你有參加過一個沒有雞翅膀和香腸的燒烤會嗎?昨晚我完成了一個沒有雞翅膀和香腸的燒烤會。 來,讓我與你們吃一餐沒有雞翅膀和香腸,甚至沒有汽水的燒烤會。 首先,就是我最喜歡的豬肉沙嗲,沾著花生醬來吃,非常美味。 Pork Satay [+/-]讓我看看食譜。 Yield...




Pork Satay




- 1 1/2 lb. pork tenderloin (700gr)
- 1/2 cup vegetable oil of oil (125ml)
- 3 tbsp of Soya sauce (45ml)
- 3 tsp of ground cumin (15ml)
- 1 tsp freshly ground pepper (5ml)
- 8 x wooden skewers 10 inch (25cm) soaked in cool water 1 hour prior to grilling
- 1 tbsp vegetable oil for brushing (15ml)

Dipping sauce

- 1 tbsp vegetable oil
- 1 x medium onion, chopped fine
- 1 tbsp garlic chopped fine (15 ml)
- 1 tsp cumin (5ml)
- 1 tsp mild chili powder (5ml)
- 1 tsp curry powder (5ml)
- 1 tsp chili flakes (5ml)
- 1 1/2 cup crunchy peanut butter (375ml)
- 2 tbsp of honey (15ml)
- 3 tbsp of tomato puree (45ml)
- 1 tbsp lime juice (15ml)
- Juice of 1 orange


1.Cut pork tenderloin in 4 inch (10cm) by 1 inch (2.5cm) lengths. Place the pork strips in a large sealable bag. Whisk marinade ingredients together in a small bowl to combine. Pour over the pork and place in the refrigerator. Let marinade for 4 hours and up to overnight.

2.Remove pork from refrigerator, strain pork in a colander. Discard marinade and pat pork dry. Thread pork on to soaked bamboo skewers. Brush pork with oil and season to taste with salt and pepper.

3.Preheat the grill to medium high heat. 375°F/190°C

4.Place a sheet of aluminum foil 4 inches (10cm) by 10 inches (25cm) in the center of grill. Oil the grill to prevent sticking.

5.Place skewers on grill with the ends of the skewers over aluminum foil. (This is done to prevent skewers from burning). Cook the skewers 3-4 minutes per side. Remove pork, place on tray and loosely cover with aluminum foil. Let pork rest 5 minutes before serving.

6.Serve with the Satay sauce.

Dipping sauce

1.Chop onion into small dice. Heat oil over high heat in a medium sized skillet. Add onion and sauté till onion is translucent about 3 minutes. Reduce heat to medium low and add the cumin, chili flakes, curry and chili powder. Cook for 2 minutes stirring constantly. Add the honey, peanut butter and tomato paste. Using a wire whisk, slowly add the coconut milk until a smooth consistency is achieved. Let this cook for 10 minutes. Remove from heat and add orange and lime juice. Cover and keep warm. (Can be reheated at low temperature stirring constantly for 10 minutes).


Hot Chicken Satay


Yield: 7


- 4 skinless, boneless chicken breasts halves
- 2 tablespoons olive oil (15ml)
- Splash of bottled hot pepper sauce
- 2 tablespoons chopped fresh parsley (30ml)
- 2 tablespoons chopped fresh cilantro (30ml)
- 1 tablespoon maple syrup (15ml)
- 2 teaspoons minced fresh garlic (10ml)
- 1/2 teaspoon cayenne pepper (2.5)
- salt and pepper to taste
- Olive oil for drizzling
- 12 wooden skewers – soaked in water for an hour before use


1. In a bowl combine oil, hot sauce, parsley, cilantro, garlic, maple syrup and cayenne mix to combine evenly. Place marinade into a resealable plastic bag.

2.Slice the chicken lengthwise into 3/4” pieces lengthwise, place into the marinade. Seal the bag and toss gently to coat. Place into the refrigerator to marinade overnight.

