FoodHub

Malaysian Beef Satay

1. Cut the beef into 3cm cubes. Combine the other ingredients in a bowl and mix well. Add the beef and marinate for at least an hour.
2. Thread the pieces of meat onto skewers. If using bamboo skewers, soak them in cold water while the beef is marinating so they won’t burn as the meat cooks.
3. Grill over a heated barbecue or under the preheated grill until the meat is crisp and golden at the edges.
4. Splash a little water over during the cooking, as the steam will ensure the meat cooks through. Serve immediately with the following sauce.

Easy Peanut Sauce

1. Heat the ingredients in a saucepan over a medium heat, stirring gently until it comes to a simmer.
2. Remove from the heat and reserve. To serve, gently reheat. Wine match: chardonnay.
3. I have always loved the idea of laksa, the soup that’s full of spices, herbs and interesting ingredients.
4. A genuine Penang laksa involves a complex paste, but I’ve made a simplified version so you don’t have to chase the exotic ingredients.

Prawn Laksa paste

1. Put all the paste ingredients into a food processor or spice grinder and blitz until a paste forms. (Even better, pound everything in a mortar with the pestle.)
2. Heat the oil in a saucepan and when hot, add the paste. Fry for a minute or two over a medium heat until it becomes fragrant. Do not allow it to darken.
3. Add the coconut cream and stock and simmer gently for about 10 minutes, then add a little water if it has reduced at all.
4. Season with the fish sauce and lime juice, adding salt if necessary. Add the prawns and simmer for a further minute until cooked.
5. Meanwhile, cook the noodles in boiling water until soft. Heat 4 laksa bowls, and divide the ­noodles between them.
6. Ladle the soup into the bowls and add the tofu and eggs. Top with the sprouts, chillies, cucumber and herbs and serve at once.