Chicken Satay (Satay Ayam)

Ingredients: 4 servings

• 1 lb. chicken thigh, boneless, skinless 
• 1 stalk lemongrass, finely minced 
• 2 garlic minced 
• ½ t. turmeric, ground 
• ½ t. fennel, ground 
• ½ t. cumin, ground 
• 2 T. vegetable oil 
• TT. salt and pepper 
• 12 bamboo skewers soaked in water for 1 hour 

Procedure:

1. Slice chicken into thin slices (1/4 x 3 inches) 
2. Combine lemongrass, garlic, turmeric, fennel, cumin and oil to paste. Add chicken, mix well, let stand for 2 hours. 
3. Remove from marinade and thread o to skewers. Season with salt before cooking. 
4. Grill or broil, basting occasionally with oil. 
5. Serve hot or warm with peanut sauce and cucumber salad. 

Caldo de Res

Ingredients: 2 servings

• 8 oz. Beef Shank or Chuck
• 2 red skin potatoes
• 1 carrot, peeled, whole
• 1 onion, whole
• 1 qt. water, cold
• 1 corn on the cob, 1-inch slices
• ¼ t. thyme
• 1 bay leaf
• ½ c. parsley sprig
• ¼ c. green cabbage, 1” dice
• ¼ c. zucchini Squash -- 1" cubes
• ½ T. Lime Juice
• TT. Salt and Pepper
• 1 T. cilantro chopped
• Sachet d'epice

Procedure:

1. Wash and rinse beef and all whole vegetables. Place in a large pot with cold water. Add sachet d'epice. Add the corn and cabbage, salt and pepper

2. Bring to a simmer over low heat, simmer until all ingredients are cooked and tender.

3. As ingredients become tender, remove them from the pot, place them on a half sheet pan and let them cool.

4. After all ingredients have been removed, strain the beef stock, season and reduce until very flavorful.

5. Remove fat and cartilage from beef, dice the meat in to 1/2" cubes and reserve.

6. Cut all vegetables in to 1" cubes and reserve.

7. Place cubed zucchini squash, all reserved vegetables and meat, back into the stock, bring to a simmer. Taste adjust seasoning if necessary.

8. Add lime juice and cilantro just before serving.

Mangoes and Sticky Rice

Mangoes and  sticky rice are a Thai dessert made of  glutinous sticky rice, coconut milk and served with mango slices.

Ingredients:

• 2 c. glutinous rice. Washed and drained.
• 1/2 c. sugar
• 1 t. salt
• 1 c. coconut milk, thick
• 1 c. coconut milk
• 1 t. flour
• 1/4 c. sugar
•  2 c. mangoes, peeled, cut into ½ inch thick slices
• sesame seed (optional for topping)

Procedure:

1. Place the rice on cheesecloth and steam over water until soft. Drain well.
2. Dissolve the ½ c. sugar, salt and thick coconut milk together over medium heat. Bring to slow boil. Add the rice to the hot milk, stir until completely mixed. Turn off the heat. Cover and let stand 30 minutes. 
3. Mix together the remaining coconut milk, flour, 1/4 c sugar and salt. Bring to boil. Turn the heat to medium low fire. Stir the mixture until thicken.
4. Serve the sliced mangoes with sticky rice and coconut sauce topping. 

Apple and Beef Stew

Whenever I make slow roast beef, apple is always a special ingredient. The sweetness of apple makes wonder to any dish. So, when I started cooking stew, apple was one of the main ingredients. Apple and Beef stew is a comfort food for my family. It is so easy to make and always a hit with my picky husband and kids.

Ingredients:

• 1 lbs. beef chuck, dice
• 1 red apple, peeled, seeded, dice
• 1 ½ c. potato, peeled, dice
• 1 c. carrot, peeled, dice
• 1 bell pepper, seeded, dice
• ½ c. canned garbanzos
• 2 T. tomato paste
• 1 can Progresso Vegetable Classic Hearty Tomato Soup
• 1 T. lemon juice
• 2 bay leaves
• 2 sprigs fresh thyme
• 1 T. fresh parsley chopped
• Salt and pepper to taste
• ¼ c grated cheddar cheese

Preparation:

1. In a pot or Dutch oven, heat oil. Sauté onion and garlic. Add beef, let brown. 
2. Add the Progresso tomato soup. Let boil. Stirring constantly.
3. Add tomato paste, bay leaves, thyme. Stir, cook, cover and simmer for about 1 ½ hours or until the beef is tender.
4. When the beef is tender. Add the potatoes, carrots, lemon juice, parsley. Let boil. Simmer for another 30 minutes or until all the vegetables are done.
5. When the vegetables are done, add the bell pepper and grated cheese. Season to taste with salt and pepper.
6. Serve hot top with parsley.

Green Beans with Fried Onions

A quick and easy side dish. The crispy fried onions added an extra element to already delicious buttered green beans.

Ingredients:

• 1 c. green beans, washed, trimmed
• ¼ c. onions, thinly sliced
• ¼ c. flour
• 1 c. cooking oil
• 1 T. unsalted butter
• salt and pepper to taste

Procedure:

1. Cook the green beans in boiling salted water until tender. Shock in an ice water bath to stop the cooking and reserve.
2. Soak the onions in ice water for 1 hour.
3. Heat the oil.
4. Drain and dry the onion thoroughly.
5. Combine flour, salt and pepper. Toss the onion until coated. Shake off excess flour.
6. Deep fry the onion until golden brown and crisp. 
7. Place the onion in paper towel to remove excess oil. Sprinkle with salt to taste. Set aside.
8. Melt the butter, add the reserved beans and heat thoroughly. Add salt and pepper to taste.
9. Serve beans immediately, top with the fried onions.