How To make Satay Ii
1 lb Boneless, skinless, chicken
-breast or 1 lb Butterflied large shrimp,
-or 1 lb Beef or lamb strips or
1 lb Fish fillets strips.
-Marinade: 3 Cloves garlic, finely
-minced 2 ts Coriander seeds, toasted&
-ground 2 ts Cumin seeds, toasted&
-ground 2 tb Brown sugar
2 tb Fish sauce (in Asian
-groceries) 6 tb Tamarind water
-(made by soaking a 2 X 2 -inch sq of tamarind -in about 1/2 cup of water -for 30 minutes, -and then using the -strained liquid) 2 tb Peanut oil
Holding your knife parallel to the chicken breast, cut off wide thin slices. Cut these slices approximately 2 X 3/4 inch strips and thread them on the skewers, leaving a handle of about 4 inches. (The skewered meat should be as flat and thin as possible) Mix the marinade ingredients together. Arrange the skewers in a shallow dish, handles overlapping, and pour the marinade over the meat. Allow to stand 30 to 60 minutes, turning from time to time. (Start your coals now). To grill the chicken, simply cook about 1 minute on each side-do not overcook- and serve with peanut sauce.
How To make Satay Ii's Videos
Singapore Satay Bee Hoon Recipe - 沙嗲米粉
⬇️ Ingredients below ⬇️
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Satay Bee Hoon (沙嗲米粉) is a fusion of different cultures, mainly between the Malay and Chinese, as you can guess from the name the reason why its call Satay Bee Hoon is because of the peanut gravy which is similar to satay sauce with peanut butter. The result is a sweet savoury dish with marvellous flavours and crunch from the key ingredients cuttlefish, prawns, tau pok and kangkong. Another important thing aside from the sauce, is to make sure that when poaching the rest of the ingredients they are drained properly as the excess water dilutes the taste of the sauce.
#SG50 #jiaksimi #themeatmensg #sataysauce #sataybeehoon
⬇️ Ingredients here ⬇️
Sauce:
500g ground peanuts
2 large red onions
12 cloves garlic
40g galangal
1 stalk chopped lemongrass
1 tbsp fennel seeds
1 tbsp cumin seeds
6 candlenuts
20g belacan
4 tbsp oil
2 tbsp dried chilli paste
1 tsp salt (adjust to taste)
4 tbsp tamarind paste mixed with 4 tbsp warm water
2 litres of boiling water
3 stalks bruised lemongrass
5 kaffir lime leaves
100g palm sugar
2 tbsp fresh chilli paste
2 tbsp white sugar (adjust to taste)
½ cup kecap manis
Mains:
1 tbsp salt
3 kaffir lime leaves
200g dried beehoon (soaked in water for 30mins)
20 medium prawns (shelled)
1 processed cuttlefish
1 bundle of kangkong (washed and cut into 5 cm length)
4 toasted tau poks
2 green chillies
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Chicken Satay Curry (Malaysian)
Forget piddly little skewers. THIS is how you get a Satay Chicken fix!!
This is the stuff food dreams are made of - chicken marinated in an authentic homemade Satay Seasoning, then simmered in an incredible Satay Peanut Sauce (Malaysian restaurant recipe). No hard to find ingredients, simple to make, guaranteed to blow your mind!
PRINT RECIPE:
Chicken satay #shorts
Ingredients marinade
- 4 chicken thighs, bone out and skin off, diced into 2 x 1cm cubes
- 3 cloves of garlic
- 2 shallots, finely sliced
- 2 sticks of lemongrass, the bottom white part only
- 1 heaped tsp of turmeric
- 1 heaped tsp of ground coriander seeds
- 1 tsp of salt
- 1 tsp of brown sugar
- 1 tbsp of grapes oil
Method
1. For the marinade, pound together your garlic, shallots and lemongrass in a mortar and pestle.
2. Once they start forming a paste, add the turmeric, ground coriander, salt, brown sugar, and grapeseed oil and mix well.
3. Add this to your diced chicken thigh and mix well. Cover and leave in the fridge to marinate for 1-24 hours.
4. Once marinated, remove from the fridge and secure onto metal skewers (the bamboo ones tend to burn even if you soak them in water).
5. Once the chicken is on the skewers, brush a little more grapeseed oil on the outside and grill over high heat, preferably over charcoal but you can use a gas barbecue or frypan if you need to.
6. Serve with some rice, sliced cucumber and peanut sauce (recipe below).
7. Enjoy!
Ingredients peanut sauce
- 3 tbsp crunchy peanut butter
- 3 tbsp coconut cream
- 1 tbsp soy sauce
- 1 tbsp sriracha
- The juice of one lime
- Optional - 2 dashes of Maggie seasoning
Method
1. Mix everything well and it's good to go! This sauce will keep for 3 days in the fridge also. Enjoy!
Easy Satay Chicken Recipe with Dipping Sauce | Khin's Kitchen
Satay Chicken Recipe
Takeout favourite Crispy Orange Chicken recipe!
Full recipe video ????
#shorts #khinskitchen #fakeaway
Thai Satay Chicken 4K
How to make Thai Chicken Satay Skewers with Thai Peanut Sauce - authentic Thai restaurant!
Thai Satay Chicken Curry Recipe | The Best!
How to make Thai Satay Chicken Curry. This Recipe is beyond Wow! It has the most amazing aroma and flavour. This Thai Satay Chicken Curry is so easy to make and will definitely leave you wanting more. Learn how to make this recipe now.
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Makes - 2 Serves
Ingredients -
Marinade -
4 - Skinless Chicken Thighs (Bone-in or out)
4 Tbs - Coconut Milk
1 1/2 Tbs - Peanut Butter -
1 1/4 Tbs - Light Brown Sugar
1 1/2 Tbs Thai Red Curry Paste
1 Tbs - Kecap Manis (Sweet Soy Sauce)
1 Tbs - Fish Sauce
1 tsp - Sea Salt
Satay Sauce -
1 1/3 Cups - Coconut Milk
1/4 Cup - Peanut Butter -
1 Tbs - Fish Sauce
1 Tbs - Kecap Manis (Sweet Soy Sauce)
1 Tbs - Light Brown Sugar
1 Tbs - Thai Red Curry Paste
1 tsp - Freshly Minced Garlic
1/2 tsp - Sea Salt
Serve with Steamed Rice, Fresh Coriander (Cilantro), Red or Green Chilli and Lime to Garnish
This curry can be kept in the fridge for up to 4 days and can be placed in the freezer for up to 3 months.
How to make Peanut Butter -
How to cook White Long Grain Rice -
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