Jan 172012


whenever i think of indo i think of those wonderful little satay carts with their tiny chargrills, fanned by hand – or in the more upmarket version , a little 12v fan! wonderful, little spicy flavour filled satay sticks with a side of lontong (compressed rice in a banana leaf).

although the standard ones cooked in a marinade of sweet soy and sambal are excellent, today I am whipping up another favourite, minced spiced chicken on lemongrass sticks. the first step is to make up the chicken mix, its just chicken mince with garlic, coriander, chilli, ginger, galangal, kaffir lime leaf, lime rind, fish sauce and some thick coconut milk. i just incorporate the ingredients and leave sit for a couple of hours to let the flavours meld.

you can also prepare the lemongrass for the sticks, i just chop off with scissors and remove any loose leaves to create a neat little satay stick.


serve with satay sauce and rice – i make a coconut rice with a bit of cardamon, cinnamon, cloves, star anise, tumeric, and saffron but plain rice is fine if you cant be bothered.

for the food porn addicts there are a couple more images on the gallery, here.

Jan 042012


inspired by simon bryant from the cook & the chef with maggie beer, i decided to do my own take on tandoori chook, i liked simon’s take on the rice pilaf and the raita so i basically followed his direction with those 2 and grabbed an organic chook from the butchers. it must have been raised on organic gold because it cost over $30!

anyway i gave it a good marinate in tandoori paste and yoghurt and then chucked it on the mighty weber smokey mountain cooker to get the tandoor effect, it came out not too bad if i say so myself!

the pilaf recipe is HERE and the raita HERE

you can see some more pics on our gallery HERE