Surinamese Broccoli

serves 4 - 6

Ingredients:

* 1 kg Broccoli

* 500 g Chicken breast

* 1 Middle sized onion

* 2 Tomatoes

* 2 Garlic cloves

* 2 Maggi cubes

* 1 spoon Ketjap Manis

* 1 spoon Ketjap asin

* 100 ml water

* 2 Spoons sunflower oil

* Salt to taste

* Pepper to taste

* Peanut sauce (ready to use, self made or my recipe )

* Optional: 1 Madam jeanette if you want it spicy.

Preparation:

Finely cut the onion and garlic cloves, and cut the tomato and chicken in cubes. Cut the broccoli in florets.

Heat up a saute pan and stir fry the onion on medium heat until it looks glassy. Add the tomato and garlic (and madam jeanette if you use it) and stir fry for one minute more. 

Now add the chicken and stir fry until all the sides are gold brown. Now crumble the maggi and add to the mix, along with both the ketjap. Stir well.

Finally add the broccoli and the water and mix well. Bring to the boil and lower the heat to let it simmer for 10 minutes more.

After 10 minutes, check if the broccoli is as soft as you want it, if not boil a bit more.
Season with salt and pepper to taste.

Serve with rice or noodles and the peanut sauce on top.

Enjoy your meal!

Mike & Leda

Chicken satay baguette

serves 2 to 3

Ingredients:

* 1 baguette
* 1 tomato
* cucumber
* lettuce
* spring onion

Chicken:

* 200g chickenbreast
* 4 spoons ketjap manis
* 1 teaspoon garlic powder
* 1 teaspoon cumin powder
* 1 teaspoon ginger powder
* 2 teaspoons coriander powder
* 1 teaspoon sambal ulek

Satay sauce:

* 125ml coconut milk
* 3 spoons peanutbutter
* 3 spoons of sambal badjak
* 3 spoons of ketjap manis
* 3 garlic cloves
* 1 small onion
* 1 teaspoon ginger powder
* 1 teaspoon coriander powder
* 1 teaspoon cumin powder

Preparations:

For the chicken, mix everything in a tray. Cut the chicken in small cubes and add to the marinade. Mix well and leave alone for 30 minutes to 2 hours. Meanwhile cut the onion and garlic as fine as possible for the sauce. Heat up a skillet and stir-fry the chicken until done.
Meanwhile use a saucepan to heat up the coconut milk on low heat. Add everything for the sauce except the peanutbutter. Stir well until blended. Now add the peanut butter scoop for scoop and keep stirring until the sauce thickens a bit. Stir until you are satisfied.
Cut the baguette in half and slice open. Decorate with the lettuce, cucumber and tomato to your taste.
Add the chicken and pour the satay sauce over it. Decorate with spring onion.

Tip:

This is also the base recipe for satay skewer. You could also use any other meat you prefer.
For skewer, combine with fries, rice or just as an appetizer or side dish.

This was definitely a good meal for me and I do hope you can enjoy it as much as I do!

Yours truly,

Mike