COOKING RECIPES

Recipe by : chef ssentongo

* > HONEY GARLIC TILAPIA STEAK IN CAST IRON 🍯🐟
That caramelized, glossy Tilapia, Crispy edges, tender center, with a sweet-spicy garlic glaze. 15 min in one pan.

This works great with Tilapia steaks like in the photo, or with Nile Perch steaks, salmon steak too.

Recipe – 2 servings
Time: 15 min

Ingredients

For the Tilapia :

• 2 Tilapia steaks, 1 inch thick – about 200-250g each
• 1 tbsp oil
• Salt + black pepper

For the Honey Garlic Glaze:

• 3 tbsp honey
• 2 tbsp soy sauce
• 1 tbsp lemon juice
• 3 garlic cloves, minced
• 1 tsp grated ginger
• 1/2 tsp chili flakes or 1 small chili, minced
• 1 tbsp butter

Garnish:

• Chopped parsley or cilantro
• Sesame seeds optional
• Lemon wedges

Method

1. Prep the Fish

1. Pat Tilapia steaks very dry with paper towel. This = crispy crust.
2. Season both sides with salt + pepper.

2. Sear the Tilapia

1. Heat cast iron or heavy pan on medium-high. Add 1 tbsp oil.
2. Place Tilapia in hot pan. Sear 4-5 min on first side without moving till golden and crusty.
3. Flip carefully. Cook 3-4 min more. Remove Tilapia to a plate.

3. Make the Glaze

1. Lower heat to medium. In same pan, add butter + garlic + ginger + chili flakes. Sauté 30 sec till fragrant.
2. Pour in honey, soy sauce, and lemon juice. Let it bubble 1 min till slightly thick.
3. Return Tilapia to pan. Spoon glaze over the top for 1-2 min. The sauce will get sticky and coat the fish just like in your photo.

4. Serve
Plate in the skillet if you want that rustic look. Spoon extra pan sauce over. Top with parsley and sesame seeds.

3 Keys for That Glossy Look

1. Hot pan, dry fish: Gets the sear and color without steaming
2. Don’t overcook: Salmon is done when it flakes but is still a little pink in the middle. About 8-10 min total for 1-inch steaks
3. Reduce the sauce: Let it bubble and thicken in the pan. That’s what makes it sticky and shiny

Juba Swaps

• No salmon? Use Nile Perch steaks, tilapia steaks, or tuna steaks. Cook time is the same
• No honey? Use 2 tbsp brown sugar + 1 tbsp water
• Less sweet: Cut honey to 2 tbsp, add 1 tsp vinegar
• Spicier: Add 1 tsp sriracha or peri-peri sauce to the glaze
• Serve with: Rice, ugali, roasted potatoes, or steamed greens

Pro tip: Don’t throw away those brown bits in the pan! That’s where all the flavor is. Deglaze with a splash of water and spoon it all over.

Want a baked version for hands-off cooking, or a spicy Cajun dry rub version instead of the glaze?

* > THAI-STYLE CHICKEN SATAY WITH PEANUT SAUCE 🍢🥜
That’s Grilled turmeric-ginger chicken skewers with creamy peanut sauce, jasmine rice, cucumber, and lime. Big flavor, easy to make.

Recipe – 4 servings, 8-10 skewers
Time: 45 min + 30 min marinade

Ingredients

For the Chicken Satay:

• 600g boneless chicken breast or thigh, cut into 1-inch cubes
• 8-10 wooden skewers, soaked in water 20 min
• 1 tbsp oil for grilling

For the Marinade:

• 3 tbsp coconut milk
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar or honey
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 1 tsp turmeric powder
• 1 tsp curry powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1 small chili, minced optional

For the Peanut Sauce:

• 1/2 cup peanut butter, smooth or crunchy
• 1/3 cup coconut milk
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp brown sugar
• 1 garlic clove, minced
• 1/2 tsp chili flakes
• 2-4 tbsp warm water to thin

To Serve:

• Jasmine rice
• Sliced cucumber
• Cilantro + red chili slices
• Lime wedges

Method

1. Marinate the Chicken

1. Mix all marinade ingredients in a bowl.
2. Add chicken cubes. Toss well. Cover and marinate 30 min, or up to 4 hours in fridge.
3. Thread chicken onto soaked skewers.

2. Make the Peanut Sauce

1. In a small pan, whisk peanut butter, coconut milk, soy, lime, sugar, garlic, and chili.
2. Heat on low 2-3 min till smooth. Add warm water 1 tbsp at a time till it’s a pourable sauce. Taste and adjust: more lime for tang, more sugar for sweet. Keep warm.

