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page 12

EL4252 Honours Year

Session 3, Activity 2

TASK Examine these (mainly ) 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 , it has been enthusiastically adopted by nearly every South-east Asian and fashioned to suit the local taste and palate. This satay is a favourite Thai recipe.

Other necessary recipes: Red Paste Helpful Hints: Herbs, Chopping

2 tablespoons brown 1 ½ teaspoons ground 1 teaspoon ground ½ teaspoon ground 1 tablespoon fresh juice 1 ½ teaspoons Thai fish 2 tablespoons coconut cream 1 ½ lb pork butt or tenderloin, cut into ¾-inch cubes

For Sauce: 1 oz pulp, coarsely chopped ½ cup boiling water 1 tablespoon or corn oil 2 tablespoons red curry paste 1 tablespoon sweet paprika 1 cup 1/3 cup ground dry-roasted or 6 tablespoons chunky peanut butter 2 tablespoons or 1 tablespoon ½ teaspoon

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 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 . 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 and pressed rice called . Ideal for a summer 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 grass or one tsp powdered lemon grass 60 grammes (2 oz) (lengkwas, a hard also known as kha in Thai) or use 5 tsp powdered galangal One fresh red chilli 150 grammes (5 oz) 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 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 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 , peeled One tsp (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 to infuse into the peanuts. This sauce is a satay dip as well as a dressing for mixed called gado gado in Malay.

Recipe C Malaysian Satay—those little skewers of meat with satay peanut sauce and ketupat (Malay rice ) is a very popular dish in . 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 , 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 ) 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 , 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 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 ) 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 (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. Adjust the Chili and sugar to your tastes of course.

1.5 kg chicken – de boned 1 tsp cumin ½ tsp powdered 8 shallots 1 tsp coriander 2.5 cm piece of fresh turmeric 1 tsp sugar 1 stalk lemon grass 2 tbsps roasted peanuts Salt to taste 2 table spoons oil

Mix all this together in a blender or food processor. Cut the chicken up and marinate it overnight in the blended mixture. Put it on skewers and cook over charcoal the next day. When cooking take a stalk of lemon grass and pound the end until it looks like a paint brush. Get a small bowl of vegetable oil and use the lemongrass stalk to baste the chicken with the oil while it cooks so it doesn’t dry out.

For the peanut sauce

300 gms of peanuts 2.5 cm piece of ginger (powdered ginger can be used) A piece of galangal 3 tbsps pounded chilies (Chili powder can be used) 2 stalks of lemon grass 1 cup sugar 1 onion ½ cup tamarind juice Salt to taste

Grind the peanuts and set aside Grind lemongrass, ginger, galangal until fine Slice onion and stir-fry until soft Mix all the ingredients and simmer until thick

page 16 Recipe E CHINESE CHICKEN SATAY 1¼ kt spring chicken (remove meat and cut into 1 in slices) 2 tablesp. ketumbar 1 tablesp. jintan puteh (pound together) ½ teasp. coriander seeds ½ teasp. salt 1 dessertsp. sugar 1 teasp. saffron powder 2 tablesp. water coconut oil 1 cucumber (sliced) 1 ripe pineapple (grated well)

Sauce ½ cup chilly sauce 3 tablesp. peanut butter ½ teasp. salt 2 tablesp. vinegar sugar to taste ½ cup tamarind juice (thick) 1 cup cold, boiled water 3 fresh chillies (pounded) ½ cup fried groundnuts (remove skin and pound finely)

1. Mix the pounded ingredients with the salt sugar, saffron powder and water. Mix this with the pieces of chicken. Leave to stand for 1 hour. 2. Thread the chicken pieces on sharpened ‘lidi’ sticks. 3. Grill over hot embers, brushing with coconut oil (and turning when necessary) until the meat is done. 4. Arrange the satay sticks on a serving plate with the cucumber slices. 5. Mix all of the ingredients for the sauce together, adding enough water to obtain a fairly thick sauce. Heat and mix thoroughly. 6. Serve the meat, sauce and pineapple separately. Note: lean pork may be used in place of chicken.

PT’s note: ketumbar is coriander and jintan puteh is cumin.

Recipe F

FRENCH CHICKEN CUTLETS (Cold Meat Cookery).

927. INGREDIENTS.—The remains of cold roast or boiled fowl, fried , clarified butter, the yolk of 1 egg, bread crumbs, ½ teaspoonful of finely-minced lemon-peel; salt, cayenne, and mace to taste. For sauce,—1 oz. of butter, 2 minced shalots, a few slices of carrot, a small bunch of savoury herbs, including , 1 blade of pounded mace, 6 peppercorns, ¼ pint of .

Mode.—Cut the fowls into as many nice cutlets as possible; take a corresponding number of sippets1 about the same size, all cut one shape; fry them a pale brown, put them before the fire, then dip the cutlets into clarified butter mixed with the yolk of an egg, cover with bread crumbs seasoned in the above proportion, with lemon-peel, mace, salt, and cayenne; fry them for about 5 minutes, put each piece on one of the sippets, pile them high in the dish, and serve with the following sauce, which should be made ready for the cutlets. Put the butter into a stewpan, add the shalots, carrot, herbs, mace, and peppercorns; fry for 10 minutes or rather longer; pour in ½ pint of good gravy, made of the chicken bones, gently for 20 minutes, strain it, and serve.

Time.—5 minutes to fry the cutlets; 35 minutes to make the gravy.

Average cost, exclusive of the chicken, 9d.2

Seasonable from April to July.

(Mrs Beeton's Book of Household Management, 1861)

1 A small piece of toasted or fried bread, usually served in or broth, or with meat, or used for dipping into gravy, etc.; a small sop. (Oxford English Dictionary) 2 Old British money – d. = denarius (ie penny or pence). Therefore 9d. = ninepence = ¾ shilling. (12d. = 1s.; 20s. = £1) page 17

Recipe G Chicken or Beef Satay on the Barbecue Ingredients For the peanut sauce 4 tbsp peanut butter Chicken Satay Sticks with 2 tbsp Peanut Sauce 1 tbsp soy sauce 1 tbsp honey 1 tbsp milk 1 garlic , peeled and crushed by Antony Worrall Thompson ½ lime, juice only from Ready Steady Cook For the chicken satay sticks 1 chicken breast Serves 4 2 tbsp soy sauce

Preparation time less than 30 mins 2 tbsp honey Cooking time less than 10 mins pinch of chilli flakes 1 tsp sesame seeds 1 tsp soft brown sugar handful fresh coriander, chopped 1 garlic clove, peeled and crushed Method 1. To make the peanut sauce, place the peanut butter, sesame oil, soy sauce, honey, milk, garlic and lime juice into a food processor. 2. Blitz until smooth and transfer to a serving dish. 3. For the satay, mix the soy sauce, honey, chilli flakes, sesame seeds, sugar, garlic and coriander together in a large bowl. 4. Cut the chicken into strips and marinate in the satay sauce for ten minutes (or as long as time allows). 5. Thread the chicken strips onto four wooden skewers. 6. Heat the oil in a chargrill pan until hot. 7. Chargrill the satay sticks for 2-3 minutes, turning occasionally, or until cooked through. 8. Remove from the heat and transfer to serving plates. Serve the peanut sauce alongside.

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