Chicken Satay w/ Spicy Peanut Sauce

This recipe is from "quick and easy thai" by Nancie McDermott, I'm including the peanut recipe from the book here, and maybe Naomi can later add her recipe.



Marinade for Chicken:
1/2 cup unsweetened coconut milk
1 teaspoon fish sauce
1 teaspoon brown sugar
1 teaspoon curry powder
1 pound boneless, skinless chicken thighs or breasts

About 60 bamboo skewers, soaked in water for at least 30 minutes

*Combine the coconut milk, fish sauce, brown sugar and curry powder in a large mixing bowl and stir well. Cut chicken thighs into generous, bite-sized chunks, and cut breat meat lengthwise into 1/2 inch strips. Add the meat to the marinade and mix well. Cover and refrigerate for at least 30 minutes or as long as overnight.

*Thread meat onto tips of bamboo skewers, and cook on a lightly oiled, hot grill or under a broiler, turning often, until browned and cooked through, 4 to 6 minutes. Serve at once w/ peanut sauce.

Spicy Peanut Sauce
3/4 cup unsweetened coconut milk
1 tablespoon red curry paste
2 teaspoons roasted chili paste
1/2 cup chicken broth or water
1 tablespoon fish sauce
1 tablespoon palm sugar or brown sugar
1/4 cup chunky peanut butter or very finely ground peanuts
1 tablespoon freshly squeezed lime juice

*To prepare peanut sauce, bring the cocunt milk to a gentle boil in a medium saucepan over medium-high heat. Add the curry paste and roasted chili paste and cook 4 to 5 minutes, mashing and stirring occasionally to dissolve them. Add the chicken broth, fish sauce, palm sugar, peanut butter, and lime juice and cook 1 minute more, stirring well to make a smooth sauce. Remove from heat, transfer to a small serving bowl, and set aside to cool. The sauce can be served warm or at room temperature, or cover and refrigerate gently just before serving time.

I'm wokking, yes indeed

This article tells you everything you might want to know about buying and caring for woks.
Wok hay is what happens when excellent ingredients -- like ginger, noodles, shrimp, walnuts or Chinese chives -- meet a wok crackling with heat. It is both a taste and aroma and something else, too, a lively freshness that prickles your nose and makes you impatient for that first taste, like the smell of steak just off the grill or a tomato right off the vine in August. Food with wok hay tastes intensely of itself. -The Well-Tempered Wok by Julia Moskin

Japanese cold noodle salad

It's really simple, but great combination! It's also fun to try it with different vegetables and flavors of noodles.

Ingredients:

1 Carrot, shredded

2 small cucumbers, shredded

1 bell pepper, diced

1 can of tuna, drained

2 bunches (half a bag) of noodles (sometimes called Soba, Buckwheat or Spinach noodles)

Fish sauce, to taste (For a more Japanese flavor, though soy sauce can also be used)

Shredded seaweed, sesame seeds or rice topping mix

Directions:

Chop vegetables and mix with tuna, set aside

Boil noodles until done and immediately rinse with cold water and drain

Toss noodles in fish sauce until lightly coated, drain out extra

Add vegetables and tuna and mix

Sprinkle with seaweed and/or seasoning

Clams Chinois

Scrub the clams (about 3 cups of them) well, then soak them in salt water for 1-2 hours to get rid of sand and other clam gunk.
Prepare:
- several cloves of garlic (crush or chop)
- about a tablespoon of finely chopped ginger
- some finely chopped basil
- at least 3 stalks of green onion
- you can also add chilis here for some extra kick
Heat up the wok, throw in some oil, then add the garlic. Give it a second or two, then add the other ingredients one by one in the same way, ending with the clams. Stir that around while mixing together:
- a good dollop of soy sauce paste
- a spoonful of sugar
- a few tablespoons of water
- a good half a cup of rice wine
(This sauce can be adjusted depending on your personal taste! Some recipes suggest oyster sauce, black vinegar, dry white wine, or black bean sauce. You can also add a little cornstarch to thicken it.)
Pour the sauce down the sides of the wok; don't throw it right in the middle. Mix it around some more, then cover your wok. The heat and steam should open those babies up within about 3 minutes. Once it does, give it another stir and add some pepper.
Enjoy!

The Point

We want to share delicious recipes and enjoy the company of delightful sisters. This is a place for us to post our tasty concoctions, whether we used a wok to make them or not.