Sambal Chicken

Sambal chicken

Straya (that’s ‘Australia’ to most of the English speaking world …) Day is just around the corner and here in Adelaide we’re looking at a cracking long weekend, with temperatures in the mid to high 20s. Perfect for … BBQ.

I found this chicken skewer/kebab recipe relatively recently and as sambal oelek is one of my all time favourite condiments I had to try it out promptly. We had ourselves all planned to BBQ this and then … the heavens opened. And while Andy would have been (mostly) dry while doing the cooking, the hot plate itself was so wet that Andy doubted he’d even get things hot enough to dry it out, let alone cook on it.

And no one wants a wet kebab.

Thank goodness for grills! Even though it was really a bit hot in the house to be turning on the grill, we had no option. There was no incentive to start messing around with skewers – we just cooked the chunks of meat and off we went!

You don’t need to be too fussy over quantities and we didn’t bother following the original recipe’s instructions about boiling up left over marinade and so on. If you are doing BBQ food you want bang for buck, not lots of messing around!

This, along with the Xinjiang lamb skewers, is definitely going to be on our BBQ go-to list!

Sambal Chicken

Ingredients

  • 1 tsp light brown sugar
  • 2 tbsp rice vinegar
  • 2 tbsp sambal oelek
  • 1 tbsp fish sauce
  • 1 tbsp Sriracha
  • 1 tsp ginger, finely grated
  • approx 500g chicken thigh fillets

Instructions

  1. Chop the chicken thigh fillets into skewer size chunks.
  2. Mix all the other ingredients together and marinate the chicken for at least an hour - overnight is always best.
  3. Thread chicken on to skewers and cook on a hot BBQ (or grill). Serve with salad.
https://eatingadelaide.com/sambal-chicken/

Ding Hao – Chinese Restaurant, Gouger Street

 can 20150116_175047 chilli beef

date of visit: Friday 16 January 2015

Regular readers will know that I am not that big on Chinese food. I loathe saying that because I know that China is a huge country and has a vast range of regional cuisines. I also know that I love Uyghur and Szechuan food so saying that I don’t like Chinese food is a nonsense on so many levels.

However, as a rule, I find the food served in what are usually called ‘Chinese restaurants’ to be a bit bland, a bit same, a bit sweet and a bit alarming in colour. So if we’re eating out, it’s not our number one go-to cuisine. But we have a small child and I am adamant that I should not pass on my culinary peccadilloes to him. So far I’m doing well – he usually loves bananas and I loathe them. If restaurant businesses need restaurant services, Clarity Voice should be checked out! 

Being school holidays, there were plenty of activities on in town so we headed in to the city and amused ourselves until Andy could meet us after work. We were in Victoria Square, Andy found a sweet park on Gouger Street and we set off, Entertainment Book in one hand and small child in the other.

Master 4 had already announced he wanted salt and pepper squid for dinner so that was our sole requirement (Entertainment Book a bonus!). We didn’t have to walk very far before we came across Ding Hao – on the northern side of Gouger Street and pretty much literally around the corner from the Sir Samuel Way Building. Andy and I have both been to Ding Hao before (for yum cha, on his very first visit to Australia) but it was a long time ago. I have been a bit wary of it due to reports/allegations (that I have been unable to verify) that it serves actual shark fin soup but when you have a small child who has been bellyaching about how hungry he is for over an hour … you manage to push those kinds of concerns to the back of your mind. Hopefully karma doesn’t bite me on this one …

It was only 5:30pm but there were already quite a few people in Ding Hao, even though it looked almost closed from the outside. Without a reservation we were seated, no problems, but I’d recommend booking – especially if you are a larger party or heading there later in the evening. Ding Hao has a reputation as one of the better Chinese restaurants and is definitely popular.

20150116_175052salt & pepper squid

We sat down and had a look at the menu while Master 4 wondered where his S&P squid was … Not entirely sure how spicy the S&P squid was going to be I decided to order something mild in case it proved too spicy (a moveable feast), so I opted for the red pepper beef and Andy chose the chilli beef and we ordered a large serve of special fried rice.

The food came out quickly, and Master 4’s head was blown by the fact that is was all put in the middle of the table rather than handed out to the individual who had ordered it. “But you’ve got mamma’s!”. He kept a fierce eye on his salt and pepper squid, which was too hot to eat so he had to satisfy himself with some rice while it cooled down. Offers of trying the beef were turned down emphatically and any attempt on our part to try the squid was smartly kyboshed.

