How To make Satehs with Spicy Peanut Sauce
2 lb Boned chicken legs, thighs
-or breasts
MARINADE:
6 tb Oil (canola, etc.)
2 Stalks lemon grass
3 lg Juicy cloves garlic
1/2 ts Red pepper flakes or cayenne
2 tb Curry powder
2 ts Brown sugar or honey
PEANUT SAUCE:
1/2 c Oil (canola, peanut, etc)
1 1/2 c Chicken stock
1 1/2 c Coconut milk
6 Shallots
3 lg Juicy cloves garlic
2 Stalks lemon grass
1 ts Curry powder
1/2 ts Red pepper flakes or cayenne
Peanuts or chunky peanut -butter 5 Bay leaves
Juice from a lemon Fish sauce PROCEDURES Prepare marinade in blender or food processor. Set aside. Bone chicken and cut into cubes around 1/2 inch on a side. Slide cubes onto soaked wooden or flat metal skewers. (Make the satehs the right length for your bbq or broiler.) Load the satehs into a shallow bowl or baking dish. Slather with marinade. Let sit in fridge for 2-24 hours. To make peanut sauce, peel and chop lemon grass, shallots and garlic. The lemon grass should be chopped very finely. Heat oil in a skillet. When hot, saute the shallots, garlic, lemon grass, curry powder and pepper flakes or cayenne for 2 or 3 minutes, until light brown. (Use hood fan - intense fumes!) Stir in the chicken stock, lemon juice, around 3 tablespoons fish sauce, and bay leaves. Simmer gently for a few minutes. Now stir in coconut milk and about 2 tbsp ground peanuts or chunky peanut butter. Cook gently, stirring constantly, until hot but not quite bubbling (coconut milk has a tendency to curdle if cooked too hot). TASTE IT. The peanut flavor should be in there, but subtle. Adjust flavors to your satisfaction with hot pepper, fish sauce and/or peanut until it's right on. Cook down gently to desired thickness (or thin with chicken broth or water), and take off heat. Reheat gently when about to serve the satehs. Get your rice going, and start barbecuing or broiling the satehs. Stockpile them in a warm oven until all are done. Serve satehs with rice, both drenched in peanut sauce. Pass more peanut sauce around the table, along with a heat source for those who want more fire, such as vinegar/fish sauce/lime juice/fresh hot pepper/honey.
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Make Hainanese Pork Satay like the hawkers - ieatishootipost
I am very excited to share this recipe with you! It is a recipe that has taken me years of research from reading cookbooks, watching videos to trying to extract recipe secrets from the Hawkers! Finally, one kind chef generously shared his recipe with me and I believe I now have an authentic Hainanese pork satay recipe that will give you the kind of satay like what you'll get outside!
This video is a tad long because I want to share with you everything I have learnt, so you can recreate it even if you are living overseas.
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This recipe is also being featured on AMEX Tastemakers site here -
Hope you will give this recipe a try and/or appreciate Hainanese pork satay more after watching. Let's make satay great again!
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Never Waste Your Calories on Yucky Food!
Barbecue the best VEGAN Sate with Peanutsauce | VeganAsian Recipes
It's BBQ season! What better way to start the season with some home-made all vegan sate with peanutsauce. These great flavors all come together with the sauce. You will need to make basic chickwheat before you make the sate. Find that recipe below.
Get the full Sate + Peanutsauce recipe here:
* Basic Chickwheat (
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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.
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Chicken Sateh
Ingrediënten: Kipfilet, rijst, Chinese kool, gebakken uitjes, sambal, saté saus
Kcal 580
Koolhydraten 47
Eiwitten 35
Vet 28
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.
#chickensatayrecipe #sataychicken #chickensatay #sataypeanutsauce #sataychickenrecipe #chickenrecipe #spiceeats #spiceeatsrecipes #spiceeatschicken
CHICKEN SATAY. JAVAANSE KIP SATE.
#chickensatay #kipsate #javaansekipsate
CHICKEN SATAY. JAVAANSE KIP SATE.
INGREDIENTS:
½ onion
4 garlic cloves
2 tbsp sweet soy sauce
2 tbsp light soy sauce
1 tbsp sugar
1 block shrimp paste (trasie)
1 block tamarinde paste
2 tbsp ketoembar (coriander)
1 tsp salt
1 tsp black pepper
1 tsp dark soy sauce
2 lbs chicken thighs
Bamboo skewers soaked in water
PREPARATION:
Make a paste of;
Onion, garlic, black pepper, salt, shrimp paste, tamarinde paste, sugar, light soy sauce, sweet soy sauce and ketoembar.
Mix the chicken with the mashed spices.
Add some dark soy sauce.
Cover and let marinade overnight in the fridge.
Next morning.
Mix the chicken with some oil and let come to room temperature.
After an hour, thread 3-4 pieces of chicken meat onto the skewer.
Prepare the grill.
Spread oil on the grill so the meat doesn't stick.
Grill the satay and turn every so often.
ENJOY!.
Note: charcoal grilling will give a better flavor.