Malaysian Chicken Satay


Of all the things I miss about my old job, wandering the night markets of South East Asia and eating my bodyweight in street food ranks pretty high. Could it possibly be true that the Thai government has banned street food in Bangkok? It seems as unimaginable as a New York City without yellow cabs. Among my favorite street foods are the ubiquitous chicken satay and their constant companion, peanut sauce. A perfect warm weather appetizer, you don’t have to travel to the other side of the world to get it. It was my first attempt at making satay and I couldn’t believe how easy it was and how in one bite, I was transported to the sounds and smells of those bustling street markets. The chicken in this recipe is incredibly tender from the coconut milk and packed with rich flavor from Spice Tree Organics’ new Malaysian Curry blend and The Saucey Sauce Company’s fish sauce.


Malaysian Chicken Satay
Serves 8

2 lbs boneless skinless chicken thighs (you could also use breast but thigh grills up nicer)
1/2 cup of coconut milk
1/4 cup of fish sauce
1 tablespoon Malaysian Curry blend
1 tablespoon light brown sugar (if you want to be authentic get your hands on palm sugar)
Sliced scallions, lime, red onion and cucumber for serving

Peanut sauce for dipping


1. Clean the chicken thighs from excess fat and cut into strips of desirable length (4″ x 1.5″).
2. In a large bowl mix the coconut milk, fish sauce, curry blend and sugar. Mix well. Add the chicken strips and make sure well coated in marinade. Let sit for at least one hour, ideally overnight for best flavor.
3. Soak wooden skewers in water for 20 minutes pre cooking to make sure they don’t burn in oven/on grill. Remove skewers from water.
4. Preheat oven to broil or heat grill. Remove chicken from marinade and skewer each strip lengthwise. Broil/Grill for 2 to 3 minutes on each side until golden brown and cooked through.
5. Serve hot alongside peanut sauce and enjoy!

Peach Rooibos Fizz


Master tea blender and founder of Tay Tea, Nini Ordoubadi, makes this thirst quenching “mocktail” with one of my favorite of her many exquisite blended teas, Kaapstad. Named after the Africaans name for Capetown, it is made with vanilla rooibos, ginger, almond and marigold petals.


As the warm weather finally appears, the peach and mint make this an extra refreshing non-alcoholic drink. No-one’s stopping you from adding a splash of gin though, to give it an extra kick.


Peach Rooibos Fizz   

Published in Recipes from Many Kitchens
1/2 peach cut into thick slices

4 fresh spearmint leaves
1 lemon wedge
2 ounces (60ml) chilled rooibos tea
1/2 ounce (15ml) simple syrup (add fresh ginger while making this and you will get  the ginger taste )
1 ounce (30ml) seltzer
1 sprig fresh spearmint for garnish
1 thin peach slice for garnish


1. Muddle all ingredients in a  cocktail shaker.

2. Shake and strain into an ice-filled glass.

3. Garnish with a peach slice and a sprig of mint.

Korean Beef and Onion Stir Fry


Hansen has surprised and delighted us yet again with a new marinade, Korean Gochujang. In searching for the perfect recipe to highlight his new smoky and sweet sauce, we knew that a delicious Korean beef dish would be the way to go. This meal is incredibly easy, comes together in minutes and needs very few ingredients. It is the perfect weekday lunch or dinner that will satisfy your yen for succulent and savory Korean beef.


Korean Beef and Onion Stir Fry

Serves 2


2 tablespoons vegetable/canola oil

1 medium onion, thinly sliced

12 oz. hanger steak, thinly sliced

6 tablespoons Korean Gochujang

Sliced scallions and sesame seeds for garnish

White rice for serving



1. In a large frying pan, heat your oil until sizzling.

2. Add your onions and cook for 3 minutes, stirring regularly.

3. Add the hanger steak and cook for 2 minutes until partially cooked through.

4. Add Gochujang and stir for 2 minutes until all ingredients are evenly coated and the beef is cooked through.

5. Garnish with scallion and sesame seeds and serve over white rice.