Red 8 Recipes by Chef Hisham Johari
Recipes: Hisham Johari, executive chef of Red 8 inside Wynn Las Vegas, has created an exciting menu at the vibrant Asian eatery next to Blush. A celebrated chef, Johari drew from the flavors of his native Malaysia for his signature dishes. Chef Johari shared his satay recipe with LuxeVegas for foodies to enjoy at home.
But you must dip into the restaurant and sample something exotic and unusual or comfortingly familiar, such as Jellyfish with Pickled Cucumbers, Chicken Feet with XO Sauce and Sweet Potato Porridge with Sage, Roast Duck and Barbecued Pork Combo, Mandarin Beef Stew Rice and Wok-Fried Water Spinach with Preserved Bean Curd.
Satay with Peanut Sauce
By Hisham Johari, executive chef
Red 8, Wynn Las Vegas
Satay
3 chicken thighs or pieces of flanksteak
2 stalks lemongrass
1 whole red onion
1 cup corn oil
4 Tbs chopped ginger
4 Tbs turmeric powder
2 Tbs cumin powder
1 teaspoon black pepper coarse
1 teaspoon salt
3 Tbs sugar
Mix the above ingredients together in a large bowl, placing the meat in last. Marinate the chicken or beef for at least three hours in a mixing bowl with the satay ingredients. Grill, preferably using charcoal for a better flavor. Serve with peanut sauce. Serves 4.
Peanut Sauce
2 cups roasted peanuts, roughly chopped
½ cup coconut milk
6 tablespoons granulated sugar
1 Tbs salt
1 teaspoon turmeric powder
½ cup water
3 Tbs pounded red chilies
3 Tbs corn oil
1 teaspoon shrimp paste
1 whole white onion, chopped
1 stalk lemongrass
Heat the oil in a pan. Add chopped onion, shrimp paste, turmeric powder, lemongrass and pounded chilies. Stir all ingredients until fragrant. Add in coconut milk and water and bring to a boil. Put in sugar, salt and peanuts. Stir constantly and reduce to moderate heat. Simmer until sauce thickens. Serves 4.
For LxM Kimberley McGee
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See Listings for:Fine Dining
POSTED:
Sunday May. 18th, 2008
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