Malay Chicken Satay

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Ingredients:

Preparation: Paste

  • 3 whole chicken breast (thin sliced)
  • 1 large red onion 
  • 4 shallots 
  • 5 garlic cloves  
  • 2 lemongrass
  • 1/2 cup water 
  • 5 tablespoons sugar
  • 2 tablespoons turmeric powder
  • 2 teaspoons anise 
  • An inch ginger 

*Blend all together. In a large bowl, soak the chicken, cover the bowl, and put in the fridge 5-6 hours before grilling. 

Preparation: Peanut Sauce

  • Raw peanuts (2 cups)
  • 10 dried chilies 
  • 3 garlic cloves 
  • 4 shallots 
  • 1/2 red large onion
  • An inch ginger
  • A stalk lemongrass (mashed the root) 
  • Half-cup palm sugar
  • 3 tablespoons sugar
  • Salt 
  • 2 cups water (add more if you want the sauce to loosen a little bit) 
  • 5 tablespoons oil 

The Method:

  1. Over a medium heat pan, roast the peanuts until it brown. Let it cool.
  2. Take the peanuts skin off, and blend it dry. Set aside.
  3. Blend dried chilies, garlic, ginger, shallots, red onion, and water. Make a paste.
  4. Heat oil in a pan over medium heat.
  5. Throw in the paste. Add the lemongrass. Stir-fry for 5 minutes.
  6. Add peanuts, sugar, and palm sugar. Stir until peanuts coated with the paste.
  7. Add water as the sauce gets thickened.
  8. Finally, add salt and taste.

Grilling.

After 6 hours the chicken is marinated. Take out from the fridge. Thread marinated chicken onto the skewers one by one. I recommend putting gloves on as the yellow paste will stick to your hands. Brush some oil on the chicken before putting on the grill. Grill 6-7 minutes per side, or until cooked through. Serve with warm peanut sauce, nasi impit, sliced onion, and sliced cucumber. 

Note: Make sure to soak the skewers inside water (I did 5 hours) to prevent it from burn later while grilling. 

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Simple Pasta Aglio e Olio

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Ingredients:

  • 6 ounces spaghetti
  • 1/2 pound shrimp
  • 4 garlic cloves, chopped
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon salt, or to taste
  • 1 teaspoon ground black pepper, or to taste
  • 1/2 cup fresh Italian parsley, chopped
  • 6-7 tablespoons extra virgin olive oil
  • 6-7 cherry tomatoes, cut into half
  • 1/2 cup reserved pasta water
  • 1 cup finely grated Parmigiano cheese (optional)

Directions:

  1. Bring a large pot of water to a boil. Add 1 teaspoon of salt to the water. Cook the pasta in the boiling water, stirring occasionally until cooked through but firm to bite, about 11 minutes.
  2. Drain and transfer the pasta to a large bowl. (Remember to save a 1/2 cup of water.)
  3. Heat the olive oil in a pan over medium heat. Sauté the garlic and the red pepper flakes until they are slightly golden brown.
  4. Add the shrimp into the pan. Let the shrimp cook thoroughly for about 4 minutes.
  5. Toss the pasta into the pan and try to incorporate the pasta with the mixture.
  6. Add salt, pepper, and reserved pasta water into the pan. Continue stirring for 1 minute.
  7. Throw in the cherry tomatoes. Give a quick stir to combine, then remove the pan from heat.
  8. Place the pasta on a plate. Garnish with chopped Italian parsley and grated Parmigiano cheese.
  9. Serve immediately.

Homemade Oatmeal Cookies

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Cook Time

Prep Time: 45 minutes

Total Time: 50 to 60 minutes (including the baking time)

Serves: 20 to 25 cookies (depends on the size you make)

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup butter, room temperature
  • 1/2 cup packed dark brown sugar
  • 2 tablespoons granulated sugar
  • 1/2 cup raisins
  • 1/2 cup semi-sweet chocolate chips
  • 1 1/2 cup oats (I used 100% whole grains)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 egg, room temperature
  • 1 teaspoon salt
  • 1 teaspoon cinnamon

Directions

  1. Preheat oven to 350°
  2. Line a baking sheet with parchment paper (or grease the baking sheet).
  3. In a small bowl, combine the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
  4. In a mixing bowl, combine the sugar, butter, dark brown sugar, vanilla, and egg.
  5. Use a hand mixer to beat the ingredients until they are well combined.
  6. Gradually add the flour mixture into the wet mixture. Continue mixing at a lower speed, but do not over-mix.
  7. Add the raisins, oats, and chocolate chips into the mixture. Use a spatula to incorporate the ingredients. Do not use a mixer, as it will break the raisins.
  8. Use an ice-cream scoop or a spoon to drop the cookies onto the pan.
    For crispy cookies, bake for 16-17 minutes.
  9. Transfer the cookies onto a wire rack and let them cool completely.
  10. Enjoy!

