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Satay (Chicken & Beef) Details: Preparation time: 1 hour Cooking time: 20 minutes Marinating time: 2 hours Ready Time 3 hours 20 minutes Ingredients for Satay(makes about 70 sticks) Beef (topside) [makes abt 35 sticks] 500 gm Chicken leg (boneless) [makes about 35 sticks] 500 gm Fresh coriander 50 gm Lemon grass 200 gm Garlic (peeled) 75 gm Ginger 75 gm Blue ginger 50 gm Cumin seeds 25 gm Fennel seeds 25 gm Turmeric powder 50 gm Sugar (coarse) 750 gm Salt 250 gm Red onion (cut bite size) 200 gm Cucumber (cut bite size) 200 gm Ingredients for Peanut sauce (serves about 10portions) Peanuts (roasted) 400 gm Oil 100 ml Lemongrass 30 gm Shallots (peeled) 30 gm Garlic (peeled) 30 gm Ginger 15 gm Galangal 15 gm Chilli powder 25 gm Water 850 ml Sugar to taste (approx 80gm) Salt to taste (approx 15gm) Directions: Method for Satay : 1. Cut beef and chicken in 1cm thick strips and set aside separately. 2. Place coriander, lemongrass, garlic, gingers in a food processor and blend with 200ml of water until smooth. 3. Add in the rest of ingredients and mix well with a wooden spoon. 4. Divide seasoning mix in half and add to the beef and chicken meat separately. Mix well. 5. Marinate meats in fridge for about 2hr before skewering on bamboo sticks. (skewered meat should be about 3.5" long) 6. Place skewered meats over a charcoal grill and grill for about 5mins or until meat is completely cook and slightly charred. (drizzle a little oil over the meat when grilling to avoid meat from drying) 7. Serve with cucumber, onions and peanut sauce. Method for Peanut sauce : 1. Deep fry peanuts till light golden brown, drain and dry excess oil. When cooled, roughly crush the peanuts to create a sandy and fine texture, set aside. 2. In a food processor, finely blend lemon-grass, shallots, garlic, ginger and galangal with 150ml of water. 3. Add oil in a heated braising pot and fry paste until fragrant and brown. (oil will be absorbed into the paste initially. when oil resurface, it's an indication to proceed to the next step.) 4. Add in chilli powder and continue to fry for another 1-2mins. Add water and allow mixture to boil. 5. Add in peanuts only when mixture boils; simmer for another 15mins. (note that the peanut sauce will burn easily at this stage. simmer on low heat and stir it every other minute.) 6. Season with sugar & salt, set aside and keep warm.
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