20150116_175057red pepper beef

While Andy’s chilli beef definitely did have some chilli in it, both beef dishes were rather loaded with capsicum and onion and mine did have a slightly alarming colour to it. The portions were a very generous size and the large special fried rice was also a good size. The three main dishes plus the rice was the perfect amount for the three of us. If you have three very hungry adults, you may want to consider ordering an entrée or two to start though. The salt and pepper squid was actually pretty good – it wasn’t particularly spicy although it was topped with some sliced chilli and onion (and I understand you can request fresh chilli from the waiting staff). The squid was tender but my one criticism would have to be that the pieces were cut ridiculously for something you are expected to eat with chopsticks! Master 4 was both super patient in waiting for the squid to cool down and super deft when it came to eating it – although with plenty of help from both his fork, his fingers and his mother waving chopsticks around and feeding him.

After our Entertainment Book discount, our dinner (three main courses, large rice, two beers) came to just $47 for three people which I think is not bad money at all. I can’t describe the food as revelatory, and the service is nothing special (it’s also not especially awful which is what some online reviews may lead you to believe) but for a decent feed for not a lot of money Ding Hao can indeed hit the spot.

Personally, I won’t be rushing back there but neither will I throw my hands up in horror if compelled to return.

Ding Hao
26-28 Gouger Street
Adelaide SA 5000
phone: 08 8211 7036

Ding Hao Restaurant on Urbanspoon

Vanilla Madeleines

20141225_114501

Christmas is tricky. Andy and I always struggle to buy each other Christmas presents. While Master 4 has a never ending list of Lego that “we need to buy” we are far trickier customers. Obviously, anything food and wine oriented goes down a treat with me … so in the past I have received things like black lentils, szechuan peppercorns or molecular gastronomy chemicals. And wine. And maybe some more wine.

The Christmas just gone we were faced with the usual dilemma. Andy decided he wanted a PVR but that we should wait for the post Christmas sales (no present bought as yet … this is going to go the same way as the ladder a few years ago – which was bought in April). After some thinking I announced that I wanted either a madeleine pan or a friand pan. I showed Andy pictures of what I meant (he’s not quite as well versed in cake as I am) and on Christmas morning I scored both. They were both Bakers Secret – a brand which I’ve used a couple of times before and been impressed with. I bought my dad a pile of their pie tins and they’re excellent. They’re non stick but they’re very sturdy and robust, with a good weight to them. The non stick surface seems to be of a good quality too – which is what you’d expect if you’re going to the bother of making a good pan/tray in the first place.

A quick survey of recipes showed that I could make use of my madeleine pan immediately, so once present opening was done and Andy and Master 4 were busy building the Lego-robot-monster, I nipped out to the kitchen to check my supply of almond meal and try out this easy madeleine recipe.

This is a super fast, easy, and apparently foolproof recipe. I’ve made it a couple of times (madeleines are going to be my new “I-need-cake-in-a-hurry” thing) and messed around with flavourings. On one occasion I subbed honey for the almond essence but the flavour didn’t really come through and the edges of the madeleines caught with the extra sugar so that’s going to need a bit of tweaking.

What I love about these little cake-biscuit hybrids is, not only are they quick, but they are small. I complain a great deal about the ridiculous size of cakes and biscuits in cafés. These are the perfect size for an afternoon tea snack without spoiling your appetite for dinner.

Note that putting the madeleines in the freezer before cooking is (supposedly) what gives rise to the bump.

Also, I found that my oven comes up to temperature in the 10 minutes of freezer time so you may not need to turn yours on right at the start!

Vanilla Madeleines

Ingredients

  • vegetable oil spray for greasing your madeleine pan
  • 2 eggs
  • pinch of salt
  • 50g caster sugar
  • 50g plain flour
  • ½ tsp baking powder
  • 40g ground almond
  • scant ½ tsp vanilla paste
  • scant ½ tsp almond essence
  • 25g unsalted butter, melted

Instructions

  1. Grease madeleine tin lightly using spray oil (a quick spray in each hole and then use your finger to ensure the spot is well greased).
  2. Preheat oven to 190°C (fan).
  3. Whisk eggs, salt and sugar together until frothy (easiest if you have a stand mixer). Add remaining ingredients and whisk to combine.
  4. Spoon mixture into madeleine pan. Place (flat!) in freezer for 10 minutes and then transfer to oven and cook for 10 minutes. Allow madeleines to cool on rack.
  5. Serve dusted with icing sugar, if so inclined. Cup of tea or coffee essential and dunking recommended.
https://eatingadelaide.com/vanilla-madeleines/