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
SINGAPORE FAMOUS PORK SATAY (DIY) easy way cooking
Ingredients for the pork meat.:
1kg pork meat
100 g shallot
10g blue gender
1lemon grass
1/2 tsp sand genger
1/2 tsp turmeric powder
20 grams chilli paste
200 grm sugar
1tsp salt
50 grams coconut milk
1tsp msg(optional)
4 cloves garlic
1tsp coriander
1/2?tsp five spice powder
1 tsp Bicarbonate soda
Blend into smooth paste and marinate into pork belly for 24 hours!
Thread the pork belly into skrewer and grill,Ready to serve
Peanut sauce Ingredients
100 grams shallot
10 grams garlic
25 grams lemon grass
15 grams blue genger
100 chilli paste
25 grams cumin
15 grams candle nuts
Blend into smooth paste and fry
Add 400 grams grind roasted peanut, 200 grams coconut milk,80 ml assam juice,200 grams sugar& 1 tsp salt, bring to boil &!thincken with 2 tbsp plain flour
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Chicken Satay with Peanut Sauce - 鸡肉沙爹和花生酱
⬇️ Ingredients below ⬇️
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Starting today, we will be featuring the recipe videos of the winning entries to our Tecno Local Oven Recipe contest over the coming week. Our first featured winner would be @ladyhomechef ( with her recipe for Chicken Satay with Peanut Sauce!!
Some interesting parts of this recipe is that chicken thighs were used, together with the fact that it’s an oven-grilled recipe makes this so assessable to many home cooks too. A honey mixture was then brushed on both sides during the oven grilling process, giving it a nice additional sweetness to the meat!
Enjoy your lovely Largo-60 Built-In Oven prize by Tecno, and happy cooking with it!
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⬇️ Ingredients here ⬇️
4 large skinless chicken thighs (cut into bite size)
20-24 Bamboo skewers
Marinade:
10 shallots
6 cloves garlic
Thumb size galangal
1 large lemongrass (white part)
2 tsp turmeric powder
1 tsp coriander powder
1 tsp fennel powder
1 tsp cumin powder
1 tbsp tamarind juice
2 tbsp sugar
2 tsp salt
2 tbsp oil
Peanut sauce:
1 tbsp oil
500 ml water
1 to 2 cups grounded peanuts
3 tbsp tamarind juice
6 tbsp palm sugar (adjust to taste)
1 tsp salt (adjust to taste)
Spice paste:
8 shallots
5 cloves garlic
3 tbsp chilli paste or 10 soaked dried chillies
Thumb size galangal
1 large lemongrass (white part)
2 Tbsp toasted belacan
Brushing mixture:
3 tbsp oil
3 tbsp coconut milk
3 tbsp honey
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Chicken Satay, SIMPOL!
This Southeast Asian popular street food is very delicious! Wanna try making some at home? Try our recipe that you can surely recreate at home! Watch the video below for the whole procedure!
INGREDIENTS:
Set A:
1/2 kilo chicken thigh fillet, cut into 1-inch cubes
2 tablespoons soy sauce
1 tablespoon fish sauce
2 tablespoons sriracha (optional)
1 tablespoon curry powder (**NOTE: REMOVE SA VO NA 2 TBSPS)
4 tablespoons brown sugar
2 tablespoons peanut butter
3 cloves garlic, minced
4 tablespoons pineapple juice
1 teaspoon grated ginger
Sesame oil
Set B:
1 1/2 cups milk (evaporated /fresh/coconut)
1/4 cup brown sugar
1 tablespoon curry powder
1 teaspoon soy sauce
1 teaspoon sriracha
4 tablespoons peanut butter
1 tbsp. vinegar (optional)
Set C:
Crushed peanuts
Sliced onions
Sliced cucumbers
Sliced tomatoes
Salt & pepper, to taste
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Prima Taste Singapore Satay Cooking Video (Indulgent Version)
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
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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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Chicken Satay | The Meat Club Singapore
Chicken Satay is a classic South East Asian street food that is well-loved by many! Payal's version of the satay is made with The Meat Club's chicken thigh for the juicy, chunky goodness. Best served with rice or just on its own. Recipe in collaboration with Commune Kitchen.
Get the recipe here: