Podcasts about Satay

This week, host Tom Zalatnai (@tomzalatnai) and guest Aslam Choudhury talk about various foods on sticks! Yakitori! Satay! Spiedini! Arrosticini! Cake Pops! Popsicles! Caprese Skewers! Plus, what happens when chicken breast, asparagus, and tomato sauce get thrown into the Random Meal Generator?! QLING: https://www.qling.app/ The Study Room! https://www.studyroompod.com/blog/2025/8/23/once-more-with-man-of-steeling WHOLE MILK ENJOYER SHIRT: https://podcavern.myspreadshop.ca/whole+milk+enjoyer+no+bad+food-A68505fa8c99f34694e92b43d?productType=812&sellable=XNqjzl4EdrFrpjd11LjD-812-7&appearance=1 MILK FAT GANG SHIRT: https://podcavern.myspreadshop.ca/milk+fat+gang+no+bad+food-A685062077514523c1dbf264e?productType=812&sellable=OL3yzAL2R7iJd9LEyD9y-812-7&appearance=1 Three of Cups Tea! https://www.etsy.com/ca/shop/3ofCupsTeas Subscribe to Teffer's Substack! https://substack.com/@tefferadjemian Support the show on Patreon! patreon.com/nobadfoodpod Contact us and keep up with everything we're doing over on Instagram @nobadfoodpod! Check out The Depot! www.depotmtl.org Want to be on the show? Tell us why! https://forms.gle/w2bfwcKSgDqJ2Dmy6 MERCH! podcavern.myspreadshop.ca Our logo is by David Flamm! Check out his work (and buy something from his shop!) at http://www.davidflammart.com/ Our theme music is "It Takes A Little Time" by Zack Ingles! You can (and should!) buy his music here: https://zackingles.bandcamp.com/ www.podcavern.com

This is a great salad to make with a cooked chicken. The salad is full of fresh, spicy flavours that should perk up those taste buds.

Foodie Kelly Gibney talks to Jesse about how to make the perfect burger that's easy and delicious.

You requested, we granted! Dah lama tak bersua, untuk episod pertama 2025 ni kami belanja episod panjang! Pastikan dengar sampai habis sebab ada announcement penting untuk korang semua. Kami juga harap anda boleh subscribe dan tengok versi visual di Youtube kerana disitu boleh menjana revenue untuk episod baru. Kata rindu sangat kan, kasi support sikit!Zul cuba jadi coolBudak Gen Alpha dengar lagu apa?Year 2024 reflectionKisah seluar koyak ZulSara jadi lebih spiritualDah 2025 tapi masih jahat?Sejarah Sate KajangKita cuba semua sate popular Kajang!Michelin Guide and Michelin StarsTTYL's verdict - best satay in KajangTerkejut jumpa katil 2 in 1 macam ni!Persediaan sebelum RayaImportant Announcement: TTYL MiniseriesClick HERE for further information on Love Series IV MattressTo book cleaning service for your mattress/sofa/curtain/carpet: WA +60 16-862 1038 or go to Goodnite AppsCREDITS:Producer: Nell HananPodcasters: Nell Hanan, Zul Zamir & SarancakTechnical Setup & Sound Engineering: Zul ZamirEditor: Nell HananProduction Assistant & B-Roll: Aliah SyazwanaNell's Personal Assistant: Ikhwan

Yumi and Simon are excited to be back for another season of your Food Fix.They share what went on with their respective Christmases, Simon has already been working on some incredible-sounding cookbooks including the forthcoming one from Masterchef Winner Natty Wolf, and it's time to get the SATAY recipe you've always needed!SIMON'S EASY HOME SATAY1/2 bunch coriander1 fresh red chilli1/2 clove garlic3tbs crunchy peanut butterlug of soy sauce2cm nub of fresh gingerjuice and zest of 1 limeWHIZZ IN THE BLENDER AND TASTE! What does it need more of? Taste and create! Thread chicken thigh fillet chunks onto skewers, coat well in the satay marinade, and bake in the oven at 180C until cooked through. Serve on rice. Yum! Hosted on Acast. See acast.com/privacy for more information.

It's time for our first TikTok Tucker of the year!See omnystudio.com/listener for privacy information.

