Chicken Satay with Peanut Sauce recipe
Directly from the streets of Singapore, Bangkok, Kuala Lumpur and Jakarta, today we prepare Chicken Satay (called SATE ') with Peanut Sauce. If you have visited one of these capitals surely you have seen them and probably even tasted them. Let us know your experience ; )
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SINGAPORE SATAY
4 pieces chicken thigh
Group A
2 pieces lemon grass use white portion only
15 pieces shallot
3 pieces garlic
4 pieces galangal
Group B
6 tbsp sugar
2 tsp turmeric powder
2 tbsp coriander seed ( dry roasted pounded)
2 tsp cumin (dry roasted pounded)
1.5 tsp salt
1 tbsp kecap manis
Roasting direction
Preheat oven at 180•C for at least 20 mins
Roast satay at 180•C for 10 mins
Then increas temperature to 230•C bake anathor 10 mins
Must Try Singapore Satay Bee Hoon Recipe! 沙嗲米粉
Satay Bee Hoon is a cultural fusion between Malay & Teochew people! A chili, peanut-based gravy is served on top of rice noodles, fried tofu puffs, shrimp, cuttlefish, & more! It's very similar to the satay sauce served with grilled meats but on another level of flavor! Join us for more cinematic cooking!
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SINGAPORE SATAY BEE HOON - 2 Servings
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200g Roasted Unsalted Peanuts
75g Shallot
6 Garlic Cloves
20g Galangal
1 Stalk Lemongrass - chopped
20g Dried Chilis - soaked & deseeded
1/2 TSP Coriander Powder
1/4 TSP Cumin Seeds
3 Macadamia Nuts
10g Belacan
4 TBSP Neutral Oil
1/2 TSP Kosher Salt
2 TBSP Tamarind Paste mixed w/ 2 TBSP warm water
*(or 2 TBSP of tamarind concentrate)
3 Cups Hot Water
1 Stalk Lemongrass - Smashed
2 Kaffir Lime Leaves
40g Palm Sugar
1/4 Cup Kecap Manis
100g Dried Bee Hoon - soaked in warm water for 30 min
1 Kaffir Lime Leaf
1/2 TBSP Kosher Salt
10 Large Shrimp - peeled and deveined
50g Cuttle Fish
8 Pieces of Toasted Tau Pok - cut into halves
Kangkong or Tang Oh
Bean Sprouts
INSTRUCTIONS
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Soak the dried bee hoon in hot water for 30 minutes.
Drain and set aside.
Blend the roasted peanuts in a food processor until fine or desired chunky-ness. Set aside.
Blend the shallot, garlic cloves, galangal, soaked dried chilis, cumin seeds, coriander seeds, and belacan into a fine paste. Add 1-2 tbsp of water if needed to get things going.
Add 4 TBSP oil to a pot and saute the paste until fragrant. ~3-4 minutes.
Add tamarind mixture, 1/2 TSP salt, and hot water.
Add smashed lemongrass, kaffir lime leaves, and palm sugar.
Bring to a boil and cook for 5 minutes.
Add the ground peanuts and mix thoroughly.
Mix in 1/4 cup kecap manis.
Bring to a boil and cook for another 5-10 minutes until the sauce has thickened but still has a gravy-like consistency.
Turn off the heat and set it aside.
Bring a pot of water to a boil and add 1/2 TBSP salt and a kaffir lime leaf.
Boil bee hoon and kangkong / tang oh for 2 minutes.
Drain and plate evenly amongst 2 plates.
Poach a handful of cuttlefish and shrimp for 2-3 minutes until cooked.
Drain and plate.
Poach bean sprouts for ~1 minute.
Drain and plate.
Add 2-3 ladles of the satay gravy per plate.
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Tamarind Paste
Kaffir Lime Leaves
???? tech
Camera Body: Canon EOS RP
Canon Mount Adapter EF-EOS R
Lens: Canon RF 24-105mm f/4L IS USM
Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
Tripod: Mefoto Travel Tripod
Lighting: Softbox Lights
???? music by City Girl
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Chicken Satay with Peanut Sauce!
Juicy, smoky chicken paired with savoury peanut sauce and a hint of sweet and spice. This is Chef Cher's satay ayam with a peanut sauce.
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Pork Belly Satay 五花肉沙爹
Satay is made of skewered meat that is grilled and taken commonly with the ever fragrant peanut sauce. Another hawker hero, satay is sold in all over sunny Singapore and industries have grown from it.
While everyone does satay differently, in our recipe the choice meat we use is pork belly due to the fact that the fats keep it nice & moist, giving it more flavor.
By making your own satay sauce, you will have absolute control over the amount of sugar then goes into it, so that you can get to savor the TASTE of the meat, instead of just usual sugary sweetness. This is a meat-licious bomb!
On the side, our version of the sauce is skewered (no pun intended) towards the chunky side, if you want it to be creamy and smooth, simple - just blend the peanuts until it's finer. You can replace the pork belly with your choice of meat be it chicken, mutton or beef.
Enjoy playing satay man! And always use a charcoal grill.
Recipe at:-
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HOW TO MAKE CHICKEN SATAY & PEANUT SAUCE
Chicken Satay is marinaded with an aromatic blend of spices and fresh herbs. It's served with a peanut curry dipping sauce and a quick pickle called Ajat. The meat is tender and packed with flavor. You can use chicken, beef, pork, or tofu for satay. It's perfect for bbq and summertime snacks.
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????EQUIPMENT USED
Rosewill Induction Cooker 1800 Watt, Induction Cooktop
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Kiwi Chef's Knife 7.5
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INGREDIENTS
Chicken Breast - 1.5 lb (beef, pork, tofu will also work)
Lemongrass - 2 stalks (lower portion)
Cilantro Stems - 1 handful
Coconut Milk - 3/4 cup
Curry Powder - 1/2 tsp
White Pepper - 1/2 tsp
Cumin Powder - 1 tsp
Galangal Powder - 1sp
Coriander Powder - 2 tsp
Tumeric Powder - 2 tsp
Oyster Sauce - 2 tbsp
Sugar - tbsp
*Ajat - Quick Pickle*
Cucumber - 1 small
Shallots - 3 small bulbs
Red Chilis - 5 chilis
Sugar - 1/2 cup
Vinegar - 3/4 cup
*Peanut Curry Dipping Sauce*
Crushed Toasted Peanuts - 3/4 cup
Massaman Curry Paste - 2.5 tbsp
Coconut Milk - 1.5 cup
Palm Sugar - 2 tbsp
Tamarind Concentrate - 2 tbsp
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#chickensatay #peanutdippingsauce #thaifood