Chicken satay #shorts
Ingredients marinade
- 4 chicken thighs, bone out and skin off, diced into 2 x 1cm cubes
- 3 cloves of garlic
- 2 shallots, finely sliced
- 2 sticks of lemongrass, the bottom white part only
- 1 heaped tsp of turmeric
- 1 heaped tsp of ground coriander seeds
- 1 tsp of salt
- 1 tsp of brown sugar
- 1 tbsp of grapes oil
Method
1. For the marinade, pound together your garlic, shallots and lemongrass in a mortar and pestle.
2. Once they start forming a paste, add the turmeric, ground coriander, salt, brown sugar, and grapeseed oil and mix well.
3. Add this to your diced chicken thigh and mix well. Cover and leave in the fridge to marinate for 1-24 hours.
4. Once marinated, remove from the fridge and secure onto metal skewers (the bamboo ones tend to burn even if you soak them in water).
5. Once the chicken is on the skewers, brush a little more grapeseed oil on the outside and grill over high heat, preferably over charcoal but you can use a gas barbecue or frypan if you need to.
6. Serve with some rice, sliced cucumber and peanut sauce (recipe below).
7. Enjoy!
Ingredients peanut sauce
- 3 tbsp crunchy peanut butter
- 3 tbsp coconut cream
- 1 tbsp soy sauce
- 1 tbsp sriracha
- The juice of one lime
- Optional - 2 dashes of Maggie seasoning
Method
1. Mix everything well and it's good to go! This sauce will keep for 3 days in the fridge also. Enjoy!
how to make Singapore satay ??Recipe Satay S'pore!!!#satay_singapore #resep_sate #satay_s'pore
how to make singapore satay...
Resep Satay S'pore :
Daging ayam 2 kg
Bawang merah 45 gram
Bawang putih 45 gram
Limo 8 butir
Kecap manis 10 sdm
Gula pasir 6 sdm
Lengkuas 1 ruas ibu jari atau secukupnya
Sereh 2 batang
Atau kalau mau pesen untuk wilayah jabodetabek bisa melalui admin langsung
Recipe :
Chicken meat 2 kg
Shallot 45 grams
Garlic 45 grams
Limo 8 grains
Sweet soy sauce 10 tbsp
Sugar 6 tbsp
Galangal 1 thumb segment or to taste
Lemongrass 2 sticks
#dapur_rumah
#supplyer
#recipe_satay_Singapore
#sate_singapur
Singapore Pork Satay Recipe
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Satay is a popular delicacy grilled meat (chicken, pork or beef) marinated with herbs and spices skewered onto a satay stick and grilled over a charcoal bbq pit. It served well with peanut sauce and is well known in South East Asia such as Singapore, Malaysia and Indonesia. It is also a popular street food.
Singapore Pork Satay :
450g pork belly
2 stalk lemon grass
12 shallots
3 clove garlic
3 slice ginger or Galangal
2 tablespoon coriander powder
1 teaspoon cumin powder
1 teaspoon salt
5 tablespoon sugar
1 tablespoon honey
1 tablespoon kecap/ketjap manis
4 tablespoon corn oil
Tips: Chicken Satay Recipe is almost the same recipe as pork satay except you add 1 teaspoon turmeric powder onto the chicken recipe.
Please note that the recipe is kecap/ketjap manis and not ketchup manis. It was misspelled on the video. Sorry for the error.
Episode 25: Easy homemade peanut sauce (for satay) 简单自制(沙爹)花生酱 kuah satay
Peanuts sauce is not only goes well with satay but it’s also a great dressing for gado-gado (Indonesian salad).
Ingredients:
300g peanut (skinless)
1.5 tbsp dried chillies (8-10pcs)
1.5 tbsp lemongrass
1.5 tbsp galangal
8-10 cloves garlic
2 red onion
2 shallots
3 tbsp palm sugar
6 tbsp sugar (sweetness depends on self preference)
1/2 ginger
500-600 ml water
How to make satay:
How to make nasi impit:
HOW TO MAKE CHICKEN SATAY & PEANUT SAUCE
Chicken Satay is marinaded with an aromatic blend of spices and fresh herbs. It's served with a peanut curry dipping sauce and a quick pickle called Ajat. The meat is tender and packed with flavor. You can use chicken, beef, pork, or tofu for satay. It's perfect for bbq and summertime snacks.