In this episode of Pure Life Podcast, we're diving into the vibrant and diverse scene of Singapore Culinary Delights, which makes Singapore one of the world's top foodie destinations. From smoky and savory Satay skewers served with peanut sauce to the rich, flavorful indulgence of Chili and Pepper Crab, we'll share our top picks for iconic dishes that every visitor must try. We'll also explore the heartwarming comfort of Hainanese Chicken Rice, the spicy, stir-fried goodness of Mee Goreng, and other local favorites that showcase Singapore's rich culinary heritage. As a follow-up to our blog - Top Attractions in Singapore: Your Complete Guide - this episode on Singapore Culinary Delights highlights the perfect food experiences to pair with your explorations of the city. Whether you're enjoying a bustling hawker center or dining at a Michelin-starred establishment, Singapore offers a meal for every palate. Tune in to hear our recommendations and tips for savoring the best flavors this culinary capital has to offer! Be sure to check out our Destinations and Singapore pages for more information and ideas on visiting this amazing nation-state!

Cook-along with Poppy O'Toole, in this bonus recipe episode. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kami bersama seorang anak muda yang giat berkecimpung di dalam bidang gerai penjaja. Apakah inspirasi beliau dan apakah cabaran yang beliau hadapi sebagai seorang yang baru mula berjinak jinak di dalam bidang ini? Dengarkan episode kali ini untuk mendengar perkongsian Khalis. Episode kali ini ditaja oleh SotoSatay yang terletak di 3, Changi Village Road #01-86. Gerai ini dibuka setiap hari antara jam 10 pagi hingga 8 malam. Kunjungi gerai SotoSatay untuk menikmati berbagai juadah yang dijual di sini, diantaranya Mee Soto, Mee Rebus, Gado Gado dan Satay. Untuk informasi lebih lanjut boleh lungsuri IG dan TikTok mereka @sotosatay ataupun hubungi talian 96422768.

Kami bersama seorang anak muda yang giat berkecimpung di dalam bidang gerai penjaja. Apakah inspirasi beliau dan apakah cabaran yang beliau hadapi sebagai seorang yang baru mula berjinak jinak di dalam bidang ini? Dengarkan episode kali ini untuk mendengar perkongsian Khalis. Episode kali ini ditaja oleh SotoSatay yang terletak di 3, Changi Village Road #01-86. Gerai ini dibuka setiap hari antara jam 10 pagi hingga 8 malam. Kunjungi gerai SotoSatay untuk menikmati berbagai juadah yang dijual di sini, diantaranya Mee Soto, Mee Rebus, Gado Gado dan Satay. Untuk informasi lebih lanjut boleh lungsuri IG dan TikTok mereka @sotosatay ataupun hubungi talian 96422768.

SummaryIn this episode, the hosts catch up and discuss their recent watch purchases. They then dive into their favorite car chase scenes from movies. Casey starts with 'Matrix Reloaded,' Matt chooses 'The Rock,' James picks 'Duel,' and Kevin selects 'Bullet.' In this part of the conversation, the hosts discuss their favorite chase scenes in movies. They mention movies like The Bourne Supremacy, Bad Boys, Mad Max: Fury Road, Baby Driver, Terminator 2, Ronin, Gone in 60 Seconds, and No Man's Land. They share their thoughts on the chase scenes, the cars involved, and the overall enjoyment of the movies. They also discuss the actors and directors involved in these films. In this conversation, the hosts discuss various movies and their favorite car chase scenes. They also talk about the bankruptcy of Fisker and the new Porsche Paint to Sample (PTS) colors.Chapters00:00 Introduction and Recent Watch Purchases16:09 Matrix Reloaded: A Thrilling Car Chase Scene20:06 Duel: A Tense Pursuit Directed by Steven Spielberg22:46 Bullet: A Classic Car Chase Scene from the 1960s23:34 Favorite Chase Scenes in Movies24:07 The Bourne Supremacy: A Great Chase Scene25:01 Bad Boys: A Classic Car Chase26:31 Mad Max: Fury Road: Non-Stop Chasing30:30 Baby Driver: Intense Driving Scenes34:21 Terminator 2: Harley Davidson Chase35:52 Ronin: Great Chase Scenes and Soundtrack37:17 Gone in 60 Seconds: The Iconic Eleanor42:26 No Man's Land: A Thrilling Car Chase43:30 Introduction45:07 Favorite Car Chase Scenes in Movies49:20 Discussion on The Hire and The Omega Man52:03 Satay on Rendezvous and Porsche PTS Colors57:47 Bankruptcy of Fisker01:00:20 New DeLorean and Conclusion

This is a classic Indonesian or Thai street nibble that I enjoyed on a recent trip to that part of the world. Its great popularity comes from the wonderful balance of flavours that penetrate the chicken.

durée : 00:33:32 - Cuisiner avec le satay - Le satay, un plat et une petite sauce pour transformer votre cuisine en un voyage exotique, dépaysement garanti !

I saw Jaws when I was 12 years old. Really scared the poop out of me. Then I learned you're supposed to punch them in the nose if they're coming for you. Happy I never had to do that. But I do love making some great chicken satay.

