Tag: appetizer
Indonesian-Style Chicken Satay
Indonesian-Style Chicken Satay
Chicken satays are a quick, low maintenance appetizer that can double as a meal. If eating as an appetizer, I recommend using small 8” skewers; using 2 pieces of chicken pet satay. If you are going to eat these as a main course, go all out and skewer the chicken on metal kabob skewers. I will put 4-5 pieces of chicken on each satay. You can broil or grill the satays gor 5-6 minutes a side. Serve the satays with the peanut sauce.
Equipment
- skewers
Ingredients
- 3 tbsp light soy sauce
- 3 tbsp tomato sauce
- 1 tbsp peanut oil
- 3 garlic cloves minced
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 2 lbs boneless skinless chicken breasts cut into 1/2” thick strips
Peanut Sauce
- 1 tbsp vegetable oil
- 1/2 small onion finely chopped
- 2 garlic cloves minced
- 1 cup water
- 1/2 cup chunky peanut butter
- 2 tbsp light soy sauce
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- Mix together all of the marinade ingredients.
- Marinate the chicken for at least 4 hours, preferably overnight.
- Turn on the oven’s broiler. Skewer up the chicken on metal skewers. Place of a broiling rack.
- Broil for 5-6 minutes per side.
Peanut Sauce
- Heat up vegetable oil in a small pot over medium heat. Sauté the onions and garlic for 3 minutes. Add in the peanut butter, water, soy sauce, and sugar.
- Simmer for 5 minutes. Stir in the lemon juice and take off the heat.
Curry Hummus
Curry Hummus
Hummus with curry powder?! Sounds good to me. Hummus is a great source of protein and fiber, making it a healthy and filling snack. This particular hummus uses Greek yogurt instead of tahini and olive oil, giving it an extra creaminess. It is simply seasoned with garlic, madras curry powder, and sea salt.
Equipment
- food processor
Ingredients
- 28 oz canned garbanzo beans drained
- 1/2 cup Greek yogurt full fat
- 1 tbsp madras curry powder
- 2 garlic cloves
- 1 tsp sea salt
Instructions
- Place all of the ingredients in a food processor.
- Purée until smooth.
Savory Sweet Potato Pancakes
Savory Sweet Potato Pancakes
These aren’t the traditional pancakes that you’re used to eating for breakfast. Chinese sweet potato pancakes are eaten as a savory appetizer and/or side dish. They get dipped in a simple soy/rice vinegar/sugar/sesame oil sauce. What’s unique about these pancakes is the use of glutenous rice flour. It gives them a chewy, slightly gummy texture; not cake-like whatsoever. If you want to make these a sweet flavored pancake, swap out the salt for sugar and leave out the green onions.
Ingredients
- 1 lb sweet potato peeled and cubed
- 1 1/2 cups glutenous rice flour
- 2 green onions chopped
- 1 tsp salt
- vegetable oil for frying
Dipping Sauce
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
Instructions
- Place the cubed sweet potatoes in a steamer and steam for 15 minutes until soft.
- Let the sweet potatoes cool. Mash with the back of a fork.
- Mix the sweet potatoes with the glutenous rice flour, green onions, and salt until a dough forms.
- Flour your hands and roll out the dough into 2” balls.
- Flatten with the palms of your hands.
- Heat up a 1/4 cup of vegetable oil on a griddle over medium heat. Add the pancakes to the griddle, making sure to not overcrowd.
- Cookfor 3 minutes a side.
- Heat all of the dipping sauce ingredients in a small sauté pan until the sugar dissolves.
