Satey with Peanut Sauce

(17)

03:00 min

P R O F I L E
260
Chilled ​4°C
1 Portion
From Raw

Stage 1

  • 01:30
  • 100 %
  • 0 %

Stage 2

Turn the Skewers Over

  • 01:30
  • 100 %
  • 0 %
R E C I P E
120 g Chicken OR Lamb OR Beef
20 g Galangal
30 g Lemon Grass
10 g Turmeric
30 g Shallots sliced
3 g Fennel Powder
3 g Cumin Powder
1 pinch Salt
30 g Palm Sugar
50 ml Water
6 pcs Wooden Skewer
100 g Peanuts, roasted & ground
20 g Lemon Grass
30 g Garlic
20 g Shallots
30 g Galangal
20 g Chilli dried, soaked in hot water
200 ml Water
1 pinch Salt
20 g Tamarind Juice
30 g Peanut Oil
Ingredients
Cut the meat into small equal cubes, to fill 6 skewers. Cut galangal, lemon grass and turmeric and mix them with water in a blender. Add shallots, fennel and cumin powder, salt, palm sugar, the mixture above and the meat together in a bowl and chill it overnight. For the Peanut Sauce: Cut lemon grass, garlic, shallots and galangal, remove the seeds of the chilli and mix them with water in a blender. Heat the oil in a wok and cook the mixture until fragrant. Add peanuts, salt and tamarind juice and cook for another 10-15 minutes. Chill the sauce and keep aside. Spike the meat cubes onto the skewers and place them on the tray.
1. Food Preparation
Cook as per oven profile.
2. Cooking Instruction
Remove the cooked food from the tray and serve it with the peanut sauce.
3. Food Serving Instruction


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