Wednesday, July 15, 2009

Sate or Satay

Sate Kuah sate

Satay (spelled as sate in both Indonesian and Malay and the Netherlands) is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers. These are grilled over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants).

Satay may have originated in Java or Sumatra, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Philippines, and Thailand, as well as in The Netherlands which was influenced through its former colonies.

Satay is a very popular delicacy in Indonesia, with a rich variety among Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia). In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish – especially during celebrations – and can be found throughout the country. A close analog in Japan is yakitori. Shish kebab from Turkey and sosaties from South Africa are also similar to satay.

Although recipes and ingredients vary from country to country, satay generally consists of chunks or slices of meat on bamboo or coconut-leaf-spine skewers, grilled over a wood or charcoal fire. Turmeric is often used to marinate satay and gives it a characteristic yellow color. Meats used include: beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.

It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat.

Pork satay can be served in a pineapple-based satay sauce or cucumber relish, to be eaten only by non-Muslims. An Indonesian version uses a soy-based dip.

The Philippines has two versions of Satay, the first is marinated then brushed on with a thick sweet sauce consisting of soy sauce and banana ketchup (which gives its red colour) then grilled, due to American influence, this version is simply called Barbecue/Barbikyu. The second, Satti is native to the peoples of Mindanao, Sulu and Tawi-Tawi, and is much more similar to traditional Satay, except that it is served with a thick peanut infused soup as well. This dish is well renowned by locals in the main southern Philippine cities of Zamboanga and Davao.

Satay is not the same as the Vietnamese condiment, “Sate”, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.

Berry ripple cake

Ingredients (serves 8)

  • 250g unsalted butter, softened
  • 1 1/4 cups caster sugar
  • 4 eggs
  • 2 1/4 cups self-raising flour
  • 1 cup milk
  • 300g frozen or fresh mixed berries
  • thick cream, to serve
  • extra mixed berries, to serve


  1. Preheat oven to 160°C. Spray a 25cm fluted ring pan with oil spray.
  2. Place the butter and sugar in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs, one at a time, and beat well after each addition. Sift the flour over the butter mixture and fold through along with the milk.
  3. Place the berries in a clean, dry bowl and mash with a fork. Fold into the cake mixture. Spoon the mixture into the prepared pan, smoothing the surface with a palate knife.
  4. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely. Slice and serve with extra berries and thick cream.

Baked meatballs with linguine New!

Pasta topped with meatballs dripping in a rich tomato sauce is a budget-friendly family favourite, so grab a fork and dive in.

Preparation Time

20 minutes

Cooking Time

25 minutes

Ingredients (serves 4)

  • 400g beef mince
  • 1 brown onion, coarsely grated
  • 25g (1/4 cup) dried (packaged) breadcrumbs
  • 2 garlic cloves, crushed
  • 1 egg, lightly whisked
  • 1 tsp Woolworths Select Dried Italian Herbs
  • 700ml passata (tomato pasta sauce)
  • 400g dried linguine pasta
  • 1/4 cup chopped fresh continental parsley


  1. Preheat oven to 200°C. Combine mince, onion, breadcrumbs, garlic, egg and herbs in a bowl. Season with salt and pepper. Use clean wet hands to roll 2 tablespoonfuls of the mixture into a ball. Repeat with the remaining mixture.
  2. Place the meatballs in a 2L (8-cup) capacity ceramic baking dish and pour over the passata. Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for a further 15 minutes or until the meatballs are cooked through.
  3. Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain and return to the pan.
  4. Divide the pasta among serving bowls and top with the meatball mixture. Sprinkle with the parsley to serve.

Notes & tips

  • Variation:

  • Middle Eastern meatballs & rice: Swap beef mince for lamb mince and the dried Italian herbs with ground cumin. Replace parsley with fresh coriander leaves and stir into meatball mixture at the end of step 2. Swap linguine for 200g (1 cup) long-grain rice, cooked following packet directions. Divide rice among serving bowls. Top with the meatball mixture to serve.

Sunday, July 12, 2009

English Tea Sandwich Recipe

Since the English tea sandwich is well-known as an easy, portable meal for everybody, many people especially those who share similar interests in English tea sandwich and other culinary activities, devised some English tea sandwich recipes to help those who have certain desires in making and preparing an English tea sandwich. It is considerable that there are so many English tea sandwich
recipes and many of them are so simple and easy to follow approach. So for those who wished to know some of the popular these recipes, to mention only a few, here are some English tea sandwich recipes.

The most common English tea sandwich recipe is the Egg Salad on Egg Bread Tea Sandwich.

This particular English tea sandwich recipe includes

  • 3 hard-cooked eggs which are peeled and finely chopped
  • ½ c. of Best Foods Mayonnaise
  • 1 tablespoon of finely chopped green onion
  • Salt and pepper to taste
  • And 10 slice of egg bread.

The procedure involved in this English tea sandwich recipe is easy to perform. In this recipe, you only need to mix the ingredients until it become well blended.

