Satay chicken Recipe | Food Diaries | Zarnak Sidhwa | Desi Food

Method:
Mix chicken stock, coconut milk, soy sauce, onion, garlic, fish sauce, brown sugar, lemon zest and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
Thread chicken onto earlier soaked bamboo skewers. Grill 2 to 3 minutes per side, until cooked through and chicken has grill marks. Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil, coriander and chopped peanuts.
For the Spicy Peanut Dipping Sauce, place all ingredients in blender and blend until smooth.

Method:
Place bread rusks evenly in a square dish. Then make the syrup by cooking sugar, water and lemon together. Once it is hot and the sugar has melted, add rose water and orange zest into the syrup. Allow it to cool slightly. Now pour the warm syrup over the bread rusk so that it soaks it in. Layer another layer of the rusk and pour the syrup over the rusks until all of them get soaked it. Push the rusks around to settle.
To make the custard, combine together milk, cream, condensed milk and corn flour in a saucepan and place over medium heat. Keep stirring the custard mixture until thick and creamy; once the custard has thickened add rose water. Allow the custard mixture to become lukewarm and then pour over the soaked bread rusks. Once the Aish el Saraya reaches room temperature, sprinkle the chopped pistachios over on the top of dessert. Chill few hours before serving.

Method:
Heat 1 cup milk with lemon zest, cinnamon stick and 2 teaspoon sugar. Do not boil. Set aside to cool. Beat the yolk with the remaining sugar. Add remaining 1 cup of milk with 1 teaspoon corn flour into the yolk mixture and whisk well till there are no lumps. Remove cinnamon stick from warm milk and let the milk simmer again. Add vanilla essence and slowly add the milk and corn flour mixture and keep whisking till it thickens. Pour the custard into ramekin molds and refrigerate few hours before serving.