Recipe Singapore Satay
Recipe - Singapore Satay
INGREDIENTS:
●1 large red onion, chopped
●2 large garlic cloves, chopped
●3 stalks lemon grass, chopped
●1/2 cup soy sauce
●1 tablespoon peanut oil
●1 tablespoon ground turmeric
●1 1/2 teaspoons brown sugar
●1 teaspoon ground cumin
●1 teaspoon ground ginger
●salt and black pepper to taste
●1 pound skinless, boneless chicken breast halves - pounded thin
●12 wooden or bamboo skewers
SATAY
Satay, or sate in Indonesian and Malay spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a sauce peanut sauce. The earliest preparations of satay is believed to have originated in Javanese cuisine, but has spread to almost anywhere in Indonesia, where it has become a national dish. Indonesian satay is often served with kecap manis – a sweet soy sauce, and is often accompanied with lontong, a type of rice cake, though the diversity of the country has produced a wide variety of satay recipes. It is also popular in many other Southeast Asian countries including Brunei, Malaysia, Philippines, Singapore and Thailand. It also recognized and popular in Suriname and the Netherlands. In Sri Lanka, it has become a staple of the local diet as a result of the influences from the local Malay community.
Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; bamboo skewers are often used, while rustic style of preparations employ skewers from the midrib of the coconut palm frond. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings. Satay can be served in various sauces; however, most often they are served in a combination of soy and peanut sauce. Hence, peanut sauce is often called satay sauce. It is popular as street food, and it can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or at traditional celebration feasts.
This is our version of Malaysian chicken satay.
Ingredients and procedure:
½ Kilo Chicken breast (cube)
1 small onion
3 cloves Garlic
2 stalks Lemongrass (white part only)
2 tsp. Turmeric powder
2 tsp. Chili powder
1 tsp. coriander powder
½ tbsp. Salt
2 tbsp. white Sugar
3 tbsp. cooking Oil
Peanut sauce recipe:
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Super Easy Mutton Satay (Skewers) Recipe 羊肉沙爹 Popular Southeast Asian Street Food | Malay Sate
Satay is a very popular Southeast Asian street food. Originated from Indonesia (Malaysians: please don't kill me), satay is marinated meat skewers served with peanut sauce and a side of compressed rice or ketupat. You can find satay in Indonesia, Malaysia, Singapore and Thailand with some variation between the countries. Indonesian sate is often served dipped in very rich peanut sauce - usually the peanuts would have been finely grounded - so much so that you can‘t get the bite of any peanuts anymore. In Singapore on the other hand, serves satay with coarsely grounded peanut sauce so you can still enjoy the crunch of peanuts in every bite. Satay comes in various meat. Malay stalls in Singapore usually sell mutton, beef or chicken satay whereas Chinese stalls in Singapore usually sell pork, mutton or chicken satay. While we love mutton satay, some people found the meat a little too gamey. we love it though. What about you?
See the ingredient list of this recipe below for your easy reference.
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Ingredients:
Makes 27 sticks of satay
2 stalks of lemongrass - use only the white part
10 pcs of shallots
2 cloves of garlic
10g of galangal
10g of young ginger
1 teaspoon of cumin
100ml of coconut milk
100ml of water
600g of mutton
3 tablespoons of brown sugar
1 teaspoon of turmeric powder
1 teaspoon of fennel powder
1 teaspoon of coriander powder
1.5 teaspoons of salt
2 tablespoons of light soy sauce
If you're interested to buy Magimix, here's the link to the model we're using:
This product is also available at Tangs, Robinsons, Isetan, Takashimaya etc in Singapore.
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If you like this recipe, you might like these too:
Lontong:
Nasi Impit
Singapore Chicken Satay
Singapore Satay Sauce
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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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CHICKEN SATAY RECIPE | SATAY CHICKEN | CHICKEN SATAY WITH PEANUT SAUCE
Chicken Satay Recipe | Satay Chicken | How To Make Chicken Satay | Chicken Satay with Peanut Sauce | Satay Chicken Recipe
Ingredients for Chicken Satay:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Boneless Chicken - 450 gms (1 lb)
Marinade, coarsely blended or crushed :
- Shallots- 6 small (total around 35 gms)
- Garlic cloves- 4-5 (5 gms)
- Lemon grass, sliced- 2 stalks, white portion (2 tbsp, around 10 gms)
- Turmeric Powder- 1.50 tsp (1.25 tsp if using white sugar instead of brown sugar in the marinade)
- Coriander Powder- 1 tsp
- Red Chilli Powder- 1 tsp
- Salt- 1.5 tsp
- Brown Sugar- 1.5 tbsp
- Oil-3 tbsp
(use 2.5 tbsp of this marinade for 450 gms- 1 lb of chicken)
Peanut Dipping Sauce for Satay:
- Peanut butter (crunchy)- 3 tbsp
- Soy sauce ,low sodium-2.5 tsp
- Sriracha Sauce-3 tsp (Or any other readymade Chilli Garlic Sauce)
- Brown sugar-3 tsp
- Lemon Juice- 1.25 tbsp
- Grated ginger- 1 tsp
- Chopped garlic -1 clove very finely chopped
- Coconut milk-3 tsp
- Water -3 tbsp
Wooden Skewers- around 6
Preparation:
- Cut the chicken boneless fillets into 1” bite sized pieces. The pieces should be flat and not very thick.
- Peel the shallots & garlic and slice the white portion of two lemon grass stalks.
- Now to prepare the marinade, add all the items into a blender/mixer jar and blend it into a coarse mixture.
- Alternatively you can also use a mortar & pestle to crush these roughly.
- Take out 2.5 tbsp of this mixture and add it into the chicken pieces. Mix well and set aside for 2-3 hrs to marinate.
- To prepare the Peanut Sauce, easiest way is to use readymade Peanut Butter (crunchy variety).
- To make this sauce, grate a piece of peeled ginger and finely chop one garlic clove. You can use readymade Sriracha Sauce or any other readymade or home-made Chilli Garlic Sauce.
- Add all the items in a bowl and whisk it till smooth.
Process:
- Skewer the marinated chicken pieces on a Kebab stick or small wooden skewer 4 at a time.
- Once done, preheat a Grill pan and brush it with oil.
- Now place the skewers side by side 3-4 at a time.
- Grill on one side on medium high heat for 3 mins and then flip. Repeat on the other side for another 3 mins.
- Now turn the skewers again and baste the pieces with oil. Reduce heat to low and grill it for 3 more mins.
- Flip again and baste with oil on the other side.
- Continue to grill on low heat for another 3 mins till the meat is tender.
- Serve hot with Peanut Sauce and some sliced cucumber.
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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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