Singapore Satay Bee Hoon Recipe - 沙嗲米粉
⬇️ Ingredients below ⬇️
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Satay Bee Hoon (沙嗲米粉) is a fusion of different cultures, mainly between the Malay and Chinese, as you can guess from the name the reason why its call Satay Bee Hoon is because of the peanut gravy which is similar to satay sauce with peanut butter. The result is a sweet savoury dish with marvellous flavours and crunch from the key ingredients cuttlefish, prawns, tau pok and kangkong. Another important thing aside from the sauce, is to make sure that when poaching the rest of the ingredients they are drained properly as the excess water dilutes the taste of the sauce.
#SG50 #jiaksimi #themeatmensg #sataysauce #sataybeehoon
⬇️ Ingredients here ⬇️
Sauce:
500g ground peanuts
2 large red onions
12 cloves garlic
40g galangal
1 stalk chopped lemongrass
1 tbsp fennel seeds
1 tbsp cumin seeds
6 candlenuts
20g belacan
4 tbsp oil
2 tbsp dried chilli paste
1 tsp salt (adjust to taste)
4 tbsp tamarind paste mixed with 4 tbsp warm water
2 litres of boiling water
3 stalks bruised lemongrass
5 kaffir lime leaves
100g palm sugar
2 tbsp fresh chilli paste
2 tbsp white sugar (adjust to taste)
½ cup kecap manis
Mains:
1 tbsp salt
3 kaffir lime leaves
200g dried beehoon (soaked in water for 30mins)
20 medium prawns (shelled)
1 processed cuttlefish
1 bundle of kangkong (washed and cut into 5 cm length)
4 toasted tau poks
2 green chillies
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This RECIPE Changes EVERYTHING We Know About Chicken SATAY!
The other week we did a video on Satay peanut sauce, after some of you watched that video you requested that we do a chicken satay video to go with it. So here it is, Chef Pi Tou's amazing satay recipe that changes everything we know about chicken satay!
Here's the recipe:
500g chicken thighs ( ask your butcher to remove the skin and the bones)
1 cup Coriander seeds
1 cup Cumin seeds
Half tsp of turmeric powder
1 Tbsp sugar
Half tsp of salt
2 tsp Curry powder
10g Sliced galangal
20g Sliced lemongrass
5 Tbsp coconut milk
2 Tbsp vegetable oil or olive oil
2 Tbsp palm sugar
Some coconut milk and turmeric for the basting sauce
Skewers
Serve with the peanut sauce
As with all Asian cooking this is a rough guide with regards to amounts, adjust for your own taste and spice tolerance.
If you want to make it spicier then toast birds eye chillies instead of large sweet chilli.
Good luck and let us know how you get on.
Enjoy!!!!!!!
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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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Super Easy (Oven Baked) Singapore Chicken Satay Recipe 香茅鸡肉沙爹 Chicken Skewers for Barbecue Party
Have you heard how the name Satay or sate came about? I'm not sure if this was true but what I heard was satay actually means 3 pieces in Hokkien, a Chinese dialect. Satay is basically a barbecued meat skewer served with sweet peanut sauce. Satay is a national delicacy of Indonesia and in Singapore, we have easy access to pork satay, chicken satay and mutton satay. Even though you can also get satay in Malaysia, Brunei, Thailand or the Philippines and some other Southeast Asian countries, somehow the version available in each country vary a little.
Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.
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on behalf of Spice N' Pans
Ingredients:
Makes 24 sticks
3 pieces of chicken thigh - cut into small pieces
Group A (cut into smaller pieces for easy blending)
4 pieces lemongrass (only use the white portion)
15 pieces shallots
3 pieces garlic
4 pieces galangal
Group B
6 tablespoons sugar
2 teaspoons turmeric powder
2 tablespoons coriander seed(dry roasted & pounded)
2 teaspoons cumin
1.5 teaspoons salt
1 tablespoon kichap manis
Marinating directions
1) Blend Group A into paste
2) Marinate cut chicken thigh with Group A & B for at least 2 hours
Roasting directions
Preheat oven at 180*C for at least 20 mins
Then roast your Satay or chicken skewers in the over at 180*C for 10 mins. Then increase temperature to 240*C and bake for another 10 mins.
Bon appetite!
