Recipes

Serves 6

Ingredients

1½ pounds medium to large sized shrimp
Wooden skewers presoaked
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
2 tablespoons fresh mint, chopped fine
Zest of 1 lime
Juice of 3 limes
1 teaspoon salt
1 tablespoon spicy sambal
Chili Honey Sauce (recipe follows)

Directions

Mix the ginger, garlic, lime juice and zest, salt and sambal together in a bowl until well combined. Place the shrimp in the marinade and marinade overnight or for at least an hour. Thread the shrimp on the skewer into a row of shrimps. Grill until crispy on the outside and tender on the inside or about 2 minutes per side. Brushing with the marinade as desired. Serve with Chili Honey Sauce.

Chili Honey Sauce

Makes ¾ cup

Ingredients

½ cup honey, warmed
¼ cup spicy sambal

Directions

Mix together all ingredients thoroughly. Let stand for about 20 minutes before serving, servee warm over satay.

Makes One Pitcher

Ingredients

2 chunks of fresh ginger the size of a small sized hand each
2 cups fresh basil leaves
1 cup sugar
3-4 lime juiced
2 liters seltzer water
2 cups water

Directions

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting peel off. Chop ginger up into small chunks, lime chopping an onion roughly. In a medium sauce pan place ginger, basil leaves and 2 cups water and bring to a boil, let simmer for about 15 minutes. Take off burner and let rest until room temperature. Strain and discard ginger basil pulp. Add 1 cup of sugar and place back on burner, bring to a boil and then reduce temperature to simmer about 5 minutes. Cool mixture completely.

In a pitcher combine ginger basil syrup and lime juice and 1-2 liters seltzer water, until desired sweetness and taste. Chill & serve over ice.

Makes 2 cups

Ingredients

1 cup water
1 cup rice wine vinegar, flavored with ginger if you can find
¼ cup sugar
1 teaspoon salt
¼ cup chopped fresh mint
1 large euro cucumber washed & sliced thin (peels on)
2 cayenne or red chili peppers sliced thinly, seeds removed (Serrano chili’s can be substituted)
1 medium red onion sliced thin
¼-½ cup fresh ginger, peeled and sliced thin

Directions

Whisk water, vinegar, sugar & salt together until sugar and salt are totally dissolved. Add cucumbers, red onions, ginger, and chilis and mix well. Refrigerate for about 1 hour or until desired pickled taste.

Serves 6

Ingredients

1½ pounds of chicken breast, cut into strips and pounded thin
Wooden skewers, pre-soaked
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
½ cup red onion, chopped fine
¼ cup fresh mint, chopped fine
¼ cup fresh cilantro, chopped fine
Zest of 1 lime
Juice of 3 limes
2 tablespoons soy sauce
¼ cup coconut milk
1 tablespoon sambal
Peanut Sauce (recipe follows)
Spicy Sambal (recipe follows)

Directions

Mix the ginger, garlic, onion, herbs, limes juice and zest, coconut milk and sambal together in a bowl until well combined. Place the meat in the marinade overnight or for at least an hour. Thread the meat on the skewer into a long thin meat stick. Grill until crispy on the outside and tender on the inside or about 2-3 minutes per side. Brushing with the marinade as desired. Serve with Peanut Sauce & Spicy Sambal.

Peanut Sauce

Makes 1½ cup

Ingredients

¾ cups creamy peanut butter
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
Zest of 1 lime
Juice of 2 limes
¼ cup tamari
2 tablespoons brown sugar
1-2 tablespoons spicy sambal (chili paste)
¼ cup very hot water

Directions

Whisk together all ingredients until smooth and creamy adjust spiciness by adding more sambal. Adjust saltiness by adding more tamari.

Spicy Sambal

Makes 1½ cups

Ingredients

Grapeseed oil or vegetable oil
6 red chilies, chopped fine
8 cloves of garlic, chopped fine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
1 cup tomatoes, chopped
Zest of 1 lime
Juice of 1 lime
¼ cup rice wine vinegar
3 tablespoons sugar
1 teaspoon salt

Directions

In a sauté pan heat oil to a medium high heat. Sauté chillies, garlic, ginger and lemongrass bulb until all items are tender for about 5 minutes. Add tomatoes, lime zest and juice and continue to cook a minute or two. Transfer mixture to a blender and add vinegar, sugar and salt and blend until a smooth but chunky paste is formed. Season to taste with extra salt.

Serves 6

Ingredients

1½ pounds beef, hanger of flank steak preffered, cut into strips and pound thin
Wooden Skewers, pre-soaked
2 tablespoons tamarind paste
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
1 shallot, chopped fine
Zest of 1 lime
Juice of 3 limes
2 tablespoons soy sauce
1 tablespoon sambal
Hot & Cold Cucumber Sauce (recipe follows)

Directions

Mix the tamarind, ginger, garlic, shallot, lime juice and zest, soy sauce and sambal together in a bowl until well combined. Place the meat in the marinade overnight or for at least an hour. Thread the meat on the skewer into a long thin meat stick. Grill until crispy on the outside and tender on the inside or about 2-3 minutes per side. Brushing with the marinade as desired. Serve with Hot and Cold Cucumber Sauce.

Hot & Cold Cucumber Sauce

Makes 1½ cups sauce

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lime juice, with pulp
2 tablespoons grape seed oil or vegetable oil
2 tablespoons spicy sambal sauce
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cold over satay.

Serves 6

Ingredients

1 pound firm tofu, cubed
Wooden skewers, presoaked
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
2 tablespoons fresh thai basil, chopped fine
Zest of 1 lime
Juice of 3 limes
2 tablespoons soy sauce
Mild Peanut Sauce (recipe follows)

Directions

Mix the ginger, garlic, thai basil, lime juice and zest, and soy sauce together in a bowl until well combined. Place the tofu in the marinade and marinade for about 20 minutes. Thread the tofu on the skewer into a row of cubes. Grill until crispy on the outside and tender on the inside or about 2 minutes per side. Brushing with the marinade as desired. Serve with Mild Peanut Sauce.

Mild Peanut Sauce

Makes 1½ cups

Ingredients

¾ cups creamy peanut butter
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
Zest of 1 lime
Juice of 2 limes
¼ cup tamari
2 tablespoons brown sugar
¼ cup very hot water

Directions

Whisk together all ingredients until smooth and creamy adjust spiciness by adding more sambal. Adjust saltiness by adding more tamari.