Indonesian dish of spicy seasoned, skewered and grilled meat, served with a sauce
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2 episodes with Satay
2 episodes with Satay
2 episodes with Satay
2 episodes with Satay
17 episodes with Satay
2 episodes with Satay
5 episodes with Satay
4 episodes with Satay
2 episodes with Satay
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!
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
RTL 5minutes - Gudden Appetit - cuisinez simple et gourmand avec Mathieu Lopez
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?
Doctors say stress kills millions of people every day. But it can be avoided. Satay away from your family. Laugh with me as I explain other ways to health
Hello and welcome! Today on the show embark on a pilgrimage to the Orient, we have to endure some sandy deserts along the way.
Welcome to Episode 34 of the Asian Hustle Network Podcast! We are very excited to have Jan-Ie Low on this week's episode. We interview Asian entrepreneurs around the world to amplify their voices and empower Asians to pursue their dreams and goals. We believe that each person has a message and a unique story from their entrepreneurial journey that they can share with all of us. Check us out on Anchor, iTunes, Stitcher, Google Play Music, TuneIn, Spotify, and more. If you enjoyed this episode, please subscribe and leave us a positive 5-star review. This is our opportunity to use the voices of the Asian community and share these incredible stories with the world. We release a new episode every Wednesday, so stay tuned! Jan-Ie Low held multiple strategic and senior-level positions in human resources for 12 years with Fortune 500 companies - AT&T Wireless & T-Mobile USA. With a passion to take the entrepreneurial plunge, Jan-Ie started SATAY Thai Bistro & Bar in 2005 with her family. In the course of organizing special events at SATAY, Jan-Ie launched Golden Catalyst, a public relations, event planning, and marketing firm specializing in multicultural segments. Established in 2008, Golden Catalyst continues to organize business summits, conventions and political events nationwide. Her signature event, CNY in the DesertTM, celebrated its 9th year and is a city-wide celebration. Forbes Magazine has named it “One of the Top 8 Places in the United States to Celebrate Chinese New Year”. Jan-Ie is committed to serving her community, donating her time to organizations such as Chefs for Kids, Nevada Small Business Council, and Las Vegas China Town Lions Club. She was recognized by the Asian American Group Las Vegas as one of the “Community Achievement Award” honorees in 2017 and Vegas Inc. as one of the "Women to Watch in 2012". She is a member of the International Festivals & Events Association and Women’s Chamber of Commerce of Nevada, which honored SATAY as “2011 Minority Business of the Year.” Jan-Ie earned a Bachelor’s degree in Business Administration from the University of Washington. This podcast episode is sponsored by The Funding Note. thefundingnote.com is where you can easily search and track all the funding programs, grants, loans, tax credit programs in the United States that will help your business get access to capital. It's free to use and is updated on a daily basis and is currently tracking thousands of programs across the nation. Please check out our Patreon at @asianhustlenetwork. We want AHN to continue to be meaningful and give back to the Asian community. If you enjoy our podcast and would like to contribute to our future, we hope you’ll consider becoming a patron. --- Support this podcast: https://anchor.fm/asianhustlenetwork/support
In southeast Asian Cuisine spicy peanut dipping sauce often accompanies the strip of Stewart Meats here's the same flavor are used in a delicious marinade --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/ishityoun0t/message Support this podcast: https://anchor.fm/ishityoun0t/support
If we learned anything this episode, it’s that food on a stick just tastes better. That’s science. But we also learned that there’s all sorts of ways to eat dinner on a stick, skewer, or kabob. We had a delicious version of beef satay that was nominated for a future restaurant menu (owner and name, to be determined). Not to mention a vegetarian skewer that was fresh, simple, and cheesy. A winning combination in our book. Wrapping it up, we had pineapple, chicken, and vegetables on a skewer, slathered in teriyaki sauce. What’s not to love? We think we’ve proven beyond a doubt that dinner on a stick is the way to go for a fun, delicious meal.This episode is brought to you by Kensington’s newest title from Alexandra Ivy, INTENDED VICTIM. You can find INTENDED VICTIM by Alexandra Ivy wherever books are sold. Find out more at Kensingtonbooks.com. Dinner Sisters Podcast is a member of Frolic Media Podcast Network.
Originally aired July 25, 2018. This is not a weeknight recipe. Both Nancy Leson's and my emails crossed in the cybersphere. "Let's make this!" It was J. Kenji Lopez-Alt's recipe for Balinese Pork Saté and it was pretty complicated. In fact, three recipes in one: the spice blend for the pork marinade, the sweet soy glaze for grilling, and the hand-pounded (more on that down-blog) peanuts for the sauce.
The Graham Sisters discuss the black lives matter movement as they try to educate themselves on what it means and why it is so important. Covering the story of Ahmaud Arbery and trying to do better and move to a better understanding.Following the important stuff, a tasty vegan Satay recipe and some glorious vocals from the amazing artist Marianne McGregor.
