Saturday, August 20, 2011


Today, I am about to turn a fresh page in the history of my blog as this Saturday marks the beginning of a new era for me. After having been cordially invited by the charming Leemei of the London-based "My Cooking Hut" to write a guest post for her, my time has finally come to host one of her articles.

You see, I am a recent convert to guest posting and I am quite a virgin when it comes to it. Rich of two wonderful experiences as an invitee, but being a total neophyte when it comes to welcoming somebody else's work on my site, I thought that I'd really enjoy to slip into the skin of a moderator and editor for a while and make my readers discover the work of a fellow blogger they might not already have knowledge of...

So, I am absolutely delighted, happy and so thrilled to have the immense honor as well as great opportunity to introduce you to this talented young woman who is a native Malaysia, the most multifaceted land in Southeast Asia.

Just like her country, Leemei's blog is colorful, exotic, pluri-ethnic and sense-awakening. It is impossible not to get seduced by her mouthwatering recipes that hail from the whole wide world, fabulously refreshing photography and lovely stories.

Thanks for sharing your world with us!


I have been reading Rosa’s blog for quite a while now. Not only do I undeniably love her for the food she presents, but I also enjoy looking at those breathtaking photos that she takes. Not too long ago, she wrote a wonderful guest post and shared a delicious recipe – "Swiss Sausage Salad" on my blog –"My Cooking Hut".

I was delighted that Rosa invited me to guest post on her wonderful blog. Thank you, Rosa! At first, I wasn’t too sure what I was going to cook, but I knew for sure that I wanted to make something Malaysian.

When it comes to Malaysian food, not many people know it as much as Thai food, for example. Malaysian food is the original fusion food. It results from a melting-pot society, thus it cannot be classified as a type of cuisine since is composed of an array of food hailing from different ethnic backgrounds – Malay, Chinese, Indian, Nyonya, Eurasian and the indigenous people of Borneo. Malaysians love their food and they eat at least 5 meals a day - in small portions.

The passion for food is already naturally instilled at an early stage in life, while still in one's mother’s womb. People talk about food all the time and it never seems to bore them. This portrays how much their lives evolve around food. Their love for it is so strong that it binds Malaysia's diverse ethnic group together.

Although I grew up in an exclusively Chinese family, living in a multi-cultural society means that I have been exposed to different cultures, lifestyle and food since a very tender age. In the kitchen, not only do we stock up some essential Chinese cooking ingredients as well as condiments, but we also have all the important dried spices, fresh aromatic herbs and roots which are generally ground together so as to obtain spice pastes called "Rempah" in Malay and are used in many typical Malaysian dishes.

satay ingredients 1
A traditional mortar and pestle is essential Malaysian kitchen item that is employed when preparing fresh "Rempahs". However, it is getting very common nowadays to grind things ina food processor as it allows one to whizz up spice paste in just a matter of seconds.

Many would think that making spice paste is tricky because there are so many ingredients involved. I have to stress that it is not as daunting as you might think. Once you have gathered the basic ingredients needed, then you are pretty much there. As with many dishes, you can then use it as a base and create your own variations. Cooking is a form of art I have to say.

"Satay" or "Sate" is very popular in Malaysia. It is skewered meat that is marinated with spices, grilled and then served with a delicious peanut sauce. It originates from Indonesia and is also a favorite in other Southeast Asian countries such as such as Singapore, Brunei, Thailand and the Philippines. The types of meats that are used in the preparation of this speciality are chicken, beef or mutton. Chicken and beef "Satay" are the most spread variations and can be found throughout Malaysia.

satay ingredients 2
I remember the best place to scout for really good "Satay" is, without a doubt, the "PasarMalam" or night market. Every Saturday evening, in my hometown back in Malaysia, numerous farmers, fishermen and food vendors gather at a designated place and set up their mobile stalls to sell their produces and food. This always gets me really excited as I cannot wait to check out all the stalls, in particular the food stalls as I could literally buy my dinner from different the food vendors there! Of course, my all time favourite stall has to be the one that selling "Satay".

As you can see the major ingredients used in the "Satay" marinade are also similar to the ones that are incorporated into the peanut sauce. They are very aromatic and play an important role when making a flavoursome base for curry too.

If you've never tried Malaysian food, I definitely recommend you to give this "Satay" recipe a go as it'll be the medium to introduce you to the gastronomy of Malaysia. I am sure that you will fall in love with it as its great for an outdoor summer BBQ and makes a mean party food!

chicken satay peanut sauce
~ Chicken Satay With Peanut Sauce ~

Ingredients For The "Satay":
1 Tsp Dried shrimp paste/belacan, toasted
1.5cm piece Fresh turmeric or 1 Tsp Turmeric powder
10 Shallots, peeled and chopped
2cm piece Galangal, peeled and chopped
6 Cloves garlic, peeled and chopped
1 Fresh chilli, deseeded and chopped
1 Lemongrass, white part only and chopped
3 Tbsp Sugar
1 Tsp Coriander powder
1 Tsp Cumin powder
A pinch of Salt
900g Chicken thighs, skinned, deboned and cut into chunky strips
Bamboo skewers
Ingredients For The "Peanut Sauce":
6 Shallots, peeled and chopped
1 Red onion, peeled and chopped
1 Fresh red chilli, deseeded and chopped
6 Dried red chillies, deseeded, softened and chopped
2 Lemongrass, white part only and chopped
2 Tbs Sunflower oil
1 Tbs Tamarind pulp
200ml Warm water
2 Tbs Sugar
1 Tbs Soya sauce
100g Roasted unsalted peanuts, chunkily ground

1. Wrap the shrimp paste in a foil and put in a preheated oven at 180°C (350° F) to toast, for about 4-5 minutes, until aromatic. Set aside to cool.
2. Meanwhile, put the fresh turmeric, shallots, galangal, garlic, chili and lemongrass in a food processor, grind until they form a smooth paste. Add the sugar, coriander powder and cumin powder and salt mix until combine.
3. Add the spice paste to the chicken, mix thoroughly, making sure each piece is coated with the spice paste. Cover with cling film, refrigerate for at least 4 hours or overnight.
4. To make the sauce, put the shallots, onion, red chilli, dried red chillies and lemongrass in a food processor. Grind until smooth and set aside. Meanwhile, put 80ml of the warm water into a bowl and add the tamarind pulp. Let soak for 15 minutes or until it becomes soft. Use a spoon to break the pulp into a pliable form. Strain through a fine sieve set over a bowl, discard the solid.
5. In a saucepan over medium high heat, put the sunflower oil and add the spice paste. Cook and stir constantly for about 8-10 minutes or until the paste gets darker in color and very fragrant. Add the tamarind water and stir. Add the rest of the water and bring to the boil for a few seconds. Add the sugar and soya sauce, stir and let it simmer for 1 minute or so. Add the ground roasted peanuts, stir and set aside.
6. Thread 4 strips of chicken onto each skewer, in order to obtain a loose S shape. Then pop them under the grill for about 7.5 cm from the heat source, giving them about 3-4 minutes on each side. Alternatively, grill the skewered meat over the BBQ. Place the skewers on warm plates and serve with the peanut sauce handed separately.

KL_central market


  1. I like your post, Leemei, it is so cool to learn about a culture I d not really know. These satays looks pretty good with of these spices and aromatics.

  2. Guest posting really helps make friends out of fellow bloggers.
    The satay and sauce sound very appetizing.

    Lovely pictures of ingredients, Leemei.

  3. This is a great guest post. The photos are gorgeous and the recipe looks divine! Thanks for sharing!

  4. I've never tried Malaysian food. It looks wonderful!

  5. Rosa, it is wonderful to see you welcome a guest post pal. This satay is beautiful and it is fun to learn about Leemei and her rich culture. Beautiful post.

