How To make Satehs with Spicy Peanut Sauce
2 lb Boned chicken legs, thighs
-or breasts
MARINADE:
6 tb Oil (canola, etc.)
2 Stalks lemon grass
3 lg Juicy cloves garlic
1/2 ts Red pepper flakes or cayenne
2 tb Curry powder
2 ts Brown sugar or honey
PEANUT SAUCE:
1/2 c Oil (canola, peanut, etc)
1 1/2 c Chicken stock
1 1/2 c Coconut milk
6 Shallots
3 lg Juicy cloves garlic
2 Stalks lemon grass
1 ts Curry powder
1/2 ts Red pepper flakes or cayenne
Peanuts or chunky peanut -butter 5 Bay leaves
Juice from a lemon Fish sauce PROCEDURES Prepare marinade in blender or food processor. Set aside. Bone chicken and cut into cubes around 1/2 inch on a side. Slide cubes onto soaked wooden or flat metal skewers. (Make the satehs the right length for your bbq or broiler.) Load the satehs into a shallow bowl or baking dish. Slather with marinade. Let sit in fridge for 2-24 hours. To make peanut sauce, peel and chop lemon grass, shallots and garlic. The lemon grass should be chopped very finely. Heat oil in a skillet. When hot, saute the shallots, garlic, lemon grass, curry powder and pepper flakes or cayenne for 2 or 3 minutes, until light brown. (Use hood fan - intense fumes!) Stir in the chicken stock, lemon juice, around 3 tablespoons fish sauce, and bay leaves. Simmer gently for a few minutes. Now stir in coconut milk and about 2 tbsp ground peanuts or chunky peanut butter. Cook gently, stirring constantly, until hot but not quite bubbling (coconut milk has a tendency to curdle if cooked too hot). TASTE IT. The peanut flavor should be in there, but subtle. Adjust flavors to your satisfaction with hot pepper, fish sauce and/or peanut until it's right on. Cook down gently to desired thickness (or thin with chicken broth or water), and take off heat. Reheat gently when about to serve the satehs. Get your rice going, and start barbecuing or broiling the satehs. Stockpile them in a warm oven until all are done. Serve satehs with rice, both drenched in peanut sauce. Pass more peanut sauce around the table, along with a heat source for those who want more fire, such as vinegar/fish sauce/lime juice/fresh hot pepper/honey.
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Chicken Sateh
Ingrediënten: Kipfilet, rijst, Chinese kool, gebakken uitjes, sambal, saté saus
Kcal 580
Koolhydraten 47
Eiwitten 35
Vet 28
Capitol Satay Celup @ Malacca
This is how the gravy looks like.
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This Indonesian pork Satay recipe will bring a piece of asia to your kitchen table. The Peanut butter and soy sauce in combination with the rich pork meat really create a distinctive taste that can only be found in the asian kitchen. Be sure to use wooden sticks for arranging the meat on the plate.
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Hello my fellow soulmates and food lovers, Bali was calling and so we moved islands and ended up on the other side of the world in Asia. In this video, we will find out how to make proper Balinese Chicken Satay Lilit Skewers from scratch. Actually, every South East Asian culture has their own take and variation on this classic dish. While most Indonesian satays are served with a condiment, adding a sauce is optional for Satay Lilit, as it already has the delicious combination of spicy, sweet, and savoury taste. Hope you enjoy it! Tune in next time as well, as I cooked up a bunch of delicious things with my landlord. ????
Lots of love,
Eileen
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