Chicken Satay

We finally caught a break in the weather.  This was the first week in a long time which felt even close to a normal September day.  I think I even wore something other than a sleeveless/short sleeve blouse this week...for the first time since school began.

The students were rather amusing this week.  Some students asked for extra credit work because they decided to act upon the "F" they currently have.  I find this amusing because they couldn't even do the regular work at a decent level and they want MORE work (yes, folks, extra credit = more work).

A separate group of students declared they'd like a local photographer to take pictures of them (as opposed to their teammates) at sporting events.  When I asked if the photographer knew them, they said,"no".  I find this amusing because they want someone to do something for them, yet they make no effort to communicate their request to the photographer.

My colleagues were rather amusing too.  Some are grumbling about the large class size; they have every right to grumble because their classes are ballooning.  I find this amusing because they were warned about this occurring if they didn't opt to do something about this 4 months ago.  I'm neither the one who warned them, nor am I part of the growing class group, but I saw this all play out before my eyes.  SHE was right; they should've heeded HER.

Along the lines of amusement, I received several pictures of food this week from D1.  There was a pic of an acai bowl, which I'm guessing was her breakfast.  The logo on the bowl was from the Original ChopShop.  I find this amusing because I never knew D1 ate acai bowls.  When I questioned her, she said Sweet Cane Cafe in Hilo makes the best.  I've never had acai bowl in my life so I guess I'd better add it to my to do list.

The other picture I received was of a meal at a Korean restaurant.  There was chap chae, kalbi, and spicy ika along with all the banchan.  Food looked delicious.  I shared the pic with Mr. Dependable.  His reaction, "this doesn't look like dorm food."  I find this amusing because Mr. Dependable didn't miss a beat (not dorm food =$$$).  Good think I didn't share the ChopShop pic with him.

On balance, D1's pics this week were better than the one I received from her last Saturday.  I don't think many people get to see the first aid room of Sun Devil Stadium!  I'll take the food pics anyday.  She claims that the ambient heat coupled with all body heat of the students in the Inferno made her feel faint.  I'm glad she didn't faint at Friday's white out game too, although she said it was a lot cooler than the home opener last week.

To close out the days of heat (I'm sure both Hilo and Tempe will get cooler soon), I'm posting a recipe to try during the last few weeks of the grilling season.  I know this is something you can get year-round at any Thai restaurant, but it's nice to make it at home too, especially since you can use all white meat chicken.  This is also a nice change from the more common shoyu-sugar based sauces.

click on recipe title for printable recipe

Chicken Satay

     1-2 lbs boneless, skinless chicken breasts

     1 1/2 tsp curry powder

     2 tbsp sugar

     1 tbsp fish sauce

     2 tbsp coconut milk

     1 stalk lemon grass, lower portion, chopped

     1 clove garlic, chopped

     1 tbsp vegetable oil

     1 1/2 tbsp Thai Kitchen red curry paste

     1 c coconut milk

     2 tbsp peanut butter

     1 1/2 tsp fish sauce

     1 1/2 tsp sugar

     15-25 skewers

Slice chicken breast halves across the grain into 1/4" thick strips.  Combine curry powder, 2 tbsp sugar, 1 tbsp fish sauce, 2 tbsp coconut milk, lemon grass, garlic and vegetable oil in a food processor.  Blend until smooth.  Marinate chicken strips in mixture overnight.  Soak skewers in water for 45 minutes.  Thread marinated chicken onto skewers.  Grill until done.  For satay sauce, place red curry paste in a small saucepan.  Gradually add 1 c coconut milk, stirring constantly to evenly incorporate curry paste.  Heat for 8 minutes or until mixture thickens.  Add peanut butter, 1 1/2 tsp fish sauce, and 1 1/2 tsp sugar.  Cook for another 2 minutes.  Serve satay sauce in a small bowl alongside chicken skewers.

We finally caught a break in the weather.  This was the first week in a long time which felt even close to a normal September day.  I think I even wore something other than a sleeveless/short sleeve blouse this week...for the first time since school began.

The students were rather amusing this week.  Some students asked for extra credit work because they decided to act upon the "F" they currently have.  I find this amusing because they couldn't even do the regular work at a decent level and they want MORE work (yes, folks, extra credit = more work).

A separate group of students declared they'd like a local photographer to take pictures of them (as opposed to their teammates) at sporting events.  When I asked if the photographer knew them, they said,"no".  I find this amusing because they want someone to do something for them, yet they make no effort to communicate their request to the photographer.

My colleagues were rather amusing too.  Some are grumbling about the large class size; they have every right to grumble because their classes are ballooning.  I find this amusing because they were warned about this occurring if they didn't opt to do something about this 4 months ago.  I'm neither the one who warned them, nor am I part of the growing class group, but I saw this all play out before my eyes.  SHE was right; they should've heeded HER.

Along the lines of amusement, I received several pictures of food this week from D1.  There was a pic of an acai bowl, which I'm guessing was her breakfast.  The logo on the bowl was from the Original ChopShop.  I find this amusing because I never knew D1 ate acai bowls.  When I questioned her, she said Sweet Cane Cafe in Hilo makes the best.  I've never had acai bowl in my life so I guess I'd better add it to my to do list.

The other picture I received was of a meal at a Korean restaurant.  There was chap chae, kalbi, and spicy ika along with all the banchan.  Food looked delicious.  I shared the pic with Mr. Dependable.  His reaction, "this doesn't look like dorm food."  I find this amusing because Mr. Dependable didn't miss a beat (not dorm food =$$$).  Good think I didn't share the ChopShop pic with him.

On balance, D1's pics this week were better than the one I received from her last Saturday.  I don't think many people get to see the first aid room of Sun Devil Stadium!  I'll take the food pics anyday.  She claims that the ambient heat coupled with all body heat of the students in the Inferno made her feel faint.  I'm glad she didn't faint at Friday's white out game too, although she said it was a lot cooler than the home opener last week.

To close out the days of heat (I'm sure both Hilo and Tempe will get cooler soon), I'm posting a recipe to try during the last few weeks of the grilling season.  I know this is something you can get year-round at any Thai restaurant, but it's nice to make it at home too, especially since you can use all white meat chicken.  This is also a nice change from the more common shoyu-sugar based sauces.

click on recipe title for printable recipe

Chicken Satay

     1-2 lbs boneless, skinless chicken breasts

     1 1/2 tsp curry powder

     2 tbsp sugar

     1 tbsp fish sauce

     2 tbsp coconut milk

     1 stalk lemon grass, lower portion, chopped

     1 clove garlic, chopped

     1 tbsp vegetable oil

     1 1/2 tbsp Thai Kitchen red curry paste

     1 c coconut milk

     2 tbsp peanut butter

     1 1/2 tsp fish sauce

     1 1/2 tsp sugar

     15-25 skewers

Slice chicken breast halves across the grain into 1/4" thick strips.  Combine curry powder, 2 tbsp sugar, 1 tbsp fish sauce, 2 tbsp coconut milk, lemon grass, garlic and vegetable oil in a food processor.  Blend until smooth.  Marinate chicken strips in mixture overnight.  Soak skewers in water for 45 minutes.  Thread marinated chicken onto skewers.  Grill until done.  For satay sauce, place red curry paste in a small saucepan.  Gradually add 1 c coconut milk, stirring constantly to evenly incorporate curry paste.  Heat for 8 minutes or until mixture thickens.  Add peanut butter, 1 1/2 tsp fish sauce, and 1 1/2 tsp sugar.  Cook for another 2 minutes.  Serve satay sauce in a small bowl alongside chicken skewers.