Satay Chicken is a classic thai dish that is spicy, rustic and rich. It has the best combination of flavor that will knock you out!
Watch this Masala TV video to learn how to make Satay Chicken and Orange almond cupcakes Recipes. This show of Food Diaries with Chef Zarnak Sidhwa aired on 3 February 2020.
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Satay chicken :
Ingredients
Chicken stock ½ cup
Coconut milk ½ cup
Soya sauce 2tbsp
Spring onion sliced 1
Garlic minced 1 clove
Thai fish sauce 1 1/2 teaspoons
Brown sugar 1tbsp
Lemon zest ½ tsp
Ginger minced 1tbsp
Chicken breasts cut into strips 2
Minced basil 2 tbsp
Coriander leaves 1tbsp
Chopped toasted peanuts ¼ cup
ingredients peanut dipping sauce:
Peanut butter ½ cup
Chicken stock ¼ cup
Soya sauce 2tbsp
Brown sugar 1- 1/2 tbsp
Minced ginger 1- 1/2 tbsp
Lemon juice 2 tbsp
Garlic minced 1tsp
chili flakes ½ tsp
red curry paste 1 tsp
onion chopped 1
Method :Mix chicken stock, coconut milk, soya 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.
Orange almond cupcakes:
Ingredients
Butter 300gm
Caster sugar 300gm
Eggs 4
Flour 250gm
Almonds ground 100gm
Baking powder 2½ tsp
Orange zest 1
Orange juice 2 tbsp
Almond essence 1 tsp
For the butter cream icing
Butter 200gm
Icing sugar 450gm
Cream cheese 200gm
Almond essence 1 tsp
orange juice 1 tbsp
Orange food color pinch
Green fondant as required
Method
Beat the butter and caster sugar until pale and fluffy. Add the eggs, one at a time, whisking well between each addition. Add the flour, almonds, baking powder and a pinch of salt. Mix again, then add the orange zest and juice and almond essence. Divide the mixture between the cupcake cases. Bake at 180 degrees C for 20 minutes. Remove from the oven, leave to cool on a wire rack.
To make the icing, beat the butter until smooth. Add the icing sugar, cream cheese, almond essence and orange juice. Add food colour and mix again until you have an even colour. Add a few leaves made from green fondant or marzipan and attach.
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