This is the ALL TIME Malaysian favourites! You can get them at the road stalls, restaurants or at six star hotels all over the country. Famous for its exquisite taste, satay is dipped into sweet and hot peanut sauce that can be eaten with cucumber, onion wedges and local specialty, nasi impit or ketupat (pressed rice or rice cake). Try this original recipe and you will know what I mean.
INGREDIENTS FOR SATAY MARINADE
Items A
1 kg beef tenderloin, rib eye or flank steak (cut into small pieces)
1 kg chicken breast (cut into small pieces)
1 tsp tumeric powder
4 tbsp sugar
salt to taste
Items B ( to be grounded)
14 shallots
5 cloves garlic
2 inch tumeric root
1 inch ginger
1 tsp peppercorn
1 tsp coriander seeds
2 tsp fennel seeds
2 tsp cumin seeds
1 tsp belacan (dried shrimp paste)
Methods: Combine Items A and Items B and marinade overnight in a refrigerator or minimum three hours.
INGREDIENTS FOR PEANUT SAUCE
Items A (to be grounded)
2-3 big onions
5 tbsp dried chilli paste
2-4 stalks of lemongrass
1 tsp belacan
Items B
500 gm roasted peanuts (grounded)
1/2 cup tamarind juice
4-5 tbsp sugar
salt to taste
TO PREPARE SATAY
1. Take out the marinaded beef/chicken from refrigerator.
2. Treadle 3 to 5 strips of meat into bamboo skewers, leaving 3 at the bottom inch as a handle.
3. Grill satay on a hot charcoal bbq grill until golden brown. Turn often and brush the meat occassionally with oil by using the 'lemongrass brush' (hit the end of the lemongrass slightly with a pounder so it resembles a brush)
4. Serve satay with a small bowl of peanut sauce.
5. Also serve with cucumber slices, onion wedges and nasi impit or ketupat (Malay rice cake)
TO PREPARE PEANUT SAUCE
1. In a saucepan, heat oil and put Items A. Stir until the mixture becomes aromatic.
2. When the oil starts to seep out, put the roasted coconut, tamarind juice, sugar,salt (Items B) and bring to a boil.
3. You may add about 2 glasses of water and let the gravy simmer slowly until it becomes thick.
4. Make sure the peanut is cooked throughly and soaked into the gravy. Simmer slowly for about an hour.
5. Serve the sauce with satay in individual plate.
INGREDIENTS FOR SATAY MARINADE
Items A
1 kg beef tenderloin, rib eye or flank steak (cut into small pieces)
1 kg chicken breast (cut into small pieces)
1 tsp tumeric powder
4 tbsp sugar
salt to taste
Items B ( to be grounded)
14 shallots
5 cloves garlic
2 inch tumeric root
1 inch ginger
1 tsp peppercorn
1 tsp coriander seeds
2 tsp fennel seeds
2 tsp cumin seeds
1 tsp belacan (dried shrimp paste)
Methods: Combine Items A and Items B and marinade overnight in a refrigerator or minimum three hours.
INGREDIENTS FOR PEANUT SAUCE
Items A (to be grounded)
2-3 big onions
5 tbsp dried chilli paste
2-4 stalks of lemongrass
1 tsp belacan
Items B
500 gm roasted peanuts (grounded)
1/2 cup tamarind juice
4-5 tbsp sugar
salt to taste
TO PREPARE SATAY
1. Take out the marinaded beef/chicken from refrigerator.
2. Treadle 3 to 5 strips of meat into bamboo skewers, leaving 3 at the bottom inch as a handle.
3. Grill satay on a hot charcoal bbq grill until golden brown. Turn often and brush the meat occassionally with oil by using the 'lemongrass brush' (hit the end of the lemongrass slightly with a pounder so it resembles a brush)
4. Serve satay with a small bowl of peanut sauce.
5. Also serve with cucumber slices, onion wedges and nasi impit or ketupat (Malay rice cake)
TO PREPARE PEANUT SAUCE
1. In a saucepan, heat oil and put Items A. Stir until the mixture becomes aromatic.
2. When the oil starts to seep out, put the roasted coconut, tamarind juice, sugar,salt (Items B) and bring to a boil.
3. You may add about 2 glasses of water and let the gravy simmer slowly until it becomes thick.
4. Make sure the peanut is cooked throughly and soaked into the gravy. Simmer slowly for about an hour.
5. Serve the sauce with satay in individual plate.
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