  6. Wonderful post Leemai, and that scrumptious chicken satay, I love it!

  7. Yummy looking satay! I love the pictures! Wonderful guest post ladies.

  8. Beautiful post, and photos!
    (I'm starving) :D

  9. What a delicious recipe and delicious post. Thank you!!

  10. Nice posting Leemei! I adore satay:)

  11. Comme toujours tout est très agréable et joli. Bisous

  12. Compared to my simple peanut butter recepies this is rocket science;) Looks very yummy:)

  13. I think it must have been in Malaysia where I first tasted a really really good satay! Nothing beat the atmosphere and the flavors for sure. And can I just say that that first photo is absolutely brilliant! love it!

  14. I love chicken satay and I'm so happy to have an authentic recipe for it! Thanks for introducing us to another new blogger, Rosa!

    Hey Leemei, your pictures are tempting me to try this recipe soon. Nice to meet you!

  15. hello lee mei. thanks for writing this up! makes me feel proud that my country's cuisine is mentioned here!

  16. Great to see a Malaysian dish is featured on your blog, Rosa.

  17. Beautiful ingredients shots of one of my fave dishes. You should see the pile of sticks on my plate when I get done indulging. ;)

  18. A terrific guest post! I liked reading all the information and thanks so much for sharing the recipe. The chicken satay looks just perfect!

  19. Beautiful pictures and the satay looks so delicious!

  20. Looks delicious, and what gorgeous photos. I mean, really, who doesn't love chicken satay? Lovely...

  21. Congratulations, Rosa on your new step. Amazing post, I feel that Malaysian food must be very delicious! It's great to get to know other cultures :o)

  22. The satay looks so fresh, yummy and easy to make...nice clicks too!

  23. magnfique ! photos et recettes !!! bravo
    bon dimanche
    bises Rosa

  24. Great collaboration by my 2 fave bloggers! Chicken satay looks delicious!

  25. Great idea to have turned that page, Rosa, your first guest posts great pictures and I adore chicken satay. Thanks to both of you :)
    I'm looking forward to your other guest posts, as long as YOU keep posting too!

  26. Rosa,
    Thanks for the invitation! It has been a wonderful to be able to feature on your blog! :)
    To all the readers, thanks for the kind words!

  27. Totally loved this post!!!! And i heart satay!!!
    Prathima Rao
    Parts Corner

  28. Rosa, lovely and interesting post and love chicken satay!!! gloria

  29. Wonderful post and so well illustrated! I can now make satay with all the precise indications and I do not feel intimidated by all these unknown ingredients. Thanks !

  30. rosa that was a nice change up.
    just seeing those photos of the ingredients alone makes me drool.
    it's very hard for me to find such luxury when stuck on an island.
    shrimp paste? can't remember the last time i had that.
    and would do anything for that authentic chicken satay.

  31. Lots of great spices. We use many of them in Dominican Cuisine. Have a sweet Sunday :)

  32. Great guest post. I have so much to learn about Malaysian food. As an example, I've never seen fresh turmeric (my only experience is dried in a spice jar). It's beautiful. Your photos are spectacular and I've enjoyed this very much.

  33. I love your board with all the spices and their name that permits to know what it is about.
    Your photos are great as ever.
    And I can really imagine myself eating some of this marvellous satay chicken.

  34. I have a satay sauce, but ready, I really like your recipe
    I wish you a pleasant evening

  35. La marinade a l'air extra!

  36. Fantastic guest post! The pictures are so evocative! :D

  37. Toujours aussi invitant dans ta belle chaumière chère Rosa.. Je pique quelques tites brochettes au passage :)

    Bonne fin de soirée XX

  38. looks so delicious .. i love spicy food ..

  39. Superb post and a delicious recipe!

  40. I love everything, it looks amazing.. And thanks for sharing all that with us :)

  41. WoW! looks really luscious.. love your post.=D

  42. Thanks for introducing me to My Cooking Hut, and for sharing this classic cultural recipe!

  43. The satay looks so flavourful. Thanks, Leemei, Rosa.

  44. Je parlais récemment de la notion de pornfood, et bien ton invitée me plonge dans un état extatique avec ses planches d'ingrédients et sa photo de résultat minimaliste... tout ce que j'aime
    bon, tes petits icônes avec les mures aussi ;-)))

  45. Rosa, congrats on your guest post and thanks for introducing us to Leemei! The chicken satay looks wonderful and I love that flavorful sauce. Beautiful photos, too!

