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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沙爹酱 新加坡马来西亚美食 Satay Peanut Sauce recipe
材料:
炒过的花生 1/2杯
白砂糖 1/2大勺 (Tbsp.)
干辣椒 1/4杯
辣椒酱 1大勺
罗望子酱 1大勺
盐 1/2小勺 (tsp.)
花生酱 1大勺
孜然粉 1/2小勺
洋葱 半只
香茅茎 2根
白芝麻 1大勺
椰奶 1/2杯
以上用量可以根据口味调整。
Ingredients:
fried peanut 1/2 cup
sugar 1/2 Tbsp.
dry pepper 1/4 cup
chili sauce 1 Tbsp.
tamarind paste 1 Tbsp.
salt 1/2 tsp.
peanut butter 1 Tbsp.
cumin powder 1/2tsp.
onion half
lemon grass 2 stalks
white sesame 1 Tbsp.
coconut milk 1/2 cup
May adjust based on your taste.
????欢迎收看我的其他美食视频:
????????【小清新甜品】:
港式 菠萝包:
小四卷:
香芋豆乳冻:
椰丝奶油面包:
巧克力冰淇淋:
白玉丸子豆乳奶盖茶:
旋风蓝莓瑞士卷:
卡布奇诺:
韩式泡沫咖啡:
北海道巧克力風蛋糕杯:
冰淇淋泡芙:
????????【东南亚美食】:
印度咖喱鸡:
东阴功汤:
巴东牛肉/冷当牛肉:
新加坡肉骨茶:
越南牛肉粉:
椰浆饭:
叻沙虾面:
海南鸡饭:
????????【家常菜中餐烹饪】:
水煮肉片:
糖醋里脊:
一次发酵馒头:
左宗棠鸡:
冰花煎饺:
叉烧:
糖醋虾仁:
辣子鸡:
京酱肉丝:
卤肉饭:
蒙古牛肉:
新加坡猪肉脯:
北京烤鸭:
韩国泡菜:
肉皮冻:
羊肉拉条子:
麻辣孜然排骨:
腰果虾仁:
豆面丸子汤:
宫保鸡丁:
椒盐排骨:
正宗西安牛羊肉泡馍:
正宗炭烤羊肉串:
黑椒牛柳:
盐水鸭:
鱼香肉丝:
炸春卷:
照烧鸡腿饭:
广式干炒牛河:
#沙爹酱 #satay sauce #东南亚 #south east asia food
Super Easy (Oven Baked) Singapore Chicken Satay Recipe 香茅鸡肉沙爹 Chicken Skewers for Barbecue Party
Have you heard how the name Satay or sate came about? I'm not sure if this was true but what I heard was satay actually means 3 pieces in Hokkien, a Chinese dialect. Satay is basically a barbecued meat skewer served with sweet peanut sauce. Satay is a national delicacy of Indonesia and in Singapore, we have easy access to pork satay, chicken satay and mutton satay. Even though you can also get satay in Malaysia, Brunei, Thailand or the Philippines and some other Southeast Asian countries, somehow the version available in each country vary a little.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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Jamie
on behalf of Spice N' Pans
Ingredients:
Makes 24 sticks
3 pieces of chicken thigh - cut into small pieces
Group A (cut into smaller pieces for easy blending)
4 pieces lemongrass (only use the white portion)
15 pieces shallots
3 pieces garlic
4 pieces galangal
Group B
6 tablespoons sugar
2 teaspoons turmeric powder
2 tablespoons coriander seed(dry roasted & pounded)
2 teaspoons cumin
1.5 teaspoons salt
1 tablespoon kichap manis
Marinating directions
1) Blend Group A into paste
2) Marinate cut chicken thigh with Group A & B for at least 2 hours
Roasting directions
Preheat oven at 180*C for at least 20 mins
Then roast your Satay or chicken skewers in the over at 180*C for 10 mins. Then increase temperature to 240*C and bake for another 10 mins.
Bon appetite!
