1 450 cooking guide : Cooking bbq chicken : Cooking resorts
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Tropika restaurants in Vancouver serve delicious Malaysian, Thai and Singapurean dishes.
These satays were yummy! But I only ate one portion - the other was my sister Pia's, a Vancouver resident and most excellent guide.
And here's recipes I got from the internet:
Sambal Kacang (Peanut Sauce)
Makes about 280 ml / 1/2 pint / 1-1/4 cups of sauce
This is the best-known, most popular sauce for satay. It is also used for gado-gado, and goes well with any grilled meat.
If you like your satay sauce chilli-hot, there are several quite passable powdered instant sauces on the market. For making it yourself, there are various so-called short cuts, most of them involving crunchy peanut butter. Avoid these; the method described below is as easy, cheaper and much nicer.
112 ml / 4 fl oz / 1/2 cup vegetable oil
225 g / 8 oz / 1-1/3 cups raw peanuts
2 cloves garlic, chopped
4 shallots, chopped
A thin slice of shrimp paste (optional)
Salt to taste
1/2 tsp chilli powder
1/2 tsp brown sugar
1 tbsp dark soy sauce
450 ml / 16 fl oz / 2 cups water
1 tbsp tamarind water or juice of a lemon
Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool. Then pound or grind the nuts into a fine powder, using a blender, coffee grinder, or pestle and mortar. Discard the oil, except for 1 tablespoonful.
Crush the garlic, shallots and shrimp paste in a mortar with a little salt, and fry in the remaining oil for 1 minute. Add the chilli powder, sugar, soy sauce and water. Bring this to the boil, then add the ground peanuts. Simmer, stirring occasionally, until the sauce becomes thick; this should take about 8-10 minutes. Add the tamarind water or lemon juice and more salt if needed.
When cool, keep in a jar in the fridge. Reheat as required for use with satay or as a dip for lalab (crudites) or savoury snacks. The sauce will keep in the fridge for up to 1 week.
Indonesian Regional Cooking
By Sri Owen
St. Martin's Press, 1995
288 Pages, with 50 line illustrations
Reprinted with permission
Raspberry Cream Heart Recipe
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 package (8 oz) cream cheese, softened
1/4 cup powdered sugar
1 jar (14 oz) strawberry pie glaze
2 cups fresh raspberries
1 teaspoon powdered sugar
1. Heat oven to 450°F. Remove 1 pie crust from pouch; place flat on ungreased cookie sheet. Make paper pattern for 11x10-inch heart. With paper pattern as guide, cut crust into heart shape. Generously prick crust with fork.
2. Bake 9 to 11 minutes or until light golden brown. Cool 15 minutes. Repeat with remaining pie crust.
3. In small bowl with electric mixer, beat cream cheese and 1/4 cup powdered sugar on medium speed until smooth. Place 1 cooled crust on serving plate; spread with cream cheese mixture.
4. Reserve 1/2 cup of the pie glaze; spread remaining glaze over cream cheese mixture. Top with second cooled crust. Spread reserved 1/2 cup glaze over top crust. Arrange raspberries, stem side down, over top. Sprinkle with powdered sugar.
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