It's Guibo's 35th Birthday today and Hafiz and RD is organizing a Google Hangouts party! Its Day 10 of MCO and Hafiz and RD misses some certain food they can't get.
Ire Evans is the Chef / Owner of Green Cuisine Personal Chef Service in Denver, Colorado. She recounts being told she could not enter a culinary program because...she was too short. That fueled her fire as Ire is a self-proclaimed rebel and from her youth to today, she is surrounded by strong women. She gives us insights into some of the iconic dishes of Indonesian cuisine, such as Satay, Rendang and Nasi Goreng. We chat with one of her #UnsungHospitalityHeroes, Maggie Kates, who teases us with what it takes to be a Chef in Antarctica. Website - greencuisinechef.com Where are you from originally? Jakarta, Indonesia First job in the industry? Waitress, in 1983, at the Mandarin Oriental in Jakarta, Indonesia at 19 years old. Proudest moment of your career? When I was voted as a Top 15 personal chef in Denver. Two things most people don't know about you? I used to sing in a vocal group in high school and I used to be a gymnast. Food and/or drinks staples in your house? Rice, tofu and chili sauce. Words to live by? “Do not pray for an easy life, pray for the strength to endure a difficult one.” - Bruce Lee My name is Ire Evans and I am a personal chef as well as the owner of Green Cuisine Personal Chef Service. My love of cooking flourished at the age of eight when my grandmother and I would spend time together cooking for our family. Because of this, the act of cooking has always felt connected to sentiments of love, family, and community. I decided to pursue my passion in the hospitality industry by moving from Indonesia to Denver to seek a degree in hotel management. I worked at the Marriott in Denver as well as the Mandarin Oriental Hotel in Jakarta, a diamond star hotel. My culinary dreams were temporarily put on hold when my children were born since I elected to stay at home and take care of them. When my children were old enough, I decided to pursue my personal chef certification from the Culinary Business Academy and start my own business. I always preferred to work behind the scenes. Owning my own business allowed me to build my vision of a service which prioritizes delicious, healthy, and fresh food that nourishes the body and soul. My Indonesian background coupled with my experiences in the restaurant business in the United States inspired me to offer a culturally diverse portfolio of dishes. I am versatile and able to adjust my services for a wide variety of diets and preferences. My experience as a mother of two wonderful children motivates me to create food that is fun and enjoyable for the whole family! I am an avid member of the United States Personal Chef Association. I have dedicated my career to promoting the importance of healthy and fresh food for our children. I was highly involved in the creation of the school garden at the Challenge School, and have spent ample time teaching healthy cooking to kids in many Colorado schools. My efforts in this arena earned me the Winning Parent Hero Award from Action for Healthy Kids Colorado.
Ask us 10 years ago if we'd think we would see Asian representation in mainstream media, we'd probably laugh! We decided to share with you how we feel about this movement, for better or for worse. Follow us on our social channels!.....FB..... https://www.facebook.com/jttipspodcast ....Twitter.... https://www.twitter.com/jttipspodcast ....IG... https://www.instagram.com/justthetipspodcast ....Follow our personal social media:Follow Tyler....Twitter... https://twitter.com/TylerDengg ...IG... http://www.instagram.com/tylrdng ...Follow Peter...IG... https://www.instagram.com/tienavan/ ....Follow Lauren....IG... https://www.instagram.com/explaurenn
Finnley talks about growing up in the suburbs of Detroit and his experiences in Singapore and Malaysia with Kelly this summer. They ate die-die-must-try Satay and posed as property investors.
