Tuesday, 2 August 2011

How to make barbecue meat (adapted from chicken satay recipe)


How+to+make+barbecue+chicken+meat+skewer+recipe

We are currently hooked on Rick Stein's culinary travel series. All thanks to BBC iPlayer, we managed to catch his Far Eastern Odyssey where he covered Thailand, Cambodia, Vietnam, Malaysia, Bangladesh and Sri Lanka.

He not only experienced the dishes that each country or region is know for, he presented his version of the recipe while giving quite an extensive background of how the dish come about. To give him some credit, there are more hits than misses in his recipe adaptations.

Though he has conveniently skipped Singapore (I suspect he couldn't get a permit for that as I hate to think that the island state has nothing to offer for his culinary show), there are some familiar recipes like satay, chicken rice, laksa, fish curry just to name a few.

There was a spot of sunshine over the weekend in London so we decided to do an adaptation of satay in the local open field. It was surprisingly easy and tasted rather decent. Seems like it's going to be a proper summer this time round, why not give it a go?

Barbecue skewered chicken (adapted from satay ayam recipe)

Serves 2
Preparation time: 30 minutes

4 large deboned chicken thighs
3 teaspoon of cooking oil
50g of shallots, finely chopped
20g garlic, crushed
1 tsp soy sauce
1 tsp kecep manis
2 tsp of coarse black pepper
3 kafir lime leaves, finely shredded
1 red pepper
1 green pepper

Soak 8 x 18cm bamboo skewers in cold water for 30 minutes.
Cut chicken into chunks roughly 2cm by 2cm with some skin attached to them.
Heat cooking oil in a pan, add shallots and fry over medium hear until golden brown.
Tip oil and shallot onto a mixing bowl and leave to cool. Stir in crushed garlic, soy sauce, kecep manis, kafir lime leaves and black pepper. Marinate chicken chunks and leave it standing for at least 10 minutes.
Meanwhile, chop up the peppers into regular chunks and take care to remove all the seeds and the centre white part.
Skewer the chicken and peppers. I recommend starting and ending with a piece of pepper to keep chicken compact. They are great for that extra crunch as well.

If you don't have a garden, you could always head out to a local field like me. There is really no need to get any specialized equipment. Waitrose sells a reliable disposable barbecue pit for £2.99 and you literally just need only a single match to get it going. Just bring a small bottle of water along just in case things go awry.

Enjoy your summer!

Recipe is adapted from Rick Stein's Far Eastern Odyssey

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