Thai Chicken Satay

Authentic Thai Chicken Satay with Creamy Peanut Sauce

Ingredients:

For the Chicken Marinade:

1.5 lbs boneless, skinless chicken thighs or breasts, sliced into thin strips

1/3 cup coconut milk

2 tablespoons soy sauce

1 tablespoon fish sauce

1 tablespoon brown sugar

1 tablespoon curry powder

1 teaspoon turmeric

1 teaspoon ground coriander

1 tablespoon fresh ginger, grated

2 cloves garlic, minced

Bamboo skewers, soaked in water for 30 minutes

For the Thai Peanut Sauce:

1/2 cup creamy peanut butter

1/2 cup coconut milk

2 tablespoons soy sauce

1 tablespoon red curry paste

1 tablespoon brown sugar

1 tablespoon lime juice

1 teaspoon chili garlic sauce (optional for heat)

1/4 cup warm water (to thin as needed)

Directions:

In a bowl, whisk together all marinade ingredients until smooth.

Add chicken strips to the marinade, coat evenly, cover, and refrigerate for at least 1 hour, preferably overnight.

Thread marinated chicken onto soaked bamboo skewers.

Preheat grill or grill pan over medium-high heat and lightly oil the surface.

Grill chicken skewers for 3–4 minutes on each side, or until fully cooked and slightly charred.

While chicken is grilling, whisk all peanut sauce ingredients in a saucepan over medium-low heat until smooth and warmed through. Adjust consistency with water if needed.

Serve grilled chicken skewers with warm peanut sauce and garnish with crushed peanuts, fresh cilantro, and lime wedges if desired.

Prep Time: 15 minutes | Marinate Time: 1 hour | Cooking Time: 10 minutes | Total Time: 1 hour 25 minutes

Kcal: 360 kcal per serving | Servings: 4 servings

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Say hello to bold Thai flavor! This Thai Chicken Satay with peanut sauce is rich, tangy, and grilled to perfection. Perfect for your next summer BBQ!

Middle Eastern Fattoush Salad

Crisp Fattoush Salad with Sumac Dressing and Toasted Pita Chips

Ingredients:

2 pita breads, cut into small triangles

2 tablespoons olive oil (for toasting pita)

1 large cucumber, diced

3 ripe tomatoes, chopped

1 small red onion, thinly sliced

1 bell pepper (red or green), diced

1/4 cup chopped radishes

3 cups romaine lettuce, chopped

1/4 cup fresh mint leaves, chopped

1/4 cup flat-leaf parsley, chopped

For the dressing:

1/4 cup extra virgin olive oil

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 teaspoon ground sumac

1 clove garlic, minced

Salt and pepper to taste

Directions:

Preheat oven to 375°F (190°C). Toss pita triangles with olive oil and bake for 8–10 minutes, or until golden and crisp. Set aside to cool.

In a small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, sumac, salt, and pepper.

In a large salad bowl, combine the cucumber, tomatoes, onion, bell pepper, radishes, lettuce, mint, and parsley.

Pour the dressing over the salad and toss well to coat.

Add the toasted pita chips just before serving to maintain their crunch.

Serve immediately and enjoy fresh.

Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes
Kcal: 230 kcal per serving | Servings: 4 servings

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Bright, tangy, and crunchy — this Middle Eastern Fattoush Salad brings a burst of flavor to every bite! Perfect as a light lunch or a flavorful side dish.

Thai Coconut Lime Fish
Tender white fish fillets gently poached in a creamy coconut lime sauce infused with garlic, ginger, and Thai herbs. Perfect with jasmine rice for a fragrant, light meal.

Ingredients (Serves 2–3)
For the Fish:
2–3 white fish fillets (cod, halibut, snapper, or tilapia work well)

Salt and freshly ground black pepper, to taste

Juice of 1 lime

1 tablespoon neutral oil (vegetable, coconut, or avocado oil)

For the Sauce:
1 tablespoon oil (if not reusing fish pan)

2 cloves garlic, minced

1-inch piece of ginger, grated or finely chopped

1 small shallot or half a red onion, finely chopped

1 small red chili (like bird’s eye or Fresno), thinly sliced (optional for heat)

1 cup full-fat coconut milk

1 tablespoon fish sauce (or soy sauce for a vegetarian twist)

Zest of 1 lime

Juice of 1 lime (extra, separate from the marinade)

1 teaspoon brown sugar or palm sugar

Fresh cilantro and Thai basil, for garnish

Optional: 1 kaffir lime leaf, torn (for authentic flavor)

Suggested Sides:
Steamed jasmine or basmati rice

Stir-fried greens (like bok choy, spinach, or morning glory)

Cucumber salad or pickled carrots for contrast

Preparation Steps
1. Marinate the Fish
Pat fish fillets dry. Rub with salt, pepper, and lime juice. Let marinate for 10–15 minutes while you prep other ingredients .