更多英语知识，请关注微信公众号: VOA英语每日一听Todd: So for the Satay you can have beef, chicken, liver, mutton. Now, people might not know what mutton is. What is mutton?Ivan: Mutton is a lamb's meat.Todd: Lamb's meat. Or sheep's meat.Ivan: Sheep's meat, yeah. And it's… well actually, personally that is the meat that I most like.Todd: Oh really, that's your favorite?Ivan: Yeah it's my favorite. It tastes like different and just… if I find a juicy one and it's my wonder of the world maybe. It's really hard to find it anywhere else outside of Indonesia maybe because lack of lambs? I don't know.Todd: Yeah, maybe.Ivan: So once I find one I really cherish that moment.Todd: Now in your city, is it common for people to eat in street stalls?Ivan: Yes, we have lots of hawkers in Jakarta. I mean, you can find meatball sellers, you can find any street smoking vendor shops and then you can find any… yeah, you can eat Nasi Goreng or Mi Goreng in the road also. Like maybe, well usually, when there's a traffic jam going on, usually when you can find some hawkers you can just “Hey, I want Nasi Goreng”, they just go get and give it to us and you can eat.Todd: From your car, you call to the people and they bring you the food?Ivan: Yeah, yeah they bring you the food. Or maybe sometimes we just park in anywhere and then if you see a hawker that sells Nasi Goreng you can just order and you can eat in there.Todd: Wow, that's pretty cool.Ivan: Yeah, so it's anywhere, basically, you can eat anywhere.Todd: I think I would gain a lot of weight.Ivan: Yeah, so…
更多英语知识，请关注微信公众号: VOA英语每日一听Todd: So for the Satay you can have beef, chicken, liver, mutton. Now, people might not know what mutton is. What is mutton?Ivan: Mutton is a lamb's meat.Todd: Lamb's meat. Or sheep's meat.Ivan: Sheep's meat, yeah. And it's… well actually, personally that is the meat that I most like.Todd: Oh really, that's your favorite?Ivan: Yeah it's my favorite. It tastes like different and just… if I find a juicy one and it's my wonder of the world maybe. It's really hard to find it anywhere else outside of Indonesia maybe because lack of lambs? I don't know.Todd: Yeah, maybe.Ivan: So once I find one I really cherish that moment.Todd: Now in your city, is it common for people to eat in street stalls?Ivan: Yes, we have lots of hawkers in Jakarta. I mean, you can find meatball sellers, you can find any street smoking vendor shops and then you can find any… yeah, you can eat Nasi Goreng or Mi Goreng in the road also. Like maybe, well usually, when there's a traffic jam going on, usually when you can find some hawkers you can just “Hey, I want Nasi Goreng”, they just go get and give it to us and you can eat.Todd: From your car, you call to the people and they bring you the food?Ivan: Yeah, yeah they bring you the food. Or maybe sometimes we just park in anywhere and then if you see a hawker that sells Nasi Goreng you can just order and you can eat in there.Todd: Wow, that's pretty cool.Ivan: Yeah, so it's anywhere, basically, you can eat anywhere.Todd: I think I would gain a lot of weight.Ivan: Yeah, so…
更多英语知识，请关注微信公众号: VOA英语每日一听Todd: Ivan, we are talking about your country, Indonesia. Can you recommend three Indonesian foods for people that visit your country?Ivan: Ooh, that can be a difficult question because we have lots of variety of foods and it depends on your taste. I mean, if you like sweet foods we have a specialty for that and if you like spicy food also there's a specialty for that, salty, anything, anything you want. But usually people go for… OK, first is Nasi Goreng. Nasi Goreng is a fried rice and I think it's quite popular anywhere else in the world if it goes for… if you want to promote Indonesian food. Yeah…Todd: It's called Nasi Goreng?Ivan: Nasi Goreng, yeah. Nasi is rice, goreng is fry.Todd: Oh, really?Ivan: So it's fried rice.Todd: Nasi Goreng.Ivan: And then next one is Mi Goreng. Mi goreng is noodles. It's fried noodles, Mi and goreng. Mi is noodles and goreng is fry, yeah.Todd: OK, so Mi Goreng and Nasi Goreng.Ivan: Yeah, and last one is maybe Satay.Todd: Oh, I think we call it Satay.Ivan: Yeah, Satay, yeah.Todd: But you say it differently.Ivan: Yeah, Satay.Todd: You say it Satay also?Ivan: Yeah, Satay.Todd: OK, and that's mainly chicken on a stick right?Ivan: Chicken, you can go for chicken, you can go for meat, you can go for mutton, anything, liver, anything. And we usually have some kind of special sauce, or ketchup or whatever, like mixed with some weird stuff but…basically it's ketchup, chili, and salt and some ginger or whatever. Sometimes it's garlic and you just dip it inside and you eat it and it's really nice.Todd: Oh that sounds really good.
更多英语知识，请关注微信公众号: VOA英语每日一听Todd: Ivan, we are talking about your country, Indonesia. Can you recommend three Indonesian foods for people that visit your country?Ivan: Ooh, that can be a difficult question because we have lots of variety of foods and it depends on your taste. I mean, if you like sweet foods we have a specialty for that and if you like spicy food also there's a specialty for that, salty, anything, anything you want. But usually people go for… OK, first is Nasi Goreng. Nasi Goreng is a fried rice and I think it's quite popular anywhere else in the world if it goes for… if you want to promote Indonesian food. Yeah…Todd: It's called Nasi Goreng?Ivan: Nasi Goreng, yeah. Nasi is rice, goreng is fry.Todd: Oh, really?Ivan: So it's fried rice.Todd: Nasi Goreng.Ivan: And then next one is Mi Goreng. Mi goreng is noodles. It's fried noodles, Mi and goreng. Mi is noodles and goreng is fry, yeah.Todd: OK, so Mi Goreng and Nasi Goreng.Ivan: Yeah, and last one is maybe Satay.Todd: Oh, I think we call it Satay.Ivan: Yeah, Satay, yeah.Todd: But you say it differently.Ivan: Yeah, Satay.Todd: You say it Satay also?Ivan: Yeah, Satay.Todd: OK, and that's mainly chicken on a stick right?Ivan: Chicken, you can go for chicken, you can go for meat, you can go for mutton, anything, liver, anything. And we usually have some kind of special sauce, or ketchup or whatever, like mixed with some weird stuff but…basically it's ketchup, chili, and salt and some ginger or whatever. Sometimes it's garlic and you just dip it inside and you eat it and it's really nice.Todd: Oh that sounds really good.
