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EL4252 Honours Year

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EL4252 Honours Year page 12 EL4252 Honours Year Session 3, Activity 2 TASK Examine these (mainly satay) recipes below, and try to establish the recipe genre. Characterise each in terms of its schematic structure and realisational patterns. For starters (pun intended!), here is Eggins’s (2004: 68) schematic structure for recipes: Title^Enticement^Ingredients^Method^Serving Quantity Does it describe these recipes well? Have you got a better schematic structure or GSP? How do you account for variation in the recipe styles. Are there variations in each? Why? Recipe A Pork Satay Source: Far East Café Makes 18 satay skewers; serves 6 Although the concept of satay, cooking meats on skewers, originated in Indonesia, it has been enthusiastically adopted by nearly every South-east Asian cuisine and fashioned to suit the local taste and palate. This satay is a favourite Thai recipe. Other necessary recipes: Red Curry Paste Helpful Hints: Herbs, Chopping 2 tablespoons brown sugar 1 ½ teaspoons ground coriander 1 teaspoon ground cumin ½ teaspoon ground turmeric 1 tablespoon fresh lime juice 1 ½ teaspoons Thai fish sauce 2 tablespoons coconut cream 1 ½ lb pork butt or tenderloin, cut into ¾-inch cubes For Sauce: 1 oz tamarind pulp, coarsely chopped ½ cup boiling water 1 tablespoon peanut or corn oil 2 tablespoons red curry paste 1 tablespoon sweet paprika 1 cup coconut milk 1/3 cup ground dry-roasted peanuts or 6 tablespoons chunky peanut butter 2 tablespoons palm sugar or brown sugar 1 tablespoon fish sauce ½ teaspoon salt In a bowl, stir together the brown sugar, coriander, cumin, turmeric, lime juice, fish sauce and coconut cream to form a marinade. Add the pork and mix thoroughly to coat. Cover and let marinate for 2 hours at room temperature. Place 18 bamboo skewers, each 8 inches long, in enough water to cover for at least 30 minutes. FOR SAUCE: In a small bowl, soak the tamarind pulp in the boiling water for 15 minutes. Mash with the back of a fork to help dissolve the pulp. Pour through a fine-mesh sieve into another small bowl, pressing against the pulp to extract as much liquid as possible. Discard the pulp; set the liquid aside. Place a wok or saucepan over medium heat. When it is hot, add the oil, curry paste and paprika. Reduce the heat to low and cook, stirring, for 1 minute. Add the coconut milk and stir continuously over low heat until the red-stained oil peeks through the paste, about 3 minutes. Add the ground peanuts or peanut butter and palm sugar or brown sugar and simmer, stirring occasionally, for page 13 about 5 minutes. Stir in the tamarind liquid, fish sauce and salt and cook for 1 minute longer. If the sauce is too thick, thin it with a little water. Remove from the heat and keep warm. Prepare a fire in a charcoal grill or preheat a gas grill to medium-high heat. Thread 4 or 5 pieces of pork onto each skewer. The pieces should touch but do not press them together. Place the skewers on the grill rack and grill until grill marks are apparent on the underside, about 2 minutes. Turn the skewers over and continue grilling until the pork is browned on all sides and firm to the touch, about 1 minute longer. TO SERVE: Transfer the skewers to a platter. Pour the sauce into a shallow serving bowl and serve alongside. Nutrition Facts Makes 18 satay skewers; serves 6 Facts per Serving Calories: 269 Fat: 12g Carbohydrates: 14g Cholesterol: 75mg Sodium: 621mg Protein: 27g Fibre: 2g %Cal. from Fat: 40% %Cal. from Carbs: 21% Recipe B Singapore Satay A Malay classic which has become the most loved dish from this region. Satay is the Singapore version of skewered barbecued meat served with a spicy sweet peanut sauce. The meat is marinated and is served skewered, three pieces of meat to a stick. Accompanying the satay to make a complete meal are sliced cucumbers, sliced raw onions and pressed rice cakes called ketupat. Ideal for a summer barbecue or as part of a beer bash. Ingredients for Meat 900 grammes (2 lbs) boneless chicken or rump steak 200 grammes (7 oz) palm sugar One Tbs sugar One tsp tamarind pulp (assam) Half cup water One-and-a-half tsp salt Three-and-a-half Tbs coriander seeds or two-and-a-half Tbs ground coriander 5 Tbs vegetable oil To Pound 5 candlenuts (optional) 2 stalks fresh lemon grass or one tsp powdered lemon grass 60 grammes (2 oz) galangal (lengkwas, a hard ginger also known as kha in Thai) or use 5 tsp powdered galangal One fresh red chilli 150 grammes (5 oz) shallots or onions, peeled Instructions to Cook 1. Cut rump steak into long strips with the grain and then slice thinly. Cut chicken into small one-cm (half-inch) cubes. 