Phew... it has been a while! The week started real fast and the first few days of the week went by in a swoosh! Hubby celebrated his birthday earlier this week. So really, the chaos was all about me trying to have a plan laid out for the mini celebration that we had over his birthday lol. A plan - one with a cake as the clock struck 12 in the midnight, a hearty breakfast to start off his day and a dinner plan on the big day itself.
Well I guess I must have planned too big a plan for me to handle comfortably. That few days prior, during and a day after pretty much witnessed myself working non-stop around the clock. It wasn't like I was preparing a party for tens or hundreds. In fact, apart from a dine-out dinner with a couple of close friends of ours, the rest was basically a mini celebration with just the two of us in the picture.
So then what was the chaos all about really?
Well, that was me dealing with plenty of my FIRSTs in preparing all his favorite dishes. You know, that pressure that builds up when you have zero experience in hand, and you have a plan that you so wished that it would not go wrong in any ways, all within a specific time frame. Stressed! I guess I'm never the right candidate who works particularly well under pressure lol. But but but... the plan went on well, and the birthday man had a good time (and a big feast, of course!). Phew phew...
|the many different ingredients in the sauce making|
The whole thing was... taxing. So taxing I slept so exceptionally well every single night! And then - I got unwell. Arghhh! What a week in life! And I slept even more. Right until today! I woke up feeling great, and I'm as fit as a fiddle now! So, I'm back!
Back to the birthday celebration. This satay peanut dipping sauce was really just a small part of it. It comes on the side alongside the main character that it always pairs best with - the chicken satay! Which was of course, hubby's all-time big favorite! And then there was the green tea castella mini cakes - not particularly anyone's favorite; the decision to make it just hit me - totally randomly. And then there's also a dessert to end it all - the durian freeze! Woohooo! lol.
|the green tea castella mini cakes|
As small as the dipping sauce seems and sounds, I sweated over its making like none others. Another FIRST aside, my biggest issue was that I hadn't got a ready-for-use recipe in hand. Searching hi and lo over the websites and flipping through whatever cookbooks that I had with me, deciding and securing a recipe was proven to be even harder a task. Each looks awesome judging from just how they are presented, but then again no two recipes were close enough for me to securely feel safe with settling on either one.
Eventually I did. This is a recipe developed from the one featured by Kitchen Tigress in her post on How to Make Chicken Satay & Peanut Sauce. A recipe originated from The Best of Singapore Cooking cookbook by Leong Yee Soo, it adapted a method somewhat unique and different from plenty others (in which it involves parboiling the peanuts). This sauce turned out really great! Fragrant and packed with a good crunch in every spoonful, it came with the right reddish hue so attractive it's such a delight to even just have it on its own. With a little tweak to make it slightly spicier (all a personal preference yes), I reckoned that this is definitely a recipe worth noting down (and a feature) and keeping!
And a final note - I made it a point to make a lot more than what I actually needed for those chicken satay that we had over a few days (probably about 30 skewers in total? Oh, and they were jumbo skewers btw lol). That allows for a really generous dipping with each skewer, not forgetting the cucumber/onion sides that came accompanying them.
So please do adjust the amount according to what you essentially need... and you're pretty much set to go!
Next up: The chicken satay!