays on a platter. Garnish the sauce with the chopped onions and serve with the satays.

 

La Reunion Chicken Curry

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This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

Ingredients

  • 1/8 pound butter (½ cup)

  • 3 tablespoons vegetable oil

  • 1 chicken, cut up into serving pieces

  • 2 onions, peeled and chopped

  • 1 clove garlic, chopped

  • 2 large tomatoes, peeled and chopped

  • 1 tablespoon grated ginger

  • 3 tablespoons curry powder

  • 2 teaspoons cayenne powder

  • 1 pinch saffron

  • 1 eggplant, peeled and diced

  • 1 large potato, peeled and diced

  • Water as needed

  • Salt and pepper to taste

Instructions

Combine the butter and oil in a large frying pan or Dutch oven and heat.

Add the chicken and fry over medium heat for fifteen minutes until golden brown, turning occasionally..

Remove the chicken and reserve.

Add the onion and garlic and fry until the onions are soft, about 5 minutes.

Add the tomatoes and cook for 5 minutes.

Add the ginger, curry powder, cayenne, and saffron and cook for 2 minutes, stirring occasionally.

Add the reserved chicken, eggplant, and potato, cover, and cook for about 20 minutes over medium heat or until the chicken and potatoes are tender.

Add water if the mixture gets too thick.

Adjust the salt and pepper and serve.

La Reunion Chicken Curry

Dave DeWitt Recipes Leave a Comment

‘Make your own curry powder, or buy an imported powder from India for the best results because American curry powders are inferior.’

Ingredients

butter, chicken, onions, curry powder, saffron

Instructions

Here’s the familiar-sounding chicken curry with a couple of twists from the island of Réunion. Of course, serve it with rice and accompanied by the coconut curry in this article. Make your own curry powder, or buy an imported powder from India for the best results because American curry powders are inferior.

  • 1/8 pound butter (½ cup)

  • 3 tablespoons vegetable oil

  • 1 chicken, cut up into serving pieces

  • 2 onions, peeled and chopped

  • 1 clove garlic, chopped

  • 2 large tomatoes, peeled and chopped

  • 1 tablespoon grated ginger

  • 3 tablespoons curry powder

  • 2 teaspoons cayenne powder

  • 1 pinch saffron

  • 1 eggplant, peeled and diced

  • 1 large potato, peeled and diced

  • Water as needed

  • Salt and pepper to taste

Combine the butter and oil in a large frying pan or Dutch oven and heat. Add the chicken and fry over medium heat for fifteen minutes until golden brown, turning occasionally.. Remove the chicken and reserve. Add the onion and garlic and fry until the onions are soft, about 5 minutes. Add the tomatoes and cook for 5 minutes. Add the ginger, curry powder, cayenne, and saffron and cook for 2 minutes, stirring occasionally. Add the reserved chicken, eggplant, and potato, cover, and cook for about 20 minutes over medium heat or until the chicken and potatoes are tender. Add water if the mixture gets too thick. Adjust the salt and pepper and serve.

Yield: 6 servings

Heat Scale: Medium

Tiger Prawns with Red Chile

Dave DeWitt Recipes Leave a Comment

 

This recipe and others can be found in the following article:

Mascarene Chile Cuisine

 

By Dave DeWitt

 

Ingredients

  • 3/4 cup plus one tablespoon cornstarch

  • 2 egg whites

  • 2 teaspoons salt

  • 1 tablespoon dry sherry (or more if needed)

  • 1 pound prawns or large shrimp, peeled and deveined

  • 1 ½ cups vegetable oil

  • 1 teaspoon sesame oil

  • 1 medium onion, peeled and sliced

  • 1 tablespoon tomato paste

  • Pinch of white pepper

  • 1 teaspoon sugar

  • 2 green onions, finely chopped

  • 1 teaspoon grated ginger

  • 4 jalapeños (red preferred), seeds and stems removed, minced

  • 1 tablespoon chicken stock

Instructions

In a bowl, combine the 3/4 cup cornstarch, egg whites, 1 teaspoon salt, and the dry sherry and mix well to make a batter. Add the prawns to the batter and coat well.

Heat the vegetable oil in a wok until hot. Add the coated prawns and stir fry for 2 minutes. Do not overcook. Remove the prawns and drain them on paper towels.

Remove all but about 1 tablespoon of oil from the wok. Add the sesame oil. Reheat the wok and stir-fry the onion slices for 1 minute. Add the tomato paste, white pepper, remaining salt, and sugar. Add the reserved prawns, green onions, ginger, and jalapeños and stir fry for 1 minute.

In a small bowl, combine the 1 tablespoon of cornstarch with the chicken stock and add to the wok to thicken the sauce. Serve immediately.

 

Rosemary Scented Lamb Chops

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Anyone who has eaten at Nancy’s house knows that sooner or later they will have something flavored with two of my favorites–chiles and rosemary. Depending on your preference, the marinade can be strained before reducing. This recipe will also work well with ribs, roasts, or even cubed lamb, which can be made into kebabs.

Ingredients

For the Lamb Chops:

  • 1 cup fresh lemon juice

  • 1 cup dry red wine

  • 1 cup red wine vinegar

  • 3/4 cup South Carolina Mustard Sauce 

  • 3/4 cup chile-and-herb-infused olive oil

  • 4 cloves garlic, minced

  • 2 tablespoons chopped fresh rosemary

  • 2 tablespoons minced onion

  • 2 to 3 chiltepins, crushed

  • Salt and freshly ground black pepper

  • 4 lamb chops

For the Sauce:

  • 3/4 cup yellow “ballpark” mustard

  • 3/4 cup cider vinegar

  • ½ cup sugar

  • 1 ½ tablespoons margarine

  • 2 teaspoons salt

  • 2 teaspoons Worcestershire sauce

  • 1 1/4 teaspoons freshly ground black pepper

  • 2 teaspoons Louisana-style hot sauce, or more to taste

Instructions

For the Lamb Chops:

Combine the lemon juice, wine, vinegar, and mustard together in a nonreactive bowl. Whisk the mixture while slowly adding the oil in a steady stream. Add the remainder of the ingredients, except the lamb, and mix well. Marinate the lamb in the mixture for an hour at room temperature. Remove the lamb and reserve the marinade. Grill or broil the lamb chops to desired doneness. Place the reserved marinade in a saucepan and simmer the sauce, stirring occasionally, until reduced by one half, about 20 minutes. To serve, place some of the cooked marinade on a plate and arrange the chops on top. Additional sauce can be served on the side.

For the Sauce:

Combine all the ingredients in a saucepan, stirring to blend, and simmer over a low heat for 30 minutes. Let stand at room temperature for 1 hour before using.