What are the essential Balinese condiments, spices & fruits? Nasi Kampur - It's almost like a Balinese tapas buffet The short story of satay (or sate) Why they eat more duck than chicken in Ubud, Bali. Plus, A jet black dessert that rocked our tastebuds… More On Balinese Food (Where to eat & What to Eat) at: https://foodfuntravel.com/balipodcast/ QUOTES: "People assume that “satay” just refers to the “spicy peanut sauce” but the word actually refers more to the skewered meat." "In Ubud, Bali, Duck is more popular than chicken or pork because ducks live in the numerous rice paddies of the region, helping to kill insects, clean the environment while simultaneously contributing their own waste as fertilizer for the rice."
The series on the nexus of food and culture looks at satay, a window into Philly’s substantial Indonesian community
Recipe: Chicken, Bell Pepper & Baby Bella Satay Skewers w Home-Made Paleo Peanut Sauce (Feeds 2)Get full ingredient lists Sunday mornings, plus calorie and macronutrient counts for all CWM recipes, on my Patreon page!For tonight's recipe, you'll need:EQUIPMENT: 15-20 wooden skewers, lg pan, 3x plates, 1 regular bowl, fork or whisk, cutting board, sharp knifeBASICS: olive oil, salt, pepper, 2 eggsMEAT: 1 lb boneless chicken breastsDRY & PACKAGED: 1/2 cup flaxseed mealCANNED & JARRED: 2 tbsp coconut aminos, 2 tbsp peanut butterPRODUCE: 1 red bell pepper, 1 green bell pepper, 1/4 lb baby bella or white mushrooms, 5-7 pitted datesADD'L SEASONINGS: garlic powder, paprika, optional red pepper flakes for sauce
Chef Jeremy Manley shares how to make his Chicken Satay recipe. Known as ’San Diego’s Sustainable Chef’ Jeremy is the executive chef and owner of Jeremy’s on the Hill California Style Bistro in Julian, San Diego’s mountain destination. See his recipe: https://blendradioandtv.com/listing/chicken-satay-with-peanut-sauce/Featured music is 'Lotus Blossom' by MichaelandSpider.com
In this special episode, we are joined by John’s best friend from exchange, Sian! Her silky Wellingtonian accent and smooth insights provide a refreshing change from the usual John & Lois get up. Inspired by Weylie & Sophia Chang’s Youtube video on ‘Questions I’ve Never Asked My Best Friend’, we ask each other 2 questions: one that is deep and meaningful (omg DnM time!!!!) and another that is just bloody fun hey. Someone once asked us to summarise the episode in 6 words so here it is: Curiosity. Passion. Law. The Purge. Satay. P.S Nobody asked us to do a 6-word summary but you’re welcome. LINKS TO INSPO FOR THIS VID If you’d like to watch the original videos that were used as inspiration for this episode, click on the links down below! Questions I've Never Asked My Bestfriend ft. Sophia Chang: https://youtu.be/79ksza5g5Dk Questions I've Never Asked My Best Friend ft. Weylie: https://youtu.be/pXr06GlaijU
Catch up with Rabbit and Julie Goodwin as they discuss a serious dilemma, and debate the pronunciation of "satay". See acast.com/privacy for privacy and opt-out information.
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。
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。
Episode 007 - Satay, Apps, and Soybeans. by No Bull Podcast
En el programa de hoy viajamos a Singapur, la ciudad más pequeña del Sudeste Asiático, pero no por eso menos increíble. Una ciudad moderna, llena de vida que te hará descubrir la gran diversidad cultural de sus barrios. Visitaremos el hotel con el infitiny pool más largo del mundo, veremos unos árboles gigantes luminosos y comeremos Satay, uno de los platos más típicos de la zona. Además, recorreremos los barrios de Chinatown y Little India, en donde pensaremos que estamos en esos mismos países en lugar de Singapur. Por si no estás muy cansado después de todo eso, iremos también a la isla de Sentosa, muy cercana a la ciudad. Una isla propia de la película de Piratas del Caribe, con sus aguas cristalinas y uno de los parques temáticos más grandes del mundo, el Universal Studios. ¡No te lo pierdas, que nos vamos de viaje ya mismo!
En el programa de hoy viajamos a Singapur, la ciudad más pequeña del Sudeste Asiático, pero no por eso menos increíble. Una ciudad moderna, llena de vida que te hará descubrir la gran diversidad cultural de sus barrios. Visitaremos el hotel con el infitiny pool más largo del mundo, veremos unos árboles gigantes luminosos y comeremos Satay, uno de los platos más típicos de la zona. Además, recorreremos los barrios de Chinatown y Little India, en donde pensaremos que estamos en esos mismos países en lugar de Singapur. Por si no estás muy cansado después de todo eso, iremos también a la isla de Sentosa, muy cercana a la ciudad. Una isla propia de la película de Piratas del Caribe, con sus aguas cristalinas y uno de los parques temáticos más grandes del mundo, el Universal Studios. ¡No te lo pierdas, que nos vamos de viaje ya mismo!