Pauline Lee is a foodie tour guide from Simply Enak in Kuala Lumpur, Malaysia. She shares the best things to try in KL including Curry Puffs, the King of Fruits, and an amazing coffee drink. Plus, the influence of Indian, Chinese, and Indonesian cuisine on Malaysia. And, rating different Satay sauces. [Ep 269] Show Notes: Full show notes at https://radiomisfits.com/ded269/ Simply Enak Food Tours

Hello, lovely viewers! I'm Rachel, and welcome to a mouth-watering episode of The Keto Vegan. Today, I'm diving into the world of irresistible flavours as I whip up a sensational dish: no-chicken satay skewers. The star of the show? Succulent no-chicken skewers marinated to perfection, soaking up all the aromatic goodness. But wait, the magic doesn't stop there – I'm complementing these skewers with an utterly delectable satay sauce that will leave you wondering why you haven't tried this combo sooner. So, grab your apron and join me in the kitchen as we embark on a culinary adventure, blending the best of keto and vegan worlds into a symphony of flavours. Get ready to indulge in a guilt-free feast that proves you can have it all – deliciousness without compromise. Let's get cooking, Keto Vegan style! Chicken Satay Marinade: 3 tablespoons sesame oil 2 stalks lemongrass (white parts only) 2 cloves garlic (peeled) Bunch of Spring Onions 2 teaspoons ground turmeric 2 teaspoons ground coriander 1 teaspoon chili powder salt to taste 2 tablespoons of Liquid Smoke 2 tablespoons sugar free maple syrup No-Chicken pieces of your choice.  I used 1 pack of What The Cluck and 1 pack of Richmond Chargrilled No-Chicken pieces.  I like both and still can't decide which is my favourite!   Blend all the Marinade ingredients in a food processor. Add a little water or more oil if needed.   Combine the no-chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the no-chicken onto the skewers.   Put them in a baking dish/tray and put in the oven on gas 160C.  Turn every 5 minutes, coating with the marinade until cooked - the size of the pieces and cooking instructions on your protein will give you an idea of how long you should cook them for.   Serve hot with the warm satay sauce.   Satay Sauce: 500ml Coconut cream 1tbs Sesame oil 3 very heaped tbs of smooth Peanut butter 2tsp Garlic paste 1tsp Tamarind paste 2tsp Rice vinegar (in the recording Rachel added 3 and a bit teaspoons but the end flavour was too vinegary! Chili's – to taste. Don't do what Rachel did and put them all in! ¼ tsp Chili powder ¼ tsp Cayenne pepper 2tsp Smoked paprika. 1 tbs Truvia Caster 3tsp Dark soy sauce Juice of half a Lemon Heat all ingredients and only simmer if you need to thicken up the sauce.   Valuable Resources For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Liquid Smoke – you can buy this from Amazon: 472ml https://amzn.to/3sffA1o Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Fredag! Jessica bjuder på ett tips på ett gott fredagssnacks och ett recept på en enkel och god Kyckling Satay!Alla recept finns att hittas på Instagram: @receptdirektRing in din fråga till recept direkt på: 08 12 15 33 50

A nice Saturday crossword, and a debut by David P. Williams, so kudos not only for getting published, but for constructing such an excellent puzzle, with such tremendously enjoyable phrases as the aforementioned GILDTHELILY, MOLLYCODDLE, and one of our favorite words, PROSAIC.Today's WYMSA (Words You Might See Again) entry is 33A, Asian appetizer, SATAY, so add that to your favorite crossword clues notebook, you'll probably ... see it again!It's Saturday,and our JAMCOTWA (Jean And Mike Crossword Of The Week Award) winner is ... nope, no spoilers! Have a listen to find out, and let us know if you agree/disagree or are neutral on the subject!Contact Info:We love listener mail! Drop us a line, crosswordpodcast@icloud.com.Also, we're on FaceBook, so feel free to drop by there and strike up a conversation!

Con Arturo Téllez, Paloma Gallego y Javier Ruiz hablamos de todo tipo de salsas y sus recetas para acompañar infinidad de platos. ¿En qué plato no puede faltar una buena salsa? ¿Cómo se hace la salsa brava perfecta? ¿Qué salsas son ideales para las ensaladas, carnes y pescados? Charlamos con Iker Erauzkin, chef y gerente de Espacio UMA (Barcelona) sobre las salsas emulsionadas, sobre por qué no debemos usar ketchup para la salsa brava y quien nos da la receta para hacer una salsa para caracoles. Luego, aprendemos de salsas picantes con Joaquín Pérez Sabín, gerente de 'A Factoría du Lume', en A Coruña, la primera y única marca especializada en salsas picantes de Galicia. ¿Cómo podemos saber que un pimiento de padrón pica? ¿Cómo se elabora la salsa 'Morte', su salsa que más pica? Por último, charlamos con Beatriz Orviz Tijiang, creadora de contenido culinaria en redes sociales, que nos explica las diferencias entre las salsas asiáticas y nos da la receta para preparar una salsa de cacahuete típica de Indonesia, su país de origen, y que se utiliza para las brochetas de pollo Satay.  

