Recipes

Grilled Beef and Chicken Satay (Thai)

Grilled Beef and Chicken Satay (Thai)

Great for a party or an appetizer for sheva berachos.

1½ pounds tender beef, cut against grain into ½-inch thick slices

1½ pounds boneless chicken breasts, cut against grain into ½-inch slices

charcoal, for grilling

24 bamboo skewers

Marinade

½ cup low-sodium soy sauce

4 cloves garlic, minced

4 tablespoons canola oil

1 teaspoon crushed red pepper flakes

⅛ teaspoon ground coriander, optional

1 teaspoon ground cumin

2 teaspoons sugar

Soak bamboo skewers in water for 30 minutes. Light fire in grill. While charcoal is heating, mix marinade ingredients together. Skewer meat or chicken and place in a long pan. Marinate 20–30 minutes, turning every 10

minutes. When coals are hot, grill skewers for 3–4 minutes on each side. Grilling time may vary, so watch skewers closely.

Serves 24 as an appetizer, or 12 as a main dish.,

Note: Meats can also be grilled under broiler in the oven.

Peanut Sauce For Satay

This peanut sauce adds a wonderful flavor to chicken or beef satay.

2 cloves garlic, minced

2 tablespoons canola oil

¼ cup water

½ cup creamy peanut butter

½ cup light coconut milk

½ teaspoon crushed red pepper flakes, or to taste, optional

1 tablespoon sugar

In a medium bowl, combine all ingredients and mix thoroughly. Serve as a dipping sauce with Grilled Beef and Chicken Satay (see page 60) or Cucumber and Carrot Salad (page 62).

Serves 12–24.

Note: If using unsalted peanut butter, add ¼ teaspoon salt.

Fish and Vegetable Tempura (Japanese)

Great before a fast. Fried food keeps you full longer.

2 zucchini, sliced into ½-inch slices

2 onions, sliced into ½-inch rings

2 carrots, sliced diagonally into ¼-inch pieces

2 small eggplants, sliced into ½-inch slices

½ pound medium-sized mushrooms

1 pound boneless fish (cod or salmon), cut into 2 x 2 inch cubes

canola oil, for deep-frying

BATTER

1 cup ice water

1 egg

1 cup flour

Mix together batter ingredients. Heat oil in a large frying pan over high heat and check if oil is

hot enough by dropping a small amount of batter into it. If the batter rises, oil is ready. Coat

vegetables in batter and place into the hot oil piece by piece. Be careful not to crowd pan. Watch the

tempura carefully and flip over when light golden brown. Once they are golden brown on both

sides, remove to a platter covered with paper towels or to an aluminum pan and keep warm in a

200o oven until all the vegetables are fried. Fry fish last, for approximately 3–5 minutes, following

the same procedure. Check that fish is cooked through.

Serves 6–8 as an appetizer, or 4–6 as a main dish.

Tempura Dipping Sauce

This sauce is sweet, light, and delicious.

¼ cup low-sodium soy sauce

¼ cup mirin (sweet seasoning sauce)

¼ cup water

1 tablespoon sugar

Mix all ingredients together. Heat in a medium-size pan over medium heat until sugar is dissolved. Adjust seasoning if necessary. Let cool and serve.

Serves 6–8.

Teriyaki Salmon (Japanese)

This makes a delicious fish course for Shabbos or sheva berachos. Very easy and very elegant.

2 pounds salmon fillet, or 4–6 portions

Teriyaki Sauce

6 cloves garlic, minced

2 tablespoons fresh ginger, diced

4 teaspoons canola oil

½ cup low-sodium soy sauce

¾ cup water

4 tablespoons sugar

2 tablespoons plus 1 teaspoon cornstarch and equal amounts water, for thickening

1 tablespoon sesame seeds

To prepare sauce: Fry garlic and

ginger in oil over medium-high

heat until fragrant, 30 seconds

to 1 minute. Add soy sauce and

water. Reduce heat to medium low.

Slowly stir in sugar until it

dissolves. Lower heat if necessary.

Combine cornstarch and water and

add to sauce, stirring constantly to

thicken. Add sesame seeds. Pour

sauce over salmon and bake at 350o

for 30–45 minutes or until salmon

flakes easily. Serve with rice.

Serves 6

Beef Chow Fun (Chinese)

(see photos page)

A favorite in our family. The rice noodles make this dish a special treat.

1 pound tender beef, cut into 2 x ¼ inch slices

3 tablespoons canola oil

1 large onion, sliced lengthwise

4 cloves garlic, slivered

4 large green onions, cut into 2-inch pieces

1 14-ounce package wide rice noodles, soaked in warm water for 30 minutes or until soft, and drained

½ cup water plus ½ teaspoon pareve chicken soup mix, prepared according to package directions

5 tablespoons low-sodium soy sauce

4 cups bean sprouts

¼ teaspoon crushed red pepper flakes, optional

Marinade

1 tablespoon low-sodium soy sauce

2 teaspoons cornstarch

1 tablespoon water

Mix together marinade ingredients

and marinate sliced beef for

½ hour. In a frying pan, heat 1

tablespoon oil over medium heat.

Add onions. Fry for 1 minute.

Add marinated meat and stirfry

3–5 minutes. Add garlic and

green onions and stir-fry for

an additional minute. Remove

beef, onion, and garlic to a bowl.

Heat 2 tablespoons of oil in pan

on medium-high heat and add

noodles. Stir-fry for 3–4 minutes.

Add pareve chicken soup and

soy sauce to the noodles. Return

beef and onions back to the pan

and reheat. Stir in bean sprouts 1

minute before serving. Sprinkle

with crushed red pepper flakes.

Serves 6–8.