In this episode, Laszlo explains a little about the "Gagi Nang", the 自己人, known the world over as the Teochew (Chiu Chow or Chaozhou) people. Like the Hakka people, the Teochew's were originally from the Yellow River Valley and migrated to their present location on the Guangdong coast via Fujian province. Their language and culture is unique. Their food and Chaozhou culture is celebrated in more places than Chaozhou and not just by the people from that region. There are Chaozhounese people on every continent except maybe Antarctica. They're a proud group of people with a collective track record that is admirable by any standards of human achievement. The only mentions in this episode were of the Teochew's of South East Asia and the US. There are plenty of other lesser-known or unknown histories of Teochew's in Canada, Europe, Mexico, Central and South America, and of course Australia and New Zealand. The great 19th-century Chinese diaspora is filled with stories, legends, and historic events. The Chiu Chow people are a major part of everything that happened. They contributed not only to the society and the economy of their adoptive homelands, they still kept their ties with the eight districts of Chao-Shan. TERMS FROM THIS EPISODE Teochew People 潮州人 Gaginang 自己人 What Teochew's call themselves in their dialect ("Our People") Hakka People 客家人 Chaozhou 潮州 Mandarin pronunciation Chiu Chow 潮州 Cantonese pronunciation Chaoshan 潮汕 The term for the Chaozhou-Shantou-Jieyang region Shantou 汕头 Port city of the Chaoshan region Swatow 汕头 Shantou in the Teochew dialect Jieyang 揭阳 The 3rd city to make up the Chaoshan region Meizhou 梅州 Homeland of the Hakka people, located in Guangdong Jin Dynasty 晋朝 Dynasty that ran 265-420 CE Jürchen Jin dynasty 金朝 The dynasty that replaced the Northern Song 1115-1234 Henan 河南 Province of China Shanxi 山西 Province of China Han River 韩江 One of the three rivers of Chaoshan Huanggang River 黃冈河 One of the three rivers of Chaoshan Rong River 榕江 One of the three rivers of Chaoshan Wu Hu 五胡 The Five Barbarian tribes Han Dynasty 汉朝 Ancient dynasty of China 206 BCE - 220 CE Xiongnu 匈奴 People from the northern steppe of Central Asia Xianbei 鲜卑 People from the northern steppe of Central Asia Jie 羯 People from the northern steppe of Central Asia Qiang 羌 People from the northern steppe of Central Asia (and Tibet) Di 氐 People from the northern steppe of Central Asia Jiangnan 江南 South of the Yangzi River (Southern China) Tang dynasty 唐朝 Dynasty of China 618 - 907 Fujian 福建 Southeast coastal province of China Quanzhou 泉州 City in southern Fujian Putian 莆田 City in southern Fujian Yuan dynasty 元朝 Mongol-run Dynasty of China 1271-1368 Guangdong province 广东 Southernmost province of continental China Wu 沪 The dialect of Shanghai and the surrounding region Yue 粤 The Cantonese dialect Xiang 湘 The Hunanese dialect Gan 赣 The dialect of the Jiangxi region Hakka 客家 The dialect of the Hakka people Min 闽 The dialects of Fujian Min River 闽江 The main river of Fujian Minbei 闽北 North of the Min River Minnan 闽南 South of the Min River Hokkien 福建 Pronunciation of Fujian in the local dialect (and the people of course) Xiamen 厦门 Major city in south Fujian Zhangzhou 漳州 Major city in south Fujian Hoklo 福佬 Cantonese for Fujian people Fulao 福佬 The Mandarin pronunciation of Hoklo He Luo 河洛 (also 河老) Another way of writing Hoklo Fujian ren 福建人 Someone from Fujian Hoa Kieu 华侨 Overseas Chinese (Vietnamese) Qin Shihuang 秦始皇 First emperor of China 220 - 210 BCE Nanhai Commandery 南海郡 The 郡 or commandery located in southern Guangdong Zhou dynasty 周朝 Ancient dynasty of China 1046 - 256 BCE Zhao Tuo 赵陀 Former Qin general who set up the Nanyue Kingdom in Southern China and Northern Vietnam Nanyue Kingdom 南越国 A kingdom that lasted from 204 - 111 BCE Han Emperor Wu 汉武帝 Han Dynasty emperor whose forces conquered the Nanyue and reigned 141 - 87 BCE Sui 隋 Dynasty in China that preceded the