Satays, skewers of seasoned meat that are easy to prepare and quick to cook, are ideal for warm-weather dining and out door grilling.
Satays are the Indonesian version of shish kebab that does not have alternate layers of vegetables.
They can be made with almost any meat, poultry or seafood. This seasoned dish is often served with a spicy and sweet sauce made of ground peanuts and peanut butter.
Serves: 4
Preparation time: 25 minutes
Cooking time:20 minutes
1 lb flank steak
3 2-inch pieces lemon grass
1 piece lemon rind
1/2 cup finely chopped onion
2 tablespoons soy sauce, preferably ketjap manis, a sweet soy sauce
2 tablespoons vegetable oil
1/2 teaspoon shrimp paste (optional)
1/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
To taste salt
1/2 teaspoon sugar
PEANUT SAUCE FOR SATAYS
2 tablespoons corn or peanut oil
1 teaspoon minced garlic
1 tablespoons finely chopped onion
1/2 teaspoon dried crushed red pepper flakes
1 tablespoon grated ginger
1/4 teaspoon shrimp paste
3 tablespoons tamarind liquid
1 1/2 tablespoons sugar
1 cup peanut butter
1 tablespoon lemon or lime juice
1 1/4 cups boiling water
Cut the steak into one-inch cubes and put them in a mixing bowl. Add the lemon grass and lemon rind. Put the onion, soy sauce, oil, shrimp paste, cumin, coriander, turmeric, salt and sugar in the container of a food processor or blender, and blend to a fine paste.
Pour this over the meat and blend well. Let stand one hour. Light and heat the grill.
Arrange equal portions of the meat on each of eight wooden skewers that have been pre soaked in cold water. Place the meat on the grill and cook about two minutes.
Turn and cook about two minutes on the other side. Serve with peanut sauce.
The sauce:
Heat the oil in a saucepan, and add the garlic and onion. Cook stirring over low heat for 2 to 3 minutes.
Add the pepper flakes. Ginger, shrimp paste, tamarind liquid, sugar, peanut butter, and lemon or lime.
Whisk in the boiling water. When blended, remove from heat.
If the sauce starts to curdle, add a little more water.
The iconic beef stew becomes plant-based with a trio of fungi and tempeh, a protein-rich cake of fermented soybeans originally from Indonesia.
Serves: 5
Preparation time:30 minutes
Cooking time:1 hour
2 cups (500 mL) vegetable or mushroom stock
1/2 oz (15 g) dried porcini mushrooms
2 lbs (905 g) small to medium cremini mushrooms
1/4 cup plus 1 tbsp (60 mL plus 15 mL) olive oil, divided
Salt and freshly ground pepper to taste
2 tbsp (30 mL) unsalted butter
8 large shallots, about 3/4 lb (340 g), peeled and halved through root ends
3 cloves garlic, thinly sliced
1 tbsp (15 mL) chopped thyme
1 tbsp (15 mL) tomato paste
2 tbsp (30 mL) all-purpose flour
1 cup (250 mL) dry fruity red wine
1 (150 g) package hon shimeji mushrooms, trimmed, separated
1 large carrot, about 8 oz (225 g), peeled and sliced 1/3 inch (8 mm) thick
1 bay leaf
1 (250 g) package plain tempeh, cubed
Chopped parsley for garnish
Mashed potatoes or buttered egg noodles for serving
1. In a small saucepan, heat stock until hot. Remove from heat and stir in porcini. Soak for 20 minutes. Remove porcini and squeeze dry. Place in a sieve and rinse. Drain, dry, coarsely chop and set aside. Slowly pour soaking liquid into a bowl, leaving any sediment behind. Set aside.
2. Preheat oven to 425°F (218°C). Line a baking sheet with parchment paper.
3. In a large mixing bowl, toss cremini mushrooms with 1/4 cup (60 mL) oil, salt and pepper. Transfer to prepared sheet. Bake on the bottom rack of the oven until browned and tender, about 25 minutes. Remove from oven.
4. In a large heavy-duty pot, heat the remaining 1 tbsp (15 mL) oil and butter over medium-high heat. Add shallots, cut-sides down. Cook until deeply browned, about 5 minutes. Reduce heat to medium-low and flip shallots. Cook for 2 minutes. Add garlic and thyme. Cook, stirring, for 1 minute. Add tomato paste. Cook, stirring, for 1 minute. Sprinkle in flour. Cook, stirring, for 1 minute. Add wine and porcini soaking liquid, stirring up any brown bits. Raise heat to high. When it comes to a boil, add porcini, roasted cremini mushrooms, hon shimeji, carrot and bay leaf. When it returns to a boil, partially cover and reduce heat to maintain a gentle simmer. Cook, stirring occasionally, until carrots and shallots are soft, about 20 minutes. Stir in tempeh. Cook until it just heats through, about 2 minutes. Taste sauce for salt.
5. Sprinkle with parsley. Serve with noodles or mashed potatoes.
Serves: 3
Preparation time: 20 minutes
Cooking time:15 minutes
10 - 12 oz. (400-450 g) fresh Asian-style noodles OR fettuccine-style noodles
1 cup small cooked shrimp, thawed and drained if frozen
1 zucchini, grated with a wide grater or peeled into thin strips with a vegetable peeler
1 tomato, cut into small pieces
1 red or green chili, de-seeded and thinly sliced
1 red and 1 green bell pepper, de-seeded and cut into strips
3 spring (green) onions, sliced
1 cup fresh coriander/cilantro, lightly chopped
1/2 cup fresh basil, lightly chopped
1/3 cup dry roasted peanuts or cashews, unsalted, and left whole or lightly chopped
SALAD DRESSING:
1/3 cup lime juice (about 2 limes, juiced)
4 Tbsp. fish sauce (available at Asian/Chinese stores)
2 Tbsp. soy sauce
2-3 tsp. sugar (adjust to taste)
1-3 tsp. chili sauce OR 1/4 to 1/2 tsp. cayenne pepper OR crushed chili (adjust to taste)
2 cloves garlic, minced
Prepare noodles according to the directions on the package. Rinse noodles with cold water, drain, and set aside.
Prepare salad dressing by mixing all dressing ingredients together in a cup or small bowl until sugar dissolves. Taste-test for sour/sweetness, adding more sugar as desired. Note that the taste of the dressing will be milder when distributed among the noodles.
Prepare the vegetables and shrimp, and place them in a very large salad or mixing bowl. Add the herbs and nuts. Stir the dressing once more and pour over, tossing well to mix.
Now add the noodles and toss again Once well-tossed, taste-test the noodles, adding more fish sauce if not salty or tasty enough.
You can serve this salad immediately, or cover and place in the refrigerator until ready to eat (this salad will keep for up to 3 days, and makes great workday lunches!).
Garnish with a few extra sprigs of the fresh herbs, plus some chopped peanuts. For extra spicy, Thai chili sauce can be served on the side, either store-bought or my own.
