Chai Leng | gcl.dunster.nl

Malaysian Chicken Satay with Peanut Sauce

Posted by Chai Leng | Jun 10, 2017 | Asian, BBQ, Condiments, Featured Articles, Meat, Recipes |

It’s been some 16 years since I left Malaysia and I’ve missed having good, traditional satay. Both Dunster and I have had many different variations of meat on skewers at restaurants and some really good Malaysian satay versions at my friends’ parties but they are few times in between. This is the 1st time I’ve attempted to make my very own satay, this is Malaysian chicken satay and peanut sauce using Poh Ling Yeow’s recipe. Serves 4; Preparation Time: 30 mins+Overnight Marinate Time; Cooking time: ±60 mins Ingredients: 20-25 skewers, soaked in water for 1 hour 1kg chicken thigh...

Gluten-free Chilli Cornbread

Posted by Chai Leng | Apr 12, 2017 | Baking (in Oven), Recipes |

Gluten-free Chilli Cornbread’s a good recipe if gluten-free or less wheat’s needed due to an allergy to gluten or because of a diet but bread’s appreciated to go with a meal. It’s very easy as no yeast and no wheat flour’s used. Recipe by Helen Barker-Benfield of BBC Good Food, April 2015 issue Serves 4-6; Prep Time: 20 mins+2hrs soaking; Cook: 30-40 mins Ingredients: 200 g polenta or fine ground cornmeal 284 ml buttermilk 25 g unsalted butter 1 large red chilli, deseeded, finely chopped 1 tsp gluten-free baking soda ¼ tsp bicarb. of soda 50 g corn (defrosted...

Sambal Hae Bee (Spicy Dried Shrimps or Udang Kering)

Posted by Chai Leng | Feb 20, 2017 | Asian, Condiments, Recipes, Seafood, Spicy |

We usually serve Sambal Hae Bee (Spicy Dried Shrimps or Udang Kering) as a condiment with steamed rice with raw cucumber or sprinkled over white rice porridge. I remembered that when I was younger, I used to help my mama by pounding dry shrimps, shallots, chillies, all separately, using pestle and mortar. And then standing over a wok, stirring the mixture constantly till it becomes dry and fragrant and then having a sore arm for days. It was hard work preparing it but I didn’t mind coz the result of my effort was always some delicious Sambal Hae Bee...

Baked Tom Yum Chicken Wings

Posted by Chai Leng | Feb 7, 2017 | Asian, Baking (in Oven), Meat, Recipes, Spicy |

These Tom Yum Chicken Wings are slightly spicy and crispy. Easy and straightforward to make as they were baked in the oven with almost no oil at all, only its own. Juicy and tender on the inside; crispy on the outside. pix Ingredients: 500g chicken wings, mid-joint 1½ tbsp tom yum paste 1 tbsp water ½ cup corn flour Preparation: Mix tom yum paste and water together. Marinate chicken wings in paste mixture for abt 4 hrs or overnite would be better. Put cornflour in a plate and coat chicken one by one on both sides with flour. Allow...

Classic Casablancan Couscous with Roasted Vegetables

Posted by Chai Leng | Jan 22, 2017 | Baking (in Oven), Grains - Rice/Lentils/Beans, Recipes, Vegetables |

Classic Casablancan Couscous with Roasted Vegetables is based on the tradition that a stew served with couscous should include 7 vegetables. The number “7” is said to bring good luck, any any suitable combination of vegetables can be used, as long as the total adds up to the magic number. To add a bit of heat to this, serve it with a spoonful of harissa. To cool the palate, offer a bowl of cream natural yogurt. Recipe adapted from “The African and Middle Eastern Cookbook” Serves 6; Preparation Time: ±30-40 mins; Cooking Time: ±1.5hrs Ingredients: 3 red onions, peeled...

Author: Chai Leng

Malaysian Chicken Satay with Peanut Sauce

Gluten-free Chilli Cornbread

Sambal Hae Bee (Spicy Dried Shrimps or Udang Kering)

Baked Tom Yum Chicken Wings

Classic Casablancan Couscous with Roasted Vegetables

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