Tang 581 - 618 CE Emperor Wen of Sui 隋文帝 Founding emperor of the Sui Chao Prefecture 潮州 Set up in 590, where Chaozhou got its name Zhou 州 An ancient name for a prefecture Chao’an County 潮安县 Set up during the Republic of China Wenhua 文化 culture Qianlong emperor 乾隆帝 Qing emperor reigned 1735-1796 Taiping Rebellion 太平天国运动 Violent upheaval in China lasting from 1850-1864 She Youjin 佘有进 Seah Eu Chin 1805 - 1883 - early Singapore Teochew community leader She 佘 A Chinese surname (rhymes with 蛇） Yu 余 The Chiense surname Yu......but compare it to the She above. Liu Song Dynasty 刘宋朝 Dynasty in southern China during the Nanbei Chao 420-479 Nanbei Chao 南北朝 The Southern & Northern Dynasties period Ngee Ann Kongsi (Yi'an Gongsi) 義安公司 Charitable foundation in Singapore Chaozhou Bayi Huiguan 潮州八邑会馆 The Singapore Eight Districts Association Chaoshan cai 潮汕菜 Term used to describe the food of the Chaoshan region Rougucha 肉骨茶 a kind of a Chaozhou style meat soup Lushui E 卤水鹅 Fine tasting Chaozhou goose dish....dip it in vinegar...The Ultimate umami! dongxie 潮州冻蟹 A kind of crab in the shell (of course) eaten cold Yao Ming 姚明 China basketball great and NBA superstar. Also a major anti-shark's fin soup crusader. Yulu 鱼露 Nước mắm in Vietnamese, Fish Sauce in English Shacha Sauce 沙茶醬 made from soybean oil, shallots, dried fish, dried shrimp and a nice kick of chili and garlic. Satay sauce Chaozhou Guotiao 潮州粿条 hủ tiếu in Vietnamese, often spelled in English "Kway Teow" Gongfu cha 工夫茶 A kind of tea service and traditional Chaozhou tea custom. Tieguanyin 铁观音 The preferred tea for Chaozhou style gongfu tea. Dancong Cha 蚕丛茶 Another kind of tea from the Chaoshan region of Guangdong. Not easy to get. Chao Ju 潮剧 Chaozhou Opera Nanxi 南戏 Southern Drama that was popular during the Later Song Kun Qu 昆曲 Kun opera, the oldest form of Chinese opera Tan 陈 Teochew for Chen, the #1 most popular Teochew surname Lim 林 Teochew for Lin, the #2 most popular Teochew surname Ng 黄 Teochew for Huang, the #3 most popular Teochew surname Goh 吴 Teochew for Wu, the #4 most popular Teochew surname Tay 郑 Teochew for Zheng, the #5 most popular Teochew surname Li 李 Teochew for Li, the #6 most popular Teochew surname Sir Li Ka-shing 李嘉诚爵士 Featured in CHP episode 13. Wang Jianlin 王健林 Asia's reigning champion for richest man, founder and chairman of the Dalian Wanda Group. Guangyuan 广元 Town in northeast Sichuan province Wu Zetian 武则天 Amazing lady from the Tang dynasty, China's only real true empress Joseph Lau 劉鑾雄 Boss of Chinese Estates Holdings Lim Por-yen 林百欣 Lin Baixin... Boss of the Lai Sun Group Albert Yeung...杨受成 Yang Shoucheng The main guy at the Emperor Group Vincent Lo... 罗康瑞 Luo Kangrui of Sino Land (who gave us Shanghai's Xintiandi) Xie Guomin 谢国民 Dhanin Chearavanont - Thailand's richest man and CP Group boss (sorry for mispronouncing his name) Ma Huateng 马化腾 Pony Ma, founder of Ten Cent (騰訊控股有限公司) who gave us WeChat and QQ David Tran 陈德 Họ Trần Legendary founder of the company that gave us Sriracha sauce with the green bottle cap. Huy Fong Foods 汇丰食品公司 David Tran's company, located in Irwindale, California Zou ma kan hua 走马看花 To look at the flowers while riding a horse....a very superficial view. Charles Antoine de Rouve and Jerome Scemla directed documentary La Guerre du Thé...Tea Wars LINK TO WEBSITE John Pomfret's new book Amazon link to "The Beautiful Country and the Middle Kingdom" PLEASE ALSO CHECK OUT: THE CHINA VINTAGE HOUR AND THE CHINESE SAYINGS PODCAST BOTH ARE NEW SHOWS FROM TEACUP MEDIA
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
Our friends made the most delicious, tasty, and downright fantastic chicken satay I've ever tasted! Try it out!
On today;s show I discuss making Chicken Satay with Thai Peanut Sauce. Simple techniques with bold Thai flavors make this the perfect party food. Juicy chicken thighs skewered and grilled become amazing once drizzled with the peanut sauce.
