Swiss Meringue Buttercream and Naked Cakes Review – Delishar

My youngest daughter just celebrated her 3rd birthday a month ago. It was a bitter-sweet occasion for me. On one hand, she is growing up happy and healthy, but on the other, she is no longer my little baby who only wants me to hold her all day and night. I’m probably going through ‘Last Baby Syndrome’.

When I asked Peighton what kind of cake she wants for her birthday, she replied, “Ermmm…May I please, I want a bear bear rainbow cake!”. In my head, I started planning… First quarter of the year is one of the busiest time for me at work. She will be celebrating her birthday on Tuesday at her childcare centre. On top of planning for that, I have to plan for one more cake the weekend before her birthday to celebrate with her lovely playmates living in our condo estate! I was pretty stressed up and overwhelmed because I had quite a lot of guidance planning and stuff I needed to do for work.

The collaboration with Naked Cakes was a true Godsend! The head baker, Chef Jane bakes these cakes from scratch and her baking background is nothing short of impressive. She graduated from one of the most prestigious culinary school, Le Cordon Bleu in Sydney. And during her time there, worked with many big names of the culinary world. Just last year, Chef Jane won the SCS competition with her amazing baking skills.

Naked Cakes sells everything you need to decorate your own cakes, from ganache, coloured fresh creams, toppers, sprinkles to fondants. They even have cake boxes, knives, and candles! You name it they probably have it! They bake the cakes for you, deliver it, and all you need to do is to decorate it. They even provide naked cupcakes and cookie doughs too! I love it that they have low sugar, dairy-free, and gluten-free options.

The best part of Naked Cakes is the after service they provide. There is a FOC service hotline to help you with your decorating / troubleshooting questions!

Naked Cakes came to my rescue by sending me a 10 inch rainbow cake to work with! My stress instantly vanished! LOL! I don’t have to buy 6 x 10inch pans to bake my rainbow layers! And imaging the prep work and wash up! Phew!

I always thought that it is such a waste covering up a beautiful rainbow cake with frosting, so I bear it all! And that made decorating the cake a breeze! I’ll show you how to build build this rainbow cake below.

Having tasted Jane’s bakes before, I knew whatever she has on the menu is going to be delicious! And I was right, because kids don’t lie when it comes to food. The rainbow cake was deliciously moist and not overly sweet! The children at Peighton’s childcare centre kept coming back for 2nd or 3rd servings! Even the adults find it hard to say no to a 2nd piece! This is one of the best cakes I’ve eaten, to be honest.

I got another premium chocolate cake from Naked Cakes and decorated it with Swiss Meringue Buttercream for her mini celebration with her playmates at our estate. The chocolate cake was dense, moist, decadent, rich, and very very delicious! The husband didn’t want to share the left over, and kept it all to himself. Definitely packed full of chocolate in each bite! The texture of the cake reminds me of chocolate mud cake. Here is the recipe for SMBC used to decorate this cake. You can use this recipe to frost the cakes/cupcakes or topping cream, like I did for the rainbow cake.

Swiss Meringue Buttercream 

  • 6 large egg whites
  • 1 1/2 cups sugar
  • 454g unsalted butter, slightly firm (when pinched it should sink in but still be able to hold it’s shape) I used Anchor brand
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Place sugar and egg whites in a large heat proof bowl.

Whisk continuously over a double boiler (saucepan of simmering water, your bowl should not touch the water!) Make sure you whisk continuously, I would suggest a hand mixer. But if you are like me, and like to work (hard) for your dessert, hand whisk it. 

Whisk and whisk until the mixture comes to a temperature of 160F or 70C. 

Remove from heat and move mixture to stand mixer.

Whisk until mixture cools down, it can take about 10 minutes. This is when I took my butter out from the fridge and cut them to about 1 inch by 1 inch cubes.

When meringue is cooled, glossy, and formed firm peaks.
Change to paddle attachment, add in butter cube, one by one on medium speed, allowing butter to be combined before adding another.

Then add your salt and vanilla extract, beat until combined.

Although the cakes were already baked by Naked Cakes, there are still some work to be done. The cakes comes cling wrapped, and unleveled. So I have to level off the top of the cake, to have a straight and flat top.

