Grilled Thai coconut chicken skewers Recipe

 

INGREDIENTS 

 

1 kg chicken (dark meat preferably)

Marinade

4-5 slices ginger

2 cloves garlic

2 tablespoons soy sauce

1 tablespoon dark soy sauce

2 tablespoon  coconut cream

2 tablespoons sugar

1 tablespoon oyster sauce

Coconut Cream Glaze

6 tablespoons coconut cream

 1 ½ tablespoons honey

1 teaspoon soy sauce

Simple Peanut Sauce (Optional)

2 tablespoons coconut cream

¼ cup natural peanut butter (unsweetened)

1 teaspoon rice vinegar

1 teaspoon Thai red curry paste

2 teaspoon maple syrup (or honey)

2 teaspoon soy sauce

 2-3 tablespoons water (or enough to thin it out to the consistency you

 like)

1 teaspoon sesame oil (optional)

1 teaspoon chili oil (optional)

crushed peanuts (optional, sprinkled on top)

       INSTRUCTIONS

 

Quick & Easy Peanut Sauce (Optional)

• In a small bowl, combine all the ingredients from the peanut sauce ingredient list and mix well.

• Set aside until the chicken skewers are ready to be served.

Marinating & Skewering the Chicken

• If you are using wooden skewers, in a tall cup, add water and soak the back ends (the ends that are not pointy) so they don't burn on the grill.

• Cut the chicken up into 1x1 inch chunks and set it in a bowl

• Using your preferred method (mortar and pestle, food processor, or finely chop by hand) chop the garlic and ginger up as finely as you can and add it to the chicken

• Add the rest of the marinade ingredients from the 'Marinade' ingredient list into the bowl and mix everything together.

• Let it marinade in the bowl for 1-2 hours in the fridge

• Remove them from the fridge 30 minutes before you are about to grill them.

• Skewer the chicken. You may need to skewer some pieces twice so that there are not a lot of loose pieces. The loose pieces usually burn the quickest, so you want the meat to be snug with the skewers. (Also make sure not to run your fingers along the skewers to prevent splinters. Salty marinade splinters are not fun. Use the meat as a shield to run them down the skewers 🙂)

Making the Coconut Cream Glaze

• In a small bowl, combine the coconut cream, honey and soy sauce and set aside for glazing the chicken at the very end.

Grilling

• Set the charcoal or gas grill to approximately 500F (260C)

• When the grill has reached the temperature, add the skewers on the grill. You want to cook them over direct heat.

• Flip them every 2-3 minutes, 4-5 times or for approximately 15-18 minutes. Do not leave them un-attended, they will burn quickly. Once the meat has browned and charred over the direct heat for 15 minutes, it should feel a bit more solid on the stick and should be cooked.

• Brush on the coconut cream glaze and flip them every minute, 2-3 times to get that sweet and sticky caramelized char.

• Serve over a bed of green lettuce with the peanut sauce. (The green lettuce is not just a garnish, but a great way to do mini chicken lettuce wraps with the peanut sauce! 🙂

NOTES

• If you can't find coconut cream, you can substitute it with coconut milk however it will not have as strong a coconut flavor and the consistency of the marinade may be runnier. If you use coconut milk, try to find a high full fat content coconut milk and try to find a coconut milk with just 2 ingredients in it - coconut extract and water. Any coconut milk that has chemicals (ie. polysorbate80) tastes less coconutty.

• This recipe works great with pork as well. Try switching up the chicken for chunks of pork shoulder! 🙂

• When it comes to chicken, I usually prefer dark meat over white meat because it has more flavor albeit less healthier. If you choose to use chicken breast, I find brining it (1 ½ tablespoons of salt with 4 cups of water) for a few hours in a salt water, prior to marinating it makes the chicken breast less dry.

• Chicken skin is added flavour and texture, but it can be removed to make these chicken skewers a bit healthier

• Oyster sauce gives the marinade an extra layer of umami flavor. If you cannot find it, you can substitute it with soy sauce and a pinch of sugar.

• I like to use light soy sauce for as the salt for this recipe. Dark soy is slightly thicker and has a thin syrupy consistency. It gives the chicken its dark brown color. If you cannot find a dark soy sauce, you can substitute it with light soy sauce.

• I like to use honey on the glaze because it is already in syrup form. You can substitute it for sugar, but you will need to melt the sugar in ½ tablespoon of hot water to melt it before mixing it with the coconut cream glaze.

veg spring roll Recipe

 

INGREDIENTS  

for sheet / wrapper:

2 cup maida / plain flour

2 tbsp corn flour

½ tsp salt

2½ cup water

for stuffing

2 tbsp oil

3 clove garlic (finely chopped)

2 chilli (finely chopped)

2 tbsp spring onion (chopped)

½ onion (sliced)

1 carrot (julienne)

2 cup cabbage (chopped)

5 beans (chopped)

½ capsicum (chopped)

2 tbsp vinegar

2 tbsp soy sauce

2 tsp chilli sauce

¼ tsp pepper powder

½ tsp salt

other ingredients

½ cup maida paste (for sealing)

oil (for frying)

INSTRUCTIONS

 

how to prepare spring roll wrapper

• firstly, in a large bowl take 2 cup maida, 2 tbsp corn flour and ½ tsp salt.

