Entries in Satay (1)


Episode 24: SuperGreen Satay w/ Hot Noodle Salad

Bit of a break between episodes but that DOES NOT MATTER as it is go time! Play the video!


Oh, friends, have you ever have one of those recipes that you do the first time without the camera running or anything important on the line and it goes incredibly well and then your wife agrees to have it again just so you can film it and then you do it on a day off in your pyjamas and you burn your hands twice and forget two ingredients and then accidentally dunk your oven-mitted thumb into a bowl of boiling water and the final shot doesn’t focus properly?

No? Just me then.

Yeah, this is an amazing recipe, super flavourful, and really not a lot of effort on your part, but it comes off like you’re the second coming of the messiah of your choice. The final construction at the table where you’re making little satay-and-noodle-and-cashew lettuce taco-choy-bao things is fun, and the flavours really sing. So what if your hands are scarred? Don’t be a pansy. All the cool cooks have scars.


Oh, friends (again), have you ever thought of a clever name for your chicken satay episode based upon the colour of the sauce, and then draw the picture of a frog as SuperFrog and have him say “it’s not easy” as a reference to that Five For Fighting song about Superman that was every-gosh-darn-where in 2001 and then realise that you bought the Green Album of amazing Muppets covers and that “It’s Not Easy Being Green” is a song a frog sings and OH WOW you made an incredible pun? And then you picked some songs like The Wishing Song because it’s heartbreaking, and Mr. Bassman because it’s an incredibly potent earworm and OK Go’s version of the Muppet Show syncs up so that the crescendo is right where the blender goes off and you can end the episode with Mahna Mahna and then you DID all of those things and uploaded the video & Youtube muted it and smacked you with a strike and then you cried a little inside?

Oh. Also just me.

Instead I’ve grasped about in a frantic way and come up with some tunes from a CD that came with a Q Magazine in 2006. They’re vaguely themed in that they’re covers of 80s tunes. I left off Camera Obscura’s lovely cover of “Modern Girl” and Placebo’s “Running Up That Hill”, but instead you get (and OH CRAP I just realised as this is uploading to YouTube that I didn’t change the credits to reflect the new songs, so whoops, cancel, re-render, THE STREAK LIVES ON):

The FutureHeads - Let’s Dance

Cord - Spirits In The Material World

Elf Power - Upside Down

all from Q-Covered: The Eighties, from 2006



SuperGreen Satay Chicken with Hot Noodle Salad


  • 800g chicken breast fillet
  • 1 large bunch coriander
  • 2 red chillies
  • 1/2 clove garlic
  • 3 heaped tsp crunchy peanut butter
  • soy sauce
  • 2cm piece of ginger
  • 2 limes
  • dried egg vermicelli (1 nest per person or 250g total)
  • 100g cashews
  • 1/2 a red onion
  • 1 tsp sesame oil
  • 1 tsp fish sauce
  • 2 tsp honey
  • 2 baby cos lettuces
  • 4 wooden skewers

 1. In a blender or food processor or mortar & pestle or trash compactor, combine:

  •  half a bunch of coriander (stems & leaves, no roots)
  • 1 red chilli, trimmed
  • 2cm ginger (peel it with a spoon first)
  • a big splash of soy sauce
  • 1/2 a peeled clove of garlic
  • 3 tablespoons of peanut butter
  • the zest of both limes & the juice of one
  • couple splashes of water

 ...and blend that whole mess into a paste.

2. Turn your oven grill on full. Yes, that high.

3. Lay out your chicken breast fillet, and run all 4 of the skewers through it, parallel to one another, and cut in-between to make 4 skewers. if they’re uneven, cut the uneven bits off & even out the smallest one. Score all sides of the kabobs with a sharp knife.

4. Scoop out your sauce into a bowl. Get a non-stick oven tray (or a papered one if it’s sticky), and dump half of the sauce onto it (put the rest aside for later). Roll each kabob in the tray-sauce, being sure to cover all sides.

5. Season with salt & olive oil, then whack it into the oven under the grill for 20 minutes, turning once.

6. Meanwhile, dump your cashews into a tea towel, wrap it up and use a blunt object to bash them into bits. When bashed, put them into a dry pan on medium-low heat for a bit, giving them a shake every now and again.

7. Get your nests of noodles, put them in a bowl & cover with boiling water. Put a plate over the bowl & let it sit for 7 minutes.

8. Get your lettuces, chop off the bottoms, pull apart the leaves, and give ‘em a wash & spin, then set aside.

9. Fetch the second half of your coriander, trim off the roots, cut off most of the leaves & set aside, then finely chop the stems. And hey, while you’re there, deseed and chop the second chilli, and slice up half a red onion. Stems, onion & chilli into a big bowl, then add 2 tbsp of soy sauce, your sesame oil and fish sauce, a bit of olive oil, the juice of your 2nd lime and AGITATE it.

10. Turn the heat up to high on your cashews.

11. Drain the noodles in a colander, then give them a rinse with cold water (don’t scalp your thumb), and add the noodles to the big bowl and mix all about.

12. If the chicken is done, take it out of the oven. Drizzle the chicken with 1 tsp of honey.

13. Since you’ve got the honey out, add another tsp to the cashews, chuck in the reserved coriander leaves and shake it all about. Take it off the heat.

14. And you’re ready to go! Put a skewer on each plate, and let folks construct little parcels of chicken, noodles, cashews and reserved satay sauce wrapped in a lettuce leaf.

Seize and consume!