Next I have to trim the sides of the cake as I’m going to be exposing them, we don’t want any uneven browned bits or shape do we? There is no need to trim the sides if you are covering the sides of the cake with frosting. Here, I improvised by using the base of my 9 inch cake pan and place it on top of the cake as a guide.

Then using a sharp knive to go around trimming the cake, using the tin base as a guide.

Then carefully removed the trimmed portion. You can save those bits to make cake pops!

One layer done! 5 more to go!

When you are done with each layer, wrap it up in cling wrap securely to so that the cake will not dry up. Skip this step if you are frosting and serving the cake the same day. I had to level and trim the cake the day before as I do not have time to do so the next day.

I stacked it up, then wrap it up all together with cling wrap again. And kept it in the fridge to chill.

The next day, I filled each layer with fresh cream using a round nozzle to distribute the icing, leaving at least 1/2 inch empty on the side.

Then smooth it with a off set spatula. Leaving about 1cm without filling on the circumference of the cake. I will explain more later.

Continued to fill and built the layers of the cake.

As you can see there are gaps in between layers, if the layers were filled to the brim then you will have to do a lot of cleaning up if the cream are pushed out to the sides of the cake when stacking.
To fill the gaps, I used a smaller round nozzle to fit into the gaps and filled the gaps with frosting.

Then I frosted the top and used an offset spatula to create some texture to make it look like clouds. You can use the back of a spoon too. Then I added the cake toppers when I un-boxed the cake at Peighton’s childcare centre. The happiness on her face and her gorgeous smile melted my heart! Thank you Naked Cake for making this possible!

Naked Cakes
E-store: http://nakedcakes.sg/
Email: [email protected]
Contact number: 9726-7922
FB Page: Naked-Cakes-Singapore

Disclaimer: The opinions voiced in this post was entirely my own. Naked Cakes sponsored Delishar with the cakes for review. No monetary compensation was given.  

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Stewed Pork Cabbage Rice (Rice Cooker) – Delishar

 Don’t you just love one pot meals? Especially one where you don’t even have to stand around and wait for it to cook? The recipe I’m posting today is one of those meals. There is one short cut there, that is to use canned stewed pork.

This dish is inspired by the very popular stewed pork beehoon, and my mom. My mom used to make a rice cooker stewed pork belly rice that was very similar. She basically dumped in 2-3 cans of stewed pork belly and allowed the rice to cook in the gravy and fats. It was yummy, but also it can be pretty greasy due to the fats from the belly, gravy, and the final piece of butter she throws in just for that buttery aroma.

Not that this dish is all that healthy, but it sure is convenient. I added a few more items for a more balanced and fragrant outcome, and took out as much fats I could from the pork chops to make it lighter. If you do not mind the extra calories, the tbsp of butter at the end gives the dish an extra fragrant finish.

Vegetarian? Switch the stewed pork for canned mocked duck meat, and replace chicken stock with vegetable stock. It works the same. 🙂 

Stewed Pork Cabbage Rice (Rice Cooker)

Sharon of Delishar

  • 2 cups rice rinsed
  • 1/2 cabbage chopped into small pieces (about 1-1/2 cups)
  • 2 cans of stewed pork chops bones and fats removed, gravy reserved
  • 3-4 shiitake mushrooms stems removed and diced
  • 2-3 cloves garlic smashed
  • 4-5 slices of old ginger
  • 1 tbsp dark soy
  • 1 tbsp light soy or to taste
  • 1/4 tsp sugar
  • White pepper to taste
  • 1/3 cup water or low sodium chicken stock
  • 1 tbsp butter optional
  • Coriander and sliced red chilli to garnish
  • Shred pork into smaller chucks

  • Add rice to rice cooker pot then add the 2 cans of reserved gravy

  • Add 1/3 cup water/stock, sugar, 1 tbsp dark soy, light soy, and white pepper

  • Give the rice a mix

  • Add stewed pork, mushrooms, garlic, ginger, and cabbage

  • Give it a stir and cook as per normal

  • Allow rice to sit for 5 minutes when done

  • Add butter and fluff up rice while mixing in the softened garlic

  • Season with more soy if needed

  • Remove ginger slices before serving

  • Garnish with coriander and chilli slices, and serve.

