GRILLED PERI PERI CHICKEN

For those who like Nando's Chicken. This is the mild version

Ingredients:

16 bamboo skewers, soaked in water for 30 minutes
4 boneless skinless chicken breasts
2 cups bell peppers cut into squares
½ cup red onion, cut into cubes
½ cup Peri-Peri sauce
¼ cup butter, melted
¼ cup lemon juice
2 teaspoons garlic, minced
Salt and pepper

Preparation:

1. Cut each chicken breast into 1-inch strips; thread strips alternately onto skewers with peppers and onions.
2. Stir together hot sauce, butter, lemon juice and garlic in small saucepan; cook over low heat until butter is melted. Set aside half the mixture in small bowl.
3. Brush skewers with remaining hot sauce mixture and sprinkle with salt and pepper.
4. Grill 4 to 5 minutes on each side or until chicken is cooked through and lightly charred.
5. Remove from grill and brush liberally with reserved sauce

AYAM MASAK MERAH (CHICKEN IN TOMATO CURRY)

Ingredients:

1 kg chicken, chopped into bite-sized pieces
2 spanish onions, quartered
3 potatoes cut into wedges
2 tomatoes, quartered
1 small can tomato paste
150ml water
4 cm cinnamon stick
4 cloves
1 star anise
4 tablespoon vegetable oil
salt and sugar to taste

To be grounded:

10 shallots
4 cloves garlic
12 red chilies
3 cm ginger
2 tablespoon coriander powder
½ teaspoon curry powder
1 teaspoon cumin powder

Preparation:

1. Heat oil on medium heat until hot
2. Sauté ground spices until fragrant.
3. Add in cinnamon stick, cloves and star anise and fry for 2 mins.
4. Add chicken, onions, tomato paste, potatoes, water and tomatoes. Cook until mixture starts to boil.
5. Reduce heat to low and simmer until chicken is tender and gravy turns thick.
6. Add seasoning to taste and serve hot with baguette slices or plain rice.

SATE AYAM BUMBU KECAP (INDONESIAN STYLE CHICKEN SATAY)

Indonesian version of our local favourite satay.

Ingredients:

500 g chicken meat
Juice from 1 Lime

Marinate Ingredients:

½ teaspoon garlic salt
¼ teaspoon ground paprika (or chilli powder)
¼ teaspoon white pepper
2 teaspoon ground coriander seeds
2 teaspoon ground nutmeg
1 teaspoon cumin
1 teaspoon olive oil
2 cloves of shallot, thinly sliced
1 teaspoon of soy sauce
1½ cup kecap manis (Indonesian Sweet Soy Sauce)

Basting Sauce:

½ cup kecap manis (Indonesian Sweet Soy Sauce)
¼ teaspoon fish sauce
1 shallot, thinly sliced
2 fresh red chilli, thinly sliced (moreif you want it spicier)
juice of half lime
Cooking oil (for brushing purposes)

Peanut Sauce:

1 cup of roasted peanuts (or use crunchy peanut butter)
1 clove of garlic
2 cloves shallot
3 bird eye’s chilli (Chilli Padi)
1 teaspoon ground cumin
2 teaspoon ground coriander seeds
3 tablespoon palm sugar (or replace with brown sugar)
½ teaspoon olive oil
Salt and pepper to taste

Preparation:

1. Cut chicken in cube and marinate for 6 hours or overnight in a fridge.
2. Skewer about 4 – 5 pieces on each stick.
3. Squeeze the lime over the skewer meat and set aside for 10 minutes before grilling.
4. Mix the basting sauce well and baste the sate when grilling.
5. Blend all the peanut sauce ingredients in a processor till fine.
6. Pour into a bowl and serve with sate

Note:

1. Soak the skewer in water for 2 hours before using
2. Basting sauce can be use as a dipping sauce for the sate too
3. Grilling is best over charcoal, but in dire strait you can bake it the oven too.