Keys
hung up, briefcase down. Jacket off, apron on.
With black stiletto’s on and a glass of wine in hand, I stand in my
kitchen. I’m in the mood for something foreign. Having sex in a foreign place
or in a foreign sex position can freshen up anyone’s sex life. The same applies
to food - you need something foreign to booster your taste buds – and tonight,
food from Malaysia will do the trick!
Ingredients for peanut sauce
½
kg peanuts, shelled
3tbs
chilli paste
½
cup oil
2
med onions, chopped
4
cloves garlic, chopped
1 lemongrass
1
tsp dried prawns (optional)
1
ts tamarind paste mixed in ½ cup water
1 cup warm water
2
tbs brown sugar
Salt to taste
Method
1.
Dry-fry peanuts and
pulse roughly in food prcoessor. The
rougher the better.
2.
Fry onions, garlic and lemongrass. When fragrant add chilli
paste and dried prawns, fry until oil breaks through and penetrates the mixture.
3.
Add tamarind juice, water and sugar. Mix thoroughly before
adding in the peanuts.
4.
Simmer for 15-20 minutes.
5.
Lather the chicken with the sauce, making sure to penetrate all the cracks.
Ingredients
½
kg chicken breast, chopped in chunks (Make sure it is a nice firm voluptious breast)
½
tsp coriander seeds, pounded (give a good
hard pounding)
½
tsp cumin seeds, pounded (grind it hard and slow)
1tbs
tumeric powder
1
tbs sugar
1
tbs light soy sauce
Method
1.
Marinade the chicken with spices for 2 hours. The
longer the better.
2.
Prick the chicken pieces with the wooden stick and grill the skewers until slightly charred.
3.
Serve with the satay. When eating the satay chicken, be sure
to enjoy it with sticky mouths and sticking fingers. The messier the better.
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