Pork Satay with perfect peanut sauce

Posted on May 14, 2011 by meggamoma

During the warmer spring months my family loves to spend time outdoors for various activities, especially grilling. Pork satay is a family favorite. I get my butcher to slice the meat as super thin as possible,then, once marinated,skewer the meat onto presoaked bamboo skewers and grill on a really hot flame of about 500*F. As [...]

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Spicy Kheema puffs

Posted on May 4, 2011 by meggamoma

 in Hindi Kheema can be any type of minced or ground meat, so I have used minced lamb, but have prepared the same puffs using chicken or even turkey . Once the filling is prepared and cooled it is filled into store-bought puff pastry. this is delicious served for high tea or even a light sunday dinner.The [...]

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Mom Leuang Neuang’s Famous Satay

Posted on October 26, 2010 by meggamoma

I have no idea who Leuang Neuang is , or who’s mother she is , but , lucky for all she has a fabulous Satay recipe , courtesy of David Thompson . This recipe can be prepared with chicken or pork , both works really well and served with a chilli and shallot sauce or [...]

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Mushroom Satay

Posted on March 17, 2010 by meggamoma

Mushrooms , of all kinds , make great satays . They absorb marinades well , and are great on skewers , the meaning of satay. The satays should be oiled while grilled , to ensure a tender inside and a crisp outside. Serve with peanut sauce or Chili sweet soy sauce , both recipes posted [...]

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Falafel

Posted on December 30, 2009 by meggamoma

These delicious bean ” dumplings ” are popular with all my friends and family . They are wholesome and nutritious and can be servedin a pita with hummus or baba ghanouj and a tomato and cucumber salad . Typically falafel are made with large broad beans , sold as skinned in Middle eastern stores , [...]

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Mushrooms in Volcanic black pepper sauce

Posted on November 30, 2009 by meggamoma

What a great presentation these mushrooms make . i like to serve them as an appetizer with the sauce on the side . The mushrooms ( of your choice , I like baby bellas ) are grilled and just as they are done , brushed with some of the sauce and served . Careful not [...]

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New york times magazine Falafel

Posted on November 28, 2009 by meggamoma

Falafel are a treasure exported from North Africa , and sold  as street fare all over New York city . These fried,  crisp , crunchy morsels take some planning ahead , but , honestly are worth all the time and effort . New york Times Magazine Makes 32 Photograph by Rahul Mahtani 3 cups chickpeas      1/2 [...]

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Thai Red Curry Oysters

Posted on November 15, 2009 by meggamoma

I simply love this easy appetizer recipe from an Australian publication of Family Circle . The Oysters are removed from their shells for cooking and served in their shells. It makes a very attractive presentation. Oysters maybe served warm or cold , garnished with a little fresh red chilli. Makes 24 2 dozen oysters in [...]

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Vegetable seekh Kabab

Posted on September 5, 2009 by meggamoma

Ever wondered what to throw on the grill as a vegan or vegetarian besides a veggie burger ? This well flavored loaded kabab is just the thing , from acclaimed chef Sanjeev Kapoor. He suggests grilling these on a stone , but honestly I do them directly on the grill as I am not sure [...]

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Curry Puffs

Posted on July 19, 2009 by meggamoma

This perennial favorite of Malaysian street food was originally created by Indian cooks but is a staple in Malaysian cusine. I include here a recipe for the pastry as well as the filling. Many of the recipes I have come across lately suggest using store bought puff pastry and baked , but , if time [...]

Filed under: Appetizers, asian, Chicken | Tagged: , , , , , | 1 Comment »

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