Substitute stewed pork for canned mock duck meat, and chicken stock for vegetable stock for a vegetarian version.

 

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Oreo Cream Cheese Brownies – Delishar

 

Fudgy dark chocolate brownie with a beautiful crackling top, filled with oreo cookies, a layer of cream cheese sits sandwiched in the middle, then topped with more oreo chunks. The combination is a match made in heaven! Sinful, yes… but oh so good!

Yes, it was worth every count of extra calories. Do not even think of using cheap chocolate when making brownies, because the main ingredient in brownie is the chocolate. And you are going through the trouble to make it, why not treat yourself to some good chocolate?

I can’t stress this enough, when working with flour, make sure not to overmix. We are making brownies, not kueh. Do allow the brownie to cool down and chill so that the cream cheese layer sets before cutting and serving. Keep in an air-tight container, and refrigerated after cutting. These brownies will last 7-10 days that way, if it not all gone the next day of course. 🙂

Cookies and Cream Brownies

Delishar

Makes a 8×8 pan

Brownie

  • 15 pieces oreo cookies cut into smaller pieces
  • 3/4 cup all purpose flour
  • 2/3 cup sugar
  • 170 g dark chocolate 60/70% couverture
  • 1/2 cup butter softened
  • 2 large eggs
  • pinch of salt
  • 1 tbsp vanilla extract
  • 1 tsp instant expresso powder

Cream Cheese layer

  • 1 block 8oz cream cheese room temp
  • 1/3 cup sugar
  • 1/2 tsp vanilla extract
  • Preheat oven to 175C.

  • Line pan with aluminium foil and lightly grease pan.

  • On a bain marie / double boiler, melt chocolate and butter. Whisk until smooth.

  • Allow to cool for 5-10 minute.

  • In a clean mixing bowl, melt cream cheese and sugar over a bain marie.

  • Whisk till cheese is smooth, remove from heat, then whisk in vanilla extract until combined.

  • Now your chocolate mixture should be cool enough. Add eggs, espresso powder, vanilla extract, salt, and sugar. Whisk until very well combined

  • Add flour, and 3/4 of the oreo pieces. Mix till just combined. Careful not to overmix!!

  • Pour half of the brownie mixture into the pan. Use a spatula to carefully spread it out evenly.

  • Next, slowly pour in the cream cheese mixture and even out the top as much as you can.

  • Pour in the remaining half of the brownie mixture, and sprinkle the reserved oreo pieces over the top.

  • Bake for 30-35 minutes until top of the brownie is set.

  • Allow to cool completely in pan.

Cover pan with aluminium foil and chill for at least 1 hour before cutting, this ensures that the cream cheese filling is set. We don’t want a gooey cream cheese mess now do we? Do not cut the brownie when it is still hot/warm.
Serve with a glass of milk and enjoy!

Adapted from averiecooks

Bon appetit!!

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Spicy Szechuan Beef – Delishar

I love the medley of flavours, colours, and textures of this simple stir-fry. The sweetness of the red pepper, crunchiness of the celery, and the lovely marinated tender beef, comes together and leaves you with a slight kick of good spicy numbness at the end with the Szechuan peppercorn. This dish beautifully compliments steamed fragrant Jasmine rice, and a light soup for a complete meal. This is more of a dry fried recipe, so there isn’t much sauce. But of course feel free to change it if you like something a little more saucy. 🙂

Marinate the beef with corn flour, soy, shaoxing wine, and white pepper.

Heat pan on med high, and add peanut and sesame oil when pan is hot.
Then saute chilli, garlic, ginger, and szechuan peppercorn for a minute.

Add beef and stir fry until beef is almost cooked.

Add celery, carrot, and red pepper.
Stir fry for a minute.

Add spicy bean paste (doubanjiang), sugar, and a splash of water.
Stir fry until sauce is mixed through.
Serve garnished with some chopped spring onions.

