Its been hardly a few months we are back from our much desired holiday to Malaysia and Singapore. But the taste of the Malaysian food and the aromatic spices still lingers near me. For those who love the usual flavour of the food cooked in coconut or sunflower oil, must say, that staying in Malaysia and experiencing the flavour with palm oil can be a dreaded experience if your not an experimenter in food delights.
Malaysian cook thier meals using the home based palm oil and let me tell u....pssst..... it does change the flavour of the meal, and if you cant take the smell then better stay away.....
But why worry, when u have oozes of oil at hand over the counter in the supermarkets all over the world. Trust me guys, this reciepe never changes the flavour even if cooked using our own sunflower or Olive oil. I live it up using olive oil for all my meals.
This reciepe was just a tricky treat to my family, and guess what it was a super duper favourite of not only my family but also my in-laws. Thought letme share this with you and let me know if you like it as well.
Ingredients:
1/2 cup water
1/2 tsp soy sauce
1/2 tsp brown sugar
1/2 tsp rec chilly powder
6tsp peanut butter
6tsp coconut milk
yellow and red bell peppers (cut lenghtwise)
Lime
Salt to taste
Skewers for frying
In a bowl mix in the 1/2 the peanut butter, soya sauce, chilly powder, lime and water and mix well till smooth and creamy in texture. Meanwhile marinate the chicken strips with salt and set aside. Add the marinade and coat it to the chicken. Also soak the skewers in water and set aside for a while
Roast the bell peppers and peel off the skin. Cut into 1" thick strips and set aside. Finally, place a single bell pepper slice over the chicken and skewer together. Great.....!! What else, just shallow fry and see how reciepes are cooked up in minutes.
And my final product.......
Coming to the dip, in a pan put the balance of peanut butter and add water and mix. Add the coconut cream and brown sugar, salt and pinch of chilly powder and dash of lime juice. Serve along with the shallow fried chicken satay pieces.
Malaysian cook thier meals using the home based palm oil and let me tell u....pssst..... it does change the flavour of the meal, and if you cant take the smell then better stay away.....
But why worry, when u have oozes of oil at hand over the counter in the supermarkets all over the world. Trust me guys, this reciepe never changes the flavour even if cooked using our own sunflower or Olive oil. I live it up using olive oil for all my meals.
This reciepe was just a tricky treat to my family, and guess what it was a super duper favourite of not only my family but also my in-laws. Thought letme share this with you and let me know if you like it as well.
Ingredients:
1/2 cup water
1/2 tsp soy sauce
1/2 tsp brown sugar
1/2 tsp rec chilly powder
6tsp peanut butter
6tsp coconut milk
yellow and red bell peppers (cut lenghtwise)
Lime
Salt to taste
Skewers for frying
In a bowl mix in the 1/2 the peanut butter, soya sauce, chilly powder, lime and water and mix well till smooth and creamy in texture. Meanwhile marinate the chicken strips with salt and set aside. Add the marinade and coat it to the chicken. Also soak the skewers in water and set aside for a while
Roast the bell peppers and peel off the skin. Cut into 1" thick strips and set aside. Finally, place a single bell pepper slice over the chicken and skewer together. Great.....!! What else, just shallow fry and see how reciepes are cooked up in minutes.
And my final product.......
Coming to the dip, in a pan put the balance of peanut butter and add water and mix. Add the coconut cream and brown sugar, salt and pinch of chilly powder and dash of lime juice. Serve along with the shallow fried chicken satay pieces.
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