Gary H. NJ
TVWBB Platinum Member
Hey all. Seems a day for chicken, wings or otherwise. I picked up a chicken and some thighs last night. Cut up three of the thighs and marinated for today's Satay Ayam, Chicken satay. Marinated the wings, legs, and other thighs in my favorite Malay "roadside" marinade.
For the spice paste marinade for the satay, put 2 chopped shallots, 2 chopped lemongrass stalks, 1 garlic clove, 1 Tbsp ground coriander seeds, 1 tsp turmeric powder, 2 Tbsp sugar, 2 Tbsp veg oil, 1/2 tsp salt, 1/2 tsp hot ground chili (to taste) into the food processor. Blend until you have a paste. Marinate the chicken thighs (cut into bite size pieces) overnight in the fridge. The next day, thread the chicken onto skewers and grill directly.
And another shot. That's two butterflied chicken hearts on the right.
The legs, wings and other thighs were marinaded overnight in 1/2 tsp sesame oil, 1 Tbsp soy, 2 Tbsp dark soy, 3 Tbsp oyster sauce, 2 Tbsp honey, and plenty of cracked pepper. Leftovers are going with me to work for lunch.
A pound of head-on shrimp were cleaned.
The shrimp shells and heads, chicken carcass, lemongrass, and galangal were simmered for 3 hours, then strained for stock to make Thai shrimp soup (Tom yam goong).
The stock was simmered with oyster mushrooms. Shrimp were added, along with fish sauce (nam pla), lime juice, sliced scallions, cilantro and served. A couple head-on shrimp made it whole into the final soup.
Stir fried some of my favorite veg -- tou-miao, pea-pod tips with a little garlic and ginger.
Ok, the not the usual Superbowl Sunday dinner, but tasty my way! Hope everyone enjoys the game. - G
For the spice paste marinade for the satay, put 2 chopped shallots, 2 chopped lemongrass stalks, 1 garlic clove, 1 Tbsp ground coriander seeds, 1 tsp turmeric powder, 2 Tbsp sugar, 2 Tbsp veg oil, 1/2 tsp salt, 1/2 tsp hot ground chili (to taste) into the food processor. Blend until you have a paste. Marinate the chicken thighs (cut into bite size pieces) overnight in the fridge. The next day, thread the chicken onto skewers and grill directly.
And another shot. That's two butterflied chicken hearts on the right.
The legs, wings and other thighs were marinaded overnight in 1/2 tsp sesame oil, 1 Tbsp soy, 2 Tbsp dark soy, 3 Tbsp oyster sauce, 2 Tbsp honey, and plenty of cracked pepper. Leftovers are going with me to work for lunch.
A pound of head-on shrimp were cleaned.
The shrimp shells and heads, chicken carcass, lemongrass, and galangal were simmered for 3 hours, then strained for stock to make Thai shrimp soup (Tom yam goong).
The stock was simmered with oyster mushrooms. Shrimp were added, along with fish sauce (nam pla), lime juice, sliced scallions, cilantro and served. A couple head-on shrimp made it whole into the final soup.
Stir fried some of my favorite veg -- tou-miao, pea-pod tips with a little garlic and ginger.
Ok, the not the usual Superbowl Sunday dinner, but tasty my way! Hope everyone enjoys the game. - G
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