How To make Malaysian Satay with Dipping Sauce
3 lb Squid, cleaned and cut into
-rings 1 tb Cumin seeds
2 tb Coriander seeds
3 sm Dried hot peppers
2 tb Thai fish sauce
2 tb Lime juice
1 tb Brown sugar
2 tb Peanut oil
2 tb Chopped garlic
2 tb Chopped ginger
2 tb Chopped hot chile peppers,
-seeds and all 3 tb Lime juice
1/4 c Thai fish sauce
2 ts Sugar
1 tb Chili oil
1/4 c Roasted peanuts, ground to
-a coarse paste 1/4 c Finely minced coriander
-leaves Here's one for all the Satay freaks out there. From an article on Asian snacks by Bruce Cost in the San Francisco Chronicle, 7/20/88. Thread the squid rings and tentacles (through the fleshy part) on bamboo skewers, leaving about 3 inches for a handle. Wrap the handle in aluminum foil (or soak skewers for 1 hour in water before using.) Combine cumin, coriander and hot peppers. Toast in a dry skillet until fragrant; grind go a powder. Mix well with fish sauce, lime juice and brown sugar. Add squid, marinate on a tray for 30 minutes, turning from time to time. Meanwhile, get a hot fire going on a grill, and make a dip sauce by combining remaining ingredients. Grill squid for about 90 seconds on each side. Serve with dipping sauce on the side. Posted by Stephen Ceideberg; November 21 1991.
How To make Malaysian Satay with Dipping Sauce's Videos
Malaysian Chicken Satay Recipe | How To Make Chicken Satay with Home Made Peanut Sauce
#chickensatay #keto #paleo #lowcarb #diabeticfoods #grilled #homemade #healthyeating #grillednotfried
Easy, delicious and homemade grilled chicken with a delicious peanut sauce
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Ing:
2 lbs chicken tenders
1st marination:
2 tbsp fresh ginger and garlic
1 tsp chili garlic sauce
1/2 tsp salt
1 tsp lemon pepper
Marinate the chicken for about 20 minutes
Peanut Dipping Sauce Ing:
2 tbsp panut butter
3 tsp coconut cream
1 tsp chili garlic sauce
1/4 tsp fresh ginger and garlic
1 tbsp concentrated temarind
1 tsp cajun seasoning
1 tsp apple cider vinegar
2nd marination:
6 oz thick coconut cream minus 3 tbsp that will be used in the peanut sauce
1 tbsp cumin powder
1 tbsp coriander powder
1 tsp black powder
1/2 tsp turmeric
1/2 tsp salt
bamboo skewers (soaked in water for 20 minutes)
Metod:
Mix all the sauce with the above ingredients and keep aside.
Once the twenty minutes are up, flatten the chicken, cut in long strips then follow the method shown in the video add the chicken marination in the chicken and mix really well, cut the long strips and then mix the coconut cream, cumin powder, coriander powder, black powder and turmeric, mix the really well then put the chicken in this sauce, let the chicken marinate for about 30 minutes before you skewer the chicken onto the bamboo sticks and grill or bake the chicken in the oven.
Can be baked in the oven at 400 degrees F or can be grilled indoors or outdoors
Enjoy!
My Quick and Easy Satay Sauce Recipe | Ready in 10 minutes!
This easy 10-minute Satay Sauce Recipe makes a great dip for chicken, pork or vegetable skewers. Smooth and creamy with a little chilli kick!
