Malay/Aussie BBQWe BBQ regularly - a lot in fact. Often we use whatever meats we have available and experiment with various home made sauces and marinades.
On this occasion we decided to create a Malaysian/Aussie BBQ fusion by using traditional home made Malaysian sauces with our meat and seafood.
We marinated our rump steak in rendang. It was surprisingly easy to do - we simply googled the recipe and it only took around 15 minutes to mix everything together into a thick paste. We then smeared a generous quantity onto both sides of the meat a few hours before cooking.
We marinated our green prawns in a tasty mix simply by following the recipe on the back of the Jeeny's Roasted Belachan Shrimp Paste. All we needed was a mortar and pestle. We stirred the final mixture through the prawns a few hours before cooking and covered them and left it all in the fridge till cooking time.
Our simplest dish of the night was the satay chicken. We've done this so often and it's so easy.
Simply mix some good satay sauce (we used Happy BBQ Satay Sauce) into some chicken breast that's been chopped into decent sized chunks. Cover and leave in the fridge for a few hours before cooking.
The finished product was great. The Malaysian sauces and flavours went extremely well with the BBQ meats - adding colour and spice to everything - but not in an overpowering way. It was a nice twist to a typical Aussie BBQ.
Sir and Mlady's Malay/Aussie BBQ was supported by the Malaysian Kitchen Programme.