配料:
制作24支
3块鸡大腿 - 切成小块
A组(切成小块,方便混合)
4块柠檬草(只有白色的部分)
15颗小葱头
3颗大蒜
4片蓝彊
B组
6汤匙糖
2茶匙姜黄粉
2汤匙芫荽籽(干烤和捣碎)
2茶匙孜然
1.5茶匙盐
1汤匙kichap manis (马来甜黑酱油)
散步方向
1)将A组混合成糊状
2)将A,B组鸡腿切断至少2小时
烘烤方向
将烤箱在180 * C下预热至少20分钟
然后将您的沙爹或鸡肉串在180 * C的温度下烤10分钟。 然后将温度升至240°C,再烘烤10分钟。
SUPER Yummy Peanut Sauce for Singapore Satay • Bee Hoon • Gado-Gado 沙爹酱
Satay sauce or sometimes known as peanut sauce, (in Malay = bumbu kacang or sambal kacang) is a chilli-based peanut sauce.
There are a lot of ways you can enjoy this sauce. This sauce goes extremely well with meat such as chicken, mutton or beef and even vegetables. In Southeast Asia, particularly in Singapore, Malaysia, Indonesia and Brunei, we like to dip our grilled skewered meat in it, which is known as satay or sate, to add that extra flavour to the meat. Pour this sauce over vegetables as salad dressing such as in gado-gado, or as a dipping sauce for spring rolls. In the olden days, Teochew Chinese immigrants in Singapore also used this sauce to make Satay Bee Hoon (satay sauce over rice vermicelli).
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
Please subscribe to stay tuned to our home cooking videos.
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Facebook facebook.com/spicenpans/
Instagram @spicenpans
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Chat with us!
info@spicenpans.com
Thanks for watching!
See you soon.
xoxo
Jamie
on behalf of Spice N' Pans
Ingredients:
2 stalks of lemongrass (use only the white portion- chopped into small pieces)
4 slices of galangal
8 pieces of garlic
20 pieces of shallots
30 pieces of dried chilli (rehydrate these by soaking in water before use)
1 cup of tamarind juice (mix 1 tablespoon of tamarind paste with 1 cup of hot water)
6 tablespoons of brown sugar
1 tablespoon of salt
300g of roasted peanuts (grounded)
900ml of water
Cooking oil (used in blending the spices)
配料:
柠檬草2根(仅使用白色部分切碎成小块)
4片蓝彊
8块大蒜
20颗小葱头
30份干辣椒(使用前通过浸泡在水中再水化)
1杯罗望子汁(混合1汤匙罗望子酱1杯热水)
6汤匙红糖
1汤匙盐
300g烤花生(剁碎成小粒装)
900ml水
烹饪油(用于混合香料)
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,
delicious healthy home cooking inspiration and ideas:
Better Than Takeaway/Takeout Home Cooked Version:
Meals the family love that feed 6-8 people for under $20:
Authentic Asian/Chinese cooking that you can easily cooked at home:
Malaysian Food Delight – Authentic Malaysian Food that you have been craving that you can learn to cook at home:
Noodles Dinner Recipes:
Easy Delicious One Pot/One Pan/One Wok Recipes:
Chicken Dinner Recipes:
Beef Dinner Recipes:
Pasta Recipes:
Pie/pastry Recipes:
Salads/Vegetables Recipes:
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Air Fryer Chicken Satay Recipe #shorts
No grill? No problem. ????
All you need is an air fryer to get that perfectly charred chicken satay.
Pair it with our mouthwatering peanut satay sauce for the whole Singapore Satay experience.
Ingredients:
600g Chicken Thigh
2 stalks lemongrass
15 shallots
4 cloves garlic
4 slices ginger
2 tbsp coriander powder
2 tsp cumin powder
1 tsp turmeric
2 tsp salt
6 tbsp sugar
1 tbsp kicap manis
4 tbsp peanut oil
PEANUT SAUCE:
300g toasted peanuts (ground)
20g assam paste
1 cup hot water
1 stalk lemongrass
6 shallots
3 cloves garlic
3 slices ginger
4 dried red chillies
6 tbsp peanut oil
4 tbsp sugar
1 tbsp light soy sauce
Salt to taste
300ml water
1 tbsp kicap manis
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