Thin strips of boldly seasoned and skewered​ meat that is cooked quickly over long beds of hot charcoals.
During this past summer holiday, one particular Singapore classic food that I have been making often is Satay. These little hand held meat skewers are such a versatile dish. They are perfect for parties as an appetizer, as a tray pass food or as a light meal! I even made them for Jamie's 5th birthday pirate themed party. I called them "Pirates' Peg Legs" and not only were the guests amused, they were impressed with this quintessential Singapore street food.
And they are easy to prepare too, although one should plan ahead of time for marinating and cooking. I typically marinate the meat the night before and skewer the meat the next day before grilling them over my Satay grill, which is a long rectangular grill using charcoals. But you can grill them over any type of grill or even bake them in your oven if a grill is not available. The skewers are flipped frequently to ensure even cooking while basting it with a mixture of coconut milk and vegetable oil. Boldly seasoned and lightly charred over the grill, these Satays are so flavorful and delicous. Definitely one of my family's favorite recipe that I have made so far! Satays are typically served with cucumber, shallots, ketupat (a type of Malay style rice dumpling packed in a diamond shaped woven palm leaf pouch) and a peanut sauce in Singapore. Unfortunately, Bella is allergic to peanuts and so we usually do not have it with peanut sauce. However, I do have a bottle of a store bought Satay peanut sauce that I'd let friends sample with the Satay if they wish to. The sauce is readily available in the Asian supermarkets. So, if you are thinking of grilling this weekend or on Labor Day here in the US, perhaps you might want to shake things up with this favorite Singaporean hawker food!
Singapore Satay
by Miss Crumbs A Lot Recipe Satay Ingredients 3 1/2 lbs Beef Filet Mignon or Chicken Thighs 8 oz Shallots 6 cloves Garlic 1 1/2 inch slice of Turmeric 1/4 inch slice of Galangal 4 1/2 stalk of Lemongrass (white portion, sliced thinly) 1 1/2 tbsp Coriander Powder 1 1/2 tsp Cumin Powder 1 1/2 tbsp Tamarind Extract 1 1.2 tsp Anise Seeds 6 tbsp Sugar 3 tsp Salt 6 tbsp Vegetable Oil Skewers (soaked in water for 20 min) Basting Sauce Ingredients 1/3 cup Coconut Milk 4 1/2 tbsp Vegetable Oil Cooking Method 1. Cut beef and/or chicken into small 1/4 inch cubes and set aside. 2. In a food processor, blend the shallots, garlic, turmeric, galangal, lemongrass, coriander powder, cumin powder, tamarind extract, anise seeds, sugar, salt and vegetable oil until a smooth paste is formed. 3. Mix the marinade with the meat and allow it to marinate for 3 -4 hours or overnight if time permits. 4. Prepare the charcoal grill, use charcoal sparingly as too much heat will burn the Satay easily. 5. Skewer the marinated meat and prepare the basting sauce by mixing the coconut milk and vegetable oil together. 6. Cook the Satay over the grill, flipping frequently to ensure even cooking and baste it with the coconut milk and oil mixture. Lightly char it, if desired. Makes approximately 200 Satays
12 Comments
Miss Crumbs A Lot
8/31/2018 08:47:45 am
I hope you'll like it. It is one of the many local favorite hawker food in Singapore. Very flavorful!
Reply
Miss Crumbs A Lot
9/4/2018 11:49:02 am
Thank you! I hope you'll enjoy this recipe!
Reply
Miss Crumbs A Lot
9/4/2018 11:49:37 am
Thank you so much, Jazz. Really appreciate your compliments.
Reply
MasterChef
9/1/2018 11:30:42 pm
Basting sauce for satay is not coconut milk.
Reply
Miss Crumbs A Lot
9/4/2018 11:52:49 am
Thank you for your feedback. There are many different variations and recipes for satay. For the one that I made, I used coconut milk and vegetable oil as a basting sauce and the flavors worked out well for me. Please feel free to make your own variation. After all, recipes are guidelines, not rules. :)
Reply
brittany
9/2/2018 08:37:39 am
Yum, omg this looks amazing
Reply
Miss Crumbs A Lot
9/4/2018 11:53:03 am
Thank you so much!
Reply
9/2/2018 09:41:01 am
Oh my goodness these look and sound amazing. Love the creative twist for the birthday party. Thanks for sharing.
Reply
Miss Crumbs A Lot
9/4/2018 11:53:49 am
Thank you! It was fun making it for the party. I hope it'll inspire you as well.
Reply
Your comment will be posted after it is approved.
Leave a Reply. |
AuthorA Singaporean SAHM living in Houston, Texas. Discovering her potential in the kitchen with authentic Singaporean Cuisine. And exploring the dynamic food scene Houston has to offer. Categories
All
Miss Crumbs A Lot is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
For more details, please read my Disclosure Policy. |