How To make Satay Ii
1 lb Boneless, skinless, chicken
-breast or 1 lb Butterflied large shrimp,
-or 1 lb Beef or lamb strips or
1 lb Fish fillets strips.
-Marinade: 3 Cloves garlic, finely
-minced 2 ts Coriander seeds, toasted&
-ground 2 ts Cumin seeds, toasted&
-ground 2 tb Brown sugar
2 tb Fish sauce (in Asian
-groceries) 6 tb Tamarind water
-(made by soaking a 2 X 2 -inch sq of tamarind -in about 1/2 cup of water -for 30 minutes, -and then using the -strained liquid) 2 tb Peanut oil
Holding your knife parallel to the chicken breast, cut off wide thin slices. Cut these slices approximately 2 X 3/4 inch strips and thread them on the skewers, leaving a handle of about 4 inches. (The skewered meat should be as flat and thin as possible) Mix the marinade ingredients together. Arrange the skewers in a shallow dish, handles overlapping, and pour the marinade over the meat. Allow to stand 30 to 60 minutes, turning from time to time. (Start your coals now). To grill the chicken, simply cook about 1 minute on each side-do not overcook- and serve with peanut sauce.
How To make Satay Ii's Videos
Ziangs: THE BEST Chinese Takeaway Chicken Satay Recipe
Welcome to our new series where we will start to do the BEST versions of the classic Takeaway dishes, to be fair most takeaway would never do it the way we would, mainly to do so would add more man hours than you could make back in profit. We hope you enjoy these and try them for yourself! Of course this is just our recipe and the point is to use what a takeaway would use but we hope to give you little added extras you can add to make it that bit more special.
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Induction wok hob:
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Wok, good all round non-stick:
Pre-Seasoned Cast Iron wok:
High end wok we use at home:
Kind of wok that a takeaway would use flat base:
Kind of wok that a takeaway would use round base (this is what most takeaways use):
Best kind of cooking utensil for use with non-stick woks:
Best kind of cooking utensils for use with an iron woks (used in takeaways):
Small clever (we use a lot):
Large meat clever (the ones all takeaways use):
Meat clever we love (personal use):
Heavy duty wood chopping board:
Small rice cooker 0.8 litres:
1.8L Rice cooker (if your serious about Oriental cooking a rice cooker is a must):
Non-stick sauce pot for making pastes:
Pot for making batches for sauces:
Plastic takeaway containers so you can pot them up like a real takeaway:
Foil takeaway containers so you can pot them up like a real takeaway:
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Thai Satay Chicken Curry Recipe | The Best!
How to make Thai Satay Chicken Curry. This Recipe is beyond Wow! It has the most amazing aroma and flavour. This Thai Satay Chicken Curry is so easy to make and will definitely leave you wanting more. Learn how to make this recipe now.
Thank you for watching. If you enjoyed this video, I've got lots more great recipes on my channel. Consider subscribing to stay up to date with new videos, recipes, tips, tricks, and secrets.
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Makes - 2 Serves
Ingredients -
Marinade -
4 - Skinless Chicken Thighs (Bone-in or out)
4 Tbs - Coconut Milk
1 1/2 Tbs - Peanut Butter -
1 1/4 Tbs - Light Brown Sugar
1 1/2 Tbs Thai Red Curry Paste
1 Tbs - Kecap Manis (Sweet Soy Sauce)
1 Tbs - Fish Sauce
1 tsp - Sea Salt
Satay Sauce -
1 1/3 Cups - Coconut Milk
1/4 Cup - Peanut Butter -
1 Tbs - Fish Sauce
1 Tbs - Kecap Manis (Sweet Soy Sauce)
1 Tbs - Light Brown Sugar
1 Tbs - Thai Red Curry Paste
1 tsp - Freshly Minced Garlic
1/2 tsp - Sea Salt
Serve with Steamed Rice, Fresh Coriander (Cilantro), Red or Green Chilli and Lime to Garnish
This curry can be kept in the fridge for up to 4 days and can be placed in the freezer for up to 3 months.
How to make Peanut Butter -
How to cook White Long Grain Rice -
DISCLAIMER: This video and description contain affiliate links, which means that if you click on one of the product links and purchase something, I’ll receive a small commission. This helps support the channel and allows me to continue to make videos like this. Thank you for your support!
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EASY Malaysian Chicken Satay (Skewer) Recipe (using a flat pan)
Everyone likes a fat & juicy chicken satay marinated with spices and served with peanut sauce, right? So, here’s an easy recipe for you to make some at home using a flat pan. Of course, grilling the satay over live charcoal would give the chicken better texture and a richer flavour. But, not everyone has that space or great ventilation, you know. So, we improvise. The satays are still rich and deep in flavour. Try it.
Word of advice: Use that plastic gloves when threading the chicken, unless having yellow-stained nails is your thing.
About The Kaput Kitchen:
… because not everyone has a brand spanking new kitchen/cookware, kan? Based in Malaysia, The Kaput Kitchen is a mini cooking show that is dedicated to home cooks who love the process of making a meal or just want to have fun with food.
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Chicken Satay with Peanut Sauce!
Juicy, smoky chicken paired with savoury peanut sauce and a hint of sweet and spice. This is Chef Cher's satay ayam with a peanut sauce.
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- Chicken Satay with Peanut Sauce! | Flavour Fridays -
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Thai Satay Chicken 4K
How to make Thai Chicken Satay Skewers with Thai Peanut Sauce - authentic Thai restaurant!
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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