配料:
制作24支
3块鸡大腿 - 切成小块
A组(切成小块,方便混合)
4块柠檬草(只有白色的部分)
15颗小葱头
3颗大蒜
4片蓝彊
B组
6汤匙糖
2茶匙姜黄粉
2汤匙芫荽籽(干烤和捣碎)
2茶匙孜然
1.5茶匙盐
1汤匙kichap manis (马来甜黑酱油)
散步方向
1)将A组混合成糊状
2)将A,B组鸡腿切断至少2小时
烘烤方向
将烤箱在180 * C下预热至少20分钟
然后将您的沙爹或鸡肉串在180 * C的温度下烤10分钟。 然后将温度升至240°C,再烘烤10分钟。
Pork Belly Satay 五花肉沙爹
Satay is made of skewered meat that is grilled and taken commonly with the ever fragrant peanut sauce. Another hawker hero, satay is sold in all over sunny Singapore and industries have grown from it.
While everyone does satay differently, in our recipe the choice meat we use is pork belly due to the fact that the fats keep it nice & moist, giving it more flavor.
By making your own satay sauce, you will have absolute control over the amount of sugar then goes into it, so that you can get to savor the TASTE of the meat, instead of just usual sugary sweetness. This is a meat-licious bomb!
On the side, our version of the sauce is skewered (no pun intended) towards the chunky side, if you want it to be creamy and smooth, simple - just blend the peanuts until it's finer. You can replace the pork belly with your choice of meat be it chicken, mutton or beef.
Enjoy playing satay man! And always use a charcoal grill.
Recipe at:-
#SG50 #jiaksimi #themeatmensg #charcoalisalwaysbetter #satayman
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How To Make Authentic Satay Peanut Sauce – Melissa’s Home Cooking
How To Make Authentic Satay Peanut Sauce – Melissa’s Home Cooking
This recipe makes up to a litre of Satay Peanut Sauce.
This traditional and authentic Satay Peanut Sauce is so versatile! There are so many recipes that you can use it in from bbq chicken satays, chicken satay burgers, chicken satay pizza, satay chicken pasta to wraps, and even noodles or curries! This sauce is a winner every time and tastes delicious!! It is my family’s favourite sauce and it is also great as a dipping sauce for bbq meats!
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Ingredients:
500 g blanched peanuts – roasted
½ cup cooking oil
3 tbsp light soya sauce
3 tbsp sweet soy sauce, Kecap Manis (ABC Brand)
3 ½ tbsp sugar
¼ tsp salt
2 ¼ tbsp tamarind pulp, soaked in 1/2 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp
2 ¼ cups water
For the Spice Paste
15 dried red chilies, seeded and soaked in warm water for 15 minutes
6 cloves garlic - chopped
6 shallots - chopped
4 lemon grass – chopped
2 ¼ tbsp coriander powder
½ cup water
Directions:
1.In a food processor or mortar and pestle, crush the roasted peanuts coarsely and set aside.
2. Soak the tamarind pulp in ½ cup of water for 15 minutes and squeeze the tamarind pulp for juice and discard the pulp. Set aside.
3. Next, soak the dried red chilies in warm water for 15 minutes, then take out the seeds and chopped in smaller pieces, ready for blending.
4. In a blender, add all the spice paste ingredients and blend until fine.
5. Heat a pot on medium high and add cooking oil. Add the spice paste and fry until aromatic and smell spicy, about 5 minutes.
6. Then add the sauces, sugar, salt, peanuts, tamarind juice, water and stir thoroughly.
7. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce boiled and turns smooth. Add more seasonings if needed, eg salt and sugar to taste.
8. Set it aside and let the sauce cool down.
9. Transfer the sauce to an air tight container or jar.
10. This Satay Peanut Sauce can be kept in the fridge for at least 4 weeks or in the freezer for 3 months.
11. Yum! So good! Do check out my other videos for recipes using this delicious sauce! Enjoy!
Notes:
For roasting the peanuts
Bake blanched peanuts at 150C for 10-15 minutes or until golden brown. Leave aside and let it cool before using.
To make the sauce spicier and Hot
Add more red dried chilies or chilies powder
Thanks for watching, Enjoy and Happy Cooking!!!
Please check the following playlist for Satay Peanut Sauce Recipes Ideas
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