Malaysian Style Veg Satay Recipe | How To Make Satay Sauce | Paneer Satay | Easy Starters Recipes
Vegetarian Malaysian Satay Recipe | How To Make Paneer Satay | Satay Marinade Recipe | Peanut Sauce for Satay | Satay For bbq | Vegetarian Satay | Recipes For Party Starters | Recipes for Thanksgiving Appetizers | Starters for Birthday Party | Indian Party Snacks Recipes | Paneer Sticks Recipe | Paneer Fingers Recipe | Paneer Skewers on Tawa | How to Grill Paneer Without Sticking | Paneer Tikka | Rajshri Food
Learn how to make Veg Satay with Peanut Sauce at home with our Chef Bhumika Bhurani
Veg Satay with Peanut Sauce Ingredients:
1 Onion(chopped)
¼ inch Ginger(chopped)
½ inch Galangal(chopped)
3 Garlic Cloves
1 Lemongrass Stock(chopped)
½ tsp Fennel Seeds
¼ tsp Turmeric Powder
½ tsp Coriander Seeds Powder
½ tsp Cumin Seeds Powder
3 tbsp Oil
Salt
½ cup Jaggery
200 gms Paneer
For Peanut Sauce
½ cup Peanuts (roasted)
5 - 6 Dried Red Chillies (soaked)
1 Onion(chopped)
1 Lemongrass Stock(chopped)
4 Garlic Cloves
½ inch Galangal
A pinch of Salt
3 - 4 tbsp Oil
2 tbsp Tamarind Pulp
2 tbsp Jaggery
½ cup Water
Oil
#StarterRecipes #PaneerRecipes #Satay #AnybodyCanCookWithRajshriFood
Visit our Website for more Awesome Recipes
Download the Rajshri Food App by clicking on this link:-
Host: Bhumika Bhurani
Copyrights: Rajshri Entertainment Private Limited
Subscribe & Stay Tuned -
For more videos log onto
Find us on Facebook at
About Satay
Satay or sate in Indonesian spelling, is a Southeast Asian dish of seasoned, skewered and grilled meat, served with a 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 peanut sauce – a sauce made from peanut butter, 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 is 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 be served with a spicy peanut sauce dip, or peanut gravy, served with slices of lontong or ketupat (rice cakes), garnished with a sprinkle of bawang goreng (crisp fried shallot), and accompanied by acar (pickles) consisting of slivers of onions, carrots, and cucumbers in vinegar, salt, and sugar solution.
Malaysian Satay
Known as sate in Malay it can be found throughout all the states of Malaysia in restaurants and on the street, with hawkers selling satay in food courts and Pasar malam.
Pieces of raw meat, tofu, century eggs, or vegetables are skewered on bamboo sticks. These are cooked by being dipped in boiling water or stock. The satay is then eaten with a sweet, dark sauce, sometimes with chilli sauce as an accompaniment. If the satay is eaten with satay sauce, it is called sate lok-lok. If the satay is cooked with boiling satay peanut sauce, it is called sate celup.
The best noodle you (maybe) have never heard of
Yee Mein! One of our favorite noodles out there - this Cantonese noodle's simple fantastic at absorbing flavor.
0:00 - Why is Yee Mein the best Mein?
1:53 - Yee Mein with Shiitake and Pork
7:01 - Steph's Opinion on Lobster Cheesy Yee Mein
8:27 - Cheesy Yee Mein with Shrimp
16:36 - Birthday Yee Mein!
Yee Mein sourcing notes:
While Yee Mein appears to be a common sight at most Chinese supermarkets in the States at least (which tend to have a good selection of Cantonese ingredients), unfortunately at the time of writing it’s a bit dicey to find online. Amazon carries it, together with an absurd Amazon-sized markup - $25 for one recipe’s worth, which is WAY too expensive to recommend. That said, they have the same brand as the one that appeared at 99 Ranch, so here it is if you’re curious to at least get a visual on it:
SHIITAKE AND PORK YEE MEIN
On using Jiuhuang Yellow Chives if you can find them:
Grab about 7-8 Jiuhuang, cut off the white fibrous bits at the bottom and toss those (ditto with the slightly wilted ends if yours are a bit older). Chop into two into sections, then toast in a dry wok (or pan, or whatever) over medium flame for 1-2 minutes until fragrant and softened. Add the toasted Jiuhuang to the final Yee Mein at the same time we added the Choy Sum in the video, 6:43.