Ingredients (Serves 3-4 as a side)

  • 230g beef strips
  • 1 tsp cornflour
  • 1 tbsp light soy sauce
  • 1 tbsp shaoxing wine / chinese cooking wine
  • White pepper to taste
  • 1/2 red pepper, cut into strips
  • 1 stalk celery, cut into bias slices
  • 1 small carrot, julienne
  • 2 dried chilli, rehydrated in hot water for 5-10 mins, then sliced
  • 2 cloves garlic, minced
  • 4 slices of old ginger
  • 1 tsp Szechuan peppercorn
  • 1 tbsp doubanjian / Spicy bean paste
  • 1/4 tsp sugar
  • Splash of water

Method:

  1. Marinate the beef with corn flour, soy, shaoxing wine, and white pepper.
  2. Heat pan on med high, and add peanut and sesame oil when pan is hot.
  3. Then saute chilli, garlic, ginger, and szechuan peppercorn for a minute.
  4. Add beef and stir fry until beef is almost cooked.
  5. Add celery, carrot, and red pepper.
  6. Stir fry for a minute.
  7. Add spicy bean paste (doubanjiang), sugar, and a splash of water.
  8. Stir fry until sauce is mixed through. 
  9. Serve garnished with some chopped spring onions

Bon appetit!

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Japanese Curry Beef Baked Rice – Delishar

This has got to be the ultimate comfort food… I thought Japanese Curry Katsu Don was already good enough. But throw some melted cheese, and oozing egg on a hot hot casserole of baked rice with that delicious Japanese Curry? How can you say no to that?!

I could have another one right now. Salivating so badly as I write this post, and being a little hungry to begin with ain’t exactly helping. Choose your favourite brand of Japanese curry, and pick your spice level to suit your taste. Do read the cooking instructions and add water accordingly. I’m going to give cooking instructions based on my brand of Japanese curry that I purchased at Meidi-ya.

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

Heat wok/large saucepan on med high.
Add 1 tbsp olive oil when hot.
Saute onions until soft.

Add shabu beef slice and separate slices.

When beef is half cooked, add water, potatoes, and carrot.
Bring to boil, lower heat to med, and cover.
Preheat oven to 180C.
Allow to simmer for 15 mins or until potatoes and carrot are tender.

Add Japanese curry roux.
Stir until combined and sauce thickens.
Remove from heat.

In a personal casserole dish, add rice, and top with Japanese curry beef mixture along the sides of the casserole, leaving the middle empty for the egg.

Top with cheese, cover the middle part with cheese as well.
Then crack an egg in the middle.
Season egg with a little salt and black pepper.
Bake for 15-20 minutes at 180C, depending on how done you want your egg to be.
Garnish with chopped spring onions.

Japanese Curry Beef Baked Rice

Sharon of Delishar

  • 400 – 450 g shabu beef / thinly sliced beef
  • 4 servings of cooked white rice
  • 1 cup mozzarella & cheddar cheese mix
  • 2 russet potatoes cubed
  • 2 medium carrot cut into 1/2 inch rounds
  • 1/2 yellow onion diced
  • 4 eggs room temp
  • Japanese Curry Roux
  • Water as stated on package
  • Salt and pepper
  • Chopped spring onions for garnish
  • Heat wok/large saucepan on med high.

  • Add 1 tbsp olive oil when hot.

  • Saute onions until soft.

  • Add shabu beef slice and separate slices.

  • When beef is half cooked, add water, potatoes, and carrot.

  • Bring to boil, lower heat to med, and cover.

  • Preheat oven to 180C.

  • Allow to simmer for 15 mins or until potatoes and carrot are tender.

  • Add Japanese curry roux.

  • Stir until combined and sauce thickens.

  • Remove from heat.

  • In a personal casserole dish, add rice, and top with Japanese curry beef mixture along the sides of the casserole, leaving the middle empty for the egg.

  • Top with cheese, cover the middle part with cheese as well.

  • Then crack an egg in the middle.

  • Season egg with a little salt and black pepper.

  • Bake for 15-20 minutes at 180C, depending on how done you want your egg to be.

  • Garnish with chopped spring onions.

You can bake it in a large casserole too. Just portion each serving out.
Be very careful because it’s going to be hot!
Bon appetit!!