• add 2½ cup water and mix well using a whisk.

• whisk until a smooth lump-free batter is formed adding water as required.

• now grease the pan and pour a ladleful of batter on a hot pan.

• swirl once making sure the batter is uniformly spread.

• cook for a minute or until the sheet is cooked without browning.

• now flip over gently and continue to cook.

• finally, spring roll wrapper is ready. you can cover and use to prepare patti samosa or spring rolls.

how to prepare veg stuffing

• firstly, in a large wok, heat 2 tbsp oil. saute 3 clove garlic, 2 chilli and 2 tbsp spring onion.

• add ½ onion and stir fry on high flame.

• now add 1 carrot, 2 cup cabbage, 5 beans, ½ capsicum.

• stir fry without losing the crunchiness of vegetables.

• further, add 2 tbsp vinegar, 2 tbsp soy sauce, 2 tsp chilli sauce, ¼ tsp pepper powder and ½ tsp salt.

• mix well making sure everything is well combined. stuffing is ready.

how to fold and fry spring roll

• firstly, take a prepared wrapper and place a tbsp of prepared veg stuffing.

• rub a tsp of maida paste around the edge. maida helps to seal the roll.

• now roll and fold the sides making sure the roll is sealed tight.

• deep fry in hot oil, keeping the flame on low.

• stir occasionally, until the roll turns golden brown and crisp.

• drain off removing excess oil.

• finally, enjoy veg spring roll with sweet chilli sauce.

Keema samosa recipe

 Ingredients

16-18 Samosa Patti Sheets

2 tablespoons Vegetable Oil + for Deep Frying

¾ cup Onion (divided) (sliced)

250 grams Ground Meat (Beef or Mutton)

2 teaspoon Ginger Garlic Paste

½ teaspoon Ground Turmeric

1 teaspoon Coriander Powder

1 teaspoon Red Chili Powder

1 teaspoon Garam Masala Powder

Salt to taste

1 teaspoon Lemon juice

2 tablespoons Cilantro (chopped)

2 tablespoons Dill (chopped)

1¼ cup Scallion (Spring Onion) (chopped)

1 Green Chili

1 Live Charcoal

1 tsp Ghee

Flour Paste ( A mixture of all purpose flour and water)

Instructions

• In a heavy bottom pan, heat oil. Add ¼ cup sliced onion and fry well till light golden brown.
  

• Add ground meat, ginger garlic paste, all the dry spice powders, and salt. mix and saute on high heat for 1 minute. Cover and cook on low heat until just done. Keep in mind that there should be no water left at all, the mixture should be dry.
  

• Take the cooked meat mixture off the heat and immediately add chopped cilantro, dill leaves, scallion, green chili, remaining sliced onion, lemon juice to hot meat mixture and mix well.
  

• Now, place a small steel bowl in the center of the mixture, and put the heated charcoal into the bowl.
  

• Pour 1 teaspoon ghee over the heated charcoal to create smoke, and immediately cover with the tight-fitting lid to allow the smoke to penetrate into the meat. Let the mixture rest for 10 minutes.
  

• After 15 minutes, discard the coal. Meat Mixture is ready for filling the samosas.
  

Folding the Patti Samosa

• Take one patti, and make a cone, fill the mixture in it, wrap the sides to form a triangle, and seal the edges using the prepared flour paste. (Please refer to the step by step pictures in the post above)
  

• Do not overfill the cone with the mixture as it may cause the patti to tear or overflow.
  

• Repeat the same procedure till all the mixture is used up.
  

• Heat enough oil in a deep pan or a wok. Once the oil gets hot, reduce the heat to medium-high and fry the samosas until crisp and golden brown.
  

• Do not fry on high heat to avoid burning of the samosas.

• Serve hot with green chutney or simply with tomato sauce

               Notes

• For perfect Keema Patti Samosa, you want the meat filling to remain moist without having any excess liquid. Be sure to remove the meat from heat as soon as the meat is *just cooked* through. If needed, cook on high heat for a minute to dry out any remaining liquid.

• Samosa pattis can become dry and brittle when exposed to air. Keep them covered with a damp towel until you fold them.

• Be sure to fry your samosas on medium heat. Oil should reach 175-190C or 350-375F for best results. Additionally, do not overcrowd the frying pan when frying samosas. Work in batches to keep the heat constant.

• If you are planning to freeze the uncooked samosa, then make sure all of the onions are cooked. So, after you add the greens and sliced onions, I would recommend sautéing everything together for a minute until onion is just translucent. Raw onion and uncooked greens may give you stale aroma after freezing.