Chicken Satay

Peninsula is the popular Malaysian restaurant in Uptown, Minneapolis that we frequented when we lived in the area, in what seems like a lifetime ago (in actuality, it has  been just over seven years.) There were two appetizers we always made a pointed of ordering: their roti canai and their chicken satay. I believe, this was the first place I had ever tasted chicken satay and have been a fan ever since.

To make them at home, chicken satay skewers require a bit of preparation, ideally the day before, but they are one of my favorite appetizers, especially for a big party. It can also be an entree, served on top of fragrant rice.  The recipe, and that of the accompany peanut sauce, calls for a litany of ingredients which, at first glance, seems intimidating but, truly, it's just a matter of combining the spices and marinating the chicken before the grilling process. Many of the ingredients here can be found at your local grocery store but I usually have to make the trip to my nearest Asian food store for fresh lemon grass, fish sauce and tamarind chutney. And, be sure to marinate these over night to get the most out of all those fragrant herbs and spices. 

Chicken Satay 

Adapted from Rasa Malaysia 

Serves about 10 as an appetizer and about 6 as an entree

bamboo skewers 

1 small onion, roughly diced 

4 cloves garlic

1/2 tbsp ground turmeric 

2 tsp ground coriander 

1 tsp chilli powder, more or less or non at all depending on taste

2 tsp fish sauce 

2 tbsp brown sugar 

2  stalks of lemon grass, chopped

6 boneless, skin-less chicken breasts, cut into cubes

1. Soak the bamboo skewers in water for at least an hour. 

2. Blend the remaining ingredients, except the chicken, in a food processor until smooth. Pour over the cubed chicken and mix well. Cover with plastic wrap and refrigerate for at least two hours or overnight. 

3. Skewer three to four pieces of  chicken unto each bamboo skewer. Discard any remaining marinade.

4. Cook chicken skewers on a hot grill for 4-5 minutes on each side, making sure that the meat is throughly cooked. Serve with peanut sauce (see recipe below). 

Peanut Sauce

1 cup dry roster peanuts 

3 cloves garlic

1 small onion

1 inch of ginger

1 tbsp coriander 

1 cup water 

1 tbsp soy sauce 

1  1/2 tbsp sugar 

1/8 tsp salt 

1/4 cup oil

1 tbsp tamarind chutney 

1. Coarsely chop the peanuts in a food processor and set aside. 

2. Grind the garlic, onion, ginger, and coriander. 

3. Heat the oil and fry the spice mixture until grainy and aromatic, about 3 to 4 minutes, stirring to prevent burning.  

4. Add the chopped peanuts, water, soy sauce, salt, oil and tamarind chutney. Cook for an additional 4 to 5 minutes until smooth. 

Raspberry Cake

It is only fitting that my previous post and this current one are about raspberries. After all, my blog entires have been few and far between ever since my life became consumed by a messy-haired, rosy-cheeked, ever-happy toddler. This same toddler is also a raspberry fanatic. He had been at the time of my previous post and and still is today. So, imagine his delight when, about a week ago, we took him to a raspberry patch to pick his favorite berries to his heart's content. Decked off in his favorite green rain boots and blue hat, he quickly got the gist of how to gently pluck the berries off the branch so that the hull remained, as well as discerning those that were ready to be picked from those that were not. Truth be told, I did not expect him to be able to fill up his basket but fill he did. He also knew, instinctively, that no amount of berry picking is complete with bit of tasting as you go. But in spite of all the tasting, we ended up taking home three pints of delicious local raspberries which was more than enough to make this equally delicious cake. A cake which,  incidentally,  is toddler approved. 

Raspberry Cake

Adapted from Epicurious

1 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 stick unsalted butter, at room temperature
2/3 cup plus 1 1/2 tbsp sugar, divided

1/2 tsp vanilla 

1 egg

1/2 cup milk

1 1/2 to 2 cup fresh raspberries 

1. Preheat oven to 400 degrees F. Grease and flour a 9 inch round cake pan. 
2. Whisk together flour, baking powder, baking soda, and salt. 
3. In another bowl, beat butter and 2/3 cup of sugar with and electric mixer until pale an fluffy, about 2 minutes, then add the vanilla and egg. Continue to beat well. 
4. Turn the electric mixer speed to low, and mix in the flour mixture in 3 batches, alternating with  milk, and beginning and ending with the flour mixture. 
5. Pour the batter into the cake pan, gently smoothing the top. Scatter the raspberries evenly over the top and sprinkle with the remaining sugar. 
6. Bake until the  cake is golden and a toothpick inserted into the middle comes out clean, about 25 to 30 minutes. Cool in the pan for 10 minutes, then turn out unto a wire rack and cool for an additional 10 to 15 minutes.