Category Archives: Food Blog

Chicken Saté (Saté Ajam)

Saté has to be one of our favourite dinners. Served with either Bami, Nasi or even just crispy baguette and plenty of sate sauce.

You can get ready made Boemboe (spice mix) for the sate but it’s best made at home.

1 lb. chicken breast cut into cubes.

Boemboe Saté:

(boemboe=spice mix)

Makes a small jar.

2 tbsp. Turmeric (Curcuma)
1 tbsp. Cumin, ground (Djinten)
1 tbsp. Onion powder
1 tbsp. Lemon grass powder (Sereh)
2 tsp. Coriander, ground (Ketoembar)
2 tsp. Ginger powder (Djahé)
2 tsp. Garlic powder
1 tsp. ground Pepper
1 tsp. Galangal (Laos)

Saté Marinade:

1 tbsp. dark Soy sauce
1/2 C. Ketjap Manis, sweet Indonesian soy sauce
2 Garlic cloves, peeled and grated or crushed
2 tsp. Boemboe Saté
1 tsp. (or 2) Sambal oelek, Indonesian red chili sauce similar to Sriracha, quite hot
2 tsp. fresh grated Ginger
a good squeeze of fresh lemon juice

Method:

Mix all the ingredients for the marinade in a glass bowl large enough to hold the chicken.

Marinate 1 lb. of chicken (organic), cut into cubes overnight. If you are grilling the chicken over an open fire, I suggest you soak the wooden skewers in water for a couple of hours. Meanwhile make the Saté sauce. Take the chicken out of the fridge about 20 minutes before grilling. Pour or spray a little oil over the skewers before grilling them for about five minutes on each side. Serve with the Saté sauce.

Saté sauce:

1/2 C. Peanut butter
1 c. Coconut milk
1/2 – 1 C. water,
1 tbsp. Soy sauce
2 tbsp. Ketjap manis
1-2 tsp. Sambal oelek
1 tsp. Boemboe saté
a squeeze of lemon juice

Method:

To make the Saté sauce just mix all the ingredients except the water in a pot with a thick bottom, the sauce burns easily so you will have to stir constantly with a wooden spoon. Add the water as soon as the sauce thickens, and add a little at a time to get the right thickness. It should have a medium thick consistency. You could also make the sauce the night before.

Rice Paper Rolls with peanut dipping sauce

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Rice paper rolls are really easy to make, they may look a bit intimidating, but the trick is not to soak them too long. Let the rice paper soften without going soggy, they tear apart easily. The vegetable filling is also moist and will give the roll enough pliability once you’re rolling them up. They keep a day in the fridge but really are best when eaten the same day. They are really great for lunch or a summer dinner when it is too hot outside to cook. You can make them in the morning and keep them in the fridge for when you are ready to eat them. I added the beet root which may be a bit unconventional, for the sweetness it gives the rolls and of course the beautiful color.

Serves: 3-4

Ingredients for the rice rolls:

- 10 rice papers or more

- 1 cup cooked quinoa

- 1 cucumber, peeled, deseeded and cut in to strips

- ½ cup sprouts

- 2 carrots cut to thin strips

- some Coriander leafs

- 1 avocado, peeled and cut in to strips

1 beet root, peeled and grated fine

Ingredients for the peanut sauce:

- 1/4 C. peanut butter

- 1 tbsp. soy sauce

- 1/2 tsp. coriander powder

- 1/4 tsp. cumin

- 1/2 tsp. garlic powder

- 1 tsp. Sambal Oelek or Sriracha sauce, or more if you can take it

3/4 – 1 C. coconut milk

Method:

For the peanut sauce, just mix all the ingredients. You can serve it as is, or heat it up a little bit. It will thicken however.

For the rice rolls, arrange all the ingredients for the stuffing and prepare to make the rolls. Take a shallow bowl with warm water.

