How to make Malaysian/Indonsian Satays? Lamb satays? Beef Satays? Chicken Satays?!
I feel very regret that I don`t know how to make Malaysian/Indonesian Satays!. I was born in Christmas Island Indian Ocean!. During those young years, there were so many delicious food!. The Chinese, the Malays, the Indonesian!.!.!.but I was too young to learn!. Could anyone please help!?Www@FoodAQ@Com
Answers:
Here are some nice satay recipes:
http://food!.yahoo!.com/search!?tp=recipe&p!.!.!.
http://www!.malaysianfood!.net/recipes/rec!.!.!.
http://www!.rasamalaysia!.com/2006/09/reci!.!.!.
http://family!.go!.com/food/recipe-ar-1514!.!.!.
http://www!.indonesianrecipe!.info/
http://www!.cookingindex!.com/recipes/103/!.!.!.
http://www!.wildginger!.net/pdfs/LAMB_reci!.!.!.Www@FoodAQ@Com
http://food!.yahoo!.com/search!?tp=recipe&p!.!.!.
http://www!.malaysianfood!.net/recipes/rec!.!.!.
http://www!.rasamalaysia!.com/2006/09/reci!.!.!.
http://family!.go!.com/food/recipe-ar-1514!.!.!.
http://www!.indonesianrecipe!.info/
http://www!.cookingindex!.com/recipes/103/!.!.!.
http://www!.wildginger!.net/pdfs/LAMB_reci!.!.!.Www@FoodAQ@Com
Beef Satay with a Peanut Dipping Sauce Recipe courtesy Emeril
INGREDIENTS
2 pounds skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain
1 cup teriyaki sauce
1 tablespoon minced ginger, plus 1 teaspoon
1 tablespoon minced garlic, plus 1 teaspoon
1 teaspoon salt
1/4 cup smooth peanut butter, plus 1 tablespoon
1/2 cup unsweetened coconut milk
1 1/2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1/2 teaspoon Thai fish sauce
1/4 teaspoon cayenne pepper
1 tablespoon chopped cilantro
1 tablespoon toasted chopped peanuts
1 cup julienned carrots
1 cup julienned celery
2 cups shiso greens
Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them!.
Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine!.
Marinate, refrigerated, while you make the dipping sauce!.
In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together!.
Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine!.
Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts!.
To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill!.
Remove the beef strips from the refrigerator and use skewers to thread the meat!. Grill the satays over the grill, about 30 seconds to 1 minute on each side for medium-rare!.
Serve, with the dipping sauce and veggies on the side!.
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EASY Beef Satay Recipe
1 1/2 pounds beef, sliced thinly, then cut in 1" wide strips
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons cornstarch
1 1/2 tablespoons hoisin sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
Preparation:
Arrange meat in a shallow glass pan!.
Combine remaining ingredients and pour over meat!.
Marinate, covered and refrigerated, overnight!. Drain!.
Thread each strip of meat lengthwise on a soaked* bamboo skewer, weaving it in and out!.
Broil or grill briefly, until browned on both sides!.
Don't forget: Soak the bamboo skewers in water for 30 minutes before using, to prevent them from burning!.
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Indonsian Chicken Satay
Ingredients
Chicken Breast, 1 large skinless and boneless, cut into 1 inch cubes
Shallot, 1 large finely chopped
Garlic, 4 cloves, finely chopped
Fresh Chillis, 2 seeded and finely chopped (or 1 tsp chili paste)
Fresh Ginger, 2 tbsp, finely chopped
Fresh Coriander, 1 tbsp chopped
Sesame Oil, 1 tsp
Dark Soya Sauce, 2 tsp
Fresh lemon juice, 1 tbsp
Coconut Milk, 1/4 cup
Water, 1/4 cup
Cooking Method
Put all ingredients together in a plastic bag and mix and coat the chicken well!.
Put chicken in the fridge to marinate for two to six hours!.
Soak bamboo skewers in warm water for at least 20 minutes before skewering the chicken cubes!.
Leave a bit of space between meat pieces to ensure even cooking!.
Barbecue over medium-high temperature for 5 to 8 minutes, basting with the marinade and turning frequently!.
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Hope these help!.
Good luck and good cooking!Www@FoodAQ@Com
INGREDIENTS
2 pounds skirt, flank or sirloin tip steak, cut into thin, wide strips against the grain
1 cup teriyaki sauce
1 tablespoon minced ginger, plus 1 teaspoon
1 tablespoon minced garlic, plus 1 teaspoon
1 teaspoon salt
1/4 cup smooth peanut butter, plus 1 tablespoon
1/2 cup unsweetened coconut milk
1 1/2 teaspoons sesame oil
2 teaspoons soy sauce
1 teaspoon brown sugar
1 tablespoon lime juice
1/2 teaspoon Thai fish sauce
1/4 teaspoon cayenne pepper
1 tablespoon chopped cilantro
1 tablespoon toasted chopped peanuts
1 cup julienned carrots
1 cup julienned celery
2 cups shiso greens
Place the beef strips in a medium-sized bowl and pour the teriyaki sauce over them!.
Add 1 tablespoon of ginger, 1 tablespoon garlic and the salt to the bowl and stir to combine!.
Marinate, refrigerated, while you make the dipping sauce!.
In a small bowl, combine the remaining ginger, peanut butter and coconut milk in a small bowl and whisk together!.
Add the sesame oil, soy sauce, brown sugar, lime juice, fish sauce, cayenne pepper and 1 teaspoon garlic to the bowl and whisk to combine!.