Then spread half of bread with a thin cover of mayonnaise. In this English tea sandwich recipe, you also need to spread the other bread with the egg salad. Then make each sandwich, cut off the crusts, and cut into three equal sections.

Another English tea sandwich recipe is the Chicken Salad Sandwiches.

This English tea sandwich recipe involve the main ingredients such as

  • 1 c. of chopped cooked chicken
  • ¾ teaspoon salt
  • 1/3 c. Best Foods Mayonnaise
  • 1 tablespoon of chopped green onion
  • 2 tablespoons of toasted and chopped almonds
  • And 1 teaspoon of Dill Mix which is sometimes optional.

In this second common English tea sandwich recipe, the mixing of the ingredients until well combined is the primary step. Then in this recipe, you need to spread half of the bread with a slight coating of mayonnaise, and spread the other bread with the Chicken salad.

Just like the first mentioned English tea sandwich recipe, this is also cater to making each sandwich, and cutting off of the crusts, and slicing it into three proportioned sections or four triangles.

So as we all noticed in those two English tea sandwich recipes stated above, the procedures are just almost the same. There are just certain variations and differences from those recipes.

Food specialities in London

English cuisine is certainly not the most famous or luxuriant, but there are a few tasty and interesting specialities.

What's more, bakery and confectionery products are not very fattening but at the same time are delicious, whilst fish and chips with a pint of beer is not to be missed

For a quick snack, perhaps something tasty
to eat while you're in a park, take away sandwiches, which you can buy in supermarkets or specialise shops, are excellent

The following are a few recipes for the most well-known London specialties

  • 250 G of Flour
  • 12 G of Yeast
  • 1 Teaspoon of Sugar
  • 1 Egg
  • 1 Egg Joke
  • 50 G Melted Butter
  • Salt
  • 3 Teaspoons of Milk

Prepare a mound of flour and add the yeast and a pinch of salt, pour in the whisked egg and stir carefully so as not to form lumps. If the batter is too hard then add some milk. Finally, add the butter and mix it all together. Pour the batter into 12 -15 buttered and floured moulds and put in an already warm oven set at 200 degrees until the muffins have puffed up and are coloured

  • 300g of Flour
  • a pinch of salt
  • 125g of cold butter
  • 1-3 teaspoons of water
  • 250g of minced Beef
  • 2 potatoes
  • 1 medium sized onion
  • salt and pepper
  • 2 teaspoons of fresh parsley
  • ¼ teaspoon of mustard (not compulsory)
  • 2 teaspoons of tomato sauce / ketchup (not compulsory)
  • 1 egg

    For the pastry:
    Sieve the flour and mix it with salt in a large bowl, cut the cold butter into cubes and add them to the flour. Knead the butter and flour with your hands until you obtain a crumbly paste. Make a hole in the middle and add enough water to make a hard paste. Handle the paste as little as possible and cover it with transparency film and then put it in the fridge for 30 minutes.

    For the filling:
    Warm up the oven at a setting of 200°C. Break-up the minced beef in a large bowl. Chop up the onion into very fine pieces, discarding the centre of the onion and then adding the slices into the meat. Peel the potatoes and then slice them very thinly (circa 5 millimetres) and then add them to the meat, before adding the dressing (a little bit of water can be added to the pastry to moisten it), then cover it up. Spread out the mixture on a worktop covered in flour until it is roughly 5 millimetres thick. Cut out 6 circles using a 12 centimetre diameter plate. Fill the middle part of each cut-out with the mixture. Gently beat the egg and then brush it on to the edges of each cut-out. Lift up the due extreme edges of the cut-out pastry and press them together over the filling. Pinch together the sides at regular intervals. Brush more egg over each pie and out them in a roasting tin, then put them all into the oven for between 45 minutes and one hour

  • 700g of skinned and smoked fish fillet
  • 700ml of water
  • 1 bay leaf
  • 100g of cheddar cheese
  • Parmesan cheese
  • 1 glass of white wine
  • Immerse the fish in water with a bay leaf. Let it cool down and break it into small pieces. Now prepare a roux with butter and flour. Add 470mil of stock to make a soft sauce. Add the small pieces of fish and some white wine. Put this mixture into some small bowls and cover the contents with Parmesan cheese and then toast it under a gril

    For the Chips :
  • 1 litre of vegetable oil
  • 4 potatoes
  • salt

    For the Fish:
  • 125 g. of "00" type flour
  • 125 g. of starch
  • salt
  • cold water (as much as is required)
  • 4 cod fillets (of roughly 170/200 g. each)
  • Heat the oil in a non-stick pan. Peel the potatoes and cut them into long pieces, then fry them for 6-8 minutes, place carefully on kitchen paper to get rid of excess oil, add salt and keep them in a warm place. Prepare the batter using a whisk, add the flour, starch, a pinch of salt and cold water (as much as is required). Smother the fish in the batter and fry it in hot oil for 5-6 minutes (the exact time depends on how big the fillets are), then place the fried fish on kitchen paper so the excess oil is absorbed. Put the fish on a plate with the fried chips, garnish with a slice of lemon and a little bit of parsley. Add a pinch of salt and paprika if you wish.