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Malaysian Street Food + Legend of Korra

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Malaysian Street Food + Legend of Korra CHICKEN SATAY adapted from rasamalaysia.com INGREDIENTS 2 lbs boneless skinless 3 cloves garlic, peeled chicken, cubed 6 small shallots, roughly chopped 1 cucumber, sliced into rounds 2 teaspoons turmeric powder Special equipment: bamboo 1 teaspoon coriander skewers, soaked in cold water 2-3 red chilis, preferably Thai, for 2 hours, and rubber gloves de-seeded if desired 2 tablespoons soy sauce Satay marinade: 2 tablespoons coconut sugar 1 tablespoon neutral oil or honey 2 stalks lemongrass, white part only DIRECTIONS 1.Cut the chicken meat into small cubes. Set aside. 2.Blend all of the marinade ingredients in a food processor or blender. Add a little water to the satay paste as needed. (Note: when handling chili peppers gloves are recommended. If not using gloves then make sure to thoroughly wash your hands after chili prep, and avoid touching delicate skin and orifices such as eyes, skin around your lips, and your nose.) 3.Pour the marinade over the chicken in a bowl with a lid or a plastic bag and mix well. Marinate chicken for at least 6 hours in the fridge, preferably overnight. CHICKEN SATAY DIRECTIONS CONTINUED: 4. Thread 3 to 4 pieces of chicken onto the bamboo skewers. Grill the chicken skewers in a cast iron pan over medium heat or over an open flame for 5 to 6 minutes on each side or until the chicken is fully cooked and a little charred on both sides. Serve with peanut sauce and the cucumber. PEANUT SAUCE with help from delish.com and rasamalaysia.com INGREDIENTS 1 1/2 cups smooth peanut butter Juice of 1 lime 1/8 cup neutral oil 3 cloves garlic, minced 1/8 cup toasted sesame oil 1 red chili, preferably Thai, 1 tablespoon coconut sugar de-seeded if desired 2-3 tablespoons soy sauce 1 stalk lemongrass, white part only 3-4 tablespoons sambal oelek 2 teaspoons turmeric powder (Indonesian chili garlic sauce) 2-3 tablespoons minced ginger DIRECTIONS 1.Add all ingredients to a food processor or blender and blend until combined 2.Add peanut sauce to a small saucepan over medium-low heat. Reduce the peanut sauce, stirring continuously, for about 10 to 15 minutes or until the oil and the peanut sauce separates. Make sure to taste the sauce throughout, and to adjust the soy sauce and sugar accordingly. LAKSA WITH SHRIMP adapted from thewoksoflife.com and donnahay.com.au INGREDIENTS For the laksa paste: To assemble the soup: 3 cloves garlic 1 lb raw shrimp, cleaned 3-4 tablespoons minced ginger and de-veined 2 medium-sized shallots, 2 tablespoons neutral oil large diced 1/2 to 3/4 cups full fat, 3 red chilis. preferably Thai, unsweetened coconut milk de-seeded if desired 5 cups chicken stock 1 stalk lemongrass, white part only 1 cups water Juice from 1 to 1 1/2 limes 1/3 cup fresh cilantro 1 tablespoon fish sauce 2 Kaffir lime leaves 1 tablespoon turmeric powder 1 package cooked flat rice noodles, 1 tablespoon fish sauce vermicelli, or yellow wheat noodles ¼ cup coconut sugar Optional garnishes: soy puffs, 1 teaspoon coriander mung bean sprouts, fresh cilantro, 1 teaspoon cumin torn Thai basil leaves, sliced green onions, sliced red chilis DIRECTIONS 1.To make the laksa paste: add all laksa paste ingredients to a food processor or blender and blend until smooth. Add alternating water and fish sauce if the paste is too thick. 2.To assemble the laksa: First cook shrimp in a large frying pan until they just start to curl up. Then heat the oil in a wok, or another large frying pan, over medium heat. Add the laksa paste and cook, stirring, for 6 to 8 minutes or until fragrant. Add the coconut milk, stock, and water and bring the soup to a boil. Add the lime juice (to taste), fish sauce, and lime leaves and simmer soup another 10 minutes. Add the shrimp to the soup during the last 3 minutes of simmering. Divide the noodles between bowls and top with the soup. Serve soup with desired garnishes. MEE GORENG adapted from rasamalaysia.com INGREDIENTS For the stir fry sauce: To assemble the Mee Goreng: 2 red chilis, preferably Thai, 2 1/2 tablespoons neutral oil minced and de-seeded if desired 1/2 lb ground unflavored pork 1 tablespoon water 1/2 package extra firm tofu, cut into 4 tablespoons cooking soy sauce 1-inch chunks 1 1/2 tablespoons tomato paste 1 lb cooked yellow wheat noodles 1 tablespoon coconut sugar or or vermicelli honey 2 eggs 2 cloves garlic, minced 1 cup bean sprouts, rinsed and drained Bibb lettuce leaves 1 lime, cut into wedges DIRECTIONS 1.How to press tofu: On a plate add extra firm tofu between two layers of paper towels. Over the top layer of paper towels add a water-proof layer of plastic wrap or tin foil. Add around 5 pounds of weight (such as heavy books, canned goods, and heavy cookware) on top of the tofu and press for 30 minutes to an hour. 2.To make the stir fry sauce: Whisk together all stir fry sauce ingredients in a small bowl. MEE GORENG DIRECTIONS CONTINUED: 3. To assemble the Mee Goreng: In a large wok or frying pan heat up the oil. Add the ground pork and cook until just brown, Clear two circles in the ground pork and crack in the eggs. With your spoon or cooking implement, whisk the eggs in their holes until scrambled, and then mix the scrambled eggs into the ground pork. Add the tofu and stir fry sauce and saute until the sauce starts to evaporate. Then add the noodles and stir fry the Mee Goreng until the sauce becomes thick and very sticky, making sure to taste and adjust the soy sauce and sugar along the way. 4. Serve the Mee Goreng scooped onto the lettuce leaves, the leaves will act like a sort of cup, with fresh lime juice squeezed on top..
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