"Some people have the idea that if you travel nonstop you must be a trust fund baby with endless funds or a travel blogger making money from that and in reality, there are so many ways that people can make money online now," says today's guest, Billy Taylor, the Senior Editor of Travel Longer magazine, "The benefit of starting the magazine was hearing all of these different, diverse ways that people are able to perpetuate their travel." Equal parts journalist and photographer, Billy has been traveling the world writing, taking pics and eating anything he can find since 2010. He's a diver, designer, a former stunt performer, and a perpetual world traveler. Before that he got his start in his teens and then after a round-the-world trip, he realized how badly he wanted to travel more while also longer, to slow down and experience his destinations longer. Part of Billy's drive to explore and document is his pure love of people and their cultures, along with a belief that there are far more similarities that unite us as a human race, than there are differences that set us apart. He started his magazine, Travel Longer, to share this belief, vision, and purpose-driven mission with the world. Words from an Explorer "If you actually slow down and take the time to open your eyes and your heart a little bit there are so many of those little life changing moments that happen daily.” More Quotes from Billy "When you’re traveling, everything’s new and vibrant… if you’re traveling too quickly, those life-changing moments just rush past you." "When some people say they travel perpetually, it doesn’t mean 365 days a year. To just travel longer, to embrace the fact that you can extend things just a little…” "So much of work that we do is done online. It’s getting easier and easier for people to take their work on the road." What We Discuss What it is about New Zealand that Billy loves, from WOOFing to Couchsurfing, to a welcoming culture for an amazing community of travelers How a bowl of soup in Malaysia changed Billy's life How traveling longer allows you to let the experiences find you All about Billy's magazine, Travel Longer, and why he started it How he's able to get all his contributors and interview guests for his magazine The way travel can change your perspective of and restore your appreciation for home Billy's Best Travel Advice The First Step: He quotes Alex Jimenez, "I'm an equal opportunity traveler. I don't care how you travel, just that do." Money Saving Tip: Haggling for accommodation! Go in to a hotel, tell the people at the desk or the owners how much the room is listed for. Tell them on the spot that you're going to give them a lower price. What's the worst that can happen? This has worked for Billy in every continent he's been to. Listen to the show to hear about "Spludgeting!" Cheapest Airfare: Get as many quotes as you can, then ring the airline. Tell them what you've found, tell them you're a little flexible, and ask them if they can do a little better. Packing Advice: People pack things they 'might' need. That adds up. If you need it then, buy it there. And wear your heavy clothes on the plane! Internet Travel Tool or Resource: Couchsurfing, amazing for free stays and access to local knowledge (not just from your hosts, but from the Couchsurfing community!). Stuck on Earth, Trey Ratcliff's app. Favorite Travel Book: The Lord of the Rings, by JRR Tolkien Favorite Travel Gear: A scarf or sarong, which can be a towel, a cover up, a room divider, a camera prop, pillow... and it takes up no space or weight. Weirdest Food: Pig Snout, at a Satay house in Malacca, Malaysia Mentioned on this Show Travel Longer, Billy's magazine Travel Longer on iTunes @travellonger Alex Jimenez's travel fashion blog The Planet D
(enhanced) podcast of my trip to Kupang, Timor - where I visited my sponsor child, Rifan.Not much to say here. I hope you enjoy my breakdown of the valuable and life-changing work that Compassion are doing! :-)click here to d/load the Enhanced podcast file, but you have to play in iTunes or iPhone or iPod!
What is on the podcast today? Who cares: it is a beautiful day, and I am skipping along (in the rain)! Life is wonderful. God is good. Rain is delicious. Oh, and I went to a wedding this morning also. Click here to d/load or listen onlineps- recorded 10/4/2011
It's the final countdown.... dah-dah, dah dah. I am being a little premature here, but I feel like my time in Indonesia is almost up. :-( Aw, sadseez. Is it totally evil of me to deliberately wait to collect my final scholarship money; just to make sure that my University does not pocket it? Yeah, it's not much cash - but it's the principle! (pic above; i am sipping my tea at Dwi's wedding last week).you can right-click here to download the MP3 file if you likeHere is a bonus picture or 2 -> The picture above is at Uka's graduation. A lovely guy (who used to live in my Kost). He always makes time for me & chats slowly to me in Indonesian. Sadly, he's moved out, and only pops in once a week :-(
Pinch and a Punch for the First of the Month! Today is 1 March 2011. Walk with me as I go to buy some 'pulsa' for my Mobile phone. Enjoy the dulcit tones of the mosque too! As I wonder the streets I realise that I really need some food - which is tricky to find in the back blocks. House & flatmates update too. Find out all the latest craziness and stress from Brisbane regarding my tenants. You can click here to listen also
Am I prepared for another semester of teaching? It really is a TON of work! Hats off to all teachers out there. Indonesian Uni students are SO sweet, friendly and innocent. That sure makes work a lot easier than rat-bag Westerners would be. I try to rev-up the girls to ignore [Muslim] cutlure, and to speak up. Everyone in MY class is equal. Girls are not second-class citizens, nor are they to remain silent. You can also click here to get the MP3 file
Semester 2 starts tomorrow (cause Indonesia is on the crazy Northern-hemisphere timetable), so I am off to Coffee Time to prepare for English Seaking 2 classes. blahIt really is off-putting to have the REAL year disected by a fake academic year, like in USA & EU. Semester 2 is starting, at the start of a new year. :-( Should I buy new iPad, or new MacBook Pro?! 2 voicemails today :-) yippee! thank you, boys. You can listen to the MP3 file here toops- Photo is at Arofat's wedding last weekend.
