4 Kids 'n Us Recipes

Ingredients

1 pound chicken thigh meat
Marinating
Ingredients:
1.3 ounces sha cha sauce
0.4 ounces smashed garlic
0.5 ounces soy sauce
0.15 ounces chicken base
0.15 ounces sugar
0.05 ounces pepper
0.4 ounces sesame oil
0.5 eggs
Peanut
Sauce:
1.3 ounces sha cha sauce
0.4 ounces smashed garlic
0.05 ounces sugar
0.5 ounces sesame oil
0.15 ounces corn starch
0.05 ounces chicken base
0.4 ounces cooking wine
1.9 ounces soy sauce
1 tablespoon water
1 teaspoon smashed peanut
Method
of Preparation for Chicken:
Cut chicken into small thin cubes. Marinate chicken thigh overnight
with all the marinating ingredients. Skewer chicken thigh and grill
it until cooked.
Method
of Preparation for Peanut Sauce:
Mix all the ingredients together and cook until boiling. Serve chicken
with peanut sauce and cucumber wedges.

Ingredients

12
oz. dates, chopped and blanched
8
oz. hot water
2
tsp. vanilla bean
2
tsp. baking soda
1
lbs. all-purpose flour
2
tsp. baking powder
4
oz. unsalted butter
12
oz. sugar
2
whole eggs
1/4
tsp. salt

Method
1.
Chop dates and add to hot water.
2.
Stir in vanilla and baking soda.
3.
Cream butter and sugar, then add eggs one at a time.
4.
On low speed add half flour and baking powder and all of the liquid;
mix until combined.
5.
Fold in rest of flour to mixture.
6.
Fill greased molds halfway and bake 15 minutes at 325 degrees F.

Butter
Rum Toffee Sauce
Ingredients

1
oz. butter
4
oz. heavy cream
3
oz. dark brown sugar
1/2
oz. dark rum

Method
1.
Combine butter, sugar, and cream; bring to a boil.
2.
Remove from heat and add rum. Stir until all is incorporated. Serve
hot.

Custard Sauce
Ingredients

8
egg yolks
3
oz. castor sugar
1
vanilla bean
½
pint milk
½
pint heavy cream

Method
1.
Beat the egg yolks and sugar together in a bowl until well blended.
2.
Scrape the insides of the vanilla pod, if using, into the milk and cream,
add the pod too, and bring to the boil.
3.
Sit the bowl over a pan of hot water and whisk the cream into the egg
yolks and sugar. As the egg yolks cook, the custard will thicken.
4.
Keep stirring until it starts to coat the back of a spoon, then remove
the bowl from the heat and the pod from the custard.
Serve
warm or cold. Stir the sauce occasionally until cool, to prevent a skin
forming, or cover with greaseproof paper while it cools.