EL4252 Honours Year
Session 3, Activity 2
TASK
Examine these (mainly satay) recipes below,
and try to establish the recipe genre. Characterise each in terms of its schematic
structure and realisational patterns.
For starters (pun intended!), here is Eggins’s (2004:
68) schematic structure for recipes:
Title^Enticement^Ingredients^Method^Serving
Quantity
Does it describe these recipes well? Have you
got a better schematic structure or GSP? How do you
account for variation in the recipe styles. Are there
variations in each? Why?
Recipe
A
Pork Satay
Source:
Makes 18 satay skewers;
serves 6
Although the concept of satay, cooking meats
on skewers, originated in
Other necessary recipes:
Red Curry Paste
Helpful Hints:
Herbs, Chopping
2 tablespoons brown sugar
1 ½ teaspoons ground coriander
1 teaspoon ground cumin
½ teaspoon ground
turmeric
1 tablespoon fresh lime juice
1 ½ teaspoons Thai fish sauce
2 tablespoons coconut cream
1 ½ lb pork butt or tenderloin, cut into
¾-inch cubes
For Sauce:
1 oz tamarind pulp,
coarsely chopped
½ cup boiling water
1 tablespoon peanut or corn oil
2 tablespoons red curry paste
1 tablespoon sweet paprika
1 cup coconut milk
1/3 cup ground dry-roasted peanuts or 6
tablespoons chunky peanut butter
2 tablespoons palm sugar or brown sugar
1 tablespoon fish sauce
½ teaspoon salt
In
a bowl, stir together the brown sugar, coriander, cumin, turmeric, lime juice,
fish sauce and coconut cream to form a marinade. Add the pork and mix
thoroughly to coat. Cover and let marinate for 2 hours at room temperature. Place
18 bamboo skewers, each 8 inches long, in enough water to cover for at least 30
minutes.
FOR SAUCE: In a small bowl, soak the tamarind
pulp in the boiling water for 15 minutes. Mash with the back of a fork to help
dissolve the pulp. Pour through a fine-mesh sieve into another small bowl,
pressing against the pulp to extract as much liquid as possible. Discard the
pulp; set the liquid aside.
Place a wok or saucepan over medium heat.
When it is hot, add the oil, curry paste and paprika. Reduce the heat to low
and cook, stirring, for 1 minute. Add the coconut milk and stir continuously
over low heat until the red-stained oil peeks through the paste, about 3
minutes. Add the ground peanuts or peanut butter and palm sugar or brown sugar
and simmer, stirring occasionally, for about 5 minutes. Stir in the tamarind
liquid, fish sauce and salt and cook for 1 minute longer. If the sauce is too
thick, thin it with a little water. Remove from the heat and keep warm.
Prepare a fire in a charcoal grill or preheat
a gas grill to medium-high heat. Thread 4 or 5 pieces of pork onto each skewer.
The pieces should touch but do not press them together. Place the skewers on
the grill rack and grill until grill marks are apparent on the underside, about
2 minutes. Turn the skewers over and continue grilling until the pork is
browned on all sides and firm to the touch, about 1 minute longer.
TO SERVE: Transfer the skewers to a platter.
Pour the sauce into a shallow serving bowl and serve alongside.
Nutrition Facts
Makes 18 satay
skewers; serves 6
Facts per Serving
Calories: 269
Fat: 12g
Carbohydrates: 14g
Cholesterol: 75mg
Sodium: 621mg
Protein: 27g
Fibre: 2g
%
%
Recipe B
Singapore
A Malay classic
which has become the most loved dish from this region.
Satay is the
Accompanying the
satay to make a complete meal are sliced cucumbers, sliced raw onions and
pressed rice cakes called ketupat. Ideal for a summer
barbecue or as part of a beer bash.
Ingredients for
Meat
900 grammes (2 lbs)
boneless chicken or rump steak
200 grammes (7 oz) palm sugar
One Tbs sugar
One tsp tamarind pulp (
Half cup water
One-and-a-half tsp salt
Three-and-a-half Tbs
coriander seeds or two-and-a-half Tbs ground
coriander
5 Tbs vegetable oil
To Pound
5 candlenuts (optional)
2 stalks fresh lemon grass or one tsp
powdered lemon grass
60 grammes (2 oz) galangal (lengkwas, a
hard ginger also known as kha in Thai) or use
5 tsp powdered galangal
One fresh red
chilli
150 grammes (5 oz) shallots or onions, peeled
Instructions to
Cook
1.
Cut rump steak into long strips with the grain and then slice thinly. Cut
chicken into small one-cm (half-inch) cubes.
2.
Melt palm sugar over low heat with quarter cup water. Strain and discard grit.
Mix tamarind pulp with quarter cup water, knead and sieve to discard fibres and
seeds.
3.
Toast coriander on medium heat in an oven till fragrant. Grind in a coffee
grinder. Or substitute with two-and-a-half Tbs ground
coriander.
4.
Wash candlenuts. Peel galangal. Use only the bottom 5 cm of the lemon grass.
