100128 Thursday...
Is birthday's eve of JJ .. my lovely hubby... I brought him a watch and give it to him a week before ... Is a beautiful watch (he wanted to buy some time already)...
After Happy day , we got date with our friends... Their plan to surprise JJ wor... Thanks to all of you ya... JJ very "kam tong" hehehe....
After my friends session, is my show time... This is the cake i prepared for my darling... hohoho.... is 16piece of chocolate balls and 1 cupcake... err... i plan this for one year liow leh... cause i have to collect candles ma....I dare not light up the candle on the table, too many candles later caugh fire... hahah....
100129 Friday...
JJ got a lot of work to do... so we not taking leave, no choice the wee celebrate again only at night lor.... As what i planed, i give JJ a satay celuk dinner... go Melacca all the way up??? of cause not ... i cook it myself (tell u secretly, the taste not bad wooo...) I give u guys the soup recipe later....
We brought a ice wine as desert leh... we chill it in freezer for 5mins, the wine came out with snow drop ... wow... the taste is terrible nice...
Satay celup recipe
stock
spice paste ingredients
ingredients for the skewers
Method
To prepare stock: Bring water to boil; add the chicken, pork and peppercorns. Simmer over low hear for 30 to 40 minutes. Strain stock and set aside. You should get about 1.5 litres of stock; if less, top up with water.
To prepare the satay gravy: In an electric blender, blend the spice paste ingredients finely. Heat the oil in a wok and saute the spice paste until fragrant, stirring continuously to prevent burning. Add the stock, palm sugar, salt and ground peanuts - you can add more or less ground peanuts, according to taste. Simmer over low heat for 10 minutes and adjust seasonings to taste. Pour the gravy into a pot.
To prepare food skewers: Thread all the remaining ingredients onto the bamboo skewers as in preparing sticks of satay, so there will be sticks of beef, bread eggs, mushrooms, etc. Make sure to leave a section of the skewer unthreaded to serve as handle. Set aside, covered with cling film, in the refrigerator until ready to serve.
To cook: Bring the satay gravy to a boil and keep it simmering over a portable stove placed in the centre of the table. Arrange platefuls of skewered food around the hot pot. Cook by dipping into the simmering satay gravy; stir the gravy occasionally to prevent clumping at the bottom.
To prepare stock: Bring water to boil; add the chicken, pork and peppercorns. Simmer over low hear for 30 to 40 minutes. Strain stock and set aside. You should get about 1.5 litres of stock; if less, top up with water.
To prepare the satay gravy: In an electric blender, blend the spice paste ingredients finely. Heat the oil in a wok and saute the spice paste until fragrant, stirring continuously to prevent burning. Add the stock, palm sugar, salt and ground peanuts - you can add more or less ground peanuts, according to taste. Simmer over low heat for 10 minutes and adjust seasonings to taste. Pour the gravy into a pot.
To prepare food skewers: Thread all the remaining ingredients onto the bamboo skewers as in preparing sticks of satay, so there will be sticks of beef, bread eggs, mushrooms, etc. Make sure to leave a section of the skewer unthreaded to serve as handle. Set aside, covered with cling film, in the refrigerator until ready to serve.
To cook: Bring the satay gravy to a boil and keep it simmering over a portable stove placed in the centre of the table. Arrange platefuls of skewered food around the hot pot. Cook by dipping into the simmering satay gravy; stir the gravy occasionally to prevent clumping at the bottom.
