This simple dish is for people who like their seafood spicy. Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt
Chicken and Beef Satay with Spicy Peanut Sauce
This recipe, by Chef Abdul Wahab of the Equatorial Penang Hotel in Penang, Malaysia, is a classic Malay dish that combines the heat of chillis with the nutty taste of peanuts and the exotic fragrances of the Spice Islands. Note: This recipe requires advance preparation.
Find more recipes and read about Dave DeWitt’s Singapore trip in the article Singapore Fling By Dave De Witt
Ingredients
The Marinade:
4 large pieces of ginger, peeled
5 cloves garlic, peeled
3 shallots, peeled
1 teaspoon cumin seed
1 teaspoon anise seed
1 tablespoon ground turmeric
3 pieces lemon grass
2 teaspoons sugar
1 pound boneless chicken, cut into strips
The Peanut Sauce:
1/2 cup red chilli paste (or red chillis pureed with water)
1/4 cup peanut oil
5 cloves garlic, peeled and minced 3 shallots, peeled and minced
3 pieces lemon grass, minced
3 large pieces ginger, peeled and minced
2 tablespoons poppy seeds
4 tablespoons minced cashews 1/4 cup minced peanuts
1 teaspoon tamarind paste (optional)
2 teaspoons sugar
Diced cucumbers and onions for garnish
Instructions
Combine the first 8 ingredients in a food processor and puree, adding a little water if necessary. Marinate the chicken and beef strips in this mixture for 12 hours.
Heat the peanut oil in a pan and add the chilli paste and the next 6 ingredients. Simmer for about 30 minutes, stirring occasionally. Add the remaining ingredients and simmer for an additional 5 minutes.
To Assemble:
Thread the chicken and beef strips on separate satay sticks which have been soaked in water. Grill the satay sticks over coals until the meats are done, about 10 minutes, tuuming often.
Serve the satays with the sauce on the side and garnished with diced cucumbers and onions.
Jamaican Goat Curry
Goat is a popular island meat for jerking. Its stronger flavor works well with the rich seasonings of the jerk rub. Read more about Jamaica’s Jerk cuisine in the article “Cookin’ Jerk on de Barbacoa, Mon!” By Rick Browne
Ingredients
3 lbs. goat meat, cut into 1”-1 1/2” inch pieces
1/4 cup cider vinegar
2 cups water
Jerk rub:
1 small Scotch bonnet pepper, seeded and minced
4 oz. curry powder
1 oz. freshly ground black pepper
2 tablespoons sea salt
4 sprigs fresh thyme (or 1 tablespoon dried)
1/2 teaspoon allspice
1/8 teaspoon ground cloves
1 1/2 cups water
1 1/2 cup coconut milk
1 large onion, roughly chopped
2 cups thickly sliced carrots
2 garlic cloves, minced
1 oz. vegetable oil
1 lb. peeled, cubed white potatoes
Instructions
Wash goat meat in vinegar-water. Pat dry and rub with the jerk rub, put in sealable plastic bag and let sit for 4-5 hours in refrigerator.
Remove the meat from the refrigerator and bring to room temperature (about 20 minutes).
In a cast iron or heavy saucepan, or wok, on bbq grill or side burner over high heat, heat the oil until it just begins to smoke.
Place the spiced meat in the saucepan, turning frequently to brown all sides.
Add the water and coconut milk to the pot, then add the onions, carrots, and garlic, turn down the heat and simmer for 35-40 minutes, making sure meat is always at least half-covered with liquid, adding small amounts of water as necessary.
Add cubed potatoes and cook covered for additional 20 minutes on very low simmer.
Sprinkle on chopped green onions and serve.
Chimichurri Sauce
This light, olive oil-based sauce is all you’ll need to adorn that perfectly seared chunk of asado.
Ingredients
6 cloves garlic
1 white onion, finely chopped
2 bunches Italian parsley, stems trimmed
Juice from 2 large lemons
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon cayenne pepper
1/2 cup olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Instructions
In a food processor, process the garlic and onion until well mixed. With the motor running, add the parsley, lemon juice, red pepper flakes, and cayenne. Add the olive oil, pouring in a slow, steady stream. Continue to process the mixture until it is smooth and quite thick, about 5 minutes. Use a rubber spatula to scrape the sauce into a bowl, add the salt and pepper, cover, and set aside.
Beef Empanadas
Empanada is a stuffed bread or pastry made by folding a dough or bread patty around the stuffing. In Spain, empanadas are usually large and circular in size and are cut into smaller portions for consumption, whereas in South America empanadas are normally small and semi-circular.
Ingredients
Crust:
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons cold lard
1 egg
1/2 cup milk, plus additional for brushing the pastry
Filling:
2 large onions, coarsely chopped
1 pound ground beef
3 tablespoons lard
1 tablespoon sweet paprika
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon cumin
Salt and pepper
2 hard-boiled eggs, chopped
1/4 cup dark or golden raisins
1/4 cup chopped green or black olives
Instructions
To make the crust, sift together the flour, baking powder, and salt in a large bowl; add 2 tablespoons of the lard and crumble between your fingers to combine. In a small bowl, beat the egg, add the milk, and add both to the flour mixture. Mix with a wooden spoon until the dough forms a ball. Divide the dough into 8 parts, form the parts into balls, and roll the balls out on a floured surface into 3- to 4-inch circles, each about 1/8 inch thick. Set aside.
To make the filling, combine the onions and ground beef in a large bowl and set aside. In a saucepan, heat the remaining 3 tablespoons lard, paprika, and red pepper flakes, stirring constantly, until well mixed. Let stand a minute, then pour the lard over the meat mixture. Add the cumin, season with salt and pepper and stir to combine. Let cool completely.
Prepare a charcoal or gas grill for indirect grilling and preheat to 400 degrees F.
To form the empanadas, place 1 heaping tablespoon of filling onto each dough round; divide evenly and add to each round the hard-boiled egg, raisins, and olives.
Wet the edges of the dough with cold water. Fold each round in half over the filling, sealing with the tines of a fork; brush with milk.
Transfer the pastries to a sheet pan, place on the barbecue over indirect heat for 20 minutes, turning several times so the pastry doesn’t burn, until the empanadas are just turning brown on the edges. Remove from barbecue and serve.