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????EQUIPMENT USED
Rosewill Induction Cooker 1800 Watt, Induction Cooktop
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Kiwi Chef's Knife 7.5
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INGREDIENTS
Chicken Breast - 1.5 lb (beef, pork, tofu will also work)
Lemongrass - 2 stalks (lower portion)
Cilantro Stems - 1 handful
Coconut Milk - 3/4 cup
Curry Powder - 1/2 tsp
White Pepper - 1/2 tsp
Cumin Powder - 1 tsp
Galangal Powder - 1sp
Coriander Powder - 2 tsp
Tumeric Powder - 2 tsp
Oyster Sauce - 2 tbsp
Sugar - tbsp
*Ajat - Quick Pickle*
Cucumber - 1 small
Shallots - 3 small bulbs
Red Chilis - 5 chilis
Sugar - 1/2 cup
Vinegar - 3/4 cup
*Peanut Curry Dipping Sauce*
Crushed Toasted Peanuts - 3/4 cup
Massaman Curry Paste - 2.5 tbsp
Coconut Milk - 1.5 cup
Palm Sugar - 2 tbsp
Tamarind Concentrate - 2 tbsp
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#chickensatay #peanutdippingsauce #thaifood
Must Try Singapore Satay Bee Hoon Recipe! 沙嗲米粉
Satay Bee Hoon is a cultural fusion between Malay & Teochew people! A chili, peanut-based gravy is served on top of rice noodles, fried tofu puffs, shrimp, cuttlefish, & more! It's very similar to the satay sauce served with grilled meats but on another level of flavor! Join us for more cinematic cooking!
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SINGAPORE SATAY BEE HOON - 2 Servings
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200g Roasted Unsalted Peanuts
75g Shallot
6 Garlic Cloves
20g Galangal
1 Stalk Lemongrass - chopped
20g Dried Chilis - soaked & deseeded
1/2 TSP Coriander Powder
1/4 TSP Cumin Seeds
3 Macadamia Nuts
10g Belacan
4 TBSP Neutral Oil
1/2 TSP Kosher Salt
2 TBSP Tamarind Paste mixed w/ 2 TBSP warm water
*(or 2 TBSP of tamarind concentrate)
3 Cups Hot Water
1 Stalk Lemongrass - Smashed
2 Kaffir Lime Leaves
40g Palm Sugar
1/4 Cup Kecap Manis
100g Dried Bee Hoon - soaked in warm water for 30 min
1 Kaffir Lime Leaf
1/2 TBSP Kosher Salt
10 Large Shrimp - peeled and deveined
50g Cuttle Fish
8 Pieces of Toasted Tau Pok - cut into halves
Kangkong or Tang Oh
Bean Sprouts
INSTRUCTIONS
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Soak the dried bee hoon in hot water for 30 minutes.
Drain and set aside.
Blend the roasted peanuts in a food processor until fine or desired chunky-ness. Set aside.
Blend the shallot, garlic cloves, galangal, soaked dried chilis, cumin seeds, coriander seeds, and belacan into a fine paste. Add 1-2 tbsp of water if needed to get things going.
Add 4 TBSP oil to a pot and saute the paste until fragrant. ~3-4 minutes.
Add tamarind mixture, 1/2 TSP salt, and hot water.
Add smashed lemongrass, kaffir lime leaves, and palm sugar.
Bring to a boil and cook for 5 minutes.
Add the ground peanuts and mix thoroughly.
Mix in 1/4 cup kecap manis.
Bring to a boil and cook for another 5-10 minutes until the sauce has thickened but still has a gravy-like consistency.
Turn off the heat and set it aside.
Bring a pot of water to a boil and add 1/2 TBSP salt and a kaffir lime leaf.
Boil bee hoon and kangkong / tang oh for 2 minutes.
Drain and plate evenly amongst 2 plates.
Poach a handful of cuttlefish and shrimp for 2-3 minutes until cooked.
Drain and plate.
Poach bean sprouts for ~1 minute.
Drain and plate.
Add 2-3 ladles of the satay gravy per plate.
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Tamarind Paste
Kaffir Lime Leaves
???? tech
Camera Body: Canon EOS RP
Canon Mount Adapter EF-EOS R
Lens: Canon RF 24-105mm f/4L IS USM
Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
Tripod: Mefoto Travel Tripod
Lighting: Softbox Lights
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#sataybeehoon #satay #ricenoodles