Slice roughly. Pound or grind the candlenuts, galangal, lemon grass, chilli and
shallots.
5.
Mix with the palm sugar, white sugar, salt, tamarind water and coriander
powder.
6.
String three pieces of meat to a skewer and marinate in the spice for at least
10 hours.
7.
Barbecue over glowing coals till cooked and browned.
Ingredients for
Sauce
One cup toasted peanuts, pounded fine
Quarter cup sugar
Half Tbs rice
vinegar or malt vinegar
60 grammes (2 oz)
tamarind pulp (assam)
2 cups water
Half cup vegetable oil
Three-quarter tsp salt
One stalk lemon grass, smashed lightly
Spice Mixture to
Pound
3 candlenuts
15 grammes fresh
galangal or one-and-a-half tsp powdered galangal
15 dried chillies, soaked in warm water
3 cloves garlic, peeled
One tsp shrimp paste (belacan)
30 grammes (1 oz) shallots or onions, peeled
Sauce Preparation
Instructions
1.
Mix tamarind pulp with water and strain for juice.
2.
Pound or grind spice mixture till very fine.
3.
Fry spice mixture in hot oil till fragrant. Add remaining ingredients, and boil
for 15 minutes, stirring well. Allow the spices to infuse into the peanuts.
This sauce is a satay dip as well as a dressing for mixed salad called gado gado in Malay.
Recipe C
Malaysian
Satay—those little skewers of meat with satay peanut sauce and ketupat (Malay rice cake) is a very popular dish in Malaysia.
Walk down any street in the country and the mouth-watering aroma of satay
exudes from practically every corner you pass: roadside satay stalls, hawker
centres, pasar malam (night
markets), kopitiam (Chinese coffee shops),
and even high-end restaurants…
Of course satay is universally
loved across South-east Asia. (It’s commonly believed that satay is the
region’s distant cousin to the Middle-Eastern kebabs, thanks to the spice
route and the culinary influence of the early Arab traders.) However each
country has their own interpretation for satay, influenced by their own unique
food culture and distinct palate. For instance, Indonesian satay tend to be
sweeter because of kecap manis (sweet
soy sauce) while the Thai satay is slightly less sweet since coconut milk is
used instead…
No surprise then that Malaysian
Satay is made with ingredients and spices commonly found in Malaysian
cooking; shallots, lemongrass, turmeric powder (kunyit),
and coriander powder. The basic recipe calls for the cook’s meat of choice—be
it chicken, beef, lamb, or pork—to marinate for many hours or even overnight so
as to lock in the flavour. In addition to the peanut dipping sauce, Malaysian
satay is served with ketupat, onions, and
cucumber. Trust me, the taste of these side dishes complement each other
exquisitely.
When I make chicken
satay at home I often save time by using off-the-shelf satay marinade
powder such as Ayam brand satay seasoning (aka
“cheated”), but the existence of Rasa Malaysia has motivated me to try making
everything from scratch, if possible. So I will admit to modifying the
traditional and authentic Malaysian chicken satay recipe with a tint
of kecap manis and Chinese
oyster sauce substituting for salt and sugar. But as you can infer from these
pictures, the end results were delicious. You can almost smell the enticing
aroma of the chicken satay from your computer screen, can’t you?
Chicken
Satay Recipe
Ingredients:
4
chicken legs and thighs (preferred) or 4 chicken breasts (boneless and
skinless)
Spice Paste:
1 teaspoon
coriander powder
2 stalks lemongrass, white parts only
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons cooking oil
1 teaspoon chili powder
2 teaspoons turmeric powder (kunyit)
4 teaspoons of kecap manis
(Indonesian sweet soy sauce)
1 teaspoon oyster sauce
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 cucumber (skin peeled and cut into small pieces)
1 small onion (quartered)
Method:
Cut
the chicken meat into small cubes. Grind the Spice Paste in a food processor.
Add in a little water if needed. Marinate the chicken pieces with the spice
paste for 10-12 hours. Thread the meat onto the bamboo skewers and grill for
2-3 minutes on each side. Serve hot with the fresh cucumber pieces and onions.
For
the dipping sauce, please follow my satay peanut sauce recipe.
Recipe D
Who doesn’t love Satay? While this
recipe isn’t as good as Satay Kajang it is a passible
copy that tastes great when you need a Satay fix. Adjust the Chili and sugar to
your tastes of course.
1.5 kg chicken – de boned
1 tsp cumin
½ tsp powdered cinnamon
8 shallots
1 tsp coriander
2.5 cm piece of fresh turmeric
1 tsp sugar
1 stalk lemon grass
2 tbsps roasted peanuts
Salt to taste
2 table spoons oil
Mix all this together in a blender or food processor. Cut the chicken up and
marinate it overnight in the blended mixture. Put it on skewers and cook over
charcoal the next day. When cooking take a stalk of lemon grass and pound the
end until it looks like a paint brush. Get a small bowl of vegetable oil and
use the lemongrass stalk to baste the chicken with the oil while it cooks so it
doesn’t dry out.
