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Thursday, May 29, 2014

马来西亚鸡肉沙爹 Malaysian Chicken Satay with Peanut Sauce



沙爹其实我也很爱吃的, 但是感觉外面的比较油腻, 而且肥肉多, 烤得也很焦, 所以为了健康着想, 我还是少吃的。 记得不久前, 我也是尝试过自己烤沙爹, 但是那个是香茅口味的, 因此这次我想做比较道地, 属于马来西亚式, 配上花生沙爹酱的。



马来西亚鸡肉沙爹
  • 去骨鸡腿肉, 切2.5x2.5cm大小 1kg
  • 盐 1tsp
  • 黄糖 2Tbsp
  • 蜂蜜 2Tbsp
  • 黑酱油 1/2tsp
  • 油 2Tbsp
  • 竹签 (预先浸在水里1个小时, 以防烹煮是烧焦)
用食物处理机打烂:
  • 葱头 3个
  • 石栗 2个 candlenuts (buah keras) 
  • 蒜头 2瓣
  • 姜 2cm
  • 黄姜粉 2tsp
  • 南姜 2cm
  • 香茅 2个
  • 胡荽籽 1Tbsp
  • 小茴香 1 tsp fennel seed (jintan manis) 
  •  孜然 1 teaspoon cummin seed (jintan putih)
  1. 把糖, 蜂蜜, 油和盐混合, 加入用食物处理机打烂的酱料, 和鸡肉混合, 放入冰箱腌制至少3个小时。
    把鸡块串好在竹签上。  
  2. 锅内放入油, 把以串好的沙爹放入, 半途中翻面, 直到熟透。 
  3. 配上花生沙爹酱即可。 
花生沙爹酱
  • 花生碎 350g
  • 葱头 6个
  • 辣椒干 10个
  • 香茅 2个, 拍扁
  • 胡荽籽  1 tsp
  • 小茴香½ tsp
  • 黄糖 5 tbsp
  • 椰浆 ½杯
  • 罗望子汁 (tamarind paste) 1Tbsp
  • 水 3杯
  • 盐调味 
  1. 把葱头, 辣椒, 胡荽籽和小茴香子放入食物处理机打烂成酱。
  2. 锅内放些油, 把酱汁炒香, 直到颜色比较深。 
  3. 加入香茅,  罗望子汁, 椰浆, 水, 糖, 盐和花生碎。 煮滚后转去小火。 
  4. 煮到自己喜欢的浓度即可。
Malaysian Chicken Satay with Peanut Sauce
Source: My Kitchen Snippets
  • 2 – 2 1/2 pounds chicken thigh cut into 2.5cm x 2.5cm pieces
  • 1 tsp salt
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • ½ tsp dark soy sauce
  • 2 tablespoons cooking oil
  • wooden skewers – soak in water for an hour 
To blend : 
  • 3 shallots
  • 2 candlenuts (buah keras)
  • 2 cloves of garlic
  • 3 cm fresh turmeric or 2 tsp turmeric powder
  • 2 cm ginger
  • 2 lemongrass
  • 2 cm galangal (lengkuas)
  • 1 tbsp coriander seed
  • 1 tsp fennel seed (jintan manis) - dry roast over low heat till fragrant
  • 1 teaspoon cummin seed (jintan putih) - dry roast over low heat till fragrant  
1. Mix sugar, honey, cooking oil and salt into the blended ingredients to form a paste.
2. Rub paste mixture into the chicken cubes and let it marinate in the refrigerator for at least 3 hours 3. Thread seasoned meat onto the wooden skewers.
4. Grill over char- coal fire or under hot grill. You can lightly base the meat with some oil while grilling to avoide drying out.
5. Serve with peanut sauce, cucumbers and onion cut into wedges and press rice.

Ingredients for Peanut Sauce:
  • 350 gram ground roasted peanuts
  • 6 shallots
  • 10 dried red chilies – soaked in hot water until soft
  • 2 lemongrass – smash
  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • 5 tbsp brown sugar
  • ½ cup coconut milk
  • 1 tbsp tamarind paste
  • 3 cups water
  • Salt to taste  
1. Ground the chilies, shallots, and cumin and coriander seeds into paste. Set it aside.
2. In a medium size pot, add in about ½ cup of vegetable oil. Add in the ground paste, stir fry until fragrant and paste turns into darker color.
3. Add in the lemongrass, tamarind paste, coconut milk, water, sugar, salt and ground peanuts. Bring it up to boil and turn down the heat.
4. Let it simmer until sauce thickens or to the consistency of your likings. Check seasonings and see if it needs extra sugar.
5. Serve with satay.


看起来食谱好长很复杂, 因为腌制好鸡肉串还要准备花生酱, 有点不简单。 但是偶尔在厨房团团转一次, 也蛮享受的。 而且自己弄的沙爹, 其实也可以跟外面的媲美, 只是自己烧的没有那么焦, 味道也没有那么重, 算比较健康吧? 这个沙爹今天早上才出炉, 吃完后, 脑海里还一直想着它。 这次我做一半的份量而已, 三个人吃, 才刚刚好, 下次做多一些好了, 可以吃饱饱。

4 comments:

  1. I am craving for satay now, looks so delicious.

    ReplyDelete
    Replies
    1. Hehe, satay is very tempting, especially when served with the peanut sauce.

      Delete
  2. omg, now u can even make local cuisine,甘拜下风

    ReplyDelete
    Replies
    1. Haha, Mindy, just try doing it at home, is fun lo.

      Delete

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