Hello everyone, and happy New Year!
I hope you all had a wonderful holiday and welcomed 2017 with fresh perspective and motivation.
Remember me? It has been a while since my last post.
I want to share with you what I have been up to during my absence.
My beloved and I have moved back to Orange. I thought moving to Melbourne was our last big move. Without going into too much details, after a long and endless discussion, we felt that Orange would be a better suited for us in the long run. So we went through the whole packing, job and house hunting all over again, after two years of living in Melbourne. It was an overwhelming and stressful period for me. Hence, I had to place my blog on the back burner temporarily.
A big THANK YOU TO YOU!
I do not say this enough, but I would like to THANK YOU for your support and interests in my recipes for the past year. All your feedback on the recipes, suggestions and tweaks you have made to my recipes are greatly appreciated and I enjoyed reading through them! THANK YOU for sharing the photos of the dishes you have tried from this blog with me. THANK YOU for making my blogging experience a great one!
I intend to be more consistent in sharing my recipes on this blog. It has been a whirlwind and overwhelming experience living in Melbourne. The experience has somehow given me a focus on what I want in life and be brave to pursue the things I truly passionate about.
Say hello to the first recipe in 2017 – grilled satay chicken which I am currently obsessed in making. Like many, we all had our fair share of cooking festive feasts over the holiday seasons. For now, all I want is to take it easy in the cooking department.
This recipe uses the satay paste which I concocted here. The marinade is made of satay paste, turmeric powder, salt and cooking oil. This will form a really thick paste which it is best to use hands to really work the marinade into the chicken. The good thing about being a thick paste is that you will not lose much of the marinade while grilling in the oven.
In Malaysia, we serve cucumber and raw red onion with satay. Emulating my favourite street food, I like to serve this grilled chicken with rice, sliced cucumber and onion. Sometimes I will substitute the rice with quinoa when I want to cut down on carbohydrate. The grilled chicken is also make a delicious addition to salad. I also used the leftover chicken to make a sandwich for packed lunch the next day.
Now you see why I like making this so much?
- 2 Tbsps satay paste (see note below)
- 2 Tsps ground turmeric powder
- 1 Tbsp cooking oil
- Salt to taste (about 1 teaspoon)
- 500g (1 pound) chicken thigh fillets – about 4 thigh fillets
- Preheat oven to 180 C (350 Fahrenheit). Line baking tray with parchment paper and set aside.
- In a mixing bowl, add satay paste, ground turmeric, cooking oil and salt. Whisk until well combined with a fork. If the marinade appears to be too thick and hard to whisk, add a teaspoon of water to loosen the mixture.
- Coat the chicken thigh fillets with the marinade. I prefer to this with my hands. Allow the chicken to marinade for at least 30 minutes to an hour if time permits.
- Arrange the chicken thigh fillets on the prepared baking tray.
- Bake for 25 to 35 minutes and serve immediately with your choice of rice or salad.
For the satay paste, you can mix 1 Tablespoon of smooth peanut butter with 1 Tablespoon of Thai Red Curry Paste.
This worked out great for me. I used only what I had in the house, so slightly different to the recipe – chicken breast, and crunchy peanut butter and massaman curry paste for the satay sauce. Love how easy it is to make though. I’m going to try this on the BBQ too