How To make Indonesian Sate' Shrimp
2 tb Peanut oil
1 sm Onion,minced
2 Garlic cloves,minced
3 tb Peanut butter
1/4 c Lemon juice
1 ts Turmeric
1 ts Chili powder
2 ts Soy sauce
1 1/3 c Chicken stock
1 tb Cornstarch
2 tb Water
1/4 c Sour cream
4 Dozen medium shrimp,shelled
-and deveined Sauce: Wood or metal skewers Rice Saute onion and garlic in oil until onion is limp,about 10 minutes. Add the rest of ingredients and simmer for one minute,stirring constantly.The mixture will be quite thick.Let cool.Mix shrimp and cooled Sate' Sauce in a small bowl.Cover and let stand at room temperature for 30 minutes to one hour or refrigerate for 2 to 3 hours If you marinade in refrigerator,remove one hour before cooking.Save sauce. Skewer shrimp the long way so that they will lie flat on grill or broiler pan.Preheat broiler 5 to 10 minutes.Put shrimp on grill or in broiler and cook 10 minutes per side until each side is browned, turning only once. Using 2 tbsp. of marinade,mix with 1 1/2 cups of chicken stock.Bring to a boil and thicken with 1 tbsp. of cornstarch,mixed with 2 tbsp. of water.Stir in 1/4 cup sour cream and serve over rice.
How To make Indonesian Sate' Shrimp's Videos
Indonesian Saté / Satay Sauce
An easy recipe for making authentic Indonesian Saté (Satay) Sauce. Just follow the steps and the sauce will be delicious! Great in combination with Saté/Satay, shrimp crackers, french fries and lots of other things!!
Authentic Indonesian Cooking Made Easy: Sate Pleching Khas Singaraja
Authentic Indonesian Cooking Made Easy: Sate Pleching Khas Singaraja
Welcome to our fifth cooking video. Today Suhanah is making another favorite Indonesian dish – sate or satay. Sate is a common street food found throughout Indonesia, and, as usual, there are an endless number of recipes for this staple of the Indonesian diet. Because sate is relatively easy to make, but time consuming in heating up the charcoal and cooking the sauce, many people buy sate at a local warung or street seller and bring it home to eat.
Just about everyone is familiar with sate, but what about plecing. Pleching is a sauce made out of a variety of ingredients. While garlic and onions are common ingredients, Su prefers not to use them in her recipe. Her recipe is heavy on the chilies because we like very spicy food. The shrimp paste gives the sauce a slightly savory taste. Adding Indonesian sweet soy sauce to the finished sate will cut down on the spiciness and add an interesting sweetness. I prefer to go with the spicy and somewhat sour taste of Su's original recipe. As you can hear in the video, I really dislike the smell of cooking shrimp paste, but once the sate is finished, the result Is amazingly delicious.
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Ingredients:
500g tender beef (but can use any kind of meat or fish)
500g Tomatoes
250g Small Chili
250g Large Chili
4 Small Terasi (shrimp paste) packets
1 Tablespoon of Salt
1 Lime
1 kg charcoal
MSG to taste (can substitute with sugar)
any type of oil (Su uses coconut oil)
Indonesian Sate
Recipes at
The most beloved of all Indonesian street foods, sate is the sizzling snack of choice throughout Jakarta and the entire archipelago. Showing us some variations of sate is Chef Yogi Artana, sous chef at Kamandalu Resort and Spa in Ubud, Bali.
TASTY Satay shrimps with coconut milk
One of my friend Laotian mother gave me this recipe of satay shrimp.
Originally, the recipe was with crab but all kind of shellfishes work.
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Ingredients:
5 big raw shrimps
1 tbsp Nuoc-mam (fish sauce)
Chopped Coriander
Satay powder
Shaoxing wine (Chinese cooking wine)
Coconut milk
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Asian Home Gourmet Indonesian Satay Recipe
The flavours of Asia at your fingertips: asianhomegourmetdirect.co.uk
Asian Home Gourmet Spice Pastes are the secret to Asian restaurant quality food cooked in your own home. Asian Home Gourmet Spice Pastes deliver the true flavours of Asia, including: Cantonese, Indian, Thai, Indonesian, Singaporean, Korean, Japanese and Vietnamese. Here is one of our popular recipes - see more on You Tube or on our website.
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