Printable recipe available on our site:
Ingredients for the peanut butter satay sauce:
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce - (use tamari for gluten-free)
1/2 tsp chilli flakes - red pepper flakes
1 tbsp fish sauce - (sub with vegetarian fish sauce if you want it vegetarian)
7 oz (200ml) coconut milk - from a tin
1 tbsp light brown sugar
1/2 tsp ground coriander
Juice of 1 lime - (about 2 tbsp)
Toppings (optional):
1/2 tsp sesame seeds
1 tbsp roasted peanuts - finely chopped
pinch chilli flakes
1 tbsp fresh coriander - cilantro leaves
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Satay peanut sauce homemade from scratch | Malaysian satay sauce | Melbourne walking tour
Second video of my satay series. If you missed the first video to watch how I made my chicken satay, here is the link,
This video, I will show you how I made my satay peanut sauce from scratch using a traditional red skin peanuts. You can use the satay sauce not only for your satay skewers, but it goes well as a dipping sauce for any other barbeque meat or vegetables and even with plain rice! I hope you enjoy watching this video including a short clip on a walking tour of Melbourne CBD west end, Docklands to get my peanuts at an Asian supermarket
Timecodes:
0:20 Intro
0:32 Melbourne walking tour
2:32 Ingredients
4:18 preparation
7:39 cooking
Website:
Melbourne CBD west end walking tour | city tour | Melbourne Docklands | Melbourndge | Asian supermarket tour | Asian grocers | Malaysian satay peanut sauce | Malaysian satay peanut sauce | how to make satay dipping sauce at home | homemade satay peanut sauce | how to make yummy dipping sauce from scratch | how to make Malaysian style satay sauce | satay peanut dipping sauce | satay sauce,Melbourne CBD west end walking tour | Melbourne city tour | Melbourne walking tour | Melbourne foodie walking tour | where to buy Asian supermarket | city tour | Melbourne Docklands | Yarra's Edge | Melbourne South Wharf | Southwarf | South Whart Docklands | Melbourne food blogger | Melbourne YouTuber | Australia food blogger | Australia YouTuber Creator | Malaysian food blogger | Malaysian YouTube Creator | how to cook Malaysian food | how to make Malaysian food
How To Make Authentic Satay Peanut Sauce – Melissa’s Home Cooking
How To Make Authentic Satay Peanut Sauce – Melissa’s Home Cooking
This recipe makes up to a litre of Satay Peanut Sauce.
This traditional and authentic Satay Peanut Sauce is so versatile! There are so many recipes that you can use it in from bbq chicken satays, chicken satay burgers, chicken satay pizza, satay chicken pasta to wraps, and even noodles or curries! This sauce is a winner every time and tastes delicious!! It is my family’s favourite sauce and it is also great as a dipping sauce for bbq meats!
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Ingredients:
500 g blanched peanuts – roasted
½ cup cooking oil
3 tbsp light soya sauce
3 tbsp sweet soy sauce, Kecap Manis (ABC Brand)
3 ½ tbsp sugar
¼ tsp salt
2 ¼ tbsp tamarind pulp, soaked in 1/2 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp
2 ¼ cups water
For the Spice Paste
15 dried red chilies, seeded and soaked in warm water for 15 minutes
6 cloves garlic - chopped
6 shallots - chopped
4 lemon grass – chopped
2 ¼ tbsp coriander powder
½ cup water
Directions:
1.In a food processor or mortar and pestle, crush the roasted peanuts coarsely and set aside.
2. Soak the tamarind pulp in ½ cup of water for 15 minutes and squeeze the tamarind pulp for juice and discard the pulp. Set aside.
3. Next, soak the dried red chilies in warm water for 15 minutes, then take out the seeds and chopped in smaller pieces, ready for blending.
4. In a blender, add all the spice paste ingredients and blend until fine.
5. Heat a pot on medium high and add cooking oil. Add the spice paste and fry until aromatic and smell spicy, about 5 minutes.
6. Then add the sauces, sugar, salt, peanuts, tamarind juice, water and stir thoroughly.
7. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce boiled and turns smooth. Add more seasonings if needed, eg salt and sugar to taste.
8. Set it aside and let the sauce cool down.
9. Transfer the sauce to an air tight container or jar.
10. This Satay Peanut Sauce can be kept in the fridge for at least 4 weeks or in the freezer for 3 months.
11. Yum! So good! Do check out my other videos for recipes using this delicious sauce! Enjoy!
Notes:
For roasting the peanuts
Bake blanched peanuts at 150C for 10-15 minutes or until golden brown. Leave aside and let it cool before using.
To make the sauce spicier and Hot
Add more red dried chilies or chilies powder
Thanks for watching, Enjoy and Happy Cooking!!!
Please check the following playlist for Satay Peanut Sauce Recipes Ideas
Please check the following playlist of videos and recipes for other easy,
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Easy Satay Chicken Recipe with Dipping Sauce | Khin's Kitchen
Satay Chicken Recipe
Takeout favourite Crispy Orange Chicken recipe!
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How To Make Singaporean Satay And Peanut Sauce
Elly Suraya of Satay By The Bay SF makes Singaporean chicken satay with homemade peanut sauce. She marinates and then grills chicken for a tender and smokey skewer that’s served with a nutty and bold peanut sauce.
Check out the recipe here:
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