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Thai Stir-fried Morning Glory (Pad Pak Boong) – Delishar

When I first went to Thailand was was surprised to see ‘Morning Glory’ being offered on the menu. First thing that came to mind was the Morning Glory flower, and I thought it was a little weird. Nonetheless, I ordered it out of curiosity only to find out that it is actually Kang Kong! Kang Kong is known as water morning glory, or water spinach.

However, the dish taste different from the usual sambal kangkong that I’m used to. As with all other Thai food, I fell in love with it instantly. I love the crunch of the vegetable, the sharpness of spices used, and that lovely after-taste of fermented soybean that lingers with the spiciness of the hot chilli! Feels like a party in my mouth. LOL!

One thing that I love about stir-fried vegetables is the ease in preparation and speediness in cooking. This dish took me 10-15 minutes tops, from prepping to serving!

Pad Pak Boong (Thai Stir-fried Morning Glory)

Delishar

  • 1 pack of kangkong / water morning glory cut to 2 inch pieces
  • 1-2 chilli padi seeded and sliced on a bias (or to taste)
  • 2 cloves garlic minced
  • 1 tbsp fermented soybean paste tou cheong
  • 2 tsp oyster sauce
  • 1 tsp fish sauce
  • 1 tsp sugar
  • water
  • 1 tbsp oil
  • Heat pan on med high, when pan is hot, add oil.

  • Add garlic and chilli and stir-fry for 30 seconds.

  • Add kangkong and stir fry until it starts to wilt.

  • Then add fermented bean sauce, oyster sauce, fish sauce, sugar, and splash of water.

  • Stir fry until combined.

  • Remove from heat and serve immediately.

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Tom Yum Hor Fun (Rice Noodles with Tom Yum Gravy) – Delishar

A dear friend of mine told me she had Tom Yum Hor Fun at one of the local Thai restaurant. My little light bulb lit up! Why have I not thought of making it before?! It is a pretty straight forward recipe.

Warning: Do not be fooled by the ‘harmless’ looking gravy. If you are not into spicy tom yum, I suggest you reduce the amount of chilli padi used or try the original Hor Fun Recipe instead.

Whenever the husband thank me after his meal, or gives me a big sloppy kiss on my cheek after he return the plates to the kitchen, it meant that he had a really good & satisfying meal. Even I couldn’t get enough of the sauce! The intense sour and spicy broth made into this velvety smooth gravy that glides down your throat but leaves a punch of spice lingering in your mouth. Shiokness! An instant relief for my very bothersome sinus! LOL!

Don’t forget to participate in the current giveaway!! 5 pairs of Each-a-Cup drink vouchers to giveaway! Click HERE for details!

 

 

Tom Yum Hor Fun

Sharon of Delishar

  • 2 servings of Horfun/Kway Teow
  • 1 tbsp fish sauce
  • 1/2 tsp sugar
  • 1-1/2 tbsp oil
  • 3 cups low sodium chicken stock
  • 1-2 tbsp fish sauce or to taste
  • 1 tsp sugar
  • Juice of 1 lime or to taste
  • 1 coriander root
  • 2 stalks lemongrass ends only, bruised, & cut into 2 inch pieces
  • 3 lime leaves crushed
  • 6 slices of galangal
  • 2 cloves garlic crushed
  • 2 chilli padi sliced & seeded
  • Bunch of chye sim cut into 2 inch pieces
  • 4 straw mushrooms quartered
  • 1 chicken breast thinly sliced
  • 6 large prawns shelled & cleaned
  • Corn starch slurry 2 tbsp corn flour + 4 tbsp tap water
  • Salt and pepper
  • 1 egg lightly beaten (optional)
  • Chopped coriander to garnish
  • Season chicken in a little salt and pepper.

  • Toss kway teow/horfun in fish sauce.

  • Heat pan on med high, then add oil.

  • Stir fry kway teow/horfun quickly with sugar. If kway teow is hard, add a splash of water to soften. Set aside.

  • In wok, bring chicken stock to boil.

  • Add garlic, galangal, lime leaves, chilli padi, and lemongrass. Allow to boil for 5 minutes.

  • Lower heat to med, add chicken, and mushrooms.