Con Arturo Téllez, Paloma Gallego y Javier Ruiz hablamos de todo tipo de salsas y sus recetas para acompañar infinidad de platos. ¿En qué plato no puede faltar una buena salsa? ¿Cómo se hace la salsa brava perfecta? ¿Qué salsas son ideales para las ensaladas, carnes y pescados? Charlamos con Iker Erauzkin, chef y gerente de Espacio UMA (Barcelona) sobre las salsas emulsionadas, sobre por qué no debemos usar ketchup para la salsa brava y quien nos da la receta para hacer una salsa para caracoles. Luego, aprendemos de salsas picantes con Joaquín Pérez Sabín, gerente de 'A Factoría du Lume', en A Coruña, la primera y única marca especializada en salsas picantes de Galicia. ¿Cómo podemos saber que un pimiento de padrón pica? ¿Cómo se elabora la salsa 'Morte', su salsa que más pica? Por último, charlamos con Beatriz Orviz Tijiang, creadora de contenido culinaria en redes sociales, que nos explica las diferencias entre las salsas asiáticas y nos da la receta para preparar una salsa de cacahuete típica de Indonesia, su país de origen, y que se utiliza para las brochetas de pollo Satay.  This show is part of the Spreaker Prime Network, if you are interested in advertising on this podcast, contact us at https://www.spreaker.com/show/4412383/advertisement

✨ Podcast ini dibawakan khas untuk anda oleh agent property Batisah Realtors ✨Untuk mendapatkan khidmat jual beli rumah:IG/FB ➡️ @batisahrealtors,

St Georges School 2022:23 - Satay Noodle Soup (Liam)

This year PERWIRA (Indonesian Association of Victoria) will hold not only it's annual Satay Festival but also a Modest Indonesian Fashion Show Week. The usually one day Satay Festival will be extended into two days, 4th and 5th of March. And Fashion Show itself will be on the Saturday evening of the 4th of March. - Tahun ini PERWIRA (Perhimpunan Indonesia Victoria) tidak hanya akan menyelenggarakan Satay Festival tahunannya tetapi juga Modest Indonesian Fashion Week. Satay Festival yang biasanya satu hari itu akan diperpanjang menjadi dua hari, 4 dan 5 Maret. Dan untuk Fashion Show akan diadakan pada Sabtu malam tanggal 4 Maret.

Welcome to Travel. Explore. Celebrate Life. where we discuss incredible places, fascinating cultures, travel tips, yummy food adventures and a whole lot more. As your hosts, Neil and Sunila take you on a fun travel journey every week and deep dive into some of the most fun things that make us Celebrate Life. This week is all about Malaysia! Let's go...

Welcome to Travel. Explore. Celebrate Life. where we discuss incredible places, fascinating cultures, travel tips, yummy food adventures and a whole lot more. As your hosts, Neil and Sunila take you on a fun travel journey every week and deep dive into some of the most fun things that make us Celebrate Life. This week is all about Malaysia! Let's go...

#EstiloSaludable: Satay de pollo con salsa de cacahuate y ensalada Invitada: Alexandra Rendon, chef Redes sociales IG: @studiogourmet.mx FB: Studio Gourmet FB: Nutrióloga Esther Schiffman TW: @NutEstherSchiff IG: nutriologaesthers