Enhanced podcast of Bali trip, part 2. Today I waffle less and actually talk about the trip and the photos I'm showing. Hope you enjoy it, and get a slice of tropical Bali pie while you listen. Warning for all Dutch listeners (& Germans)... you are gonna get a roasting! Warning 2: some R-rated pics near the end. You can d/load the enhanced file here directly
Enhance podcast of my January trip to Bali with Ferdi. This is part 1 of my holiday - I chat about unusually good Travel in Indonesia, and about the first few days... alone... with just the boyfriend!Oh yes.... travelling with a new boyfriend... you know where this will end up! ;-) You can download the enhanced file here (but you need to watch in iTunes, or on iPod/iPhone!)
Enhanced podcast*- Today is "student day", so join me and 5,000 students as we march around the kampung (suburb)! It was quite a spectacle, and also very HOT. Glad we started around 7am. I am sure I talk about some other stuff too, and get sidetracked, but I hope you enjoy the pictures on your iPod.* this is an 'enhanced' podcast, with photos imbedded. You must listen/watch in iTunes or on your iPhone /iPod!Right-click here to download if you like
I have become a junkie now. Life in Indonesia has pushed me over the edge - to hard drugs! Luckily here, you can just pop into the Apotik (chemist) and ask for whatever drugs you want. HELLO! I also fill you in briefly on my new job, teaching English Speaking 1! Sorry for my waffle, I hope you find the little gems of info!My battles with UMM's "efforts", at providing bahasa Indonesia classes to us, continue. :-( Click here to listen online, but I'd prefer you use iTunes!
I only have 2 topics in this show, and 1 of them involves me almost starving to death! Yes, I came close to going without any supper tonight (7 Oct), and you can imagine how that made me feel. :-( I also share with the entire world, one of my student's very personal "secrets"! It was way more juicier than what I had expected from an Indonesian Muslim student to share. :-O> please subscribe in iTunes to listen to the AUDIO
Today I wax lyrical about my first few days teaching 'English Speaking 1' to all the young Indonesian students. Most of them are either like giddy school-girls, or extremely shy. And it wouldn't be "Indonesia" if I couldn't also tell you about the continuing chaos of my bahasa Indonesia program - yes, what I am supposed to be here for! ;-)(recorded Thur 7/10/10)
I'm singing and dancing on a prayer this weekend, after going to 1 of the big Roman Catholic Churches near the centre of Malang city. OK, well, that's not the reason why actually - but it is part of what I talk about today.Other than Catholocism, I talk about Indonesia's obsession with Agama (religion), and have some exciting news...I have a JOB in Indonesia now! (Can U guess what as?)
Everyday life in moody Malang. OK, so not moody itself, but I am moody at the moment. I run through my day and my current thoughts on learning Indonesian at UMM... or not. The clouds are brewing over France right now, as 2 of the French girls look set to do what their government did a few years ago... drop a nuclear bomb in Australia's backyard! Really struggling to understand and communicate with the Kos boys I live with. Yeah, they look cute at times, BUT I do also want to be able to chat to them.Lucky I have so much cheap deep-fried fatty food to lift my spirits, and my weight. LOL >click here to listen online< But it's easier if U subscribe in iTunes!
>>> OK, please subscibe to this thru iTunes! I cannot insert the video into this post on slow Indonesian internet. If you don't subscribe, you're missing the actual content. Thnx
This is an update of my first week or so in Malang. Well, the last few days especially, as I sort out my accomodation and go to (not) my first class at Uni. My major issue is the lack of fast internet (or access), and how that is making podcasting rather difficult. Please bare with me kids. I chuck in some cultural observations too ;-) Opening 'music' (dare I call it that?), courtesy of bloody Justin Bieber - who is all over Indonesia sadly.
Will and I took an Angkot (public transport mini-bus) from my Uni campus up to Batu (further up the hill). The very cute driver was chatting away to me as we drove up the mountain, but of course I could not understand him. :-( I did manage to understand that he was trying to tell me all the good places to go in/around Batu.When we arrived, after some discussion (miracle), he offered to drive us around and show us all the sights; in the bus. It was only Rp 100,000 each (A$12). We really didn't understand where we would go, but 3 hours later we had seen heaps of great stuff! - just love Indonesia, and the helpful people. ;-)Mas Will really didn't want to be filmed, but I managed a few seconds of him. LOL
Learn from our renowned Chefs as they take you on a culinary tour through Indonesian Cuisine.
Learn from our renowned Chefs as they take you on a culinary tour through Indonesian Cuisine.
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