2. Sear the Fish (Optional for Extra Flavor)
Heat oil in a skillet over medium heat. Add the fish fillets and sear for 2–3 minutes per side until lightly golden but not fully cooked through.

Remove from pan and set aside (they’ll finish cooking in the sauce).

3. Sauté the Aromatics
In the same pan, add a bit more oil if needed. Sauté garlic, ginger, and shallot until fragrant (about 1–2 minutes).

Add the chili and torn kaffir lime leaf if using. Stir to release aroma .

4. Make the Sauce
Pour in the coconut milk and bring to a gentle simmer. Stir in fish sauce, sugar, lime zest, and lime juice. Adjust to taste — it should be a balance of creamy, salty, tangy, and slightly sweet .

5. Poach the Fish
Nestle the fish fillets into the coconut sauce. Cover and simmer gently for 5–7 minutes, or until the fish flakes easily with a fork. Be careful not to overcook it .

To Serve
Spoon the creamy coconut lime sauce over the fish.

Garnish with chopped cilantro, Thai basil, and thin chili slices for color .

Serve hot over steamed jasmine rice with a lime wedge on the side .

Tips & Variations
For more veggies: Add baby spinach, snap peas, or bell peppers to the sauce during the last 3–4 minutes of cooking.

Make it spicier: Add Thai red curry paste (1 tsp) when sautéing aromatics for more heat and complexity .

Crispy version: Instead of poaching, fry the fish until crispy and serve with the sauce poured over.

Vegetarian option: Replace fish with tofu or mushrooms and use soy sauce instead of fish sauce.

Storage
Store leftovers in an airtight container for up to 2 days. Reheat gently on the stove or microwave without boiling to preserve the coconut milk texture.

Galician Pulpo a Feira – Spanish-Style Octopus

A beloved dish from Galicia, Spain: octopus boiled until tender, sliced, and served on potatoes with sea salt, paprika, and olive oil — simple and sublime.

Ingredients (Serves 4):

* 1 whole octopus (~1.5kg), cleaned
* Coarse sea salt
* Sweet or smoked paprika
* Extra virgin olive oil
* 4–6 boiled potatoes, sliced

Instructions:

1. Boil octopus in salted water for 45–60 minutes until tender. Let it rest.
2. Slice tentacles into bite-sized pieces.
3. Arrange potato slices on a wooden plate. Top with octopus slices.
4. Sprinkle with sea salt and paprika. Drizzle generously with olive oil.
5. Serve warm or at room temperature.

Spanish Tip:
For full authenticity, serve with crusty bread and a glass of young red wine (Ribeiro or Albariño).

Brazilian Moqueca de Camarão – Shrimp Coconut Stew

A tropical seafood specialty from Bahia, Brazil, Moqueca is a fragrant shrimp stew made with coconut milk, tomatoes, peppers, and the iconic dendê oil.

Ingredients (Serves 4):

* 500g shrimp, peeled and deveined
* Juice of 1 lime
* 1 onion, sliced
* 1 red bell pepper, sliced
* 2 garlic cloves, minced
* 200ml coconut milk
* 2 tomatoes, chopped
* 2 tbsp dendê oil (or substitute with olive oil + paprika)
* Fresh cilantro, salt, pepper

Instructions:

1. Marinate shrimp in lime juice and salt for 15 minutes.
2. In a pan, sauté onion, garlic, and bell pepper in dendê oil.
3. Add tomatoes and cook until softened. Pour in coconut milk.
4. Add shrimp and simmer gently for 5 minutes until just cooked.
5. Garnish with fresh cilantro and serve with white rice.

Brazilian Tip:
Dendê oil adds a unique flavor and vibrant color — it's essential to authentic Moqueca.