Satay Chicken is absolutely delicious with a sideline sauce. This recipe wll help you make it in the easiest way possible. Try it out and let us know.

Watch this Masala TV video to learn how to make Satay chicken,Aish El Saraya and Spanish Custard Recipes. This show of Tarka with Chef Rida Aftab aired on 27 December 2019.

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Satay chicken
Ingredients:
Chicken stock ½ cup
Coconut milk ½ cup
Soy sauce 2 tbsp
Sliced spring onion 1
Minced garlic 1 clove
Thai fish sauce 1-1/2 tsp
Brown sugar 1 tbsp
Lemon zest ½ tsp
Minced ginger 1 tbsp
Chicken breasts (strips) 2
Minced basil 2 tbsp
Coriander leaves 1 tbsp
Chopped toasted peanuts ¼ cup
For Spicy Peanut Dipping Sauce:
Peanut butter ½ cup
Chicken stock ¼ cup
Soy sauce 2 tbsp
Brown sugar 1-1/2 tbsp
Minced ginger 1-1/2 tbsp
Lemon juice 2 tbsp
Minced garlic 1 tsp
Chili flakes ½ tsp
Red curry paste 1 tsp
Chopped onion 1

Method:
Mix chicken stock, coconut milk, soy sauce, onion, garlic, fish sauce, brown sugar, lemon zest and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
Thread chicken onto earlier soaked bamboo skewers. Grill 2 to 3 minutes per side, until cooked through and chicken has grill marks. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil, coriander and chopped peanuts.
For the Spicy Peanut Dipping Sauce, place all ingredients in blender and blend until smooth.

Aish El Saraya:
Ingredients for Sugar Syrup:
Sugar 1 cup
Orange zest 1 tbsp
Rose water 1 tbsp
Lemon juice 1 tbsp
Water 1 cup
Ingredients for Custard:
Milk 500 ml
Condensed Milk 400 gm tin
Cream 300 ml
Rose water 2 tbsp
Orange zest 2 tbsp
Corn flour 6 tbsp
Bread rusks 30
Chopped pistachios ¼ cup

Method:
Place bread rusks evenly in a square dish. Then make the syrup by cooking sugar, water and lemon together. Once it is hot and the sugar has melted, add rose water and orange zest into the syrup. Allow it to cool slightly. Now pour the warm syrup over the bread rusk so that it soaks it in. Layer another layer of the rusk and pour the syrup over the rusks until all of them get soaked it. Push the rusks around to settle.
To make the custard, combine together milk, cream, condensed milk and corn flour in a saucepan and place over medium heat. Keep stirring the custard mixture until thick and creamy; once the custard has thickened add rose water. Allow the custard mixture to become lukewarm and then pour over the soaked bread rusks. Once the Aish el Saraya reaches room temperature, sprinkle the chopped pistachios over on the top of dessert. Chill few hours before serving.

Spanish Custard (Natillas de Leche) :
Ingredients:
Milk 2 cups
Sugar 4 tsp
Cinnamon 2” Stick
Lemon zest 1 tsp
Corn flour 1 tsp
Egg, separated 1
Vanilla essence 1 tsp
Method:
Heat 1 cup milk with lemon zest, cinnamon stick and 2 teaspoon sugar. Do not boil. Set aside to cool. Beat the yolk with the remaining sugar. Add remaining 1 cup of milk with 1 teaspoon corn flour into the yolk mixture and whisk well till there are no lumps. Remove cinnamon stick from warm milk and let the milk simmer again. Add vanilla essence and slowly add the milk and corn flour mixture and keep whisking till it thickens. Pour the custard into ramekin molds and refrigerate few hours before serving.

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