3.Remove the chicken from the refrigerator. Pull out the chicken and discard the marinade. Pat the chicken dry with a clean paper towel.

4.Take a wooden skewer and push through the chicken piece by weaving it back and forth. Repeat until all chicken pieces are on skewers. Drizzle with oil and season with salt and pepper.

5.Preheat the grill to medium heat. Oil the grill and place the chicken on hot grill. Lay a piece of aluminum foil under skewers to protect from burning. Grill for 4 minutes per side or until nicely charred and cooked through.



Lamb Loin With Rosemary


Yield: 4

* 5 tbsp extra-virgin olive oil (75ml)
* 1/4 cup dry red wine (60ml)
* 1 1/2 tbsp chopped fresh rosemary (22.5ml)
* 2 x large garlic cloves, pressed
* 2 x small shallots
* 1/2 tsp salt (2.5ml)
* 1/2 tsp ground black pepper (2.5ml)
* 4 x lamb loin
* Fresh rosemary sprigs


1. Whisk oil, wine, diced shallots, rosemary, garlic, salt and pepper in a bowl. Place lamb loin in a large plastic resealable bag, pour marinade over the meat and coat. Let stand at room temperature for 1 hour or refrigerate for 4-6 hours.
2. Preheat grill to medium – high heat (375°F).
3. Remove lamb from marinade, shaking off excess and pat dry. Season lamb with salt and pepper. Lightly oil grill. Grill lamb to desired doneness, about 4-8 minutes per side (depending on thickness) for medium-rare. Transfer to platter. Garnish with rosemary springs and serve.



Caesar Salad with Lemon Parmesan Dressing


Ease of Preparation: Easy
4-6 Servings (dressing 2 cups)

This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country - at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.

Caesar Salad with Lemon Parmesan Dressing

For the Salad:

A half loaf of Italian bread
A few generous splashes of olive oil
Two heads of romaine lettuce
A thinly sliced red onion
Lemon Parmesan Dressing
A sprinkle or two of salt and pepper

For the Dressing:

A cup of extra virgin olive oil
The juice and zest of two lemons
A few dashes of Worcestershire sauce
A heaping spoonful of Dijon mustard
One-half cup or so of grated Parmesan cheese
A few cloves of chopped garlic
A sprinkle or two of salt and pepper
For the Salad:

Preheat your oven to 350 degrees F. Cut the bread into cubes and toss with enough olive oil to lightly coat each one. Spread the cubes in a single layer on a baking sheet and bake until golden brown and crisp, about fifteen minutes.

Tear the lettuce into bite-sized pieces and toss with the onion and a half-cup or so of the dressing. Sprinkle the croutons on top and season.

For the Dressing:

Mix everything together until smooth dressing forms. A blender, food processor or an old-fashioned whisk and bowl all work well but I prefer my immersion blender. It’s easier to clean up!

還有水果,灑一些肉桂粉(Cinnamon Powder)和黃糖(Brown Sugar),放到火上去烤,烤出來的水果又香又甜。




  • cumin-蒔蘿;小茴香。一種很香的調味料,我猜想現在外面的沙嗲都有用這個香料醃制。潛能無限的香料。
  • 肉桂粉配上黃糖,適合用來燒烤黃梨、蘋果、香蕉等等。
  • Lemon Parmesan Dressing太酸了,我想如果分段加入檸檬汁,可以有效控制酸度。
  • Parsley和Cilantro醃制肉類,留下的味道不會很濃烈,所以不太適合醃制羊肉和牛肉。另一方面,卻適合用來驅除羊肉和牛肉的騷味。
  • Rosemary(迷迭香),聞的味道很濃烈,可是醃制出來的肉,不會留下很強的味道。
  • Maple Syrup算是一種天然的甜味,還沒有嘗試到。
  • Dijon mustard是山葵的味道。


"Find a job you like, then you never work for a day, you are playing everyday."

-NAC 2008



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一個人的雜誌: 沒有雞翅膀和香腸的燒烤會
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