It's time to get into a topic for a brand new series that is near and dear to our hearts—food. We love to eat it, we love to take pictures of it, we love to cook it (well, some of us do). This brand new series, For the Love of Feeding These People, coincides with the release of Jen's brand new cookbook; “Feed These People,” but lest you think this is one long discussion about Jen's book, think again. We're bringing in other food creators whose Instagrams we follow religiously for their culinary creations, we're bringing in a wine guy (not a snooty one, but one that gives us affordable options and doesn't shame us if we wonder out loud what wine pairs with corn dogs), and Jen's own family (sisters, brother and mom) to talk about their family food moments and give up the secrets of their most loved and hated family meals. But for this episode, we're going deep behind the scenes and uncovering the mystery of how the pictures of food we see in advertisements, websites, instagram feeds, books and more look so darn good. There are people who specialize in photographing food to make it look as sumptuous as possible, and other folks who “style” the food so it appears in the most beautiful atmospheres, and the chefs who cook up every recipe to its ultimate best so the photog and stylist can enhance the magic around it.  If you've ever been curious as to how that all happens, we have the actual team who put together Jen's cookbook, and they're here to dish about all the hours, details, and antics that go into this kind of work, and how they got to the mouth-watering final results. Mackenzie, Maite and Tyler are the dream team behind so many beautiful food shoots and you'll love the triumphs and the fails they share (including a story about Jen's Satay with Peanut Dipping Sauce recipe that somehow resembled something REALLY unappetizing) and other hilarious challenges and triumphs that happened while creating Jen's beautiful new cookbook.  * * * Thank you to our sponsors! Better Help | Visit Betterhelp.com/ForTheLove to get 10% off your first month of therapy.  Chime  | Sign up for your Chime Credit Builder Visa Credit Card today Chime.com/ForTheLove Feed These People | Pre-order Jen's new cookbook and get free extra recipes, cooking videos, and more at jenhatmaker.com/feedthesepeople. Book is on shelves Oct 18, 2022.    Thought-Provoking Quotes “I think my goal with photography, food or not, but especially with food, is to connect, is to make people feel connected. And I love doing that by making things relatable instead of aspirational.” - Mackenzie, food photographer “Food styling is such a different task because you have to think of all the potential issues that could happen, not only with the actual making of the food, but when you're actually putting it in front of the camera, and the transition that just naturally happens in food.” - Maite, chef and food designer “I was in Fiesta, if you're not in Texas, that's like this amazing Mexican grocery store, in the canned aisle, and called Mackenzie. And I was like, ‘This might sound crazy, but what if we built a wall of canned food?' And to her credit, she was like, ‘If you have a vision, let's give it a shot.' And I think that's a really fun shot. And it was exciting.” - Taylor, food stylist and designer   Guests' LinksMaite's Website Maite's Instagram Taylor's Website Taylor's Instagram Mackenzie's Website  Makenzie's Instagram   Books & Resources Mentioned in This Episode Feed These People: Slam Dunk Recipes for Your Crew by Jen Hatmaker   Connect with Jen! Jen's website Jen's Instagram Jen's Twitter Jen's Facebook Jen's YouTube  

Try making our vegan satay noodles recipe, this noodle recipe is quick, fresh, easy to make & packed full of flavour. Give our vegan satay noodles a go today! Satay Noodles Recipe Do you like peanuts? Cause if you do, we have a great vegan satay noodle recipe for you. It takes less than half an hour, which makes it a perfect lazy dish. Don't worry – despite the fact that they are quick to make, these satay noodles are absolutely packed with flavour.Better yet, you might already have the ingredients you need in your pantry! Well, what are you waiting for? 5 from 2 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 20 mins Course Lunch Cuisine Oriental Servings 2 Calories 740 kcal Equipment Large frying pan or wok Medium bowl Knife Knife Ingredients 1 tbsp Coconut oil or peanut oil 1 Brown onion peeled, finely diced 4 Cloves garlic peeled, finely diced 1 inch Ginger root peeled, finely diced 1 Chilli pepper red or green, finely diced 1 Red pepper seeds removed, sliced 2 tbsp Bown sugar or coconut sugar ½ Can Coconut milk 4 tbsp Peanut butter 4 tbsp Tamari soy sauce 2 tbsp Lime juice approx. ½ lime 100 g Rice vermicelli noodles dry 2 tbsp Roasted salted peanuts crushed, for garnish Chili flakes for garnish Instructions Soak the noodles in boiling water for about 5-6 minutes. Make sure they are fully covered. After five minutes, drain the water and set aside. Heat the oil in the frying pan over medium heat. Add onion, garlic, ginger, chilli and red pepper. Saute for about 10 minutes, allowing the peppers to soften. Make sure to stir or toss the pan to stop your veggies from sticking to it. Add sugar and keep cooking for another 1-2 minutes. Next, add coconut milk, peanut butter, soy sauce, and lime juice. Reduce the heat to low. Stir everything together as it heats up. Make sure peanut butter is fully mixed in with the rest of the ingredients. Once the sauce starts bubbling, add the noodles. Stir everything together, and cook for another 2-3 minutes. Serve topped with crushed peanuts, fresh coriander and extra chilli flakes. Notes This dish can be made with any type of noodles – ramen, pad thai, udon, soba. Bear in mind, the preparation method may be different if you are using a different kind of noodle. You can use regular soy sauce instead of tamari provided you don't have a gluten allergy.If you have some sad-looking veggies in the fridge, add them to your satay noodles! Nutrition Calories: 740kcal Keyword Healthy, Noodles, Quick, Satay, Vegan, Vegetarian Tried this recipe?Let us know how it was!

