Thursday, June 5, 2014

Satay & Sauce


Satay is one of the most famous Malay dishes in Singapore which is served at many hawker, restaurants etc. Whenever friends from overeseas come, I will recommend them this grilled seasoned skewered meat. Nowadays the prices of each satay stick is getting more expensive so I decided to try making them myself.


Recipe source for the Satay: kitchentigeress
( am using Pork insted of Chicken)

Pork Marinade

4 tbsp coriader seeds
4 tsp cumin seeds
20 shallots
4 clove garlic
8 stalks lemongrass, tender part only. washed and roughly chopped
4 slices galangal, washed and roughly chopped
1 tsp turmeric powder
2 tsp salt
3/4 cup sugar
2 tsp dark soya sauce

1 kg pork, washed, dried and cut small bite size
8 tbsp oil
40 skewers, soaked in water

Methods:
To Marinate Pork:
- toast coriander and cumin seeds over medium/low heat till toasty.
- while still hot, blend with shallts, garlic, lemon grass, galangal and turmeric to a smooth paste.
- mix with remaining ingredients for marinate.
- covered and refrigerate for overnight.

To grill Pork
- thoroughly mix pork and marinate with the oil
- thread pork on skewers
- spread marinate on the meat
- preheat oven to 200 degrees
- grill till charred

Recipe for the Satay Sauce: auntyyoung

Ingredients:

200g toasted peanut, blended with 400ml water ( I prefer the peanut to be more crunchy)
3 onion, blended
12 dried chilli, soaked and blended
125g gula melaka
125g oil
salt and sugar to taster

Method:

- Toast and skin the peanuts, then blend with water to form peanut gravy.
- Heat up some oil in a wok, add in blended onion and dried chilli, saute until the oil is separated from the sauce.
- Add in peanut gravy.
- Add more water if it becomes too sticky to saute. Stir well and bring it to boil, lastly add in gula melaka, salt and sugar for the final taste.

4 comments:

irene myme said...

Yummy...

Cecilia Yap said...

The Irene.

Edith C said...

You are right about the pricing of satay these days. So ex and some even have more fats than meat. Def worth making them at home.

How was the recipe? Good?

Cecilia Yap said...

Hi Edith, so far I am contented with this recipe. If I happen to find another one, I will give it a try and compare.