Malaysia - sticky BBQ Lamb; Grilled Mackerel; Chicken Satay, Coconut Rice & Crunchy noodle salad

Last week I hosted a dinner featuring the food of Malaysia

Kuala Lumpur, officially the Federal Territory of Kuala Lumpur, 

is the national capital of Malaysia as well as its largest city.

Our Malaysian Menu included:

 

sticky BBQ Lamb 

Grilled Mackerel 

Chicken Satay,

Coconut Rice 

& 

Crunchy noodle salad

MALAYAN STICKY LAMB CHOPS

Ingredients

·      12 lamb chump chops

Marinade ingredients:

·      120ml water

·      120ml light soy sauce

·      8 tbsp tomato sauce

·      4 tbsp wine vinegar

·      1 tsp ground black pepper

·      ½  cup honey

Ground separately:

·      6 cloves garlic

·      8 shallots

·      2 tbsp sliced lemon grass

·      2 tsp finely chopped kaffir lime leaves

Method

1.     Combine marinade ingredients in a bowl/marinating dish

2.     then pour marinade over chumps and blend well. Cover & Refrigerate for a minimum of four hours or preferably overnight, turning often to ensure the meat is  entirely marinated.

3.     Barbecue the chops until meat is tender (keep brushing with marinade as you grill).

original recipe found at:
http://www.malaysiakitchen.co.nz/index.php?option=com_content&view=article&id=136&Itemid=155

 CHICKEN SATAYS

  
Ingredients

·      200ml coconut milk

·      8 skinless and boneless chicken thighs, cut into bite sized pieces

For the marinade

·      2 stalks lemongrass, outer leaves and bulb removed

·      6 shallots, peeled

·      A thumb-sized piece of ginger, peeled

·      ½ tsp ground turmeric

·      2 tsp coriander seeds

·      4 tbsp kecap manis (Indonesian sweet soy sauce)

·      1 tbsp oyster sauce

For the peanut sauce

·      2 cloves garlic

·      1 red chilli, deseeded and finely chopped

·      1 tbsp unsalted peanuts

·      2 tbsp crunchy peanut butter

·      2 tbsp toasted sesame oil

·      2 tbsp soy sauce

·      1½ tbsp rice vinegar

·      Juice of 1 lime

·      5 tbsp coconut milk

METHOD

How to make Malaysian chicken satay

1. Blend all the marinade ingredients together in a food processor to make a paste. Stir the paste into the coconut milk then place the chicken in a bowl and pour over the marinade. Cover and refrigerate for at least 2 hours.

2. Meanwhile make the peanut sauce. Place the garlic, chilli, peanuts, 1 tbsp peanut butter, sesame oil, soy sauce, rice vinegar and the lime juice in a food processor and blend to a smooth paste. Tip into a saucepan, stir in the remaining peanut butter and coconut milk and warm gently.

3. When the chicken has been marinated thread the pieces onto metal skewers (or wooden skewers soaked in cold water). Heat a griddle to hot and fry for 2-3 minutes each side, or until cooked through, brushing with leftover marinade as they cook.

NOTE:

I actually added the peanut sauce to the satay sticks as I grilled them to get a creamy crusty coating on the chicken! Try it if you are game enough!

 I adapted a recipe I found at: http://www.channel4.com/4food/recipes/tv-show/come-dine-with-me-recipes/series-10/chicken-satay

I adapted a recipe I found at:
http://www.channel4.com/4food/recipes/tv-show/come-dine-with-me-recipes/series-10/chicken-satay

MALAYSIAN GRILLED MACKEREL

The fish was supposed to be wrapped in banana leaves for this dish. but I used foil.

Ingredients

·      1 kg mackerel fillets

·      ½ tsp salt

·      ½ tsp cracked black pepper

·      1 stick lemongrass

·      juice of 2 limes

·      I tsp peanut oil

·      Banana leaf and cocktail stick (optional)

note: in the original recipe the fish was rubbed with hot spices

METHOD

1. prepare foil & brush well with peanut oil all over

2. Mix the salt & pepper in a bowl then rub the mixture on both sides of the fish, ensuring it is all covered

3. Sprinkle lime juice over the fish & surround with lemon & lemongrass
4.  Grill for approximately 15 minutes, half the time for each side, or until cooked. (I actually cooked mine in the over as there was no room left on the grill).

I adapted a recipe I found at:

http://www.channel4.com/4food/recipes/popular-ingredients/fish-and-seafood/malaysian-grilled-mackerel-recipe-08-07-16

Oriental Fried Noodle Salad

Ingredients

·      ½ -1 Chinese Cabbage, or ¼ savoy cabbage (shredded finely)

·      6 Green Onion (chopped 5mm length)

·      100g Lightly roasted slivered Almonds or Pinenuts

·      1 pkt Chang’s Fried Noodles 100g (Original or Onion Flavoured)

Dressing:

·      ¼ cup White Vinegar

·      1/4 cup Castor Sugar

·      1 tblsp Soy Sauce

·      2 tsp  sesame oil

·      ½ cup Olive Oil

Method:

1.     Mix all the ingredients of the Dressing in a bowl.

2.     Stir well until sugar is dissolved.

3.     Combine the Cabbage, chopped Green Onions and almonds in a salad bowl.

4.     Add dressing and mix well. Chill until ready to serve

5.     Just before serving add the noodles and toss thoroughly.

Recipe found at: http://www.changs.com/recipes/view-recipe?id=90e1d9544e2a624ad5a9838d57a3ca5b