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By: Mama FaMi

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Friday, 5-May-2006 05:55 Email | Share | Bookmark
SATAY & SAMBAL KACANG

Chicken Satay
Sambal Kacang
Nasi Impit
 
 
All these time, I've been wanting to make my own satay. Made once actually but it wasn't that tasty. So I got put off. Then when I read in Forum Cari, I felt like giving it another shot. This time, I followed NoorMasri's recipe. Thanks again Noor for your wonderful recipe. Last Saturday morning, me and hubby teamed up in the kitchen...gotong royong as we called it in Malay...preparing breakfast. While I cook the sambal kacang (peanut sauce), cut the nasi impit, slice the cucumber and onion, hubby grilled the satay. When everything was ready, all the four of us sat and had a wonderful breakfast!

Speaking of satay, I remembered the time when we, the Malaysian ladies here in Malawi teamed up and opened a Malaysian stall at St Andrew's Primary's school fair. That was 4 or 5 years back, can't remember the exact date. We called our mini stall, MALAYSIAN DELIGHT. We sold satay, nasi lemak, roti canai, fried rice noodles and a few Malaysian kuih. I was in charged to do the roti canai and kuih. I made about 100 pieces of roti canai, 80 pieces of Apam Moden and 50 pieces spiral currypuffs. Other than that, we sold 3 big pots (rice cookers) of nasi lemak, a few packets of fried rice noodles and about 300 to 400 sticks of satay. All that was gone in just 3 hours time! Still people were asking for more...Eshhh...wish we had done more! Made a lot of profit actually, but we just took our capital and a bit of profit, and the rest, we donated to the school. It's mainly for fun actually.....



SATAY

Ingredients :

1 kg chicken/beef fillet ~ cut into 2.5cm x 2.5cm pieces
1 1/2 teaspoon salt
4 tablespoons sugar
2 tablespoons honey
2 tablespoons cooking oil
satay sticks

extra oil and lemon grass for basting

To blend :

3 shallots
2 candlenuts (buah keras)
2 cloves of garlic
3 cm fresh tumeric or 2 teaspoons tumeric powder
4 cm ginger
2 lemon grass
4 cm galangal (lengkuas)
1 tablespoons corriander seed }
1 teaspoon fennel seed (jintan manis) } fry without oil over low heat till fragrant
1 teaspoon cummin seed (jintan putih) }

Method :

1. Mix sugar, honey, cooking oil and salt into the blended ingredients to form a paste.
2. Rub paste mixture into the diced chicken or beef and leave it to marinate for 3 hours.
3. Thread seasoned meat on to satay sticks.
4. Grill over char- coal fire or under hot grill . Baste with oil and water mixture to keep meat moist.
5. Serve with peanut sauce, cucumbers and onion cut into wedges and nasi impit.


PEANUT SAMBAL

Ingredients :

500g freshly roasted ground peanuts ~ coarsely pounded
2 stalks lemon grass ~ knocked
1 cup coconut milk
1 piece dried tamarind skin or a bit of tamarind juice
2 - 3 tablespoons sugar
salt to taste
oil
enough water

To blend

20 dried chillies, deseeded
2 cloves garlic
15 shallots
2 candlenuts (buah keras)
2 cm galangal (lengkuas)

Method :

1. Heat oil in wok and fry blended paste and lemon grass till fragrant and oil seeps through the paste, on low heat.
2. Add in the pounded ground peanuts and water, stirring constantly.
3. Add in coconut milk, dried tamarind skin, sugar and salt.


Happy birthday Kak Jamaliah Rahmat and belated birthday wishes to Naseem (4th May)

Ceritamu ceritaku...
Quote:
<- Jeff®i @ FM0666 -> >> Memang indah ciptaan Allah...
fooard>>Suatu hari nanti...kalau ada rezeki....
mummy jam>>Might be going again this Sunday....
maR>>Actually tengah tunggu nak balik dah ni....
tolong comment>>Baiklah mama yang balik Malaysia cuti...hehehe...
aureanayz>>Kat situ, ladang teh...
mummy hamim2>>Rainy season, winter and summer...now ni, approaching winter (tapi takdak snow la)...best time of the year for me as I love winter!
kakyong>>Mama nyorok balik kamera la Kak Yong....
aZeeMaH>>Hish...asyik nak makan je budak ni la....debab baru tau!
kc>>Mama ni pun sebab hubby kerja sinilah makanya sampai...kalau tambang bayar sendiri, sorrylah...mahal ya amat!
ARSH alireza_ranjbar_shoorabi@yahoo.com>>Thanks!
<- Jeff®i @ FM0666 ->>>Bagus gak idea tu eh...kuah satay cicah roti..hmm
louise>>Hi Louise...about the nasi impit, I used the instant Adabi Nasi Impit. All I have to do is just to boil them for 1 hour or so. But my mom used to do it the original way. Has to find out from her about the sukatan ya...
faizah>> Nanti senang-senang Faizah cuba ye. Tapi bila bancuh bahan untuk marinade tu, make sure Faizah rasakan garam gulanya ye...biar lagi sedap. Mama masa buat hari raya hari tu, ada a bit terkurang garamnya...Tapi kan, kalau dah sejuk-sejuk tu, perut lapar, benda terkurang rasa pun tak perasan kot eh?
louise>> Hi there...long time no see? Sorry your satay turned out hard. I think it's best to grill the satay instead of putting them in the oven because the juice of the meat might evaporate in the oven. And when grilling, don't take too long. 30 minutes in the oven is way too long. The meat had been marinated, so it should cook fast. And when grilling on the pan, don't put them on high heat as well. It'll burn the outside but not cooked on the inside. Perhaps you'd like to try again, in a small quantity for yourself. Nanti dah pass, barulah invite again your friends ya...don't give up. Tips to remember : 1 : when marinating, make sure you taste the spices to your liking. 2 : don't put in the oven, better on a grill pan on the stove over medium heat and keep patting with oil using bruised serai (psst...i didn't use serai this time round, because too lazy to go out and cut the serai! hehehe)
louise>> Glad the satay problem is almost solved...try to improvise here and there to get the texture you liked the most ya. And I am very sorry about your satay. You are really determined to get the right taste eh...straight away bought a grill pan...way to go girl! Semangat tak mengaku kalah is important! Now, we go into roti canai. Now which recipe did you use? I have 3 versions in my page. So far, I really prefer my version. I find, roti canai Niceghost is not so suitable to freeze because it's so thin. And when I freeze my roti canai, I don't flatten it too thin so that when frying, it'll stay soft. The trick that made the dough soft and flaky is the shortening.
wan wan_417@yahoo.com>> Yummm.....
asmalinda akmal arabella_sakura@yahoo.com>> Masakan mak memang selalunya sedap...rindu kat mak....
umai_mrsjerry umai_mrsjerry@yahoo.com>> Aduhai, kenalah pergi cari cepat satay ni. Kalau terus terliur, payah juga nih!
juenaz juenaz@yahoo.com>> Alhamdulillah, gembira sungguh mama mendengarnya...terima kasih banyak-banyak kerana sudi mencuba ya...


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