How To make Singapore Satay (2 Of 2)
-Dorothy Cross TMPJ72B -PEANUT SAUCE: 1/2 c Water
1/3 c Creamy peanut butter
1 Small garlic clove; minced
1 tb Brown sugar
1/8 ts Crushed red pepper flakes
1 1/2 ts Soy sauce
3/4 ts Lemon juice
-Directions: In medium bowl, combine all marinade ingredients; add chicken. Stir to coat. Cover; refrigerate 2 hours, stirring occasionally. Soak bamboo skewers in water at least 30 minutes. In medium saucepan, coimbine water, peanut butter and garlic. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in remaining peanut sauce ingredients. Cool to room temperature before serving. Heat grill. When ready to barbecue, drain chicken, reserving marinade. Thread 4 to 6 pieces of chicken on each skewer. Place skewers on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with reserved marinade. Discard any remaining marinade. Serve with peanut sauce. 16 to 24 appetizers. COMMENTS: Try this Indonesian favorite, with a spicy peanut sauce. Can be served as an appetizer or snack but can also be served as a main dish. Nutrition info per serving: 1 appetizer 60 calories, 3 grams fat, 18 mg cholesterol and 75 mg sodium. Source: Pillsbury Classic Cookbooks ~ July, 1993 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
How To make Singapore Satay (2 Of 2)'s Videos
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.
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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。
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
CHICKEN SATAY W/PEANUT SAUCE/Singapore
CHICKEN SATAY W/PEANUT SAUCE/Singapore
Chicken Recipe
Peanut Sauce
Singapore Satay, Soup and Sling (Season 2, Episode 22)
This episode is all about the cuisine of Singapore. Christopher Kimball and Milk Street Cook Bianca Borges cook up Singapore Chicken Satay with a quick broil and a mouthwatering marinade. Milk Street cook Rayna Jhaveri then teaches Chris all about noodle soups while preparing Singapore Shrimp and Chicken Noodle Soup (Laksa). Chris then whips up a Milk Street Cocktail: the Singapore Sling. And finally, Milk Street Cook Josh Mamaclay prepares Coconut-Ginger Rice, the perfect side dish for any meal.
Singapore Chicken Satay:
Singapore Shrimp and Chicken Noodle Soup (Laksa):
Singapore Sling:
Coconut-Ginger Rice:
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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.
Follow us on:
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram @spicenpans
Blog: spicenpans.com
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)
The Satay Queen of San Francisco | Street Food Icons
Elly Suraya Greenfield is the owner of Satay By The Bay SF, the only Singaporean, Malay & Halal food truck in San Francisco. Although satay is their most popular dish, as it’s marinated overnight, grilled to order on bamboo skewers, and served with homemade peanut sauce whose recipe was handed down by Elly’s grandmother, the food truck also sells other Singaporean-inspired dishes such as chili crab sandwiches and chili crab fries.
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