Friday, January 27, 2017

Friday Food for the Soul: Thai Chicken Satay

Thai food is my weakness...
The sweet, the savory, the lemony flavors... the zing of heat!!
It has it all.
And of course the simpleness of the recipes.
I love making Thai for my guests especially during summers because the flavors are fresh, they are light on the palette and they use a lot of pineapples, and lemons and mangoes which are a delightful change from the heavy, masala rich, Indian cuisine.
I have a few Thai recipes on my blog and I will be putting some more up, soon.

Chicken in Thai Green Curry (click here)

Sweet and Spicy Thai Grilled Chicken (click here)

Thai Mix Veggie Stir Fry(click here)

Raw Mango Salad with peanuts (click here)

And now for the Thai Chicken Satays in Peanut Sauce.
This can be served as an appetiser as well as part of the main course.
Its really easy to make and will have your guests licking thier fingers and asking for seconds!

4-6 skinless boneless chicken breasts
20 satay wooden skewers (soaked in water for minimum one hour if grilling)

2 tsp fish sauce (optional)
1 tbsp minced garlic+1 inch ginger grated
3 tbsp soya sauce
2 tbsp brown sugar
1/2 tsp of turmeric and cumin powder
1/2 tsp coriander powder
salt and pepper to taste
(soya sauce and fish sauce have salt, so be a bit prudent)
2 tsp preferably-Masaman Curry Paste or if not available then Thai Red Curry Paste
1 tbsp sesame oil/ vegetable oil
1/3 cup coconut milk

Peanut Sauce ingr:
1/2 cup creamy peanut butter
1 tsp Masaman Curry Paste
1 tbsp minced garlic OR 1/2 tsp garlic powder
3 tbsp tamarind juice
3 tsp sugar
1/2 tsp red chilli powder or paprika
1/2 cup coconut milk
1/2 cup crushed roasted peanuts 
juice of 1 lemon


  1. Slice the chicken breasts lengthwise in long strips, about one inches wide.
  2. Pulse the marinade ingredients in a blender. Keeping a little aside for basting when grilling, pour the rest into a ziplock bag and add the chicken pieces. Shake well to coat, and marinate minimum for 3 hours but preferably overnight.
  3. Add all the ingredients of the peanut sauce in a frying pan, stir on low heat to combine and mix well. Turn off the heat when the sauce thicken and coats the back of the spoon.
  4. Keep aside to cool. If thickened before serving just add a tbsp of warm water and whisk well.
  5.  If you are ready to cook, then thread the chicken pieces into the soaked wooden skewers, zig zagging them and making sure to secure the ends. Then baste the pieces with the remaining marinade, and grill them on the medium hot grill for 5-7 minutes on each side.
  6. Alternatively you can even cook them on a stove top... cooking a batch on medium high heat, and flipping them on the other side when golden on one side.
  7. You can even broil them in an oven after lining the tray with an aluminium foil, and spray coating the chicken pieces with oil. Turning them after every 5 minutes and re spraying till cooked through and golden.
  8. Serve with a dash of lemon juice and a drizzle of peanut sauce with a side helping of the peanut sauce garnished with crushed roasted peanuts.
Yum! yum!

For your pinning pleasure!!

Wednesday, January 25, 2017

Wednesday Watercolor: A demo

Been doing a lot of drawing, sketching, watercolors and started with my patiently waiting canvas.
But for your Wednesday I have a watercolor demo to enjoy..
just a teenie video on Youtube.

and here is the Youtube video:

Tuesday, January 17, 2017

Tasty tuesday: Thai Mix Veggie Stir-Fry

Thai Mix Veggie Stir-Fry

2 tbsp vegetable oil
4-5 cloves of garlic, crushed and minced
1/2 inch ginger minced
2 green onions, green part sliced diagonally and white part cubed
5 shitake mushrooms (preferably)/ or 7-8 button mushrooms if easily available 
1 large tomato cut into medium wedges
a  medium head of broccoli, divided into small florets
1/2 green capsicum-cut into small cubes
1 red bell pepper cut into cubes
7-8 string beans- cut into 1 inch pieces (blanched)
1/2 tbsp soya sauce
1 and 1/2 tbsp of oyster sauce (for vegetarian option read TIP at the end)
1/2 tsp of brown sugar
a pinch of pepper powder and salt (because the sauces have enough salt already)
a couple of tbsp water or more as needed

garnish: a handful of roasted and crushed peanuts.

  1. Heat oil in a big wok or a kadai at high heat.
  2. Add garlic, ginger and the white of the onion.
  3. When the garlic gets fragrant (not brown) and the onion slightly transparent, add the mushrooms and stir fry on high heat for 30 seconds.
  4. Now add the rest of the veggies in this order-broccoli, beans, capsicum, bell pepper and tomato, and the greens of the onion- making sure to give each vegetable 15 seconds of frying before adding the other...
  5. Add the oyster sauce, and the soya sauce, brown sugar a bit of water.
  6. Make sure not to over cook because the vegetables should have a nice crunch to them
  7. Season with salt and pepper and remove from heat.
  8. Garnish with peanuts and serve immediately...accompanied with either steamed rice or noodles.
Try and use a biggish wok because you dont want to crowd the vegetables when they are being stir fried, and also the heat should be high, and keep stirring them while cooking.
NEVER over cook the veggies in a stir fry because they need to have a crunch to them and always always add salt at the end because that makes the veggies soggy very quickly!

The Oyster sauce is important in this stir fry because its smokey, earthy taste takes the flavor to another level , so I would highly recommend it.... but you can't use it if you are a you can either use the oyster mushroom sauce or hoisin sauce and mayb add a bit of barbecue sauce to increase the smoky flavor.

Monday, January 16, 2017

Monday Moment with my sketchbook

Been trying to make a few videos for my students so they can follow step by step easily.
This teenie tiny video attached video is a Work-in-Progress of a quick fashion sketch that I did today.
I hope you like it!

and this is the finished product... a peek into a quick sketch that I have done after a real long time!

Thursday, January 12, 2017

January 2017 Desktop and phone Calendar

Just got back from a rejuvenating and relaxing holiday in Goa and still got the beachy- hangover!
so this month while everyone is freezing in the biting cold, or engulfed in foot high snow...
enjoy the warm, balmy breeze of Goa and relax the month away!


and this one is for your phones :-)

I hope this warms you up in this chilly month! 

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