How To make Singapore Satay (2 Of 2)
-Dorothy Cross TMPJ72B -PEANUT SAUCE: 1/2 c Water
1/3 c Creamy peanut butter
1 Small garlic clove; minced
1 tb Brown sugar
1/8 ts Crushed red pepper flakes
1 1/2 ts Soy sauce
3/4 ts Lemon juice
-Directions: In medium bowl, combine all marinade ingredients; add chicken. Stir to coat. Cover; refrigerate 2 hours, stirring occasionally. Soak bamboo skewers in water at least 30 minutes. In medium saucepan, coimbine water, peanut butter and garlic. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; stir in remaining peanut sauce ingredients. Cool to room temperature before serving. Heat grill. When ready to barbecue, drain chicken, reserving marinade. Thread 4 to 6 pieces of chicken on each skewer. Place skewers on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 8 to 12 minutes or until chicken is no longer pink, turning occasionally and brushing with reserved marinade. Discard any remaining marinade. Serve with peanut sauce. 16 to 24 appetizers. COMMENTS: Try this Indonesian favorite, with a spicy peanut sauce. Can be served as an appetizer or snack but can also be served as a main dish. Nutrition info per serving: 1 appetizer 60 calories, 3 grams fat, 18 mg cholesterol and 75 mg sodium. Source: Pillsbury Classic Cookbooks ~ July, 1993 Reformatted for Meal Master by: CYGNUS, HCPM52C & C.MINEAH
How To make Singapore Satay (2 Of 2)'s Videos
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
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
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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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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