We're reminiscing about travel eats on Three Kitchens Podcast this week. And we always love it when Sarah cooks us recipes from her childhood and inspired by more recent visits back to Singapore. And this time, she's making satay and ketupat rice with a peanut sauce. It's time to cook street food, everybody!Satay may differ depending which country the recipe comes from, but essentially it is meat on skewers, grilled and served with some type of sauce. In Singapore, that's a flavourful peanut sauce made with red chilis, onion, garlic, ginger, lemon grass, coconut milk, peanuts (of course!) and a few other things. It sounds like a long list, but you're just going to blend it all up and simmer it down. And listeners, this home cooked satay sauce is so worth it!  Sarah used beef for her satay, marinated in coconut milk with shallot, garlic, lemongrass, turmeric, and a few other spices. One of the ingredients is galangal - a citrusy sort of ginger. It makes a crazy-flavourful satay. We absolutely loved it! On the side Sarah gave us katupat - rice pressed into a pan and then cut into bite-sized pieces - and quick pickled cucumber and red onion.  These were the perfect accompaniment to Singapore satay made in your own home kitchen. This was a real winner all around! Now, who's up for a trip so we can all eat the real deal on the streets of Singapore? Episode Links~~~~~ Ketupat Rice Recipe~ Satay Recipe~ Peanut Sauce Recipe~ Easy Peanut Sauce Recipe~~~~Three Kitchens Podcast - a home cooking showCheck out our website  where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.com~~~~Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast~~~~Drop us a comment or give us a like - we'd love to hear from you! Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

Satay Thursday Returning guest Soma ARah, contacted alien recipient

Satay Thursday Returning guest Soma ARah, contacted alien recipient

In this episode we have a conversation with Ian Claproth. Together with his cousin Stephanie, his business partner, they run Satay LA  a pop-up and food stand specializing in Indonesian satay!The menu features delicious items like pork satay, tofu satay (for vegetarians), nasi goreng (Indonesian fried rice - recipe by his grandmother) and satay tacos - a fusion treat, inspired by his Mexican ancestry. 

Simple acts of kindness can change someone's life. How many times has someone rocked your world with a simple act of kindness? Pass it forward and make some sexy sizzling satay.

The Enemies kick off this week discussing Kofi Kingston “stealing” a tweet for his latest Smackdown promo. Cody Rhodes as a free agent & Jon Moxley's return on AEW Dynamite, then WALTER of Imperium is now going by Gunther for some reason & Satay's gimmick change on WWE NXT. Did Roman Reigns say the N word? Plus, Mustafa Ali requests his WWE release & more!Intro: Kodak Black - Super Gremlin | https://youtu.be/kiB9qk4gnt4Outro: NBA Youngboy - Fish Scale | https://youtu.be/jR4AG5LdKYE

Dalam episod Malam Seram kali ini KC bacakan pengalaman misteri berkaitan satay. Antaranya tentang gerai satay Misteri yang viral di Kelantan. Jom dengan cerita penuh dalam MALAM SERAM The Horror Talk Show.MALAM SERAM adalah segmen LIVE perkongsian pengalaman seram dan misteri. Anggap ia hanya sekadar perkongsian sahaja. Jangan mudah percaya dan terlalu taksub dengan apa yang anda dengar! MALAM SERAM The Horror Talk Show Bukan Sekadar Cerita Seram.

In this episode we talk a little bit about the use of plant milk and how easy it is to make your own oat milk.We then go on to talk about a beautiful caramelised onion, shiitake mushroom and sweet potato congee as well as a satay seitan dish from an Asian cookbook we've just bought. Both recipes were really simple and quick to make, delicious, complex and incredibly satisfying.Because we made the satay seitan, we then talk a little about our recipe of the week, seitan and how to make two different types:A dark seitan, similar to lamb or beefA light seitan, similar to chickenNeither of us really like using meat to describe any dishes we eat, however in this case it's the easiest way to describe them!We then have a quick chat about Japanese knives in our tip of the week, we talk about why having good knives is so important and what difference it makes.Finally our ingredient of the week is Dr Greger's Spice mix - a really simple mix of herbs and spices which we keep as a store cupboard staple.Resources and show notes:First of all we will add links to other websites which we've mentioned in the pod cast, after these links we will add recipes, so remember to scroll down.Website linksPlant milk information: https://www.bbc.co.uk/bitesize/articles/zs722v4Oat Milk recipe - belowSeitan Recipe (Dark) - Recipe Below. By Lauren Toyota, from her book Vegan Comfort Classics https://www.hotforfoodblog.com/vegan-comfort-classics/Seitan Recipe (Light) By Gaz Oakley. Full recipe here. https://www.avantgardevegan.com/recipes/kentucky-fried-chickn-burger/Caramelised onion, shiitake mushroom and sweet potato congee. From the book Asian Green by Ching-He Huang https://www.amazon.co.uk/dp/085783634X (Unfortunately recipe not available online)Satay Seitan with noodles. From the book Asian Green by Ching-He Huang https://www.amazon.co.uk/dp/085783634X (Unfortunately recipe not available online)Japanese knives recommendation- https://japaneseknifecompany.com/product/zanmai-new-elite-gyuto-3-sizes/Dr Geger's Spice Mix - full recipe here. https://nutritionfacts.org/recipe/savory-spice-blend/"How Not to Die" Book by Dr Geger - https://nutritionfacts.org/book/how-not-to-die/Pastry Recipe - Belowplease visit https://govegan.online/series-1/plant-milk-sweet-potato-congee-satay-seitan-pastry-knives-dr-greger/ for the full show notes and recipes

