Satay Chicken Skewers

Ingredients

½ teaspoon black pepper

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon turmeric

½ teaspoon chopped garlic

½ tablespoon brown sugar

½ tablespoon vegetable oil

½ tablespoon soy sauce

½ tablespoon lemon juice

½ teaspoon fish sauce

8 bamboo skewers

Peanut oil 

Coriander (For garnish)

250g Chicken Breast

Reflection: It was a very fun experience and process and it turned out very very delicious, it was one of the best dishes we have made.

Directions Cut chicken into 2 inch cubes. Place the chicken cubes into a large bowl   In a separate bowl add all the sauce ingredients and mix until combined Thread each chicken cube onto a skewer, make sure to have even coverage.  Separate half the sauce mixture into another bowl, use brush to cover chicken with sauce evenly. Baste the chicken with oil and grill on cast iron pans.  Cook for not much more than 2 minutes each side, turning fairly often to prevent unnecessary burning.  The satays are done when they have turned golden brown and crispy along the edges and the chicken has an internal temp of (75c)  Serve on plate with remaining sauce on the side, add roughly chopped coriander as a garnish

Eggs Benedict

Directions

1. Bring a deep saucepan of water to the boil (at least 2 litres) and add 3 tbsp white wine vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates. 
2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise and serve at once.

  Reflection :

I think the cooking strategy was good and it all went well and the final product looked amazing, but i didn't taste it myself.