Cooking Together Malaysian Recipes – Chicken Satay; Char Kueyteow;

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Cooking Together Malaysian Recipes – Chicken Satay; Char Kueyteow;

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Cooking Together Malaysian Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

Chicken Satay – Starter

Ingredients: Serves 2

Pre soak bamboo skewers 

  • 330g boneless skinned chicken thigh meat or x3 large King Oyster Mushrooms.
  • 1/2 cucumber cut into small pieces
  • 1 small onion quartered
  • oil for basting

For the Marinade

  • 2 tablespoon oil
  • 1 stalk lemongrass white part only
  • 1 garlic clove
  • 2 small banana shallots
  • 2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1 tsp chilli powder
  • 1 tsp salt
  • 1 tablespoon sugar

Method

  1. Cut the chicken or mushrooms into bite size pieces.
  2. Blend all the marinade ingredients in a food processor add a little water if needed.
  3. Combine the chicken or mushrooms with the marinade stir to mix well and leave to marinade in the fridge (ideally overnight) then when ready thread the chicken onto the bamboo skewers.
  4. Grill the chicken satay skewers for 2-3 minutes on each side till meat is cooked through.
  5. Baste and brush with some oil while grilling.
  6. Serve hot with peanut sauce and fresh cucumber and onion pieces.

Peanut Sauce

Ingredients: Serves 2

  • 1 cup roasted crushed peanuts, buy or pre prepare by roasting in a pan or oven.
  • 1 tablespoon tamarind juice
  • ¼ cup vegetable oil
  • 1 cup water
  • ½ teaspoon salt to taste
  • 2 ½ tablespoons sugar
  • 1 teaspoon coriander powder
  • 1 tablespoon sweet soya sauce (kecap manis)

Spice paste Ingredients

  • 8 dried red chilli seed soaked in warm water
  • 3 clove garlic
  • 4 cloves small shallots
  • 1 stalk lemon grass cut into 3 strips (use only one strip)
  • ½ inch galangal

Method

  1. Blend all spice paste ingredients together in a food processor or pestle and mortar to form a paste.
  2. In a small saucepan heat the oil on medium heat add the spice paste.
  3. Add the remaining 2 strips of lemon grass.
  4. Cook the spice paste till you can smell the aromatics.
  5. Add the ground peanuts, water, sugar, tamarind juice, salt, sugar,  coriander powder and sweet soya sauce stir to combine well.
  6. Turn heat low and stir for 5-10 minutes to thicken.
  7. The oil and peanut sauce should separate in the pan.
  8. Let cool to room temperature and serve with the chicken satay.

Char Kuey Toew

Ingredients – Serves 2

  • 200 grams flat rice noodles 8-10mm wide
  • 2 tablespoons vegetable oil plus extra for scrambled eggs
  • 3 cloves garlic finely chopped
  • 10 raw king prawns or 150g firm bean curd/tofu plus optional vegetables
  • 2 tablespoons chilli paste ready made
  • 3 tablespoons light soy sauce
  • 3 tablespoon sweet soy sauce
  • 2 egg
  • 125 grams beansprouts
  • 50 grams kow choi garlic or Chinese chives or spring onion
  • ½ teaspoon sesame oil
  • A pinch of ground white pepper

Method

  1. Bring enough water to the boil in a pan and turn off heat
  2. Blanch the noodles for 8 minutes drain and run under cold water drain and set aside
  3. Heat a wok or large frying pan over a high heat
  4. and add 2 tablespoon of oil saute the garlic for a few seconds then add the prawns or tofu. cook until the prawns turn pink or tofu is browned add the chilli paste and fry for 30 seconds then add the noodles and the two soy sauces. Fry for 2 minutes until the noodles have soaked up the sauces.
  5. Push the noodles to one side of the wok and drizzle in a little oil
  6. Break in the egg and let it scramble then stir into the noodles.
  7. Add the bean sprouts, chives and any extra vegetables you want. Cook for 1 minute then turn off the heat Drizzle with the sesame oil give it all a good stir and transfer to a plate or shallow bowl
  8. Sprinkle with pepper and serve.

Chorchaba’s Favourite brands for her dishes

Available in Asian supermarkets such as W.H.Lungs or Wing Yip

Image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Firm Bean Curd
image of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
Mushroom Sauce
image of sweet soy sauce for Malaysian and Cambodian cookery classes Manchester
Sweet Soy Sauce
image of ingredients for Asian cookery classes at Food sorcery Manchester
Oyster Sauce
image of ngredients for Asian cookery classes at Food sorcery Manchester
10mm Rice Noodles
Imge of Ingredients for Thai cookery classes at Food Sorcery Manchester and Didsbury
King Oyster Mushroom
Dessert Recipes

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If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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