Starter – MSS World Cookery https://cookerydemo.ptworld.net Cookery recipes from around the world Sat, 04 Nov 2023 15:20:26 +0000 en-GB hourly 1 https://wordpress.org/?v=6.5.5 Satay https://cookerydemo.ptworld.net/satay/ Sat, 04 Nov 2023 15:18:19 +0000 https://cookerydemo.ptworld.net/?p=94
Satay with sauce dips.
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Satay – Barbecued Meat

The Southeast Asian form of kebab made from seasoned, skewered and barbecued meat, served with a sauce.
Course Appetizer
Cuisine Thai
Prep Time 3 hours
Cook Time 15 minutes
Servings 6
Calories 35kcal

Equipment

  • Grill

Ingredients

  • 1 lb chicken, boned and skinless (or beef or pork)
  • ½ clove garlic, finely chopped and crushed
  • 1 – 2 oz Madras curry powder
  • 1 tbsp coriander powder
  • salt and fish sauce to taste
  • 1 – 2 oz melted butter
  • 3 – 4 oz single cream, coconut cream or milk
  • approximately 8" long bamboo skewers available from Chinese supermarkets

Satay Sauce

  • ¾ pint coconut cream
  • 2 tbsp prepared Masaman curry paste available from oriental grocers
  • 1 oz sugar
  • 3 tbsp crunchy peanut butter
  • salt to taste
  • 1 tbsp tamarind juice
  • 1 – 2 oz tomato puree

Instructions

  • Slice the chicken or other meat thinly into pieces 3½" -4" long and ¼" – ¾" wide.
  • Using a mortar and pestle or a blender, make a fine paste of the chopped garlic.
  • Mix this paste with the meat, curry powder, coriander powder, salt, fish sauce, melted butter, cream or coconut cream or milk and blend well. Let the meat marinate for at least 3 hours, (if possible, overnight), before cooking.
  • Examine the skewer to make sure they are smooth. If there are splinters sticking out, carefully peel them off.
  • Remove from the meat from the marinade. Puncturing the meat with the sharp side of the tip of the skewer, put the meat onto the bamboo sticks, stopping half or three quarters of the way from the top of the sticks.
  • Grill gently under medium flame until brown on both sides.

Satay Sauce

  • Heat 4 oz of coconut cream and bring it to the boil.
  • Stir fry the curry paste.
  • Add the sugar, peanut butter and salt and cook for a few minutes. Gradually add more of the coconut cream, enough to make a smooth sauce.
  • Simmer and repeat until all the coconut cream has been added.
  • Simmer for a further 5 – 10 minutes, then add the tamarind juice and cook for a few minutes more.
]]> Spring Rolls https://cookerydemo.ptworld.net/spring-rolls/ Sat, 04 Nov 2023 15:15:35 +0000 https://cookerydemo.ptworld.net/?p=91
Thai Spring Rolls with dips and salad
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Spring Rolls, Thai Style

A popular starter right across the Far East.
Course Appetizer
Cuisine Thai
Prep Time 40 minutes
Cook Time 25 minutes
Servings 8
Calories 60kcal
Author Pranee and Fuengsin

Ingredients

  • 1 – 2 oz transparent vermicelli noodles obtainable from Chinese supermarket
  • 2 – 4 tbsp cooking oil for deep frying
  • 1 onion, small, chopped finely
  • 1 clove garlic, chopped finely
  • 4 oz minced lean pork, chicken or beef
  • salt, pepper, fish sauce, soya sauce, sugar to taste
  • 1 oz carrots, grated
  • 2 – 4 oz beansprouts, chopped coarsely
  • 2 spring onions, chopped finely
  • 10 spring rolls or pancake skin obtainable from Chinese supermarket
  • 1 – 2 medium-size egg omelette, shredded
  • 1 – 2 oz mushrooms, washed and sliced thinly

Instructions

  • Soak the transparent vermicelli noodles until soft. Cut into short strips, 1 – 1½"
  • Heat the oil and cook the onion and garlic until soft or brown.
  • Add the minced meat, mushrooms, noodles, salt, fish sauce, soya sauce and sugar. Stir well, cover and lower the heat.
  • Add the carrots and spring onion. Cook for a few more minutes then add the shredded omelette. Stir gently. Add chopped beansprouts. Drain off any liquid and leave to cool.
  • Spoon the stir fried mixture onto the pancake skin and wrap in long or square panels as desired. Secure the edges with egg or water or with a mixture of water with cornflour dissolved in it.
  • Heat the cooking oil. Deep fry until crispy and brown all over. Serve with chilli sauce or white radish.
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