Foodie

Tuesday, January 09, 2007

Malaysian Satay

Every time we have satay, i never have the opportunity to take a picture because it disappeared, devout as soon as they are off the grill. Fortunately, this time, 2 sticks and 2 pieces of cucumber were reserved for me. I was told that the word 'satay' is actually hokkien - 'sa' means three and 'tay' means pieces. That's why there are 3 pieces of meat in a stick.

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Ingredients:

600 gm/1 1/3 lb beef , chicken or pork meat

Marinate:

10 small onions / shallots
5 cloves of garlic
2 inch long galanga /lengkuas
2 stalks lemon grass /serai
1 tsp pepper
3 tbsp kurma curry powder
1/2 tsp belacan powder(shrimp paste)
A teaspoon tumeric (kunyit)
4 tablespoons brown sugar
1 tsp dark soya sauce
1/2 tsp salt

2 tbsp oil or thick coconut milk

a bundle of 6 inch bamboo skewers
1 lemon grass(serai) - crush
oil/coconut milk for basting
Method:

Using the microplane, grate lengkuas and lemon grass.
Using the food processor, chop up the shallots and garlic. Add in the grated galanga ,lemon grass and the rest of the marinate.
Cut meat into 1/4 inch thick and 4 - 6 inch length.(with this length i will have 2 pieces to a skewer)
Marinate meat with the marinate for at least 2 hours.
Skewer meat with bamboo skewers.
Grill meat and using a crushed lemon grass as a brush, baste meat with oil/coconut milk.
Serve grilled meat with Satay sauce, cucumber and onions. Ketupat or Nasi Impit would be good but i stopped serving them as they are always not consumed and wasted all my effort to make them.
Satay Sauce:
1 lb raw peanuts - soak overnight in water and 2 tsp potassium carbonate & sodium bi-carbonate solution(for picture of bottle refer to Ban Jian Kuih).
1 packet of Chan Hong Instant Curry Assam Mix(available online at http://mytasteofasia.com/)
1/2 lb roasted peanuts - chopped fine
Drain peanuts and wash away the potassium carbonate & sodium bi-carbonate solution(kan sui)Steep in clean water for 1 hour.
Using the pressure cooker, cook peanuts in water for 15 minutes from hissing.
Remove some liquid (if you have used too much water to cook the peanuts as sauce should be thick ) and use a potato masher, mash the soft peanuts.
Add in the packet of instant mix and bring mixture to the boil.
Add in the roasted chopped peanuts.
Adjust the taste.
Chilly oil or sambal chilly can be added to sauce for additional spiciness.

Serves

22 comments:

lilyng said...

testing to see what is happening?

Ray said...

Lily...

(testing with u..lol)

Wow..I didn't know we can use assam curry to make satay! U are the best! :)

Thank u...

Ray

Anonymous said...

Yummy! I'm too lazy to make satay!

Tricia Lee-Chin said...

Hi Lily,

Your satay looks really good. Can you please tell me what kind (part) of chicken meat do you use? It hasn't been snowing here in Toronto. Maybe a good excuse to BBQ this weekend!!

Tricia Lee-Chin

lilyng said...

Tricia

i am sorry if i have not answered alot of comments. i did not know that i had to switch to the new version and i just published 119 comments.

I used chicken breast this time and used the skin as a piece in between. you could use the thighs which is very flavorful cos of the fat but it is difficult to skewer.

Anonymous said...

still testing

Anonymous said...

Thx for another wonderful recipe! I was very impressed with the sauce but I was too lazy to boil peanuts etc so I just used peanut butter & it turned out pretty good! I also nuked everything in the microwave! Thx again for sharing!

fish fish said...

Satay = Sa Tei? This is definitely something very new for me. Do you have any link that can refer to this saying? I am curious with its originality. Thanks.

p/s: Have always enjoying reading your posts. ^_^

ciel said...

Lily,
Your recipes seem amazing!!

I'm wondering if you know how to make "chow fun noodle" from scratch... If so, would you sometime make it and post the recipe??

Audrey Cooks said...

that's a great revelation of the word Sa - Tay. Very interesting, never knew. Thanks!

lilyng said...

dear all

sorry about the delay in replying to the comments. i am still not familiar with the new blogger's comment - i don't know why it is not coming through my email.

sorry

lilyng said...

fish fish

these are one of my grandmother's story. if i find the link, i will certainly notify you

in the mean time enjoy the rest of the postings

lilyng said...

ciei

i have wat than hor and it should be the same as chow fun

Anonymous said...

testing to see if this comes to my email

lilyng said...

still not coming through to my email

Anonymous said...

lily, its a wonderful idea to share these precious recipes. God bless your kindness. Joyce from Melbourne.

SL said...

Hi Lily, I don't have a grill. How can I do this using an oven? Would I need to broil it? I suppose I'll be basting in between and the smoke alarm will go off again when I do. Haha.

- Ling

lilyng said...

ling

you cook certainly broil in the oven. wrap the stick end with foil to prevent them from burning.

broil on one side until fragrant, remove from oven, baste, overturn the meat sticks and broil again.

SL said...

Hey Lily...
Thanks for your reply once again. Here are more questions. Sorry for the trouble. I used to grill this on charcoal back home. Clueless now :(

Skewers:
I'm already soaking the satay sticks/ skewers though. Should I still wrap the sticks with aluminium foil?

Broiling:
How long to broil on each side?


Ling

lilyng said...

ling

although the skeweres are soaked they can still be burnt.

make sure the tray is at least 6 inchs away from the broiler(the top elements. time depends on how thick your meat is.

SL said...

lily, i've gone ahead to brave through it. here's what i did. i broiled each side for 8 mins then baste. you're right, time depends on the thickness of the meat used. just had to eyeball it and agak-agak till cooked and slightly charred.

Alicia said...

Lily, this is the second recipe I've tried on your blog. The satay was a great hit in my BBQ over the weekend. Thanks for sharing :)

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