Place the sauce in a serving bowl and garnish with the cilantro and chopped peanuts!.
To serve the satays, set-up a Hibachi or indoor grill on the dining table with the carrots, celery and shiso around the grill!.
Remove the beef strips from the refrigerator and use skewers to thread the meat!. Grill the satays over the grill, about 30 seconds to 1 minute on each side for medium-rare!.
Serve, with the dipping sauce and veggies on the side!.
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EASY Beef Satay Recipe
1 1/2 pounds beef, sliced thinly, then cut in 1" wide strips
1/3 cup soy sauce
2 tablespoons sugar
2 tablespoons cornstarch
1 1/2 tablespoons hoisin sauce
1 tablespoon minced ginger
1 tablespoon minced garlic
Preparation:
Arrange meat in a shallow glass pan!.
Combine remaining ingredients and pour over meat!.
Marinate, covered and refrigerated, overnight!. Drain!.
Thread each strip of meat lengthwise on a soaked* bamboo skewer, weaving it in and out!.
Broil or grill briefly, until browned on both sides!.
Don't forget: Soak the bamboo skewers in water for 30 minutes before using, to prevent them from burning!.
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Indonsian Chicken Satay
Ingredients
Chicken Breast, 1 large skinless and boneless, cut into 1 inch cubes
Shallot, 1 large finely chopped
Garlic, 4 cloves, finely chopped
Fresh Chillis, 2 seeded and finely chopped (or 1 tsp chili paste)
Fresh Ginger, 2 tbsp, finely chopped
Fresh Coriander, 1 tbsp chopped
Sesame Oil, 1 tsp
Dark Soya Sauce, 2 tsp
Fresh lemon juice, 1 tbsp
Coconut Milk, 1/4 cup
Water, 1/4 cup
Cooking Method
Put all ingredients together in a plastic bag and mix and coat the chicken well!.
Put chicken in the fridge to marinate for two to six hours!.
Soak bamboo skewers in warm water for at least 20 minutes before skewering the chicken cubes!.
Leave a bit of space between meat pieces to ensure even cooking!.
Barbecue over medium-high temperature for 5 to 8 minutes, basting with the marinade and turning frequently!.
xxxxxxxxxxxxxxxxxxxxx
Hope these help!.
Good luck and good cooking!Www@FoodAQ@Com
Ingredients
600 g of chicken or pork, cut into cubes
and pounded lightly
2 cucumbers, sliced
2 onions, peeled and sliced
40 satay sticks (skewers)
Rempah to Blend (spice mix)
1 stalk lemongrass, peel and use white portion
only, 10 shallots, peeled, 2 tsp coriander
powder, 1 tsp cumin powder, 1 tsp turmeric
powder, 1/4 tsp cinnamon powder, 1 1/2 tsp
salt, 2 tsp sugar, 2 tbsp ground roasted
peanuts, 1 tbsp oil
Method
Marinade meat with rempah for 30 minutes, skewer the meat!. Grill satay on a BBQ or on the top shelf of the oven at 240oC for five to seven minutes on each side, basting with oil during cooking!. Serve with peanut sauce, cucumber and onions!.
Peanut sauce
2 stalks lemongrass (white portion only), 180ml oil, 4 rounded tbsp tamarind (assam) pulp , 4 to 6 cups of water, 4 tbsp sugar, 1 tbsp salt, 600g peanuts, roasted and ground, 4 to 5 tbsp oil
Rempah to blend for Sauce
12 slices of galangal, 12 peeled shallots, 6 cloves garlic, 20-30 softened dried chilli, 1 tbsp prawn paste
Method
Knead tamarind pulp with 2 cups of water and strain!. Heat a wok over a high flame, add oil!. Stir fry the rempah and lemongrass till fragrant!. Add tamarind water, boil for two minutes before adding sugar, salt, ground peanut and about 2 cups of water!. Simmer until the sauce thickens!.
Voila!!!
Enjoy!!!Www@FoodAQ@Com
600 g of chicken or pork, cut into cubes
and pounded lightly
2 cucumbers, sliced
2 onions, peeled and sliced
40 satay sticks (skewers)
Rempah to Blend (spice mix)
1 stalk lemongrass, peel and use white portion
only, 10 shallots, peeled, 2 tsp coriander
powder, 1 tsp cumin powder, 1 tsp turmeric
powder, 1/4 tsp cinnamon powder, 1 1/2 tsp
salt, 2 tsp sugar, 2 tbsp ground roasted
peanuts, 1 tbsp oil
Method
Marinade meat with rempah for 30 minutes, skewer the meat!. Grill satay on a BBQ or on the top shelf of the oven at 240oC for five to seven minutes on each side, basting with oil during cooking!. Serve with peanut sauce, cucumber and onions!.
Peanut sauce
2 stalks lemongrass (white portion only), 180ml oil, 4 rounded tbsp tamarind (assam) pulp , 4 to 6 cups of water, 4 tbsp sugar, 1 tbsp salt, 600g peanuts, roasted and ground, 4 to 5 tbsp oil
Rempah to blend for Sauce
12 slices of galangal, 12 peeled shallots, 6 cloves garlic, 20-30 softened dried chilli, 1 tbsp prawn paste
Method
Knead tamarind pulp with 2 cups of water and strain!. Heat a wok over a high flame, add oil!. Stir fry the rempah and lemongrass till fragrant!. Add tamarind water, boil for two minutes before adding sugar, salt, ground peanut and about 2 cups of water!. Simmer until the sauce thickens!.
Voila!!!
Enjoy!!!Www@FoodAQ@Com