Supermarket must haves – Select Marinade Singapore Satay

Another one of those things I just can’t be without is Select Marinade Singapore Satay from Countdown. I get 2 dinners from the one bottle. This sauce just has what I love in a sauce. It is tasty, it tastes real and can be used in a few ways. I must apologies, I didn’t think to take a photo of the bottle while it was still full.Image

I have talked about this sauce a good while ago. I do a stir fried rice dinner or more less the same with cooked noodles. It also works just doing a separate chicken and vegetable mix and serving it with rice.  It works for stuffing roti or tortilla. Give it a try, it really is a good sauce to have when you have brain fade or just want something tasty.


Tasty and Tangy BBQ Sauce

I have been lucky enough to be sent some sugar to test and review. Hard life,eh? If you are Kiwi and interested in reviewing things and excellent competitions, have a look at KIWIreviews. You can read my review right here.

Tasty and Tangy BBQ Sauce
¼ cup Billington’s Unrefined Dark Muscovado Sugar
½ cup tomato ketchup
2 tsp yellow mustard
1 tsp / 5g butter
2 tbsp white vinegar
Add flavour to suit your taste. I added-
2 tsp smoked paprika
1 tsp smoked chipotle flakes
Place all of the ingredients in a small pan on a medium heat
Stir to melt butter and mix in sugar
Leave to simmer for around 5 minutes until sauce thickens
Either use immediately or store in the fridge to develop taste. It should last a week or two in a covered pot and even longer in a sterilised jar.

The flavours are sweet to begin with a lovely BBQ taste developing. I have some Jalapeno pork sausages who are going to be wearing this sauce tomorrow.

Homemade jar type Salsa.

I was around a friends the other day and she commented on how she had never been able make salsa like the in a jar kind. The light bulb did not light at the time, when I got home I remembered that I know how to do it and haven’t done it for ages. It is good to sin and buy a jar of the shop stuff so you can re-use the jar and have a look at what flavours the one you most enjoy has in it.
This recipe is rather vague as it is good to work out what you like and how spicy you would want it. We are people who like the wham, bam, thank you man type of food.
1 salsa jar and lid, sterilised
tin of tomatoes (chopped in juice is good)
oil to cover bottom of small pan
onion, finely diced
1 or 2 cloves garlic, finely diced
1-2 tablespoons of jalepenos from jar, chopped
cumin, smoked paprika, corriander- 1 tsp or less of each
chilli powder – to your taste, I use about a tsp
Salt and pepper
Sauté onion and garlic in oil until soft
Add your chosen spices and salt and pepper
Stir until you can see and smell flavours releasing
Add jalepenos
Tip in tin of tomatoes
Simmer gently for around 10-15 minutes allowing the mix time to reduce
When cooled slightly tip into jar, put lid on and refrigerate 

Chicken and Peanut Sauce Rice or I cleaned the kitchen,must make it dirty again

There are only a few ready sauce I will buy. Not through any snobbery but because I wasn’t brought up eating them. The peanut satay sauce from Woolworth/Countdown Signature range is so good, sorry if you aren’t in NZ or Australia. This dish work equally well with noodles in their soft form and any old veg you have knocking around. I often use the frozen stir fry vegetables. This recipe is for 4 people, I am sure you can figure out how to up or downsize it.
I garnish the grown ups portion with sliced chilli and other yum bits. We have chillies in the freezer and just one of these little fellows is enough. Our pack is from the freezer section of Moore Wilson.
Oil for stir frying
1 clove garlic, chopped
1 onion, diced
1 tsp curry sauce
1 chicken breast, diced
2 cups of cooked rice
2 cups of prepared vegetable, cut so they will cook at the same time
Satay Sauce, half a jar for really nice and saucy or around a cup
Optional- chilli, spring onion and coriander to garnish.
Heat the oil in a wok or other heavy bottomed pan
Add chicken and cooked until just browning, sprinkle with curry powder
Add garlic and onion, fry until translucent
Put vegetables in and cook until they are reducing down, you may need to add some hot water to the wok
Add half the satay sauce and stir through, let it have a good sizzle
Add the cooked rice and rest of the sauce
Keep stirring until the rice is nice and hot
Serve and sprinkle with chosen garnish 

At last, my tomato sauce for pasta recipe

This is one of those recipes I have always just made. Until I had Miss Muffin it never occurred to me to buy ready made pasta sauces. Often I have one in the cupboard for ‘Justin’ (just in case) and I often end up using the jar as a curry base rather than a pasta sauce. In this recipe I do not use the cheapest tinned tomatoes, they do work fine, the Wattie’s special range give a fuller flavour. I stock up when they are on offer.
The great thing about this simple sauce is you can make everyone’s bowl to their taste. For example, I put chilli flakes and some sour cream in my bowl and chilli flakes, sliced salami in Mr Muffin’s bowl. 

Tomato pasta sauce-

  • Servings: 4
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2 cloves garlic, finely chopped
1 medium size onion white or red, diced
2 tablespoons of olive oil
1 tablespoon of tomato paste
1 tin of tomatoes
2 tsp dried mixed herbs 
Heat the olive oil and then add the garlic and onion
Cook until transparent
Add tomato paste and cook until all goes red
Add tomatoes and dried herbs
Simmer gently for 5 minutes
Cover and cook for a further 10 mins
Serve over pasta of your choice. 

Sweet and Sour Sauce

1/2 cup fruit juice
1 1/2 tablespoons brown sugar
1 tablespoon soy sauce
1 1/2 tablespoons white vinegar
1 1/2 tablespoons tomato sauce
1 tablespoon cornflour
Combine fruit juice, sugar, soy sauce, vinegar and tomato sauce in a saucepan.
Bring to a gentle simmer.
Cook for 5 minutes, then add cornflour dissolved in a little hot water.
Stir until it thickens, to make enough sauce for a stir-fry for four.

Blueberry ‘N’ Spice Sauce

1/2 cup sugar
1 tablespoon corn starch
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup water
2 cups fresh or frozen blueberries

In a saucepan, combine sugar, cornstarch, cinnamon and nutmeg.
Gradually stir in water until smooth.
Bring to a boil; cook and stir for 1 minute or until thickened.
Stir in blueberries; return to a boil.
Reduce heat; cook and stir for 5 minutes.
Serve warm.