Facebook Instagram Pinterest

Chicken satay skewers

Chicken satay is a Malay-Indonesian dish of skewered and grilled meat, served with a dipping sauce. It's a simple idea for a dinner or a party snack. You can use shrimp, beef, lamb or fish instead of chicken.

Recipe: Chicken satay skewers

Serves: 2
  • 2 chicken breast fillets
  • one tbsp. of vegetable oil
  • one garlic clove, minced
  • 1/2 red chili pepper, chopped
  • one tbsp. of grated ginger
  • one tsp. of soy sauce
  • juice of 1/2 lime
  • Wash, clean and slice the chicken fillets.
  • Place chicken and marinade in a bowl and toss to coat. Refrigerate for about an hour.
  • Heat the oil in a saucepan, add garlic, chili and ginger, cook for about a minute.
  • Add peanut sauce, soy sauce and lime, cook for another minute.
  • Remove from heat and transfer to a bowl.
  • Thread the chicken onto the skewers.
  • Heat a grill or a large non-stick frying pan over medium heat. Add the oil and cook or grill the skewers for 3-4 minutes each side, until cooked through
  • Before serving, drizzle satays with lime juice. Serve with peanut sauce.

Recipe: Marinade

  • one stalk of lemongrass, chopped
  • one red chili pepper, sliced
  • one garlic clove, minced
  • one tbsp. of grated ginger
  • juice and peel of one lime
  • one tsp. of soy sauce
  • one tsp. of brown sugar
  • 3 tbsp. of coconut milk
  • Combine all the ingredients

Recipe: Peanut sauce

  • 1/4 cup of unsalted peanuts
  • one tbsp. of vegetable oil
  • a pinch of salt
  • In a food processor, combine peanuts with salt and oil. Puree to combine.
  • The sauce doesn't have to be perfectly smooth, you can leave larger chunks of peanuts for a crunchy texture.

steamed salmon with pak choi

It's quite a challenge to imagine a healthier lunch or supper than steamed salmon paired with crunchy pak choi. Just writing the name of the dish down makes me feel so much healthier.

You can use any kind of steamer, but I really like the bamboo one.

Recipe: How to use a bamboo steamer?

  • Line the bottom of one tray with pak choi, cabbage or lettuce leaves - to prevent the salmon from sticking to the basket (you can also use parchment paper).
  • Place pak choi (or other vegetables you might want to cook) in a separate tray and place it on top of the first one. If you like your pak choi more crunchy, you can remove it from the steam first - this can be done easier if pak choi is in the top tray. Cover top layer with a lid.
  • Place the steamer in a pot or a wok with simmering water. Make sure that the bottom tray stays above the water line, so that the food will not be submerged - it's suppose to be steamed, not cooked. You might need to add some water if the pot starts to go dry.
  • You can enrich the flavour of the food by adding some broth, lemon juice, herbs or green tea leaves to the water. I added some dry white wine and a few drops of soy sauce.

Recipe: Steamed salmon with pak choi

Serves: 2
  • 300 g of salmon fillets
  • 2 pak choi, cut in halves
  • 3 tbsp. of soy sauce
  • juice of 1/2 lime
  • one garlic clove, sliced
  • 1/2 of red chili pepper, chopped
  • one tbsp. of chopped sprink onion + one tsp. for topping
  • a few sliced of lime
  • Combine all the ingredients of the sauce.
  • Spread sauce over the salmon, top with spring onion and lime slices.
  • Steam the salmon and pak choi. Salmon will need about 8-10 minutes, pak choi - 5-8 minutes.
  • Serve with remaining sauce.

green curry mussels

Recipe: Green curry paste

  • 5 medium green chilis, roughly chopped
  • 2 garlic cloves, minced
  • 2 shallots, roughly chopped
  • 2 tbsp. of freshly grated ginger
  • a bunch of fresh cilantro
  • 2 lemongrass stalks, chopped
  • juice and zest of 2 limes
  • 1 tbsp. of coriander seeds
  • 1 tsp. of ground cumin
  • 1 tsp. of black peppercorns
  • 2 tsp. of soy sauce
  • Place all of the ingredients in a food processor and blitz to a paste.

Recipe: Green curry mussels

  • 1 kg of fresh mussels, washed and cleaned
  • 1 1/2 cup of coconut milk
  • 3 tbsp. of brown sugar
  • one lime
  • 1/2 bunch of fresh cilantro
  • 2 tbsp. of vegetable oil
  • one green chili
  • Heat oil in a large sauce pan. Add green curry paste and cook, stirring, until fragrant (3-4 minutes).
  • Add coconut milk and sugar and bring to boil.
  • Add mussels, cover the saucepan with a lid and cook until mussels open.
  • Top with lime juice, fresh cilantro and slices of green chili. Serve immediately.