Super Easy Mutton Satay (Skewers) Recipe 羊肉沙爹 Popular Southeast Asian Street Food | Malay Sate
Satay is a very popular Southeast Asian street food. Originated from Indonesia (Malaysians: please don't kill me), satay is marinated meat skewers served with peanut sauce and a side of compressed rice or ketupat. You can find satay in Indonesia, Malaysia, Singapore and Thailand with some variation between the countries. Indonesian sate is often served dipped in very rich peanut sauce - usually the peanuts would have been finely grounded - so much so that you can‘t get the bite of any peanuts anymore. In Singapore on the other hand, serves satay with coarsely grounded peanut sauce so you can still enjoy the crunch of peanuts in every bite. Satay comes in various meat. Malay stalls in Singapore usually sell mutton, beef or chicken satay whereas Chinese stalls in Singapore usually sell pork, mutton or chicken satay. While we love mutton satay, some people found the meat a little too gamey. we love it though. What about you?
See the ingredient list of this recipe below for your easy reference.
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Ingredients:
Makes 27 sticks of satay
2 stalks of lemongrass - use only the white part
10 pcs of shallots
2 cloves of garlic
10g of galangal
10g of young ginger
1 teaspoon of cumin
100ml of coconut milk
100ml of water
600g of mutton
3 tablespoons of brown sugar
1 teaspoon of turmeric powder
1 teaspoon of fennel powder
1 teaspoon of coriander powder
1.5 teaspoons of salt
2 tablespoons of light soy sauce
If you're interested to buy Magimix, here's the link to the model we're using:
This product is also available at Tangs, Robinsons, Isetan, Takashimaya etc in Singapore.
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If you like this recipe, you might like these too:
Lontong:
Nasi Impit
Singapore Chicken Satay
Singapore Satay Sauce
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This Chicken Satay Is The Perfect Summer Recipe
This is a Thai-style Chicken Satay complete with an Indonesian peanut sauce to finish it off. The perfect summer recipe for the grill if you ask me.
Video edited by: nomaeditz@gmail.com
Chicken Marinade: 1 1/2 lbs of boneless chicken thighs makes 12 skewers
1/2 cup avocado oil (any other neutral oil is fine)
1 oz fresh lemon grass (1 large stick of lemongrass)
8 cloves of fresh garlic
1/2 cup fish sauce
1 1/2 tbsp curry powder
4 kefir lime leaves (sub with the zest of 1 lime)
1/4 cup lime juice
Indonesian style peanut sauce:
2 tbsp avocado oil
1 large or 2 medium shallots small dice
5 garlic cloves small dice
1 1/2 Fresno chilis small diced
1 1/2 cups coconut milk
3/4 cups peanut butter (crunchy)
2 tbsp dark soy sauce
2 tbsp sweet soy sauce or kecap manis (sub with regular soy sauce)
2 tbsp lime juice
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Japanese Grilled Skewers 4 Ways
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Soy Glaze
Servings: 1 cup
INGREDIENTS
1 cup soy sauce
¼ cup rice vinegar
¼ cup sake
¼ cup sugar
PREPARATION
In a medium pot, combine all ingredients and bring to a boil until the bubbles start to become sticky and glossy.
Remove and set aside.
Glazed Chicken Skewers
Servings: 6-8
INGREDIENTS
1 pound boneless, skinless, chicken thighs, cut into 1-inch chunks
1 cup green onions, sliced into 1-inch long pieces
½ cup soy glaze, see recipe above
3 tablespoons canola oil
6-inch bamboo skewers
Thinly sliced green onions to garnish
PREPARATION
Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time and flip when the undersides are golden brown.
Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.
Cool, then serve with additional green onions on top!
Bacon Mushroom Skewers
Servings: 8
INGREDIENTS
8 slices bacon
2 cups mushrooms, halved
Salt
Pepper
3 tablespoons canola oil
6-inch bamboo skewers
PREPARATION
Thread one end of the bacon onto the end of a skewer. Add a mushroom half, and weave the bacon around the mushroom and back through the skewer, creating a wave pattern between the mushrooms. Move the bacon and the mushrooms down the skewer, repeating until the other edge of the bacon is threaded through.
