Thursday, August 10, 2017

Pineapple Chicken Satay & Pineapple Satay Sauce 【黄梨沙爹/黄梨沙爹酱】

I had the famous Kota Laksamana Pineapple Satay during my last visit to Malaysia, it was really nice as the pineapple sauce really adds not only flavor but a good refreshing touch to the skewers!

I created the recipe few weeks back when my friend invited us over for a BBQ at her house. The chicken marinated with some Pineapple turned out really tender and the sauce really compliments the satay, all the guests liked it very much.



For Satay:

Ingredients: (make around 25-30 skewers)
500 gm Chicken thigh with skin on
25-30 bamboo skewer (soak in water for 15-20 minutes)
1 medium size Onion (cut into big pieces)
1/2 Cucumber, cut into bit cubes

1/2 cup of fresh pineapple
1 inch (about thumb size) of fresh turmeric or substitute with 2 tsp of turmeric powder
1 inch (about thumb size) of galangal
1 inch (about thumb size) of ginger root
1 stalk of lemongrass (use only the white part)
4-5 shallots or 1 medium size of onion
1.5 tbsp of sugar (more if you prefer your Satay to be at the sweeter side)
2 tsp of coriander powder
1 tsp of fennel seeds
1/4 tsp of salt
2 tbsp of oil


材料: (可做 25-30 串沙爹)
500 克 带皮的鸡腿肉 (切成指姆大的块状)
25-30 根竹签 (泡水 10-20分钟备用)
1 只 中型 洋葱 切大块状
1/2 根 黄瓜,切块

1/2 杯 黄梨肉
1 寸 (大约指姆大)的新鲜姜黄 或 2 tsp的黄姜粉代替
1 寸 (大约指姆大)的 兰姜/galangal
1 寸 (大约指姆大) 姜/ginger root
1 根 香茅 (去老皮,只用白色部分)
4-5 只红葱 或 1 只 中型的洋葱
1.5 tbsp 糖 (喜欢甜一点的可以酌量增加)
2 tsp 芫荽粉/ coriander powder
1 tsp 小茴香/fennel seeds
1/4 tsp 食盐
2 tbsp 食油

For Satay dipping sauce:

250 gm/ 2 Cup of Roasted Peanut (I used it with the skin on)
1 1/2 cup of blended pineapple paste
70 gm Gula Melaka (Palm Sugar)
2 tbsp cooking oil
1 1/2 cup of water
4-5 tbsp of Sambal Tumis Paste 


Blend together below spices to substitute sambal tumis paste:
4 Shallot
2 Cloves of garlic
6 Dried Chilli (or 1-2 tbsp of Chilli powder)
1/8 tsp salt
1 tsp sugar
1 tbsp oil


250 gm/ 2 杯 烤熟/炒香的花生 (红皮我留着,营养。味道没感觉有什么差别)
1 1/5 杯 黄梨泥 (黄梨肉加一点水搅拌成糊状)
70 gm 椰糖/Gula Melaka (Palm Sugar)
2 tbsp 食油
1 1/2 杯 水

4 只红葱 Shallot
2 瓣 蒜瓣
6 只辣椒干(或 1-2 tbsp 辣椒粉代替)
1/8 tsp 食盐
1 tsp 糖
1 tbsp 食油

1. Cut chicken meat into small bite size cubes. Dry roast fennel seeds in a pan for couple of minutes until fragrant, grind it using a coffee grinder or spice mill. 

2. Blend all ingredients listed under marinate with a little water in a blender to form a smooth paste.

3. Add the paste to chicken pieces, mix well and marinate overnight. Store remaining spices if any, in a airtight container and freeze it up for next use.

1. 把鸡肉切成指姆大的块状。把小茴香在一口锅里干煸至香味溢出,用个磨咖啡豆的机器或磨香料的机器磨成粉状。

2. 把沙爹腌料列出的所有材料加一点水磨成糊状。

3. 把腌料加入鸡块里拌匀,腌制一个晚上。剩下的腌料可以装到盒子里冻起来,下次再做时用。

4. Make the dipping sauce while the meat is marinating. Roast the peanuts and let it cooled, grind in chopper/food processor to form coarse powder.

5. Heat up 1 tbsp oil in a cooking pot,  stir in the sambal tumis, cook until oil breaks at the edge. Add the palm sugar in and cook, add 1.5 cup of blended pineapple paste into the pot. Cook for few minutes.

6. Pour in 1 1/2 cup of water, bring to boil and add the crushed peanut, cook for 3-5 minutes, season with palm sugar, continue cooking for 10 minutes or so. Adjust taste with sugar and salt if needed.

Note: This sauce will thickened as it cooled, thus you want to switch off the stove at the consistency slightly thinner than you would liked.

4. 把花生烤箱或炒香,冷却。然后用食物料理机把花生磨成略带颗粒的粗粉。

5. 在一口锅里热上一大勺的油,加入多用途叁巴辣椒酱和椰糖,煸炒至边上泛油,倒入黄梨糊。

6. 倒入1 1/2 杯水,煮滚之后加入花生粉。煮10-15分钟或至稍微浓稠即可。试试味道,可根据自己的喜好加糖或盐调味。

注: 这款花生沾酱逐渐冷却时会渐渐变浓稠,所以熄火前应该是比你喜欢的浓稠度要稍微稀一些才好。

7. Thread chicken onto bamboo skewers, preheat oven to around 400 F then turn it to broil.

8. Lightly oiled a grill pan, line the chicken skewer on the pan and grill 5-6 minutes each side or until charred. Spray or brush some cooking oil in between for better grilling result.

Note: Grill as you would to any skewer if a grill is being used to make these satay.

7. 第二天把鸡肉串好,把烤箱预热至 400 F (200 C),然后转成上火/broil。

8. 在一个带烤架的烤盘上薄薄地喷上一层油, 把鸡肉串排好,入烤箱每面烤5-6分钟,间中取出喷或刷1-2次食油,烤制至有焦香的效果即可。

注: 如果用户外的烤炉的话,预热烤炉之后每面烤3-4分钟至焦香即可。



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