The Art of Modern Wifery

Who doesn't love food on a stick? I mean think about it! Hot dog is good but hot dog on a stick is deliciousness. So you may think grill chicken is all that...but put it on a stick aka chicken sate and you'll have a new favorite :)

My chicken sate is my style of Indonesian chicken sate. It's easy to make (even my sister made a good one) and as passed the test from a panel of international judge. As any other Indonesian food, it doesn't have a set recipe. So just like what I said to my little sister, just smell it, if it's smell right, then it'll turn out good.

La famille de numero quatre' Chicken Sate
1 lb Chicken thigh fillet
2 shallots
3 cloves of garlic
1 tbs (or more) corriander powder (for food processor) or seeds (for mortar and pestle)
salt to your liking
Sweet soy sauce - the amount of sweet soy sauce depends on the amount of chicken, but I'm guessing maybe 1/4 to 1/3 cup
Skewers!

For peanut sauce
1 clove of garlic
a handfull of peanut
1/2 cup peanut butter
1/4 cup hot water
salt
2 tsp sweet soy sauce
1 chilli (optional)

Cut chicken into bite size and set them aside in a big bowl. In a food processor (or to make it more authentic, mortar and pestle) blend shallots, garlic and corriander powder/seeds, and salt to paste.

Add the shallot paste to the chicken and add enough sweet soy sauce to cover chicken. Then smell it! you should be able to smell shallot mix with corriander and the sweetness from the soy sauce

Marinate overnight to 2 days. The day you want to grill your sate, soak skewers in water. Thread chicken on to skewers. Grill chicken until just cooked through.

While chicken is grilling, start working on the peanut sauce, crush garlic, peanut, salt, and chili (if using). Mix peanut butter and hot water (1 tbs at a time) in a bowl until peanut butter reach sauce consistency. Add the crush peanut and sweet soy sauce and mix. You can add more sweet soy sauce or salt or any spices to your liking. Transfer sauce to a plate.

Transfer chicken to a plate, serve warm with warm rice and the peanut sauce. YUMMY!

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So this is the kind of dish I didn't think I would ever make at home. But after tasting Mme. SF' masterpiece, I was convinced that good pizza is basically homemade. Now I admit that I make bread now and then, but I have to say bread making is not my favorite kitchen activity. It's messy and I find it a little bit harder to clean. Nonetheless, my pursuit of good pizza has led me to this pizza dough making experience.

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I tried this recipe a quite sometime ago, and I liked how it turned out although I used the powdered garlic and omitted the ginger. This time, I actually used freshly grated ginger and garlic, and Msr. Quatre and I thought I've made a completely new dish. I served the fish on top of Asian style couscous (instead of the regular butter, and stock, and cumin, I used soy sauce and sesame sauce) and broccoli and onion stir fry, but I think this will be good with just plain rice and bok choy.

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