Repeat with remaining bacon and mushrooms.
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are golden brown.
Season the other side with salt and pepper and cook until bacon is as crispy as you’d like.
Cool, then serve!
Chicken Meatball Skewers
Servings: 6-8
INGREDIENTS
1 pound ground chicken
¼ green onions, thinly sliced
1 tablespoon ginger, minced
1 teaspoon sesame oil
1 cup soy glaze
3 tablespoons canola oil
6-inch bamboo skewers
Sesame seeds, to garnish
PREPARATION
Combine the ground chicken, green onions, ginger, sesame oil, and ¼ cup of the soy glaze in a bowl until evenly mixed. If the mixture does not hold its shape when rolled into a ball, add ¼ cup of panko bread crumbs, mix evenly, and re-roll the meatballs to test their structural integrity.
Roll about 1-inch meatballs, then skewer 3-4 meatballs on a skewer. Repeat with remaining mixture.
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time and flip when the undersides are golden brown.
Brush the glaze on the skewers evenly and cook for about 5 more minutes, flipping every minute and brushing additional glaze as necessary.
Cool, then serve!
Steak & Asparagus Skewers
Servings: 6-8
INGREDIENTS
1 pound sirloin steak, cut into 1-inch chunks
2 cups asparagus, cut into 1-inch pieces
Salt
Pepper
3 tablespoons canola oil
6-inch bamboo skewers
PREPARATION
Skewer 3-4 pieces of steak and asparagus in an alternating pattern on a bamboo skewer. Repeat with remaining steak & asparagus
Heat oil in a pan over medium-high heat.
Sear 3-4 skewers at a time, seasoning with salt and pepper, and flip when the undersides are a dark brown.
Season the other side with salt and pepper, and cook for about 1 more minute.
Cool, then serve!
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Beef Satay Skewers | The Ultimate Street food made at home!
Tender, marinated steak, threaded onto skewers and grilled to juicy, lightly-charred perfection. All served up with a spicy peanut sauce. The AMAZING basting sauce is the secret to the best beef satay. Full of fragrant spices with a touch of sticky-sweetness.
If you're dreaming out-of-this-world street food, this recipe will satisfy all of those cravings.
Full Beef Satay Recipe Here:
Ingredients:
Beef and Marinade:
1.1 lb (500g) Denver steak, cut into strips (cut against the grain) - cut into long, thin strips, about 1/4 inch thick (you can replace with skirt or flank if preferred)
2 tbsp vegetable oil
2 tbsp dark brown sugar
1 tbsp fish sauce
Basting Sauce:
7 oz (200ml) coconut milk - from a tin
3 tbsp dark brown sugar
1 tbsp fish sauce
2 tbsp vegetable oil
2 garlic cloves - peeled and crushed
2 tsp lemongrass paste - (or 2 lemongrass stalks, outer leaves discarded, inner leaves minced)
2 tsp minced ginger
1 tbsp dark soy sauce - use tamari for gluten-free
½ tsp cumin
1 tsp ground coriander
Satay sauce:
3 heaped tbsp chunky peanut butter
1 tbsp dark soy sauce - use tamari for gluten-free
1/2 tsp chilli flakes - (red pepper flakes)
1 tbsp fish sauce
7 oz (200ml) coconut milk - from a tin
1 tbsp dark brown sugar
1/2 tsp ground coriander
Juice of 1 lime
To Serve:
1 fresh red chilli - thinly sliced
2 tbsp Fresh coriander (cilantro) - chopped
1/2 tsp chilli flakes - (red pepper flakes)
1/4 red onion - peeled and finely sliced
1 tbsp roasted peanuts - roughly chopped
1 tsp sesame seeds
#StreetFood #Homemade #Recipe