Chewy Peanut Butter Chocolate Chip Cookies

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Cook Time

Prep Time: 45 minutes
Total Time: 50 to 60 minutes (including the baking time)
Serves: 20 to 26 cookies (depends on the size you make)

Ingredients

  • 1/2 cup butter, room temperature
  • 2 1/2 cup all-purpose flour
  • 1 cup creamy peanut butter
  • 1 cup packed dark brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 eggs, room temperature
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons dark or light corn syrup

Directions:

  1. Preheat oven to 350°F.
  2. Line a baking sheet with parchment paper (or grease a baking sheet).
  3. In a medium bowl, combine the flour, baking soda, salt, and salt. Give a quick mix with a whisker. Set aside.
  4. In a mixing bowl, combine the butter, peanut butter, dark brown sugar, granulated sugar, vanilla, and eggs. Use a hand mixer to beat the ingredients until they are well combined.
  5. Add the dark corn syrup and continue mixing for a few seconds.
  6. Gradually add the flour mixture into the wet mixture. Continue mixing at a lower speed, but do not over-mix.
  7. Add the chocolate chips into the mixture. Use a spatula to incorporate the ingredients.
  8. Use an ice-cream scoop or a spoon to drop the cookies onto the pan.
  9. For chewy cookies, bake for 14 minutes.
  10. Transfer the cookies onto a wire rack and let them cool completely before

Chicken Tikka Masala

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Ingredients

For the marinade:

  • 4 skinless chicken breast, cut into small pieces
  • 1/2 cup plain Greek yogurt
  • 2 garlic cloves, chopped
  • 1 teaspoon fresh ginger, grated or chopped
  • 1 tablespoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1 tablespoon garam masala
  • 1 teaspoon ground black pepper
  • 1 teaspoon tandoori seasonings
  • 1 teaspoon curry powder
  • 1 teaspoon salt

For the sauce:

  • 1 large can whole peeled tomatoes
  • 1 small can tomato paste
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 cup whole milk or 1/2 cup heavy cream
  • 1/2 large white or yellow onion, chopped
  • 1 green bell pepper, chopped
  • Water (optional)

For serving:

  • Steamed basmati rice
  • Naan bread
  • Chopped fresh cilantro or parsley for garnish

Directions:

  1. Marinate the chicken: In a large bowl, combine the chicken with the garlic, onions, ginger, cumin, turmeric, coriander, yogurt, tandoori seasonings, curry powder, garam masala, salt, and pepper. Use your hand to incorporate the spices with the chicken. Cover the bowl with cling wrap and let the chicken sit in the fridge 1-2 hours (the longer it marinates, the better it gets). 
  2. Make the sauce: In a large pan, heat the butter and olive oil over a moderately high heat. (Note: The oil will help the butter from burning very fast). Sauté the onions and bell pepper. Stir occasionally, until light brown and caramelized about 5 minutes. Reduce the heat to medium, and add the whole peeled tomato, tomato paste, and milk. Bring the sauce to boil. Lower the heat and cover with a lid. In the meantime, cook the chicken. 
  3. Heat a pan or skillet over a medium heat. Cook the chicken breast by turning them a few times. Let the chicken cook through and browned on both sides. 
  4. Add the cooked chicken and leftover chicken marinade into the simmering sauce and continue gently simmer it. Stirring occasionally for about 10 minutes. Add some water if you want the sauce to loosen a little bit. 
  5. Remove the pan from the heat.
  6. Serve with steamed basmati rice or naan bread.
  7. Garnish with fresh chopped parsley or cilantro.
  8. Enjoy while it’s hot.

 

Bombolini

The other day, I made a very popular Italian sweet snack called bombolini. This dessert is very similar to donuts; however, bombolini are famous for their filling. There are many different types of filling that are used, including custard, marmalade, and chocolate.

Making this dessert brought me back when I was a student in Italy. I remember walking to school every day and stopping by the bakery to have some bombolini. The smell of this freshly baked snack is heavenly—and it’s hard to resist the soft, fluffy dough and the rich, creamy filling.

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Cook Time

Prep time: 1 to 2 hours (including resting time)

Total time: 1 to 2 hours

Serves: A dozen or more

Ingredients:

  • 4 cups all-purpose flour
  • 1 tablespoon active dry yeast
  • 1 cup warm milk
  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • Vegetable or canola oil for frying
  • Granulated or icing sugar for coating
  • Nutella for filling

Directions:

  1. Make the yeast mixture: In a bowl, combine the active dry yeast and a teaspoon sugar into the warm milk. Stir lightly and set aside.
  2. In a medium bowl, combine the flour, salt, and remaining sugar. Whisk the ingredients until they are combined.
  3. In a mixing bowl, combine the yeast mixture and the dry ingredients. Then, add butter and eggs. Start mixing on a medium speed for 10 minutes or until it forms a dough.
  4. Transfer the dough onto a floured surface or a baking mat. Continue kneading with your hands for a few minutes.
  5. Using a rolling pin, roll the dough to your preferred thickness. Shape the donuts using a donut cutter.
  6. Let it rest for 20 minutes before frying. Fry for about 3 minutes on each side or until it puffs and turns golden brown. Take the donuts out and place them on a paper towel to drain the excess oil.
  7. Dredge the donuts in granulated sugar and allow them to cool enough to handle.
  8. Fill the Nutella into a piping tool or piping bag fitted with a medium-sharp tip.
  9. Inject the Nutella in each donut. Simply choose one side and stick the piping tip about halfway in and inject the filling.
  10. Eat them right away!