2. Melt palm sugar over low heat with quarter cup water. Strain and discard grit. Mix tamarind pulp with quarter cup water, knead and sieve to discard fibres and seeds. 3. Toast coriander on medium heat in an oven till fragrant. Grind in a coffee grinder. Or substitute with two-and-a-half Tbs ground coriander. 4. Wash candlenuts. Peel galangal. Use only the bottom 5 cm of the lemon grass. Slice roughly. Pound or grind the candlenuts, galangal, lemon grass, chilli and shallots. 5. Mix with the palm sugar, white sugar, salt, tamarind water and coriander powder. 6. String three pieces of meat to a skewer and marinate in the spice for at least 10 hours. 7. Barbecue over glowing coals till cooked and browned. Ingredients for Sauce One cup toasted peanuts, pounded fine Quarter cup sugar Half Tbs rice vinegar or malt vinegar 60 grammes (2 oz) tamarind pulp (assam) page 14 2 cups water Half cup vegetable oil Three-quarter tsp salt One stalk lemon grass, smashed lightly Spice Mixture to Pound 3 candlenuts 15 grammes fresh galangal or one-and-a-half tsp powdered galangal 15 dried chillies, soaked in warm water 3 cloves garlic, peeled One tsp shrimp paste (belacan) 30 grammes (1 oz) shallots or onions, peeled Sauce Preparation Instructions 1. Mix tamarind pulp with water and strain for juice. 2. Pound or grind spice mixture till very fine. 3. Fry spice mixture in hot oil till fragrant. Add remaining ingredients, and boil for 15 minutes, stirring well. Allow the spices to infuse into the peanuts. This sauce is a satay dip as well as a dressing for mixed salad called gado gado in Malay. Recipe C Malaysian Satay—those little skewers of meat with satay peanut sauce and ketupat (Malay rice cake) is a very popular dish in Malaysia. Walk down any street in the country and the mouth-watering aroma of satay exudes from practically every corner you pass: roadside satay stalls, hawker centres, pasar malam (night markets), kopitiam (Chinese coffee shops), and even high-end restaurants… Of course satay is universally loved across South-east Asia. (It’s commonly believed that satay is the region’s distant cousin to the Middle-Eastern kebabs, thanks to the spice route and the culinary influence of the early Arab traders.) However each country has their own interpretation for satay, influenced by their own unique food culture and distinct palate. For instance, Indonesian satay tend to be sweeter because of kecap manis (sweet soy sauce) while the Thai satay is slightly less sweet since coconut milk is used instead… No surprise then that Malaysian Satay is made with ingredients and spices commonly found in Malaysian cooking; shallots, lemongrass, turmeric powder (kunyit), and coriander powder. The basic recipe calls for the cook’s meat of choice—be it chicken, beef, lamb, or pork—to marinate for many hours or even overnight so as to lock in the flavour. In addition to the peanut dipping sauce, Malaysian satay is served with ketupat, onions, and cucumber. Trust me, the taste of these side dishes complement each other exquisitely. When I make chicken satay at home I often save time by using off-the-shelf satay marinade powder such as Ayam brand satay seasoning (aka “cheated”), but the existence of Rasa Malaysia has motivated me to try making everything from scratch, if possible. So I will admit to modifying the traditional and authentic Malaysian chicken satay recipe with a tint of kecap manis and Chinese oyster sauce substituting for salt and sugar. But as you can infer from these pictures, the end results were delicious. You can almost smell the enticing aroma of the chicken satay from your computer screen, can’t you? Chicken Satay Recipe Ingredients: 4 chicken legs and thighs (preferred) or 4 chicken breasts (boneless and skinless) page 15 Spice Paste: 1 teaspoon coriander powder 2 stalks lemongrass, white parts only 6 shallots (peeled) 2 cloves garlic (peeled) 4 tablespoons cooking oil 1 teaspoon chili powder 2 teaspoons turmeric powder (kunyit) 4 teaspoons of kecap manis (Indonesian sweet soy sauce) 1 teaspoon oyster sauce Bamboo skewers (soaked in water for 2 hours to avoid burning) 1 cucumber (skin peeled and cut into small pieces) 1 small onion (quartered) Method: Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat onto the bamboo skewers and grill for 2-3 minutes on each side. Serve hot with the fresh cucumber pieces and onions. For the dipping sauce, please follow my satay peanut sauce recipe. Recipe D Who doesn’t love Satay? While this recipe isn’t as good as Satay Kajang it is a passible copy that tastes great when you need a Satay fix.
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