Satay

Aug 19

Satay

I am sure you want to learn recipes from other countries. One of my favorite Singapore dish in the 2010 Singapore Food Festival is Satay. It is skewered barbecued meat, usually chicken (Satay Ayam), beef (Satay Lembu) and mutton (Satay Kambing), dipped and eaten with a delectable peanut sauce. Satay originated from Indonesia but also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand, the southern Philippines and in the Netherlands, as Indonesia is a former Dutch colony.

INGREDIENTS

For satay:
1/2 cup soy sauce
1 large onion, chopped
1 stalk lemongrass, minced
1 tablespoon peanut oil
1/2 teaspoon turmeric
2 cloves garlic, minced
1 1/2 teaspoons brown sugar
1 fresh ginger, peeled and sliced
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 kilo chicken or beef, sliced into 2-inch portions
Bamboo skewers

For peanut sauce:
1/2 cup salted roasted peanuts
1 medium onion, chopped
1 clove garlic, minced
1 stalk lemongrass
Vegetable oil
1 cup coconut milk
1/2 cup peanut butter
1 teaspoon brown sugar
2 teaspoon dried tamarind, soaked
1 teaspoon salt

PROCEDURE
For satay:

1. Make the marinade by mixing soy sauce, onion, lemongrass, peanut oil, turmeric, garlic, brown sugar, ginger, cumin, salt and pepper in one large bowl.

2. Coat sliced meat with marinade. Keep marinated meat inside the refrigerator overnight.

3. To keep bamboo skewers from burning while barbecuing, soak them in water an hour before inserting them into the meat,

4. Thread 4 to 5 pieces of marinated meat through the soaked skewers.

5. Cook over hot coals with a barbecue grill. Turn meat frequently and brush with the leftover marinade until the meat is cooked.

For peanut sauce:

1. Put peanuts, onions, garlic, and lemongrass in a blender and grind to your preferred consistency.

2. Saute the mixture in vegetable oil for 5 minutes while stirring frequently, and then mix in the coconut milk.

3. Bring to a boil.

4. Add the peanut butter, brown sugar, dried tamarind and salt.

5. Let it simmer for 2 minutes, and then serve with slices of cucumber and onion.

The Satay and Hainanese Chicken Rice recipes are just simple tastebud teasers to give food lovers an idea of what the annual food festival has to offer. After savoring a preview of what Chinese cuisine-infused Singaporean food is all about, expect a bigger culinary feast in next year’s Singapore Food Festival.

Log on to www.YourSingapore.com for more information.

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Noemi Lardizabal-Dado (354 Posts)

Noemi, Editor of Blog Watch and features editor of Philippine Online Chronicles is a 55 year old mother to three kids and is married to Atty. Luis H. Dado. She loves being a full time mother and homemaker after retiring as a Researcher/Consultant from the UP Institute for Small Scale Industries in 1987. Now that her children are all college graduates, she devotes her time to grief support, blogging, new media events and using her blogs to promote online advocacies. Her personal blog is at aboutmyrecovery.com, which garnered numerous awards such as Best Website, Blog Category during the 9th and 10th Philippine Web Awards. Her blog also won in the Blog- Personal Category of the DigitalFilipino.com Web Awards 2007 and Globelines Broadband Family Blog Award (in honor of family-oriented blogging) 2007 Philippine Blog Award. Globe also recognized her as Digital Elder in the 2009 Philippine Blog Award.


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