Author: Wes Nondorf

Yakisoba

I hesitated about posting this as a recipe exactly because it’s made thousands of ways and you can add whatever sounds good. So think of this as a stock recipe that can be modified however you like it.

Teriyaki sauce

  Japanese teriyaki sauce I make

Peanut Dressing

Peanut Dressing

Spicy and delicious Indonesian peanut dressing for salads.
Author: Wes Nondorf

Ingredients

  • 1 Tbsp Tamarind Pulp
  • 60 ml warm water
  • 250 g raw peanuts dry roasted skins removed
  • 2 red finger-length chilies
  • 2 cm galangal root
  • 4 cloves garlic
  • 3 kaffir lime leaves
  • 2 tsp salt
  • 90 g palm sugar can sub brown sugar
  • 500 ml hot water

Instructions

  • Soak tamarind pulp in the warm water for 5 minutes, then mash well, squeeze and strain to obtain tamarind juice.
  • Grind the peanuts coarsely in a food processor, then remove and set aside.
  • Grind the chilies, galangal, garlic, kaffir lime leaves, tamarind juice, salt and palm sugar in a spice grinder or blender to form a smooth paste.
  • Add the ground peanuts to the spice paste and pulse a few times.
  • Add hot water until it turns into a thick sauce.

Notes

This goes with an Indonesian dish called gado-gado, which is basically a vegetable salad.

Chicken or Paneer Tikka

Chicken or Paneer Tikka

Author: Wes Nondorf

Ingredients

  • 1 lb. Chicken Thighs Cut into bite sized chunks
  • 4 tsp. Ginger & Garlic Paste
  • 2 tsp. Tandoori Masala
  • 1 tsp. Coriander Powder
  • 1 tsp. Cumin Powder
  • 1/2 cup Plain Yogurt
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Vegetable Oil
  • Red Chili Powder to taste
  • Salt to taste
  • Green Chilis To Taste, minced
  • Skewers if bamboo, soak in water

Instructions

  • Chicken: Wash, clean and cut the chicken into bite size pieces.
  • Put the Chicken/Paneer in a bowl and add lemon juice to it.
  • Allow it to rest for 5 minutes.
  • Combine the marinade ingredients in a zip lock. Mix well.
  • Check to insure everything is properly salted and otherwise spiced.
  • Add Chicken/Paneer to the marinade and mix well.
  • Let the Chicken/Paneer marinate for 4-5 hours in the refrigerator.
  • Thread the Chicken/Paneer on pre-soaked bamboo skewers.
  • Broil the Chicken/Paneer in the oven on high. Cook the Chicken for 8 minutes on each side and the Paneer 10 minutes one side and 7 minutes on the other...or till the Chicken/ Paneer are lightly brown.
  • Once fully cooked, remove from the oven and garnish with onions and lemon wedges and serve with Mint Chutney.

Notes

*Substituting Paneer is also and option.
*Pre-Made Marinade Concentrate is also a viable option.
*Skewers are roughly 5 pieces per full length skewer.