Falling coconuts, bacon rind, cheeseburgers and other deadly foods.  Plus take an elegance lesson with MG & Jess. #Triplem #Sydney See omnystudio.com/listener for privacy information.

In this second episode we talk about research conducted by Prof Tim Spector of King's College London where he mentions eating 30 different vegetables per week in order to maintain good gut health.We then talk about making simple vegan and mayonnaise which can then be used for coleslaw and potato salad. Our tip of the week this week is slow cookers and the versatility for keeping food warm and also batch cooking simple sources which can then be repurposed multiple times throughout the week.Our recipe of the week is a simple satay sauce which can be used in a multitude of different ways to add flavour and texture to many meals. Ingredient of the week is lemons… Have a listen to hear what we do with this amazing ingredient.Feel free to comment directly on any podcast at https://govegan.online/ResourcesProfessor Tim Spector, of King's College London https://www.tim-spector.co.uk/Bosh! Satay Sauce https://www.bosh.tv/recipes/homemade-sushi-rollsHome made mayonnaise https://markoborn.co.uk/eggless-vegan-mayonnaise-recipe/Wax on lemons https://www.independent.co.uk/life-style/food-and-drink/are-lemons-vegan-shellac-wax-b1917051.html

My patient this week, Vallery Lomas, has been through a lot! The winner of the first season of The Great American Baking Show -- and the first black winner of the entire Baking Show franchise -- Vallery never had her victory air on TV because the show got cancelled after one of the judges was accused of sexual harassment. Vallery had the last laugh, though; she sold a baking book, Life Is What You Bake It, that's out now in stores and it's winning raves... Publisher's Weekly called it "an inspiring collection" and I've been telling everyone I know to buy it. In today's session, Vallery walks us through the entire Baking Show experience: what it was like cooking in England (metric system!), how it felt getting judged by Paul Hollywood, and what her emotions were like when she found out the show was cancelled. We also cover her childhood in Louisiana, how she transitioned from the law to a career in food (just like me), and how she goes about developing a recipe. See acast.com/privacy for privacy and opt-out information.

This podcast is bought to you by Bout Fitness!Check them out at www.boutfitness.nzMention Hustlers at counter or over the phone and get $0 Joining Fee (Save $50) and your first week free.Today we have the owner of the infamous Satay Noodle House restaurant in Papakura - Bun Leng. After his parents managed to survive the Khmer Rouge in Cambodia and flee to NZ, they eventually saved enough to open a little restaurant in South Auckland. Bun never thought it was his field but after a few years of working for Pennys, he had a thought of the potential the food joint held.Bun dived right into social media, growing a massive following fast with over 10,000 followers on Instagram today, he's really changing the hospitality game.He talks about his everyday struggles, what he's learnt over the years, how to cop criticism when it comes (and it will), why he posts what he posts, and much more. Real excited for you all to check this one out, a lot of gems in here.Bun is a true hustler.Podcast also available on YouTube  - Enjoy!Follow our content and keep up to date on instagram @_carlospricePodcast Intro Music By - YegrPodcast Cover Art By - April Yorwarth

Hey guys, Todays guest is Bun from Satay Noodle House in Papakura, Auckland. Awesome guy, entertaining, open and honest. Him and his staff are doing great things. The family business started from humble beginnings to then aligning himself with a global brand like KFC, appearing on NZ National tv shows and multiple radio stations all for free and off the back of using his phone and platforms like social media. He gives a lot of great insights on how he's created a community, openly admits he can't cook but understands how to get people through the doors. I just know this is going to give a lot of people value and it would mean so much to me if you shared it someone you think would appreciate it or even leave a comment to let me know your thoughts. Thanks for listening and being on this Journey! I appreciate you! Stacy

Dès les premiers instants, ce succulent plat vous rappellera les parfums de l'Indonésie. Pour 4 personnes : 4 blancs de poulet coupés en grosses lanières, 60g de beurre de cacahuète, 120 ml de sauce soja et autant de lait de coco, 1 citron vert, quelques feuilles de coriandre, de l'huile d'olive, du sel et du poivre.

