The plan was to have friends over, eat, and then head out to check out a band. Didn’t see the band but did eat though. A wok burner is very handy, it allowed me to both cook the satay sticks and deep fry the spring rolls outside thus remaining sociable. Friend brought over a bottle of Belgian Beer called Mc Choof (sp?) as strong as it was tasty. Comes in a champagne bottle and has a picture of Greg Sheridan on the front.
Marinade:2tsp grated ginger, 2 cloves of garlic, 1/2 cup soy sauce, 1tbs palm sugar, 2 tbs sesame oil, 2 tsp chili paste, juice of 2 limes
Chop two free range chicken breasts into small skewer sized pieces and then marinade for one hours. At the same time, pop the wooden skewers into some water to soak to prevent them burning later. Next skewer the chicken. I kept it to about an inch on each skewer for a couple of reasons. First, makes for easier dipping in the sauce and secondly, it makes for a better eat drink eat drink eat drink cycle and less like a meal.
Cooked on the BBQ grill and served with the peanut satay sauce which was half a cup of coconut milk with a couple of tbs of peanut paste and -this is important- the remaining marinade. Just heat and stir in a saucepan until thickened.
The recipe came from an anonymous Backyard BBQ Cookbook which has often proven handy. In retrospect I’d probably halve the number of ingredients to maybe just lime, chili and ginger but the marinade made for a more complex satay sauce so maybe not.
Spring Rolls in Lettuce
Too easy. Deep fry some spring rolls and some Thai Vermicelli Noodles and then everybody just grabs a lettuce leaf as a wrap with a bit of sweet chili sauce.