Skewered prawns (shrimp) glazed with a sticky soy are cooked over hot coals in this recipe from FIRE ISLANDS Recipes from Indonesia by Eleanor Ford. For serving, I used my favourite saté sauce recipe. For the saté sauce, mince (very finely or in a food processor) an onion, 2 cloves of garlic, a chilli or two and a knob…… Continue reading prawn saté
Tag: peanut butter
oyster mushroom satay
I love this idea for a vegan dish from a recipe by Simone Wimmer of Kitchen Stories. Substantial and tasty, it looks fabulous too. And we enhanced the flavour even further by cooking over coals. First, soak some bamboo skewers in warm water for 30 minutes. Meanwhile, make the satay dipping sauce. In a small…… Continue reading oyster mushroom satay
peanut coconut ice cream
Another stellar (slightly adapted) ice cream recipe from Jeni Britton Bauer’s jeni’s SPLENDID ICE CREAMS AT HOME. This one has an exceptional balance of peanut and coconut with the perfect hint of spice. Measure 1¼ cups of milk, removing 2 tablespoons to make a slurry with 5 teaspoons of cornflour (cornstarch). In a saucepan bring…… Continue reading peanut coconut ice cream
gado gado 2.0
My first version of gado gado is a little westernised (not such a bad thing) and makes a great meal on it’s own. This recipe, from Fire Islands: Recipes from Indonesia by Eleanor Ford, is a lighter version with a fresher peanut dressing which is served underneath the other ingredients in the traditional manner. It makes…… Continue reading gado gado 2.0
chocolates
I was researching sous vide cooking when I came upon some information on Serious Eats about tempering chocolate by that method. I had to try it. It was certainly easy but not absolutely necessary, as you can see in Three Ways to Temper Chocolate. My first attempt was nice and crunchy, melted nicely in the…… Continue reading chocolates
michelle picker cooks 