“Simple ingredients, for a good enough hawker treat at home.”
Satay, barbecued chicken on-stick, is one of the famous Singapore/ Malaysia hawker food that everybody loves!
I have always wanted to cook satay at home, but the extended peeling & chopping, blending and long simmering preparation put me off. Only until today, my satays are finally served on the dining table. We loved satay, but I was a little skeptical to eat too much of the store-bought. Papa pressed me to make some of my own instead.
Not that I make really great satay, probably wouldn’t beat the authentic Malay cooking, my recipes are good enough as a home cooked. And I did not use complicated recipes to cook my satay, just some simple and easy to get ingredients, I created this recipe of Satay!
Yes, for the fact that I used much simpler ingredients in my recipe, the satay peanut sauce, especially, was yummy. It was much likable by my family. :)
Well, I convinced myself that the long preparation was worthwhile. Everyone loves satays. So, come on, just don’t be lazy…… Go do it! Anyway, cook a large pot of sauce, store/ freeze a portion out for cooking another dishes eg satay bee hoon another days, why not… :)
Yields 12 – 14 large sticks of satay and 1 large pot of peanut sauce
To serve, place satay and sides on plate. Scope peanut sauce into small serving bowl and top with pineapple paste.
A serving of 4 large satays with dipping of peanut sauce counts about 280kcal.
Tips: Brushing of honey on grilling satay has to be done last minute as it causes burnt on meat easily. You do not want your satays to be too burnt, especially to be eaten by children.
* For more a traditional satay marinade, you may add 1 teaspoon each of coriander powder, fennel seeds and cumin seeds. I did not as I do not wish to buy in large portion to use only little bit in a long time. :)
* Satay sauce may appear too dry, or dry out after long heating off. Since My recipe is catered for large portion cooking, I would suggest to just scope out required portion. Transfer into separate pot and simply add a little bit of hot water and simmer a little while before serving. Store the balance peanut sauce properly in refrigerator for up to a week.
* For kids sharing, you may want to omit chili powder, or add only sambal belacan into the sauce cooking at last stage.
* Coarsely grounded peanut is usually found at dry goods shelves whilst finely grounded peanut is sometimes placed at the baking supplies compartment. If those finely grounded peanut packets found are already mixed in sugar, no worries to use them. Simple reduce the amount in recipe you supposed are going to add in.