On subbing Choy Sum if you have to:
I was under the impression that Choy Sum (a.k.a. Yu Choy) was available at most Chinese and Asian Supermarkets in the west – i.e. my assumption was that if you could find Yee Mein, you’d have access to Choy Sum at least. Apparently this is sort of a regional thing. If you can’t find Choy Sum either, perhaps bean sprouts might be a nice idea. Let’s go with 40-50 grams worth – pick both sides of the bean sprouts as we showed in our Chow Mein video for a better texture. Toast the sprouts in a dry wok for a quick 30 seconds over medium flame until slightly fragrant, and add them in at the very end ala the Choy Sum.
Or just skip it, either way.
* Yee Mein, 1 package, 230-250g
* Dried Shiitake (冬菇), 4, ~20g. Soaked in ~1.25 cups of water for at least four hours and up to overnight, cut into slivers
* Fresh shiitake (香菇), 60g, cut into slivers
* Pork loin (瘦肉), 100g. Cut into slivers
* Marinade for the pork: salt, ¼ tsp; sugar ¼ tsp; white pepper powder, ~1/16 tsp; soy sauce (生抽), ½ tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ½ tsp; cornstarch, ½ tsp; oil to coat, ~1/2 tsp
* Choy sum a.k.a. Yu Choy (菜心), 60g. Cut into halves or even quarters (if a bit larger)
For making the Yee Mein:
* Liaojiu a.k.a. Shaoxing wine (料酒/绍酒), ~1 tbsp (for frying the mushrooms)
* Mushroom soaking liquid from before, 1 cup
* Seasoning for the liquid: salt, ½ tsp; sugar, ¼ tsp; soy sauce (生抽), 2 tsp, dark soy sauce (老抽), ½ tsp; oyster sauce (蚝油), 1 tsp
* Seasoning the Yee Mein: white pepper powder, 1/8 tsp; MSG (味精), 1/8 tsp
* Toasted sesame oil (麻油), 1 tsp
CHEESY SHRIMP YEE MEIN
* Yee Mein, one package, ~230-250g
For the shrimp:
* Shell on shrimp, 375g
* Marinade for the shrimp: salt, 1/4 tsp; sugar, 1/4 tsp, white pepper powder, 1/8 tsp; liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1/4 tsp; ~1 tsp of oil to coat
* Oil for frying the shrimp: ~1/3 cup, preferably peanut, reserve 1 tsp of the frying oil to finish the shrimp
For the shrimp stock:
* Aromatics for the stock: garlic, ~4 cloves, smashed; onion, 1/4, cut into chunks; celery, 2 ribs, cut into sections (optional)
* Brandy (白兰地) OR liaojiu a.k.a. Shaoxing wine (料酒/绍酒) ~1 tbsp
For the cheese sauce:
* Butter, 2 tbsp
* Garlic, 1 large clove, finely minced
* Dried bay leaf (香叶), 1
* Brandy (白兰地), preferably, OR white wine OR liaojiu a.k.a. Shaoxing wine (料酒/绍酒), 1 tbsp
* Shrimp stock from above, 3/4 cup
* Milk powder (奶粉), 1/2 tsp
* Milk, 3/4 cup
* Cheeses: Parmesan, 2-3 tbsp shredded; Furu fermented tofu (腐乳), 1/4 cube, American cheese (芝士片), 2 sheets, ~30g
* Slurry of tapioca starch (木薯淀粉) OR potato starch (土豆淀粉), 1 tbsp mixed with 1 tbsp milk
* Seasoning: salt, 1/4 tsp; sugar, 1/4 tsp; MSG (味精), 1/4 tsp; white pepper, 1/4 tsp; fish sauce (鱼露), 1/4 tsp
To finish the Yee Mein:
* Shrimp stock from above, ¾ cup
* To season the stock: chicken bouillon powder (鸡粉), ½ tsp; salt, ½ tsp; sugar, ¼ tsp; white pepper powder, 1/8 tsp
* Optional: Jiuhuang (韭黄), ~7-8, fibrous bottom removed, chopped into ~2 inch sections and toasted for 1-2 minutes. Half mixed in with the Yee Mein and half for garnish
* Optional: dried shrimp roe (虾籽)
__________
Video on how to make Yee Mein:
Visual of the Lobster Yee Mein at 8:38:
Video on how to make Cheesy Lobster Yee Mein the classic way:
And check out our Patreon if you'd like to support the project!
Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):