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1. Great Home Cookin'Recipes
South East Asian Cooking

2. Great Home Cookin'Recipes
● Japanese’s Chicken Drumsticks
● Ingredients:
● Servings: 4
● 8 chicken drumsticks, skin on (the skin is important for flavour,
and is so tasty to eat!)
● 1 cup water
● 1/2 cup balsamic vinegar
● 1/3 cup soy sauce
● 2 1/2 tablespoons sugar
● 1 garlic clove, peeled and bruised
● 1 small hot chili pepper, slit open, seeds removed

3. Great Home Cookin'Recipes
● Directions:
● Place all the ingredients in a saucepan over a high heat.
● Bring to the boil, then reduce to a simmer for about 20
minutes.
● Remove any scum that rises to the surface.
● Increase the heat, turning the drumsticks frequently in the
liquid, and cook until the liquid has reduced to a sticky
glaze.
● Arrange the chicken on a serving platter, remove the garlic
clove and chili from the liquid, and spoon the glaze over.
● NOTE It’s a glaze rather than a sauce, so there’s not a
whole lot of it.

4. Great Home Cookin'Recipes
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5. Great Home Cookin'Recipes
● Bangkok Chicken Curry
● Ingredients:
● Servings: 4
● 3 CHICKEN breasts (boneless & skinless), patted dry and thinly sliced
● 1 cup brown rice , uncooked
● 2 garlic cloves , minced
● 2 red bell peppers , cut into strips
● 1 green bell pepper , cut into strips
● 2 medium onions , sliced
● 1/4 cup fresh basil , packed (stacked and thinly sliced into strips)
● 2 -4 ounces curry paste (does not have to be exact)

6. Great Home Cookin'Recipes
● 1 teaspoon fish sauce
● 8 ounces bamboo shoots , drained and rinsed
● 1 (13 1/2 ounce) can light coconut milk
● 2 tablespoons canola oil
● 5 dried chilies
● 1 tablespoon sriracha sauce (optional)
● 2 teaspoons salt
● 1 teaspoon cracked black pepper

7. Great Home Cookin'Recipes
● Directions:
● 1. Bring a large pot of water to a boil (about 4
quarts). Add rice and boil for 40 minutes, or
until rice is tender, then drain.
● 2. While rice is boiling, begin cleaning and
prepping the vegetables and other ingredients.
When cooking with a wok, it’s important to have
everything right next to the wok and ready to go
because of the high cooking temps. You’ll need
to be prepared to be stirring constantly.

8. Great Home Cookin'Recipes
● 3. When rice has been drained and plated, heat the
wok on high until it starts to smoke slightly. Then add
oil and dried chilis. Add CHICKEN and cook stirring
constantly until it’s cooked on the outside. Add curry
paste and stir, allowing the curry paste melt in the hot
wok. After it’s been mixed thoroughly with the
CHICKEN add garlic, sriracha, and fish sauce.
Continue stirring constantly and add bell peppers;
cook for 1 minute then add onion and cook until fork
tender, but still slightly crisp. Stir in bamboo shoots,
salt and pepper. Stir in coconut milk and bring to a
boil. Turn off heat, add fresh basil and serve over
cooked brown rice.

9. Great Home Cookin'Recipes
● Classic Thai Chicken Satay (with Real
Peanut Sauce)
● There's satay, and then there's Thai chicken satay! If
you've never had the real stuff, then you'll fall in love with
the succulent taste of this satay recipe, which has been
passed down through family from Thailand for many
generations. Strips of chicken (or beef) are marinated in a
special Thai paste, then skewered and grilled on the BBQ
or broiled in the oven. It is then served with homemade
peanut sauce for the ultimate taste sensation. Even your
kids will love it. Chicken Satay also makes a great party
food!

10. Great Home Cookin'Recipes
● Prep Time: 50 minutes
● Cook Time: 15 minutes
● Total Time: 1 hour, 5 minutes
● Yield: SERVES 2-4 as a Main Entree

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● Ingredients:
● 8-12 skinless chicken thighs, cut into thin strips (For a vegetarian
version, see my: Thai Vegetarian Satay)
● 1 package wooden skewers
● SATAY MARINADE:
● 1/4 cup minced lemongrass , fresh or frozen
● 2 shallots OR 1 small onion, sliced
● 3 cloves garlic
● 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper, to
taste
● 1 thumb-size piece galangal OR ginger, thinly sliced
● 1 tsp. minced fresh turmeric OR 1/2 tsp. dried turmeric

12. Great Home Cookin'Recipes
● 2 Tbsp. ground coriander
● 2 tsp. cumin
● 3 Tbsp. dark soy sauce (available at Asian food
stores)
● 4 Tbsp. fish sauce
● 5-6 Tbsp. brown sugar
● 2 Tbsp. vegetable oil
● Dipping Sauce: see Easy Satay Peanut Sauce

13. Great Home Cookin'Recipes
● Dipping Sauce: Satay Peanut Sauce
● Preparation:
● For an easy step-by-step version of this recipe, see my: How to Make
Thai Chicken Satay.
● If using wooden skewers, soak them in water while you prepare the
meat (to prevent burning). The kitchen sink works well for this.
● Cut chicken into thin strips and place in a bowl.
● Place all marinade ingredients in a food processor or chopper.
Process well.
● Taste-test the marinade - you will taste sweet, spicy, and salty. The
strongest tastes should be SWEET and SALTY in order for the
finished satay to taste its best. Add more sugar or more fish sauce (in
place of salt) to adjust the taste. You can also add more chili if you
want it spicier.

14. Great Home Cookin'Recipes
● Pour the marinade over the meat and stir well to combine. Allow at
least 1 hour for marinating, or longer (up to 24 hours).
● When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4
of the skewer, leaving the lower half empty so that the person grilling
has a "handle" to easily turn the satay during cooking.
● Grill the satay on your BBQ, OR on an indoor grill, basting the first
time you time it with a little of the leftover marinade from the bottom of
the bowl. OR you can broil in the oven on a broiling pan or baking
sheet with the oven set to "broil" Place satay close beneath the
heating element and turn the meat every 5 minutes until cooked (be
sure to soak your wooden satay sticks in water before skewering).
Depending on how thin your meat is, the satay should cook in 10 to
20 minutes.
● Serve with rice and my Easy Satay Peanut Sauce for dipping.
ENJOY!

15. Great Home Cookin'Recipes
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16. Great Home Cookin'Recipes