It Takes Taste To Tango With Chef Streng

This week we welcome Tango; Contemporary Café Executive Chef Göran Streng to the show to prepare the following recipes.

SATAY MARINATED CHICKEN ON A SKEWER WITH BOK CHOY AND SPICY PEANUT SAUCE

* 8 chicken breasts, cut in half
* 1 cup Satay Marinade (recipe below)
* 4 pieces baby bok choy, blanched
* 2 Japanese eggplants, sliced 1/2-inch thick on a bias
* 2 cups Spicy Peanut Sauce (recipe below)

Grill skewers in a low-sided grilling pan on the stove or in the oven, turning them every 30 seconds until all sides are brown

Finish in the oven at 400 degrees for five minutes. Sauté the baby bok choy and sliced eggplant in a little peanut oil, season with salt and pepper.

Place chicken skewer on plate with steamed jasmine rice. Stand the bok choy upright and open leaves like a flower. Place eggplant slices next to bok choy.

Serve with peanut sauce on the side.

Makes four servings.

For Satay Marinade:

* 1 teaspoon finely chopped lemongrass, white part
* 1 tablespoon finely chopped ginger
* 1 tablespoon finely chopped shallots
* 1/2 tablespoon finely chopped garlic
* 1/2 tablespoon turmeric
* 1 teaspoon chili paste
* 2 tablespoons soy sauce
* 3/4 cup peanut oil

Mix all ingredients vigorously in a bowl or blender. Skewer chicken pieces, four each on 12-inch skewers, and marinate for one hour.

For Spicy Peanut Sauce:

* 1/2 cup roasted ground peanuts
* 2 tablespoons peanut oil
* 4 garlic cloves, chopped finely
* 2 teaspoons chili paste
* 4 tablespoons tomato paste
* 1 cup chicken stock
* 1 teaspoon sugar
* 2 tablespoons peanut
* 1/2 teaspoon minced lemongrass
* pinch fresh thyme
* pinch black pepper
* 1/4 teaspoon five spice
* 1/4 cup red wine vinegar
* 1/4 cup plum wine
* 1/2 tablespoon sesame oil
* 1 star anise
* 1/4 cup plum sauce
* 1/4 cup hoisin sauce
* 1 tablespoon kecap manis (Indonesian sauce)
* 1/2 cup ketchup
* 1/2 tablespoon brown sugar
* optional

Saute bacon and add onion. Cook until light brown. Add garlic, ginger and lemongrass. Add thyme, pepper and five spice. Deglaze with vinegar. Reduce all the way. Add remaining ingredients and simmer two to three more minutes.

Marinate lamb chops in hoisin barbecue sauce for one hour.

Cook on grill until medium rare.

Makes four servings.

GINGER COOLER

* 1 1/2 ounces Skyy Ginger
* 2 ounces ginger ale
* 2 ounces soda water
* dash Angostura Bitters (optional)

Pour all over ice.

GINGER AND MARY ANN’S DAIQUIRI

* 1 1/2 ounces Skyy Ginger
* 1 ounce fresh lime juice
* 1 tablespoon sugar
* 1 tablespoon water
* 5-6 basil leaves

Add all to mixing container, add ice, shake then strain into glass.

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