SATAY SAUCE
This is a basic Malaysian/Thai Satay Sauce - Its wonderful!
Provided by SMTUNE
Categories Appetizers and Snacks
Time 10m
Yield 12
Number Of Ingredients 6
Steps:
- In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.
Nutrition Facts : Calories 112.1 calories, Carbohydrate 3.9 g, Fat 10.2 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 5.3 g, Sodium 127.8 mg, Sugar 1.9 g
MALAYSIAN SATAYS
Provided by Food Network
Categories appetizer
Time 3h50m
Yield 4 appetizer servings
Number Of Ingredients 25
Steps:
- Put the chicken or beef pieces in a mixing bowl. Add the lemongrass, onion, oil, ginger, and spices and seasonings. Cover and marinate in the refrigerator for about 3 hours.
- Heat a grill, preferably charcoal, to medium-high. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using). Grill for 3 to 5 minutes or until cooked through, turning halfway through.
- Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion.
- Heat the oil in a large skillet over medium heat. Add the onion, shrimp paste, turmeric, lemongrass, and chiles. Stir to combine and cook over medium heat until fragrant and onion is soft. Add coconut milk and water and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium heat and simmer until the sauce thickens. Remove the lemongrass stalk and serve warm or at room temperature.
MALAYSIAN BEEF SATAY
Beef (or pork, or elk, or whatever) marinated in a coconut milk curry, grilled, and drizzled with satay sauce. From "The Essential Curries Cookbook" by Steer (2008). My roommate said, "I don't know what 'satay' is, but we need to make it more often!"
Provided by Da Huz
Categories Steak
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
- Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
- Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
- Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
- Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
- While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.
Nutrition Facts : Calories 231, Fat 20.6, SaturatedFat 11.3, Sodium 1492.8, Carbohydrate 9.7, Fiber 2.1, Sugar 3.5, Protein 5.9
MALAYSIAN CHICKEN SATAY
Malaysian satay is just like Thai or Indonesian ones but there is a difference in taste. Give it a try. No need to barbeque, just grill them in your oven. Serve with Malaysian satay sauce.
Provided by Eddie
Categories Appetizers and Snacks Meat and Poultry Chicken
Time P1DT50m
Yield 60
Number Of Ingredients 12
Steps:
- Place chicken cubes in a large bowl.
- Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
- Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
- Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
- Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 45.2 calories, Carbohydrate 1.7 g, Cholesterol 19.5 mg, Fat 0.9 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 17.8 mg, Sugar 1.1 g
MALAYSIAN SATAY SAUCE
I obtained this recipe from http://www.spicysteve.com/recipes/recipe026.html but have modified some ingredients to get this delicious spicy sauce. Best eaten with satays, or use the sauce with fried noodles. Also taste good with cucumber-shallot salad.
Provided by Snowgal
Categories Malaysian
Time 45m
Yield 500 ml, 10-15 serving(s)
Number Of Ingredients 17
Steps:
- Soak tamarind pulp in warm/hot water for 20 minutes (1/2 tbsp tamarind pulp to 60 ml water). Squeeze pulp, strain juice and discard pulp.
- Grind peanut using a blender until fine texture. Set aside.
- Dry fry coriander, cumin & fennel seeds for about 1-2 minutes and grind using a spice mill. Blend other spice paste ingredients until a smooth paste. Mix all together.
- Heat oil and fry paste for 1-2 mins until fragrant.
- Add tamarind juice and let boiled. Add coconut milk and water. Stir slowly to mix the ingredients.
- Add sugar, salt and peanuts, keep stirring to prevent peanuts from sticking to the bottom of the pot. Adjust tamarind juice, sugar and salt to desired taste.
- Simmer for 15-20 minutes, keep stirring until a layer of oil forms on top of the sauce.
Nutrition Facts : Calories 310.3, Fat 28.4, SaturatedFat 6.4, Sodium 428.1, Carbohydrate 11.5, Fiber 2.3, Sugar 6.2, Protein 6.1
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