Family Spice Recipes, Meal Planning & Fitness Advice

1. Purée in a blender until smooth:
   • 1/2 small onion, chopped
   • 2 garlic cloves, crushed
   • 1 TBS ginger root, grated
   • 2 TBS lemon juice
   • 1 TBS soy sauce
   • 1 tsp ground coriander
   • 1 tsp ground cumin
   • 1/2 tsp ground turmeric
   • 2 TBS vegetable oil (or peanut or olive oil)
2. Cut into 1-inch strips:
   • 1 pound of boneless skinless chicken breast or thighs
3. Place chicken strips in a large non-reactive bowl and coat with marinade
4. Cover your bowl and chill in the refrigerator to marinate 2-12 hours. Alternatively, place everything into a large ziplock bag, seal and chill.
5. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
6. Gently and slowly slide meat strips onto skewers.
7. Broil in the oven or grill at over medium-high heat for 8-10 minutes or until the edges just start to char.
8. Turn chicken over and cook another 8-10 minutes, or until chicken is fully cooked.
9. Serve with Red Pepper Dip, Peanut Sauce, and/or Tamarind Dip.

1. In a small bowl mix well:
   • 4 TBS soy sauce
   • 1 TBS lemon juice
   • 1 tsp brown sugar
   • 1/2 tsp fresh ginger, grated
   • 1/4 tsp red pepper flakes
   • 1 green onion , finely chopped
2. Serve chilled or room temperature.

1. In a small bowl mix well:
   • 1 tsp brown sugar
   • 1/2 tsp ground cumin
   • 1/2 tsp ground coriander
   • 1-2 dried red chilies, chopped (keep the seeds for heat)
2. Stir in:
   • 1 TBS lemon juice
   • 1 TBS soy sauce
3. In a small saucepan, over low heat combine:
   • 3/4 cup coconut milk
   • 4 TBS peanut butter
   • lemon juice mixture
4. Stir often until peanut butter is melted and sauce is smooth.
5. Serve with satay.

1. In a small bowl mix well:
   • 4 TBS tamarind paste
   • 1 TBS soy sauce
   • 1 clove of garlic, minced
   • 1 finely chopped green onion (scallion)
   • 1 tsp brown or white sugar, or to taste
2. Serve chilled or room temperature.

<back to the top>

<back to recipes>