Hi! Welcome to my blog. I am a major foodie, with a haphazard cooking philosophy, currently making that transition from cooking and baking for friends and family to 'wonder if I could make this my career'. Follow me for recipes, the outcomes of a few experiments, and general lovely foodiness. Opinions, reviews and recommendations are all my own.

Thursday, 28 March 2013

Chicken Satay Skewers and Chinese BBQ Ribs

Continuing the write up of the dishes I served for my Girls Night In Chinese feast last weekend, here are the recipes for the two appetisers I made: Chicken Satay Skewers with a Satay dip, and Chinese BBQ style Ribs. The key to both of these dishes is in the marinading, literally, the longer the better. I prepared the marinades and the meat for these dishes around 5pm on the Friday night, so they had a good 26 hours soaking up their lovely spices and flavours. The cooking process is just as easy as opening the oven door... seriously! 

I love these recipes as I have evolved them to have an authentic taste (well, Chinese Takeaway authentic) but only contain store cupboard or very easy to obtain ingredients. I adore cultural cuisine, but not living in a very cosmopolitan area, I don't have access to any of the amazing specialist stores that you can find in places like London, and have to make do with what I can get from the supermarket.

For the Chicken Satay Skewers;

- 3 tablespoons Crunchy Peanut Butter
- 2 tablespoons Dark Soy Sauce
- juice of 1 Lime
- 2 teaspoons crushed Garlic, or two cloves
- 1 teaspoon crushed Ginger, or half an inch grated
- 3 tablespoons Honey
- 1 1/2 tablespoons Curry Powder
- 3 large Chicken Breasts
- 4 tablespoons Coconut Cream

Put the peanut butter, soy sauce, lime, garlic, ginger, honey and curry powder in a large bowl and mix well. Cut the chicken breasts into 1 inch square cubes, place in the marinade, and stir through so all the pieces are coated well with the mixture. Cover the bowl, and refridgerate for at least 12 hours.

Remove the bowl from the fridge. Place the meat onto medium length skewers, around three pieces per skewer. Line up the skewers on a tray, and place in the oven at around 200 degrees for 10 - 15 minutes until cooked.

Meanwhile, transfer the leftover marinade to a small saucepan, and heat gently. Add the coconut cream, and stir well. This makes a delicius creamy dipping sauce for your skewers. Serve, and enjoy!

For the Chinese BBQ Ribs;

- 4 tablespoons Hoisin Sauce
- 2 tablespoons Honey
- 1 teaspoon crushed Garlic, or one clove
- 1 teaspoon crushed Ginger, or half an inch grated
- 1 tablespoon Soy Sauce
- juice of 1 Lime
- 1/2 teaspoon of Chinese Five Spice
- Rack of Ribs

Mix all of the ingredients together in a bowl. Take the rack of ribs, and using a sharp knife, seperate them into individual ribs. Do this by finding the fleshy part in between each of the bones, and make a clean cut. Place the ribs in a shallow oven-proof dish, and pour over the marinade. Move the ribs around so that they are coated in the marinade on all sides, cover the dish, and place in the fridge for at least 12 hours.

When ready for them, take the dish out of the fridge, unwrap, and place directly in the oven, at around 200 degrees, for 20 - 25 minutes, or until the meat is no longer pink. Serve piled high, with a roll of kitchen towel to hand for sticky fingers!

You can also see here the recipes that I used for Fortune Cookies, and Pineapple Sorbet and Coconut Ice Cream


  1. Replies
    1. Me too!! This is a firm fave in our house, and so simple :-)

  2. Ooh I have to make these one day. You've got my taste buds going so much I've just had to have a cracker with some peanut butter on in the mean time:-)

    1. Wow that's some powerfully suggestive blogging! I love the Chicken Satay in particular and it just so happens I still have the best part of a jar of peanut butter ... Hmmm what shall I use that for!?!? :-)


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