Singapore Satay | Prima Taste

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In mid 1960s Singapore, roadside stalls served Satay quick-grilled over a fire with an inviting aroma. Satay remains one of Singapore’s favourite street foods, and is today also served in restaurants and hotels. Sometimes referred to as the kebab from Asia, Satay is traditionally made with strips of beef or chicken threaded on bamboo skewers, grilled and served with a juicy dip. Ketupat (compressed rice cakes), sliced cucumber and onions are typically served on the side.

Simple

Indulgent

Indulgent

Quick and Easy

Quick and Easy

Simple

Simple

INGREDIENTS

1 pkt

Singapore Satay Marinade **

as desired

Vegetable oil (for Step 3)

350 g

Chicken leg (deboned with skin on)

1 pkt

Singapore Satay Sauce Mix **

150 ml

Water

25 ml

Vegetable oil (for Step 5)

1 pkt

Singapore Satay Peanut Paste **

24 sticks

Satay sticks

as desired

Cucumber, sliced

as desired

Red onion, sliced

as desired

Ketupat (compressed rice cakes)

optional

** Included in Prima Taste pack.

Note: Chicken leg should be sliced to about 35 x 5 mm and 5 mm thick.
Steps

1. Mix chicken leg with Singapore Satay Marinade. Leave in chiller for at least 6 hours.
2. Thread meat on satay sticks or skewers. Flatten meat with the back of a spoon for quicker and more even cooking.
3. Brush satay sticks with vegetable oil and grill satay sticks till cooked. Note: Each stick of satay should weigh about 15 g.
4. Pour Singapore Satay Sauce Mix and and 150 ml water into a pot. Stir and heat on low heat till almost boiling.
5. Add 25 ml vegetable oil and mix well. When gravy is boiling, add Singapore Satay Peanut Paste and mix well. When a layer of oil forms on top of gravy, turn off heat.
6. Serve Singapore Satay hot with satay gravy, cut cucumber, red onions and ketupat.
VARIATION
You may use,
- Pork, mutton or beef instead of chicken.
- Peanut oil instead of vegetable oil for a more fragrant taste.
STORAGE
Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Volume Conversion: 1 cup ˜ 230 ml
INGREDIENTS

Singapore Satay Marinade

Singapore Satay Sauce Mix

Singapore Satay Peanut Paste

350 g

Fresh meat

We recommend pork belly and pork shoulder but you may also use boneless chicken leg Sirloin or boneless mutton shoulder

150 ml

Water

as desired

Vegetable oil (for brushing satay sticks)

25 ml

Vegetable oil (for adding to Singapore Satay Sauce Mix)

You may also use peanut oil for a more fragrant taste.

optional

Ketupat (compressed rice cakes)

optional

Cucumber, sliced

optional

Red onions, sliced

optional

Spring onion

optional

Fresh pineapple puree

24 sticks

Stainless steel skewers

You may also use satay sticks.
Steps

1. Slice fresh pork belly and pork shoulder. Each piece should be approx. 2cm by 2cm and 1cm thick.
2. Mix pork belly and pork shoulder with Singapore Satay Marinade. Blurb: Singapore Satay Marinade may also be used as a barbecue marinade.
3. Leave in chiller for at least 6-12 hours or overnight for better taste.
4. To prevent burning during grilling, soak the satay sticks in water for 30 mins before use.
5. Thread meat on satay sticks or skewers.
Note: Each stick of satay should weigh about 15 g.
6. Flatten meat with the back of a spoon. for quicker and more even cooking. and grill satay sticks till cooked.
7. For a more robust taste, grill satay on a charcoal grill to achieve a smoky barbeque aroma.
8. Pour Singapore Satay Sauce Mix and 150 ml water into a pot.
9. Stir and heat on low heat till almost boiling.
10. Add 25 ml vegetable oil and mix well.
11. When gravy is boiling, add Singapore Satay Peanut Paste and mix well.
12. When a layer of oil forms on top of gravy, turn off heat.
13. Serve Singapore Satay hot with satay gravy, cut cucumber, red onions and ketupat.
You may add 1-2 tbsp of fresh pineapple puree (or as desired) to the satay gravy for a more appetizing taste.
INGREDIENTS

350g

Fresh meat

We recommend using pork shoulder and pork belly

150ml

Water

25ml

Vegetable oil (for adding to Singapore Satay Sauce Mix)

Vegetable oil (for brushing satay sticks)

Ketupat (compressed rice cakes, optional)

Red onion, sliced (optional)

1 stalk

Lemongrass (optional)

Cucumber, sliced (optional)

Spring onion (optional)

Fresh pineapple puree (optional)

12 sticks

Stainless steel skewers or satay sticks

1 pkt

Singapore Satay Marinade**

1 pkt

Singapore Satay Sauce Mix**

1 pkt

Singapore Satay Peanut Sauce**
Steps

1. Cut pork belly and shoulder.
2. Each slice should be approx. 2cm by 2cm and 1cm thick.
3. Marinate pork belly and shoulder in Singapore Satay Marinade.
4. Leave in chiller for at least 6 to 12 hours or overnight for better taste.
5. Thread meat on satay sticks or skewers.
6. Flatten meat with back of spoon for quicker and more even cooking.
7. Divide the end of the lemongrass stalk to turn it into a brush.
8. Use lemongrass stalk to brush meat with vegetable oil.
9. Grill satay sticks for 2 – 3 mins depending on thickeness of meat or till cooked.
10. Pour Singapore Satay Sauce Mix into pot.
11. Add 150ml of water into pot.
12. Add 25ml of vegetable oil and mix well.
13. When gravy is boiling, add Singapore Satay Peanut Paste and mix well.
14. When a layer of oil forms on top of gravy, turn off heat.
15. Serve Singapore Satay hot with satay gravy, sliced cucumber, red onions and ketupat.
You may add 1 – 2 tbsp of fresh pineapple puree to the satay gravy for a more appetizing taste.
INGREDIENTS 材料

新加坡沙爹腌泡酱 / Singapore Satay Marinade

新加坡沙爹汁配料 / Singapore Satay Sauce Mix

新加坡沙爹花生糊 / Singapore Satay Peanut Paste

鸡腿肉（带皮，去骨），350克

水，150毫升

菜油（用于步骤3），适量

菜油（用于步骤5），25毫升

马来饭团，随个人喜好

黄瓜，切块，随个人喜好

红洋葱，切块，随个人喜好
Steps 烹煮法

1. 沙爹枝，24枝
2. 将新加坡沙爹腌泡酱（Singapore Satay Marinade）和鸡腿肉混合。
3. 放入冰箱内，腌至少6小时。
4. 用竹枝或烤肉叉子将鸡腿肉串起来。
5. 注：每支沙爹串应该重约15 克。
6. 用汤匙的背面将鸡肉稍微压平，
7. 这可将鸡腿肉煮得更均匀更快熟。
8. 将菜油涂在沙爹串上，
9. 将沙爹串烤熟。
10. 将新加坡沙爹汁配料（Singapore Satay Sauce Mix）和150毫升的水倒入锅。
11. 搅拌并以慢火大约煮开。
12. 倒入25毫升的菜油后搅拌均匀。
13. 当酱汁煮开后，
14. 倒入新加坡沙爹花生糊（Singapore Satay Peanut Paste），搅匀。
15. 当一层油浮在酱汁上时，
16. 将火关掉。
17. 趁新加坡沙爹还热时与沙爹酱一起上桌。
18. 将黄瓜，红洋葱和马来饭团切块。