  • When chicken almost cooked through, season broth with fish sauce, lime juice, and sugar.

  • Add prawns and cook for a minute.

  • Fish out lime leaves, lemongrass, and galangal.

  • Add chye sim to broth.

  • Add egg while stirring constantly.

  • While stirring, drizzle in corn starch slurry until sauce thickens into a thick gravy.

  • Remove from heat and serve over prepared kway teow/horfun.

  • Garnish with chopped coriander, and serve immediately.

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Oreo Chocolate Cheesecake Cookies – Delishar

 I have a box of Oreo cookies laying in my pantry begging me to used them, so I’ve been quite obsessed about baking with Oreo lately. Initially, I wanted to make Oreo cuppies, but I only had 2 eggs, which was not enough for me to make the Swiss Meringue Buttercream to frost the cuppies. And yes, I was too lazy to walk to the supermarket to get more eggs.

So there was a change of plans! I needed to bake something badly to destress as work has been pretty hectic. And these cookies were easy to make and they taste great! My co-worker gets to share some of my stressors because I bring my bake goods to share with them at work. They often kid that they should stress me more so that they get to enjoy more goodies.

 I love the pairing of Oreo and cream cheese. They are a pair made in heaven, and with mini chocolate chips in the tangy, sweet, buttery, and chewy cookies to boot? What’s not to love?

 

Ingredients (makes about 30-35 cookies) adapted from tablefortwo

  • 1 cup plain flour
  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese
  • 2/3 cup castor sugar
  • 1 tsp vanilla bean paste/vanilla extract
  • pinch of salt
  • 1/2 cup mini chocolate chips
  • 10 oreo cookies, cream removed & crushed

Method

  1. Preheat oven to 190C.
  2. Line baking sheet with parchment paper.
  3. In your mixer beat butter and cream cheese until combined.
  4. Add sugar, salt, and vanilla extract and beat until combined.
  5. Then gently mix in flour and fold in chocolate chips.
  6. Roll about 1-1/2 tbsp of dough into a ball.
  7. Then coat it with oreo crumbs, and place it on cookie sheet. Continue until all the dough is rolled and coated.
  8. Bake for 12-15 minutes until edges starts to brown.
  9. Let cook on tray for 5 minutes, then transfer to cool completely on cooling rack.
  10. Store in airtight container for up to 5 days.
  11. Serve with a glass of milk!

 

 

Bon appetit!!

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Lemongrass Roast Chicken with Nam Jin Jaew – Delishar

After my first spatchcocked Peri Peri Chicken, I fell in love with preparing or roasting chicken that way. Personally, I felt that the chicken needs a shorter period to be cooked, and it makes serving/eating the chicken much easier too!

 

All I needed to do was to cut the chicken up into 4 portions and serve. Butterflied chicken also allows gives me a flatter surface to work on so I can evenly marinade the chicken with whatever marinate that was prepared. For this recipe, I used a blender to save time. The preparation of this dish is pretty simple, and the marination can be done a day before. If you do not have a blender, then you will need to mince the ingredients by hand, or use a mortar and pestle. 

 

We thoroughly enjoyed the chicken, and the husband commented that the sauce was amazing. He thinks this should be the dipping sauce for anything grilled or roasted. The kids polished the chicken on their plate and was asking for more. I served the roasted chicken with some rice cooked in chicken stock.

 

Lemongrass Roast Chicken with Nam Jin Jaew

Delishar

Lemongrass Roast Chicken

  • 1.4 kg whole chicken butterflied/spatchcocked
  • 5-6 whole lemongrass bruised
  • 1/2 cup chopped lemongrass
  • 1 inch thumb galangal / blue ginger
  • 1 tbsp whole black pepper
  • 1 tbsp coriander seeds
  • 1/2 tbsp cumin powder
  • 1/2 cup garlic cloves peeled
  • 1 tbsp brown sugar
  • 1/2 tsp salt
  • 1 tbsp fish sauce
  • 1/2 cup coconut milk
  • 1 tbsp oyster sauce
  • Splash of water
  • Lime wedge to serve

Nam Jin Jaew

  • 1 cup water
  • 1 thai chilli/ chilli padi seeds removed and chopped
  • 2 tbsp rice vinegar
  • 1 tbsp grated galangal/blue ginger
  • 2 cloves garlic pressed/minced
  • 3 tbsp fish sauce or to taste
  • 1/3 cup palm sugar
  • Corn starch slurry 2 tsp corn flour + 2 tbsp water
  • 1 tbsp chopped coriander

Lemongrass Roast Chicken

  • Add all the ingredients into a blender, except the 5-6 stalks lemongrass, and without the chicken of course.