For the peanut sauce
300 gms of peanuts
2.5 cm piece of ginger (powdered ginger can be used)
A piece of galangal
3 tbsps pounded chilies (Chili powder can be used)
2 stalks of lemon grass
1 cup sugar
1 onion
½ cup tamarind juice
Salt to taste
Grind the peanuts and set aside
Grind lemongrass, ginger, galangal until fine
Slice onion and stir-fry until soft
Mix all the ingredients and simmer until thick
Recipe
E
CHINESE
CHICKEN SATAY
1¼ kt spring chicken (remove meat and cut into 1 in slices)
2 tablesp.
ketumbar
1 tablesp.
jintan puteh (pound
together)
½ teasp.
coriander seeds
½ teasp.
salt
1 dessertsp.
sugar
1 teasp.
saffron powder
2 tablesp.
water
coconut oil
1 cucumber (sliced)
1 ripe pineapple
(grated well)
Sauce
½ cup chilly sauce
3 tablesp.
peanut butter
½ teasp.
salt
2 tablesp.
vinegar
sugar to taste
½ cup tamarind juice (thick)
1 cup cold, boiled
water
3 fresh chillies
(pounded)
½ cup fried
groundnuts (remove skin and pound finely)
1. Mix the pounded
ingredients with the salt sugar, saffron powder and water. Mix this with the
pieces of chicken. Leave to stand for 1 hour.
2. Thread the chicken
pieces on sharpened ‘lidi’ sticks.
3. Grill over hot
embers, brushing with coconut oil (and turning when necessary) until the meat
is done.
4. Arrange the satay
sticks on a serving plate with the cucumber slices.
5. Mix all of the
ingredients for the sauce together, adding enough water to obtain a fairly
thick sauce. Heat and mix thoroughly.
6. Serve the meat, sauce
and pineapple separately.
Note: lean pork may be
used in place of chicken.
PT’s note: ketumbar is
coriander and jintan puteh is
cumin.
Recipe
F
FRENCH CHICKEN CUTLETS
(Cold Meat Cookery).
927. INGREDIENTS.—The remains of cold roast or boiled fowl, fried
bread, clarified butter, the yolk of 1 egg, bread crumbs, ½ teaspoonful of
finely-minced lemon-peel; salt, cayenne, and mace to taste. For sauce,—1 oz. of
butter, 2 minced shalots, a few slices of carrot, a
small bunch of savoury herbs, including parsley, 1 blade of pounded mace, 6
peppercorns, ¼ pint of gravy.
Mode.—Cut the fowls into as many nice cutlets as possible; take a
corresponding number of sippets[1] about the same size, all
cut one shape; fry them a pale brown, put them before the fire, then dip the
cutlets into clarified butter mixed with the yolk of an egg, cover with bread
crumbs seasoned in the above proportion, with lemon-peel, mace, salt, and
cayenne; fry them for about 5 minutes, put each piece on one of the sippets, pile them high in the dish, and serve with the
following sauce, which should be made ready for the cutlets. Put the butter
into a stewpan, add the shalots,
carrot, herbs, mace, and peppercorns; fry for 10 minutes or rather longer; pour
in ½ pint of good gravy, made of the chicken bones, stew gently for 20 minutes,
strain it, and serve.
Time.—5 minutes to fry the cutlets; 35 minutes to make the gravy.
Average cost, exclusive of the chicken, 9d.[2]
Seasonable from April to July.
(Mrs Beeton's Book of Household Management, 1861)
Recipe
G
Chicken
or Beef Satay on the Barbecue
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Chicken Satay Sticks with Peanut Sauce |
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Preparation time less than 30 mins Cooking time less than 10 mins |
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Ingredients
For
the peanut sauce
4 tbsp peanut butter
2 tbsp sesame oil
1 tbsp soy sauce
1 tbsp honey
1 tbsp milk
1 garlic clove, peeled and crushed
½ lime, juice only
For the chicken satay sticks
1 chicken breast
2 tbsp soy sauce
2 tbsp honey
pinch of chilli flakes
1 tsp sesame seeds
1 tsp soft brown sugar
handful fresh coriander, chopped
1 garlic clove, peeled and crushed
Method
1.
To make the peanut sauce, place the peanut butter, sesame oil, soy sauce,
honey, milk, garlic and lime juice into a food processor.
2.
Blitz until smooth and transfer to a serving dish.
3.
For the satay, mix the soy sauce, honey, chilli flakes, sesame seeds, sugar,
garlic and coriander together in a large bowl.
4.
Cut the chicken into strips and marinate in the satay sauce for ten minutes (or
as long as time allows).
5.
Thread the chicken strips onto four wooden skewers.
6.
Heat the oil in a chargrill pan until hot.
7.
Chargrill the satay sticks for 2-3 minutes, turning occasionally, or until
cooked through.
8.
Remove from the heat and transfer to serving plates. Serve the peanut sauce
alongside.
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notes