Coconut Chicken Satay Wraps

I love chicken satay!!!!!!!!!  It's quick, easy and delicious and a great mid-week dinner or lazy weekend lunch.


Marinade

Tin of coconut Milk
Sliced shallot
Red chilli (with seeds)
Stick of Lemon Grass
Fresh tumeric
Ghalangal
Light Soy
Fish Sauce

Satay Sauce

The left over marinade ( strained)
Red chilli
Shallot
Garlic
Peanut Butter
Sugar
Fish Sauce
Lime Juice

You will also need some sliced chicken and wraps also salad items like cucumber, lettuce, tomato and corriander.


I marinaded the chicken in a tin of coconut milk, a stick of lemon grass, chilli, shallots, fresh tumeric, galanghal, ginger, light soy sauce and fish sauce. I covered the chicken in the marinade and put it in the fridge for fours hours. and if you plan ahead put it in over night.

I sliced up some peppers and red onion and roasted them in the oven with a bit of ground nut oil for around half an hour, the reason for the ground nut oil is it's tasteless and you don't want a Thai peanut sauce and olive oil together, yuk.

To make the satay sauce I drained the chicken and discarded all the bits from the marinade and put the coconut milk marinade to one side. I started by gently frying garlic, chilli and shallot for a few mins and then added the marinade and bought it to the boil as it had raw chicken in it.
I then turned it right down and added the peanut butter, some brown sugar,a dash of fish sauce and the squeezed a lime into it.

I was going to take pictures of the wraps and their construction but was to excited about eating them and forgot!! x

Chicken, Sweetcorn and Coconut Soup

Wow University is hard work, I didn't realise how much writing I would have to do...ridiculous.
I never been more busy in my whole entire life, if I'm not at Uni writing things then I'm at work and don't seem to do anything else at the moment. I almost forgot I had a blog, but tonite I am free!
Yesterday I made the traditional Sunday roast and so today I thought I would make a stock with the chicken carcass and use the leftover meat to make a soup.
I boiled the carcass in water along with carrots, onion, celery, peppercorns and bay leaves for around two hours.


Ingredients.

Home made chicken Stock
Roast Chicken shredded
Noodles
Corn on the Cob
2 Red Chillies (with seeds)
Knob of Ginger cut into thin batons
Small can of Coconut Milk
Splash of Mirin
Splash of Fish Sauce
Handful of Coriander















Slice the chillies and ginger, add a splash of mirrin and gently cook in a deep sided saucepan for a few minutes. Then slice the corn off the cob and add that to the pan along with the stock, coconut milk and the noodles and cook for around 4 minutes. Add the shredded chicken at the last moment so it can warm through and season with some fish sauce. Ladle into bowls and put some fresh coriander on the top. This is a great way to use leftovers, it's really good for you and the home-made chicken stock makes it taste extra amazing!















Hopefully it won't be so long until my next post but I do have four essays to do starting with sustainable fishing. x

King prawn and Chicken Laksa

Enough with the potatoes and gravy it's time for some refreshing spicy flavours and a bit of a health kick so here is a really simple and delicious laksa recipe with abnormally bright photo's, not sure what happened there!

2 shallots
2 red chillis
2 lemon grass sticks
Piece of ginger cut into thin batons
pack of deboned and skinless chicken thighs
handful of king prawns or any other prawn!
2 tbsp of fish sauce
1tsp of shrimp paste
1tbsp of brown sugar
500ml chicken stock
1 tin of coconut milk
1 lime
handful of beansprouts
baby leaf spinach
rice noodles
1tsp of veg oil





Finely chop your lemongrass and chilli and cut the ginger into matchstick shapes.


Fry in some oil for a few minutes


Add your chopped chicken thighs and shrimp paste but cook only for a minute before adding the coconut milk and stock or they won't be tender. You can use breast if you like but thighs have loads more flavour


Let it simmer for around 10 minuites and add the beansprouts and spinach near the end so they don't overcook.


Add the lime juice, fish sauce and if you are using prawns that ready cooked add them at the last possible moment so they don't loose there flavour.


I put some thinly sliced cucumber to garnish and would have put some coriander on to if I had remembered to buy some!


My eyes!!!! The brightest photo ever taken, sorry about that!

Nasi Gorang Curry and Scampi Fries.....

I was trawling the isle of my local Asian supermarket getting ingredients for my Thai curry including nasi gorang paste, pork and prawn dumplings and veg.
I got home and started to prepare my lovely curry.










Whilst making the curry my lovely boyfriend came home from work with a treat for me, a pack of scallops which he knows I love but he absolutely hates. They weren't on the shell from a fishmonger they were in a packet from Sainsburys,to be fair my boyfriend knows nothing of food and would not know any better and that I would prefer my scallops big fat and juicy and preferably not in a packet like these came. But you must never look a gift horse in the mouth!
I had recently seen Heston Blumethal make his scampi fries by coating scampi in ground down scampi fries dust and thought I would do a dodgy version of that because I have a secret love for Scampi Fries so why not.




