Indonesian Chicken Recipe - for the slow-cooker

This was a week of recipe testing.   I found this one over at A Year of Slow Cooking . I wasn't sure it was an authentic Indonesian dish so I decided to put it here on our family favourites blog instead of over at Our Roots In Food. 

I followed the tweak suggestions and it turned out delicious!

Ingredients:
--2 T soy sauce (La Choy and Tamari wheat-free are GF)

--2 chopped cloves of garlic

--1 1/2 t sesame oil

--1/4 t cayenne pepper

--1/3 cup peanut butter

--1/2 t ground ginger
--2 T sugar
--sprinkle with red chili flakes

--garnish with sesame seeds and lime wedges; optional

Directions.

--put the peanut butter into your crockpot and turn it to high so it can begin to melt

--add the other sauce ingredients

--stir to mix

---Cover and cook on low for 6-8 hours, or on high for 4-5. This is done when the chicken is cooked through and has reached desired tenderness. The longer you cook it, the more tender it will become, but it may fall off the bone if you cook too long.

Tip:
If your crockpot isn't at least 2/3 full, keep an eye on it so the peanut butter doesn't burn. You may need to stir a few times.

Schweineschnitzel

Today is my Mom's birthday.  Can you believe she would have been 93  Wow!  Yes, I was an afterthought.  In honour of my German Mom's day I thought I would post this recipe for Schweineschnitzel that I had posted in my other food blog.  We made it a couple of days ago for Octoberfest. No beer, sorry. Too many minors. 

Most of you are familiar with weinerschnitzel (breaded veal cutlet) but I'm not a fan of veal so I decided on this pork variation.

I turned out delicious!

Ingredients:

4 thin boneless pork chops (substitute veal chops, if desired)

1/2 c. oil (I use olive oil)

3/4 c. fine bread crumbs

2 eggs

salt & pepper

2 lemons

Directions:

1. Heat the oil in a large skillet at medium high heat.  
2. Place each chop between two sheets of plastic and pound with the smooth side of a meat tenderizer until thin (1/4" - 3/8").  
3. Beat the two eggs in a bowl that is wide enough to dip the meat into.  
4. Spread the bread crumbs onto a plate or flat surface.  
5. Take each cutlet, season with salt and pepper and dip both sides of meat into eggs to coat.  
6. Then coat the entire cutlet with the bread crumbs.  
7. Place in hot oil and cook on both sides until golden brown.  It only takes about 1-2 minutes per side.  
8. Serve each cutlet with half a lemon on the side.  Some people go ahead and squeeze the lemon onto the schnitzel before serving.  

Serves 4

Tip: We served it with homemade fries.