As the warmer days draw to a close, it’s the perfect time for a barbecue. In Neil’s apartment overlooking beautiful Sydney harbour, Poh makes on an old family recipe, traditional Malaysian Satays. Strips of beef and chicken are marinated in a deliciously spicy mix of coriander, cumin, lemon grass and turmeric and then served with a succulent peanut sauce. Neil meanwhile has fired up the BBQ, eager to show Poh how he cooks meat, using this classic Aussie method.
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