Soak the rice paper sheets for about 15 seconds and let it get pliable. Carefully take it out and lay it on a moist kitchen towel (I put them on a plastic cutting board, but then you have to work quit fast), and stuff all the vegetables. Top with Quinoa and roll tightly. Make sure not to over stuff it. Roll like you would a traditional spring roll or a wrap.After you roll it, put them on a plate that has been rubbed with a little bit of vegetable oil. Cover them loosely with a wet paper towel or kitchen towel. Cut them in half when you are ready to eat. Serve them with the peanut sauce. If you are going to keep them in the fridge all day until evening , cover them with cling film which has been sprayed with cooking oil.

Enjoy!

Myra Xo

Carrot Soup

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This is pure bliss in a bowl, it makes me happy just looking at it. The color is so vibrant and pretty. The sweetness of the carrots is balanced with the spiciness of the Coriander and the sharpness of the Ginger in a very harmonious way. Making this soup spicy enough for winter and also bright and light enough for summer. So basically you can make this soup all year round, when it is very hot outside you can even serve it cold. And the good thing is all the beta carotene will stimulate your sun tan, so I say, bring it on.

Serves 4

Ingredients:

1 lbs. Carrots, peeled and sliced
1 tbsp. coconut oil
1 onion, peeled and chopped fine
1 tbsp. Agave syrup
1 clove of garlic, peeled and grated fine
1/2 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. ground turmeric
1 tbsp. freshly grated ginger, peel it first
1/2 can (about 6 oz.) coconut milk
2 organic chicken stock cubes, or vegetable for vegans
fresh ground pepper, a few twists of the mill
1 1/2 – 2 C. boiled water from the kettle
A few coriander leafs for garnish and a swirl of coconut cream.

Method:

In a large pot, heat the coconut oil. Add the chopped onion and all the carrots. Fry over medium heat for about 5 minutes. Then add the Agave syrup and continue to cook over medium heat for another 5 minutes to get a bit of caramelization going. Add the minced garlic, the spices and the minced ginger. Stir around a few time to toast the spices.

Now carefully add the coconut milk and the crumbled up stock cubes. Add some pepper and about 1 1/2 cups of the boiling water. Set the heat on low, and gently simmer for about 20 minutes until the carrot are tender when pierced with a fork.

Transfer the whole lot to a blender and carefully blend, you may need to do this in batches.

Put the pureed soup back on the heat and see if it needs more seasoning and add water if it is too thick. Serve in pretty bowls garnished with some of the coriander leafs and a swirl of coconut cream.

Blueberry Muffins with Streusel topping

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I like to make huge muffins because I mostly eat them for breakfast. Standard sized muffins sort of leave me hanging, craving for more. But you could easily use a smaller sized muffin tin and bake them about 5-7 minutes less.

First make the topping. Preheat the oven to 350° F

Topping;

1/2 C. Spelt flour
1/4 C. stevia/xylitol sugar substitute
1/2 tsp. cinnamon
pinch of salt.
1/4 C. coconut oil, melted but cooled down

Add the first 4 ingredients to a bowl, mix. Add the oil and mix again until you have large crumbs, set aside.

Dry ingredients;

1 1/2 C. Spelt flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda

Wet ingredients;

1 whole egg + 1 egg yolk at room temperature
3 tbsp. coconut oil, melted and cooled down
1 tsp. vanilla extract
1/4 C. plain yoghurt of your choice, I used soy
1/2 C. milk regular or soy
1/2 C. Agave syrup
1 C. Blueberries, I use frozen.

Method;

Mix the dry ingredients in one bowl and the wet in another bowl.

Add the two together, stirring a little as possible until just mixed. Do not over beat or they will end up tough. Before adding the blueberries, toss them with a little flour so they don’t sink to the bottom as easily. The reason I use frozen blueberries is because they keep their perfect round shape whilst baking.

Now scoop the batter into your muffin tins that have been lined with baking paper. Top each one with the streusel topping. And bake in the oven for about 25 min. Test towards the end with a wooden skewer for doneness.