  • Blend until you get a paste, add splash of water if too dry.

  • Marinade the chicken on both side for 1 hour to 24 hours. I marinated the night before.

  • Preheat oven to 200C.

  • Place lemongrass on the base of baking sheet.

  • Place chicken on top of lemongrass.

  • Bake for 20 mins then use a spoon to wipe/scrape off the thick lemongrass paste that is still on the chicken skin.

  • Continue baking for another 30-35 minutes or until cooked.

  • Garnish with lime wedges and serve with Nam Jin Jaew

Nam Jin Jaew

  • Bring water to a simmer and dissolve palm sugar in a sauce pan.

  • Add in all the other ingredients, except corn starch slurry.

  • Taste and adjust seasoning to taste (fish sauce or sugar)

  • Allow to simmer for a minute over low heat.

  • Add of corn starch slurry a little at a time while stirring until sauce thicken to desired consistency.

  • Remove from heat, and stir in coriander.

  • I like mine still slightly runny.

  • Serve with lemongrass chicken.

 

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Satay Chicken Burger with Spicy Peanut Sauce – Delishar

 I wanted to mix things up a little over the weekend, and make something that the kids will enjoy. Well, adults included too. The girls really enjoy eating my Thai Sate Chicken and my Baked Hand Cut Fries. So I thought, why not make a satay burger, complete with an easy spicy peanut sauce, and some homemade baked fries. Yum!

Come to think of it… Perhaps for my next satay burger, I will marinade whole boneless chicken thighs and grill it as it is. That way it saves me the trouble of making patties!

Satay Chicken Burger with Spicy Peanut Sauce

Sharon of Delishar

Satay Chicken Burger

  • 500 g minced chicken
  • 1 lemongrass minced
  • 1 tbsp grated galangal
  • 2 cloves garlic minced
  • 1/2 tsp turmeric powder
  • 1 tsp curry powder
  • 3 tbsp chopped cilantro
  • 1/2 onion diced
  • 1/4 cup panko bread crumbs
  • 1 tbsp fish sauce
  • 1 tsp brown sugar
  • Black pepper to taste
  • 2 tbsp coconut milk
  • Cooking oil to grease pan
  • 4 burger buns buttered
  • shaved cucumber/cucumber slices for topping
  • shaved carrot/ shredded carrot for topping
  • Cilantro for topping
  • Spicy peanut sauce for topping

Spicy Peanut Sauce

  • 1/2 cup coconut milk
  • 1/4 cup peanut butter
  • 1 tbsp thai red curry paste or to taste
  • Fish sauce to taste
  • 2 tsp brown sugar
  • 1 tbsp vinegar
  • Satay Chicken Burger

  • In a large mixing bowl, add chicken, lemongrass, galangal, garlic, turmeric, curry powder, onion, chopped cilantro, panto, and coconut milk.

  • Season with fish sauce, sugar, and black pepper.

  • Mix to combine with hands.

  • Divide mixture into 4 patties.

  • Cover with cling wrap and allow to marinate in fridge for 30 minutes.

  • Grease grill pan or frying pan.

  • Grill chicken patty for 2-3 minutes each side.

  • Toast buns.

  • Build your burger, and serve with Baked Hand Cut Fries!

Spicy Peanut Sauce

  • Add coconut milk in saucepan and bring to a simmer.

  • Stir in red curry paste, fish sauce, and vinegar.

  • Add peanut butter and sugar, and whisk till combined.

  • Remove from heat.

  • Spoon about 1-2 tbsp on burger patty.

For Baked Hand Cut Fries recipe:
http://www.delishar.com/2014/04/hand-cut-baked-fries.html

2015-04-26-19-00-29_deco

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