Satay Peanut Sauce

Recently, I happen to come across this Satay Peanut Sauce video, which is simple, easy and less time consuming.  Without wasting much time I bought 300 grams of groundnuts and with the other ingredients readily available in my kitchen storage, I decided to go for it. Without further ado, let me introduce this delicious recipe for you all to try out and enjoy in the comfort of your sweet home....

Ingredients:
300g groundnuts
2 -3 tbsp cooking oil
500 ml. water (add more if needed during cooking)
1 tsp tamarind paste

Chili Paste (blend together until fine)
3 shallots
3 cloves garlic
2 lemon grass (white part only)
1" knob galangal
8 dried chilies

Seasonings:
Salt (to taste)
Sugar (to taste)

Methods:

1. In a low heated wok stir-fry the peanuts without oil, stirring continuously to ensure that it is not burnt, or else it will taste bitter.  Stir-fry until the skin is lightly brown and the peanuts are cooked through, off the heat, dish onto a baking sheet and let it cool for a minute.  Remove the skin by rubbing with our fingers, flip the baking tray to allow the skin to be at the side and blow the skin into the sink.  Repeat till all the skin are removed.  Blend the groundnuts with a blender until fine, I prefer to taste the crunch of the peanut, thus I did not blend it into powder form. Leave aside for later use.
2. Heat oil in a wok, add in the blended chili paste and stir-fry in medium heat until oil separates.
3. Add in the blended peanuts and water, stir to mix, then add in some salt and sugar and continue to stir during the cooking process so that the sauce will not stick onto the bottom of the wok.
4. If the sauce has thicken up, add more water along the way.
5. Cook the sauce for about 20 minutes, then stir in the tamarind paste, stir well to mix and taste for correct seasonings. 
6. Once the sauce has reach the right thickness off the heat.

Notes:  I made some changes to this recipe for my own preference.

This recipe is adapted from Ms. Adeline Lim.

Pork Belly Satay

This pork belly satay recipe from The Meatmen is really yummylicious.  I love the flavors and this is one recipe which I will use as and when I intend to have 'Home BBQ' or even serve this pork satay as a meat dish in my meal with rice, baked from the oven.  Here's the outcome to share....

Ingredients:
300 g pork belly 
10 Satay bamboo skewers

Marinade:
1 stalk lemongrass (white part only)
6 shallots (peeled)
3 cloves garlic (peeled)
2 thick slices ginger
1 tbsp coriander powder
1 tsp cumin powder
1/2 tsp tumeric powder
1/2 tsp salt
3 1/2 tbsp sugar
1/2 tbsp dark soya sauce
2 tbsp oil

Methods:

1. Remove the skin of the pork belly, clean and cut into roughly 1/4" thickness.
2. Put all the marinade ingredients into a blender, blend with a bit of water till fine and scoop out into a mixing bowl.
3. Add in the pork belly and mix till well combined.
4. Put in an airtight container and let marinate in the fridge overnight.
5. Soak the satay bamboo skewers in water for a while so that the meat will not stick onto the skewers.
6. Brush the wire rack with some oil, lay the skewered meat on the wire rack, brush some oil on the meat and baked at 200 degrees Celsius.
7. When the baked side has turn golden brown, turn over, brush some oil and continue to bake until done.
8. Ready to serve!

Chicken Satay

Satay, a popular dish in many Southeast Asian Countries has become a popular home-cooked favourite of many.  The seasonings for marinating the meat, which can either be chicken, pork, lamb, or beef varies from one home cook to another. Oven is one convenient home appliances which makes easy the process of grilling, especially for those who are staying in high-rise buildings. Now, everyone can make their own satay in the comfort of their sweet home.  I just couldn't wait for my children and grand-boy Brendan to come home for Christmas and have our family BBQ, like the one we have had last year.  Well, this chicken satay will be one of the item in our BBQ list ~ smile ~

Ingredients: (makes 10 sticks)

1 chicken thigh and drumstick (boneless)

Marinade:

2 shallots

3 cloves garlic

1 stalk lemongrass

1/2 tbsp tumeric powder

1 1/2cm knob galangal

1/2 tbsp cumin powder

1/2 tbsp coriander powder

3 tbsp granulated sugar

2 tbsp cooking oil

1/2 tbsp dark soya sauce

Pinches of salt

Methods:

1. Clean the chicken, cut into pieces (size of your choice), but try to cut them as even in size as possible so that they cook almost the same time.
2. Put all the marinade ingredients into a blender with some water to facilitate blending, and blend until very fine.
3. Pour the blended paste onto the chicken and mix well to combine.
4. Keep in a container with lid on and leave in the fridge to marinate overnight, to enable the flavors to seep through the meat.  At this stage you can check on the colour, if you prefer more yellowish add some tumeric powder or likewise if you prefer more darker then add a bit more dark soya sauce.  I prefer to taste for correct seasoning as well, as some prefer their satay more sweet, while others less and so forth.
5. Soak the satay sticks for a while, then thread the meat and lay them on a baking tray, repeat until all is done.
6. I bake my satay in an Aspen Convention Oven of 200 degree Celsius about 15 minutes, turn them over and bake for another 15 minutes until I get the desired color tone.
7. Off the oven, dish and serve!

Note:  I did not make any satay peanut sauce as it's inconvenient to make a small portion. I serve this delicious satay as a meat dish to compliment a bowl of fluffy hot rice along side with a plate of healthy green vegetable....

This Satay recipe is adapted from Sifu Kenneth Goh of Food Bloggers and Foodies United.