As I have said in a previous post I have lost my pestle and morter so had to use the back of a spoon to crush the fishy snacks and the result was not as fine as I wanted but I went ahead none the less.


I fried the little scampi coated scallops for a minute or so on each side.


And do you know what they were bloody delicious and I ate them all! They don't exactly go with Thai curry but I will make them again with a lemon mayonnaise dip as a special treat for myself and a lucky friend.

Valen-Thai Feast

Did you like what I did with the title there, Valen-Thai like valentine but with Thai put in it because that's what I cooked for me and Mercer for our Valentines dinner.....No, fine.
Me and Mercer arn't exactly rolling in money at the moment so I said I would cook a romantic meal for us instead of going out, so that's what I did and Thai food is what I cooked. I made some classic Phad Thai minus the prawns as fussy pants won't eat them and i also made a Panang curry and served it all with coconut rice, prawn dumplings(for me) and some little spring rolls.
To get supplies I went to my favourite oriental food market called 'Yum Yum' that I did a post on awhile back and got supplies. I'm afraid I did buy the panang curry paste, the phad Thai sauce, the dumplings and spring rolls ready made so there!




My little prawn dumplings frying away! I steamed them first then I like to fry them to make them all crispy on the outside and they are lovely.


Chicken Panang Curry and Phad Thai




Bit of a blurry photo but still yum!

Thai Spinach and pea soup

I have only been writing this blog since April and seem to have already done two soup recipes and I'm about to do another one, so there! I do love home-made soup and can eat it even if it is hot outside and other people are eating ice cream or salad and I'm sitting there with a steaming bowl of thick soup!
I like to think of this soup as a summery one as it is fresh and light with delicious Thai flavours, I just made this for myself so there isn't large amounts of ingredients but you can very easily adjust it to your needs and taste!

Ingredients

1 Bag of spinach
1 onion chopped
clove of garlic
1/2 stalks lemon grass
Knob of ginger
Handful of frozen peas
Half a tin of Coconut milk
500ml home made chicken stock or just ready bought veg/chicken stock
1 small green chili
Lime juice
black pepper

Start but gently frying the onion until soft then add the garlic and chili and fry for a further two minutes. Then stir in the vegetable stock and while that is simmering peel the outer layer from the lemon grass and finely chop the lower bulb part of the lemon grass and discard the top parts before adding to the soup and cooking for 10 Min's.
Next add the frozen peas and cook for 3 Min's before adding the spinach and cook for a further 4-5 Min's.
Now add the coconut milk, lime juice and some black pepper and gently re-heat. You can add some cream, sour cream or Greek yogurt if you want to.

Chicken Satay

I love love love chicken satay and hadn't eaten it for ages so decided to make it for tea to eat on a balmy summers evening with Mercer. I also made coconut rice with peas and spring onions but didn't take a photo of that as it got eaten before I got a chance and so did the skewers, so here is a photo of my lovely peanut sauce!!
I will be the first to admit that I never really measure anything and so ingredients just get thrown in but 'carefully' thrown in as I have a pretty good feeling for what the right amount should be and things generally turn out very well! I have made this recipe to feed two but please do adjust the measurements to suit you!

Ingredients

Pack of chicken thighs (around 3 per person if a main meal or 1-2 if a starter, they're are very moreish!)
Soy sauce
fish sauce
1 tin of coconut milk
peanut butter
1 fresh chili (red or green)
fresh coriander
sesame oil
half a fresh lime
pack of skewers

Method

Firstly get your chicken thighs, peel the skin off and de-bone them, then lay them flat and cut into strips not forgetting to remove veins, extra fat and little bit's of bone.
Try to be quite generous with the size of the strips as they do shrink a little in the pan.
Put your strips into a bowl and pour in just enough coconut milk to cover them all, a few splashes of soy sauce, a teaspoon of fish sauce and then cover and refrigerate for around two hours or as long as possible.
To make your peanut sauce add 90ml of coconut milk into a pan that's on a gentle heat, then two tablespoons of peanut butter and stir, when the sauce is smooth add a teaspoon of fish sauce, a splash of soy sauce, the juice of half a lime and come finely chopped chili. The sauce will thicken quite quickly but if it needs more peanut butter than add more as you please, but be very careful not to over heat the sauce or it will go very wrong, it should only take a few minutes to make. When the sauce is done add some chopped coriander to finish it off.



Put your chicken on the skewers(don't forget to soak them if there wooden) and cook them on a griddle if you have one or just pop them under the grill if not. Serve with the peanut sauce and there you have it! To make the coconut rice I just cooked basmati rice in coconut milk and water the added peas and spring onions at the end. Enjoy!