Recommendation to Preparing Tasty Mr Benn’s Bookshop
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To cook an extraordinary Mr Benn’s Bookshop, below are the materials needed:
- Prepare 500 g of organic chicken.
- You need 3 of shallots peeled and roughly chopped.
- Prepare 3 cm (1 1/2 inch) of piece of galangal or root ginger.
- You need 2 of lemongrass stalks, outer leaves removed and white part chopped.
- Get 1 cm (1/2 inch) of piece of turmeric, peeled and roughly chopped.
- You need 2 of garlic cloves peeled.
- Prepare 1 tbsp of ground coriander.
- Use 1 tsp of cumin.
- Take 1 tsp of palm sugar.
- Use 1 tsp of fish sauce.
- Use pinch of ground black pepper.
- Provide 1 of small chilli, deseeded.
- Get 1 tsp of ground sea salt.
- Provide 4 tbsps of peanut oil.
- Use of Peanut sauce.
- Use 1 cup of dry roasted peanuts.
- Get 1 tbsp of tamarind pulp.
- Prepare 1 cup of water.
- Get 1/4 cup of light oil.
- You need 1/2 tsp of salt to taste.
- You need 2 tbsps of palm sugar cut into pieces.
- Take 1 tsp of coriander powder.
- Use 1 tbsp of sweet soya sauce.
- Prepare of Spice paste.
- Take 4 of dried red chillies.
- Get 3 cloves of garlic, peeled.
- Use 3 of shallots, peeled and chopped.
- Prepare 1 stalk of lemongrass, white part only.
- Use 1 cm (1/2 inch) of galangal, peeled.
After preparing the ingridients, now you are ready to prepare your appetizing Mr Benn’s Bookshop by following the guidances on this section:
- Slice the chicken into thin slices..
- Grind together the shallots, galangal, lemongrass, turmeric and garlic, coriander and cumin in a pestle and mortar until a rough paste. Add the fish sauce, sugar and chilli and season with a few grinds of salt and pepper..
- Add to the paste and the peanut oil to the chicken mixing well to combine..
- Cover with cling film and leave to marinate overnight in the fridge..
- Soak 8 bamboo skewers in warm water. Thread the marinated chicken onto the skewers. Heat a griddle pan and brush with oil. Lay the skewers on the pan. Turn frequently until cooked through basting occasionally with a light oil..
- For the peanut sauce, crush the peanuts with a pestle and mortar and set aside..
- In a small bowl add the tamarind pulp to 1/4 cup warm water and set aside for 10 minutes. Sieve and discard the pulp. Soak the chillies in warm water to soften and drain..
- Transfer the spice paste ingredients to a food processor, add 3 tablespoons of water and blend until combined..
- In a saucepan, heat the oil on medium heat, add the spice paste and fry until aromatic..
- Add the ground peanuts, tamarind, water, salt, sugar, coriander and soy sauce stirring to combine..
- Cook the peanut sauce on medium heat stirring continuously for about 10 minutes until the peanut sauce thickens and the oil separates..
- Serve the chicken skewers with the warm satay sauce..
It is subtle, learned, and eloquent. He brings to the illustration of his proper subject information gathered from the most varied sources, and has been able, in quite a felicitous way, to show the frequent parallelism between Greek and modern thought. Everyday low prices and free delivery on eligible orders. Daily Telegraph Editor-at-Large Matthew Benns described his new book The Calabrian as "the Aussie Godfather" which draws together "love, history, crime… and some spectacular murders". Mr Benn is the ordinary, bowler-hatted office worker who lives in the ordinary suburban street of Festive Road.
Recipe : Mr Benn’s Bookshop
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