Sate Muar Dan Kuah Sate (Malaysian Satay With Peanut Satay Sauce)

Sate Muar Dan Kuah Sate (Malaysian Satay With Peanut Satay Sauce)

Sate Muar Dan Kuah Sate (Malaysian Satay With Peanut Satay Sauce) Recipe
Malay food recipes, Sate, Sate ayam, Sate daging, Sate kajang, Sate muar, Resepi satay, Satay recipes
Cooks in    Serves 4
Ingredients
  • 500 gram boneless beef - cut to bite size pieces
  • 250 gram chicken breast - cut to bite size pieces
  • 2 tablespoons Sugar
  • 1 teaspoon salt
  • 30 bamboo skewers - soaked overnight to avoid from easily burnt during grilling
  • Satay marinade:
  • 6 shallots
  • 2 cloves garlic
  • 3/4 tablespoon turmeric powder
  • 4 stalks lemongrass - bruised
  • 3/4 tablespoon curry powder
  • Side serving dishes:
  • 1 cucumber - cuts to wedges
  • 1 onion - peeled and cuts to wedges
  • 1 bowl nasi impit or as needed
  • Peanut Stay Sauce:
  • 1 onion
  • 3 cloves garlic
  • 1/3 inch galangal - peeled
  • 1/3 inch ginger - peeled
  • 2 stalks lemongrass - thinly sliced
  • 1/2 tablespoon sambal olek or cili boh
  • 150 gram dried peanuts - toasted or fried and coarsely ground
  • 1/2 cup water
  • 1/2 teaspoon tamarind puree
  • 2 tablespoon sugar
  • 2 tablespoon palm sugar or muscovado sugar
  • Salt to taste
Directions
  • Satay:
  • Pound the shallots and garlic using the mortar and pestle until smoothly crushed.
  • In a bowl pour the blended ingredients onto the beef (then repeat the same procedure tot he chicken meat as well) together with sugar and salt. Mixed them well together.
  • Skewer the meat with the bamboo sticks/skewers.
  • Leave to marinade overnight.
  • When the satay are ready, grill them over a charcoal fire until cooked.
  • (The other method but NOT ORIGINAL method, you can deep fried for couple of minutes or until the meat cooked but not dry).
  • Peanut Satay Sauce:
  • Fry the onion, garlic, ginger, lemongrass and galangal for couple of minutes only. Set aside.
  • Blend them together by using food processor or blender until smooth.
  • Heat up cooking oil using medium heat and add in the blended paste and chili paste or cili boh.
  • Stir well and fry until frgrant.
  • Add in the ground peanuts, water, tamarind puree, sugar, palm or muscovado, sugar and salt.
  • Taste the sugar and salt. Stir well and simmer until thickens.
  • Serve the grilled satays together with cucumber, onions, peanut satay sauce and nasi impit (compressed rice).

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