August 26, 2014 by Varga László
The inspiration for my recipe was my first night in Singapore:
I arrived in Singapore after a tiresome day of travel and after doing an evening tour of the city, I returned to my hostel to crash and sleep.
But I hanged a bit more in the living room of the hostel to make plans for the second day. Here there were quite a few of backpackers from different places, but mainly had lots of talks with a Taiwanese guy called Chris. After a lot of discussions, midnight passed quite well we have a thirst for a beer and we go to the corner shop. At this time Chinatown started to chill down after the day’s fuss for the approaching Chinese New Year. Then Chris proposes to go eat something, I was not hungry but gourmet as always, agree.
We found a Chinese grill restaurant open until 4 o’clock in the morning and ordered some of the most interesting stuff – chicken gizzards, pork belly, goat, garlic, stinky tofu – all on skewers, accompanied of course by a pair of Chinese beers. Everything was very good.
So when a friend of mine proposed to do some grilling, I remembered the skewers eaten with Chris in Singapore and invented the recipe below. I used an outdoor charcoal grill which gave a nice smoky flavour to the skewers but you can use other grills you have at hand.
Ingredients (4 servings):
- 500 g chicken gizzards and hearts – mixed
- 1 rhubarb stalk
- 3 garlic bulbs
- Red chilli pepper slices preserved in a salty brine
- 2 green chilli peppers
- 50 ml soy sauce
- Cut the gizzards in three and place them in a bowl together with the hearts.
- Add the soy sauce and the red chilli pepper slices, stir them well together and let them marinate for 10 minutes.
- Slice the rhubarb stalk into 1 cm slices.
- Slice thinly the green chilli peppers.
- Thread alternating onto the skewers the gizzard/heart pieces, garlic cloves, rhubarb slices and green pepper slices.
- Heat a charcoal grill, a grill pan or other grill you have handy.
- Grill the skewers over the grill for about 10-15 minutes, turning them until they are cooked through.
Category Chicken, Chinese | Tags: chicken,chili pepper,chinese,grill,rhubarb,skewers,soy sauce | 1 Comment
January 4, 2012 by Varga László
I prepared this dish for the New Year’s Eve as they are a perfect finger food both the skewers and the lontongs.
While I prepared it I remembered the streets of Jakarta and other cities of Indonesia where Satay Ayam and other types of Satays are prepared by street carts, many of them attached to a bicycle, on almost every corner.
For satay (skewers)
- 1 kg chicken breasts, boneless, skinless
- 2 teaspoons Galangal powder
- 1 tablespoon freshly chopped ginger
- 4 tablespoons brown sugar
- 2 tablespoons soy sauce
- 4-6 tablespoons coconut milk
- 2 teaspoons red curry paste or some hot chilli paste
- 1 teaspoon salt
- 2 tablespoons oil
For Sambal kacang (peanut sauce)
- 1 cup peanut butter
- about 3/4 cup water (until you reach the needed consistency)
- 2 tablespoons soy sauce
- 2 teaspoons sambal oelek / Indonesian chilli paste or minced hot chiles
- 2 tablespoons brown sugar
- 1 teaspoon turmeric
- salt to taste
For Lontong (compressed rice)
- 1 cup round rice
- 1 teaspoon salt
- polyethylene food bags
- Cut the breasts into thin strips.
- In a large bowl, mix together all the ingredients and add the chicken (excepting the sambal kacang).
- Set aside to marinate for about an hour.
- Soak the skewers for 1/2 hour in a pot of water.
- Thread the chicken strips on the bamboo skewers.
- Although it is preferable to grill the chicken over hot coals, I grilled them in a skillet with some vegetable oil.
- Grill the chicken skewers until just cooked through turning them regularly to get an even roast.
- Serve on a large plate with sambal kacang as a dipping sauce and 2-3 slices of lontong (compressed rice).
- Add all the ingredients to a large bowl and whisk together until smooth. Adjust seasoning to taste I prefer it hotter.
- Take a polyethylene food bag, fill it 1/3 with rice, flatten it so you can remove the remaining air from it.
- Roll up the opening and sew it.
- Repeat the operations 1+2 until you got all bags ready.
- In a pot bring water to boil, adding a pinch of salt.
- Put in the bags of rice in the boiling water and let it boil for about an hour.
- From time to time check the water level and add enough water so the rice bags are fully submerged.
- When done, remove the rice bags from the pot water and dry them in a colander. You should check if the bags are hard, if not you should let them boil some more time.
- Cut them using a sharp wetted knife into 2 cm slices.
Category Chicken, Vietnamese | Tags: Asian,brown sugar,chicken,chili pepper,coconut milk,ethnic,finger food,galangal,ginger,Indonesian,peanut butter,rice,skewers,soy sauce,turmeric | 3 Comments