Welcome to Two Many Cooks! In this week's episode, we discuss Anthony Bourdain's Chicken Satay with Fake-Ass Spicy Peanut Sauce and dive into how influential Anthony Bourdain was in Grace's early culinary life. We also discuss cupcake opinions, more mango content, and debate how many socks this recipe knocked off. It's a good recipe, you should try it for your next dinner party and let us know what you think! https://www.irishtimes.com/life-and-style/food-and-drink/recipes/anthony-bourdain-s-chicken-satay-with-fake-ass-spicy-peanut-sauce-1.2854641 Next episode is all about 'chovies. We're discussing Molly Baz's Caesar Salad (aka Cae Sal). Dave's excited because he doesn't have to use his oven and Grace is excited to hunt down anchovies in Pakistan. https://food52.com/recipes/85557-molly-baz-cae-sal-caesar-salad-recipe Try this one out and send us your feedback to TwoManyCooksPod@gmail.com or @TwoManyCooksPod on Instagram.

Di bahagian terakhir bersama Yanie dan Bairul, dengarkan perkongsian mereka tentang permulaan perjalanan Satay Sumang dan cabaran cabaran yang mereka hadapi.

Masih bersama pasangan Yanie Jalil & Bai yang kali ini berkongsi kisah bagaimana Mayfifth SG mula beroperasi dan cabaran yang mereka hadapi bermula daripada menjual baju dari rumah dan secara "Live" di FaceBook hingga ke saat ini dimana mereka sedang menantikan pembukaan kedai kedua mereka tidak lama lagi.

Bersama sepasang suami isteri, Yanie Jalil dan Bairul yang berkongsi kisah kehidupan mereka daripada menjadi gelandangan yang tidur di tepi pantai sehingga menjadi pengasas dua jenama yang terkenal di Singapura.

Bun started helping his parents at their noodle shop, Satay Noodle House, more than 20 years ago when he was barely taller than the counter he stood behind. After working every Saturday since then, including 30+ hours a week while he studied at university, he took over the shop 10 years ago after his dad retired.We chat about why his parents started Satay Noodle House, the legacy it has in the local community and why he doesn't necessarily see it growing massively in the future. We also talk a bit about his Cambodian heritage, the perception of South Auckland vs the reality and how the past year has been as a small business owner in light of the global pandemic.Have a story you want to share? Email me at hello@notyourtokenminority.comor fill in the form here. If you like the show so far, I would really love your support: leave a review, make sure to subscribe and follow NYTM on Facebook and Instagram.

On 20 Mar 2021 PERWIRA will hold its annual Satay Festival which usually happens in a packed Box Hill Town Hall. But COVID-19 has dramatically changed all that. In contrast the Indofest-Adelaide 2021 will be held on 28 Mar but will take place in an open door venue. How will the organisers adapt their plans? - Pada 20 Mar 2021 PERWIRA akan mengadakan Festival Sate tahunannya yang biasanya diadakan di Balai Kota Box Hill yang padat pengunjungnya. Tetapi COVID-19 telah mengubah semua itu secara dramatis. Sebaliknya Indofest-Adelaide 2021 akan diadakan pada 28 Maret dan akan berlangsung di tempat yang terbuka. Bagaimana penyelenggara kedua acara itu mengadaptasi rencana mereka masing-masing?

Mrs. May Lee and Waiyee are going to teach us how to make lemongrass and satay duck skewers. - 澳洲國內不少東南亞餐館都會有不同型式的沙爹串出售，但價錢一般都較為高企，而且肉類選擇亦較少，李太及楊蕙而今日就會教大家烹調香茅沙爹鴨串，讓大家可以安坐家中，都可以享受這個充滿東亞風味的佳餚。

Josephine & Donna go South East Asian and get wrapping. This is a Sainsbury's recipe in association with Sainsbury's Magazine. For more information, go to www.sainsburysmagazine.co.uk, and you will find these recipes in JULY 2016 edition of Sainsbury's Magazine. Enjoyed this? Sign up to GORGEOUS MAIL at www.radiogorgeous.com #Recipe #Sainsbury's #Cleanliving #Comedy