3. Grill the Satay
Option A: Grill pan or BBQ

1. Heat grill/pan on medium-high. Brush with oil.
2. Grill skewers 3-4 min per side till charred and cooked through. Brush with leftover marinade while cooking.

Option B: Oven Broiler
Broil 6 inches from heat, 5-6 min per side.

4. Plate Like the Photo

1. Scoop jasmine rice in a bowl.
2. Pour peanut sauce in the center. Lay skewers over the sauce.
3. Add cucumber slices, cilantro, lime wedges, and red chili on top. Sprinkle chili flakes on rice.

3 Keys for Authentic Satay

1. Coconut milk in marinade: Keeps chicken juicy and gives that Thai flavor
2. High heat char: Don’t be afraid of the black grill marks. That’s the flavor
3. Balance the sauce: Peanut sauce should be creamy, salty, sweet, sour, and a little spicy

In your kitchen Swaps

• No coconut milk? Use evaporated milk + 1/2 tsp sugar
• No peanut butter? Use ground roasted peanuts blended with a little water + oil
• No skewers? Make it as chicken bites and toss in the sauce
• Protein swap: Works great with beef, pork, or tofu
• Serve with: Chapati, rice, or even fries instead of rice

Pro tip: Double the peanut sauce. It’s amazing on rice, veggies, or as a dip. Keeps 4 days in the fridge.

Want the dry rub version with no coconut milk, or a quick 15-min peanut sauce if you’re short on time?

* > GLAZED TERIYAKI BEEF SKEWERS 🍢🔥
That’s what’s in your photo – sticky, caramelized beef cubes on skewers with that glossy soy-honey glaze. Served over rice with sesame + spring onions. Restaurant style but made at home.

Recipe – 4 servings, 6-8 skewers
Time: 40 min + 30 min marinade

Ingredients

For the Beef:

• 700g beef sirloin, ribeye, or rump steak – cut into 1.5 inch cubes
• 8-10 wooden skewers, soaked in water 30 min
• 1 tbsp oil

For the Glaze + Marinade:

• 1/4 cup soy sauce
• 3 tbsp honey
• 2 tbsp brown sugar
• 2 tbsp rice vinegar or lemon juice
• 3 garlic cloves, minced
• 1 tbsp grated ginger
• 1 tbsp sesame oil
• 1 tsp chili flakes or gochujang for heat
• 1/2 tsp black pepper

For Garnish + Serving:

• Steamed jasmine rice
• Sesame seeds, toasted
• 2 spring onions, sliced
• Red chili flakes

Method

1. Marinate the Beef

1. Whisk together soy, honey, brown sugar, vinegar, garlic, ginger, sesame oil, chili, and pepper.
2. Add beef cubes. Toss well. Cover and marinate 30 min to 4 hours. The longer the better for flavor.
3. Reserve 3 tbsp of marinade for the glaze.

2. Skewer + Sear

1. Thread beef onto soaked skewers. Don’t pack too tight so they cook evenly.
2. Heat a grill pan, cast iron, or BBQ on high heat. Brush with oil.
3. Sear skewers 2-3 min per side for medium-rare. You want a good char like in the photo.

3. Make it Glossy

1. While beef cooks, pour reserved marinade into a small pan. Bring to a simmer 3-4 min till it thickens to a syrup.
2. In the last 1 min of cooking, brush the thick glaze all over the skewers. Flip and brush again. It will caramelize and get sticky.

4. Plate Like the Photo

1. Pile rice on a dark plate or slate board.
2. Lay skewers over the rice. Spoon any extra glaze over the top.
3. Garnish with toasted sesame seeds, sliced spring onions, and chili flakes. The steam in your photo comes from serving it straight off the hot pan.

3 Keys for That Sticky Glaze

1. Cut beef big: 1.5 inch cubes stay juicy and look like the photo. Too small = dry
2. High heat + fast cook: Char on the outside, tender inside. Don’t overcook
3. Reduce the glaze separately: Don’t use the marinade the raw beef was in. Boil it to make it safe + thick

Juba Swaps

• No ribeye? Use stewing beef but marinate 4 hours and grill low-medium longer, or use chicken thigh
• No rice vinegar? Use lemon juice + pinch sugar
• No sesame oil? Use vegetable oil + 1/2 tsp toasted sesame seeds
• Oven version: Broil 6 inches from heat 5-6 min per side, then brush with glaze
• Air fryer: 200°C for 8-10 min, shaking halfway, then toss in hot glaze

Pro tip: If your glaze gets too thick, add 1 tbsp water. If too thin, simmer 1 min more. It should coat the back of a spoon.

Want a spicy Korean BBQ version with gochujang, or a no-skewer tray bake version for easy feeding a crowd?