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  • Sunday, August 11, 2013

    Cupcake, the Bulldog, Can Smell the Satay

    Cupcake is no longer with us but we shall never forget her. She was a very talkative dog ... just trust me. Of course, we could never get her talking on video.

    And here's the recipe for Satay 

    Satay (or Saté)
    You'll need:
    10 lbs. chicken thighs (don't use the legs; cut away all the fatty parts of the thighs)

    Ingredients for Marinade Sauce:

    ⅔ C. soy sauce
    1 Tbsp. lemon juice
    2 tsp. ground coriander
    1 large onion, chopped
    2 tsp. chicken bouillon
    7 cloves of garlic
    Marinade the meat and freeze, protected with aluminum foil

    Ingredients for the Barbecue Sauce (yes, more sauce: brush on while barbecuing)

    1 bowl (medium size breakfast cereal bowl) of sweet soya sauce
    3 Tbsp. sugar (we tried raw this time and it was pretty tasty)
    2 Tbsp. lemon juice (we used the juice of real lemons, like from our tree)
    2 Tbsp. vegetable oil
    1 Tbsp. granulated garlic powder

    Let's Cook
    Cut chicken into bite-size cubes. Mix ingredients of marinade sauce together and marinate the chicken. Refrigerate overnight. Put about 5 pieces of chicken cubes on each bamboo skewer. Then mix the ingredients of the barbecue sauce and baste chicken generously while on the barbecue. We use a paint brush ... a clean one.

    The cutting and the sticking takes a long time, but it's worth it.