It Takes Taste To Tango With Chef Streng
Wednesday - July 14, 2010
This week we welcome Tango; Contemporary Café Executive Chef Goran Streng to the show to prepare the following recipes.
Satay Marinated Chicken On A Skewer With Bok Choy And Spicy Peanut Sauce
* 8 chicken breasts, cut in half
* 1 cup Satay Marinade (recipe below)
* 4 pieces baby bok choy, blanched
* 2 Japanese eggplant, sliced 1/2-inch thick on a bias
* 2 cups Spicy Peanut Sauce (recipe below)
Skewer chicken pieces, four each on 12-inch skewers, and marinate in Satay Marinade for one hour.
Grill skewers in a low-sided grilling pan on the stove or in the oven, turning them every 30 seconds until all sides are brown.
Finish in the oven at 400 degrees for five minutes. Sauté the baby bok choy and sliced eggplant in a little peanut oil, season with salt and pepper.
Place chicken skewer on plate with steamed jasmine rice. Stand the bok choy upright and open leaves like a flower. Place eggplant slices next to bok choy. Serve with peanut sauce on the side.
Makes four servings.
For Satay Marinade:
* 1 teaspoon finely chopped lemongrass, white part
* 1 tablespoon finely chopped ginger
* 1 tablespoon finely chopped shallots
* 1/2 tablespoon finely chopped garlic
* 1/2 tablespoon turmeric
* 1 teaspoon chili paste
* 2 tablespoons soy sauce
* 3/4 cup peanut oil
Mix all ingredients vigorously in a bowl or blender.
For Spicy Peanut Sauce:
* 1/2 cup roasted ground peanuts
* 2 tablespoons peanut oil
* 4 garlic cloves, chopped finely
* 2 teaspoons chili paste
* 4 tablespoons tomato paste
* 1 cup chicken stock
* 1 teaspoon sugar
* 2 tablespoons peanut butter
* 1/2 cup hoisin sauce
* 1 fresh red chili pepper, seeded, thinly sliced
Heat the oil in a small wok; add garlic, chili and tomato paste and fry until garlic is golden brown. Add sugar, chicken stock, peanut butter and hoisin sauce. Mix until peanut butter is dissolved. Simmer for three minutes.
Place sauce in four individual dipping bowls and garnish with red chili pepper and ground peanuts. Serve warm.
Sesame Hoisin Glazed Lamb Chops
* 16 lamb chops
* 1 slice bacon, diced
* 2 tablespoons diced onions
* 1 teaspoon chopped garlic
* 1/2 teaspoon minced ginger
* 1/2 teaspoon minced lemongrass
* pinch fresh thyme
* pinch black pepper
* 1/4 teaspoon five spice
* 1/4 cup red wine vinegar
* 1/4 cup plum wine
* 1/2 tablespoon sesame oil
* 1 star anise
* 1/4 cup plum sauce
* 1/4 cup hoisin sauce
* 1 tablespoon kecap manis (Indonesian sauce)
* 1/2 cup ketchup
* 1/2 tablespoon brown sugar
Saute bacon and add onion. Cook until light brown. Add garlic, ginger and lemongrass.
Add thyme, pepper and five spice. Deglaze with vinegar. Reduce all the way. Add remaining ingredients and simmer two to three more minutes. Marinate lamb chops in hoisin barbecue sauce for one hour.
Cook on grill until medium rare.
Makes four servings.
(Watch “Sam Choy’s Kitchen” Saturdays at 6:30 p.m. on KHNL News 8.)
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