  46. Great post and amazing photographs. Thank you Rosa for introducing us to another amazing blogger.

  47. Rosa, nice guest post...the peanut butter sauce sounds delicious...perfect paired with the chicken.
    Hope you have a wonderful week ahead :-)

  48. I think that's the best looking chicken satay I've ever seen - seriously! Congrats on an awesome guest post, Leemai!

  49. Malaysian food are such yummy and this satay looks delicious.

  50. Oooh, Wonderful guest post, Rosa!!! I love Thai food and I've always wanted to learn more about their cuisine and flavors.Thanks for introducing us Leemei's blog. This chicken satay looks simply delectable!

    Thanks Rosa & Leemei!



  51. a wonderful first guest post, love the photoa with all the detail. the satay looks amazing!!

  52. Rosa this is a lovely guest post, these satay looks delicious....

  53. What a beautifully photographed and delicious guest post! I love anything with peanut sauce so this sounds fabulous to me!

  54. Rosa, did you get my email? :)

  55. Such a wonderful guest post...absolutely gorgeous photos! This satay looks so delicious. x

  56. what a great guest post Rosa! love how yummy that satay looks! thank you for sharing this.

  57. chicken satay are perhaps the best known Malaysian dish and this one is absolutely mouthwatering...thanx for introducing to cooking hut...great guest post


  58. Thanks for introducing us to My Cooking Hut. I love this recipe and her photos for all the ingredients. I never new what turmeric looked like other than in its grounded form.

  59. This chicken looks delicious and I loved learning about Malaysian food - thank you Leemei! And also thank you Rosa for introducing me to a great new blog.

  60. Such an incredibly lovely guest post! And such a beautiful dish with fabulous flavors...that night market sounds so wonderful :)
    Lovely week to you both

  61. hey Rosa thanks for commenting on my blog :)
    this recipe is really "yummy yum" .....lovely clicks
    A Girl's Diary
    What's On Your Kebab Platter:win a gift

  62. I saw this on mycookinghut and shared how lovely it was! then I realised it was made by you so I decided to post my comment here too, just in case you miss it there:

    that does look delicious! I know how much work that is, having made satay a while ago, and I'm so glad that the peanut sauce is just as I love it-- the Singaporean/ Malaysian style with tamarind and lots of spices instead of the more commonly found online thai version!

  63. I love satay! Never thought of making it at home. This is great!

  64. Leemei and Rosa, thanks for sharing those malaysian delicacies with us. Satay is one of my favorites as well, a wonderful introduction, as you say to malaysian cuisine.

  65. Rosa, those satays look so authentic, I miss Malaysian food!
    Leemei: Thanks for bringing a platter of malaysian food, I'm malaysian too! And obviously a big fan of satay! That is a cool pic of klcc :-)

  66. nothing says comfort to me like satay does.

  67. Love the breakdown of ingredients. The pictures look beautiful. You've made everyone hungry for more.

  68. Elles doivent etre très parfumées ces brochettes!!
    Un délice avec ces épices!!

  69. I love guest posts. We get to learn about new bloggers and discover their cuisine. Thanks.

  70. That building photograph is incredible! This recipe looks so tasty, I just saw a recipe for pork satay that I was hoping to grill sometime this week. (if it stops raining long enough :p)

  71. o I want these for dinner now. Love a good satay anytime of the day and these look fantastic! beautiful ingredient shot!

  72. This looks delicious, and my goodness, you're an amazing photographer!

  73. I had the best chicken satay cooked and taught by my friend in Indonesia - a post to come soon. Thank you for sharing with us!

  74. Love the guest post, especially to be introduced to such an interesting blogger and delicious sounding cuisine!

  75. All I can say is WOW! That was one good photography! Love those images especially for the chicken satay. I'll definitely come back and check for more posts.

    Feel free to drop by to check out my recipes that I've tried too.

    Happy Food Blogging!
    Sarah @
    { Yummy Recipes }