Resepi Satay Anglerchef (Anglerchef Satay Recipe)

In Malaysia, the most popular place to find delicous satay is Kajang. Kajang is part of Selangor state. At least once a month, I bring my family to enjoy the satay taste. I always make a satay BBQ for my family. Sometime I use to marinade the ingredient for my chicken wing. I call it my chicken wing satay. So, here is the recipe to make your delicous satay. Enjoy grilling!!!

Ingredients:-

1 kg - Chicken/Beef meat boneless (cut into cube)

4 - medium red onion (ground)

6 cloves - garlic (ground)

1 1/2 inch - ginger (ground)

2 sticks - lemongrass (ground)

1 tablespoon - cumin powder

1 tablespoon - coriander powder

1 tablespoon - tumeric powder

1 tablespoon - brown sugar

8 tablespoon - sugar

1/2 tablespoon - salt

Methods:-

Marinade all the ingredients with meat 1-2 hours or overnight to taste better. Keep it cold. Soak wooden satay sticks in cold water for 20 minutes. Skewer the meat on the sticks and broil (grill) the satays evenly over a barbecue or under a hot broiler (grill), until brown all over. Turn the satays several times during cooking and serve.

Now ready to serve. Serve with onion and cucumber cut. Eat with peanut sauce or we called it "kuah kacang' (I'll teach you how to make "kuah kacang" in later post).

Resepi Asam Pedas Muar (Muar Asam Pedas Recipe)

Asam pedas (sour & spicy soup) is one of my favourite. Sour and spicy. But actually it's not so spicy or sour when you taste it. Depend on the cook and your taste. You can add more chilies to make your ears turn to red or you can add more tamarind juice to make your eyes close.

Muar is part of Johor State in Malaysia. If I travel down to Muar town, I will never miss to have my asam pedas lunch. My favourite restaurant is located at Jalan Junid. I'll talk about this restaurant in my next post (actually not a big restaurant, a kampung "village" restaurant) but you will be suprise if you see this restaurant with full of people during lunch time .

So, you can try this recipe and enjoy your meal!!!

Ingredients:-

1 kg - stingray (pari) cut or wahoo/spanish mackerel (tenggiri) cut
2-3 tablespoon - dried chilie paste (cili giling) depend on how spicy do you like
1 cup - tamarind juice
2 - torch ginger flower (bunga kantan) each cut into half
3 - vietnamesse mint (daun kesum)
1/2 inch - fresh tumeric (kunyit hidup) ground to make paste or you can use tumeric powder
2-3 - onion (bawang besar) ground to make paste
4 cloves - garlic (bawang putih) ground to make paste
1/2 tablespoon - prawn paste (belacan)
2 - tomato cun into wedges
5 - medium size ladies finger (kacang bendi)
5 - tablespoon - cooking oil
2-3 cup - seafood stock (air rebusan seafood)
salt & sugar for taste

Methods:-

Heat oil and fry the ground fresh tumeric, garlic and onion with chilie and prawn paste for 2 minutes or until fragrant. Make sure chilie paste is well cook.
Add the tamarind juice and seafood stock until medium boil.
Add torch ginger flower and vietnamesse mint.
Add salt and sugar for taste.
Add stingray/ mackerel cut.
Add the tomato wedges and ladies finger.
Simmer on low heat for 5 minutes or until the fish is cooked.
Serve hot.