Food 101: Singapore Satay

Welcome, Im making this new post that talk about foods -appetizers, main dishes, desserts or any kind of beverages that we do in our class. Since our culinary class is every Wednesday Ill make this post after that day or within the week.

Okay, yesterday we did the Singaporean cuisine as our last practical exam in midterm. One of we did is the Singapore Satay with peanut sauce as the appetizer. Yum! A Malay classic which has become the most loved dish from this region. Satay is the Singapore version of skwered barbecued meat served with a spicy sweet peanut sauce.Your opinion about healthy dishes may change after trying this high protein satay.

For the marinating:

  • 2 pounds lean boneless beef (we use sirloin) or lamb (shoulder or leg), or a mixture of both if you want
  • 4 cloves garlic
  • 1/2 cup each, salad oil and kikkoman or any soy sauce
  • 2 tablespoons each curry powder and sugar

For the Peanut sauce:

  • 5 tbsp. smooth peanut butter
  • 5 tbsp. whole milk
  • 5 tbsp. sweet soy sauce
  • 1 tsp. fresh lemon juice or bottled one
  • 1 tbsp.sugar
  • 1/4 tsp. freshly ground black pepper (optional)
  • 1/4 tsp. crushed red pepper flakes (optional)

Marinating: Cut meat into 3/4-inch cubes. (If you use more than one kind of meat, put each in its onw plastic bag.)Using the chopping knife, process garlic until chopped.
Add oil, soy sauce, curry powder and sugar; process for 2 second to blend, then pour over meat cubes.
Marinate in refrigerator for at least 2 hours or as long as 2 days.
Thread meat on long sturdy bamboo skewers (remember, always soak the bamboo skewer in a hot water before threading it in meat for it will not get burned easily when grilling)
Grill meat about 2 inches above a solid bed of medium-hot coals for 8 to 10 minutes.

Sauce: Combine the peanut butter and milk and sweet soy sauce in a medium mixing bowl. Use a wire whisk to thoroughly incorporate the milk and soy sauce into the peanut butter until a smooth consistency is achieved. Add the lemon juice, sugar, freshly ground black pepper and crushed red pepper flakes into the mixture, stir and set aside. Allow it to sit undisturbed for about 30 to 45 minutes before using. (This will give the flavors a chance to meld and can make all the difference in the taste of the sauce.)

Accompanying the satay to make a complete meal are sliced cucumbers, sliced raw onions and pressed rice cakes call ketupat. Ideal for a summer barbecue or as part of a beer bash.

Today I'm drinking Cherry Flip I just made from the surplus ingredients we have last night. Its easy to make and will give a slightly buzz in your head. Im actually experiencing it now. LOLYou just need

  • 1 1/2 oz cherry brandy
  • 1 tsp powdered sugar
  • 2 tsp light cream
  • 1 whole egg

Shake all ingredients with ice and strain into a whiskey sour glass. Sprinkle nutmeg on top if you want and tada. Enjoy...

1 comment:

  1. oh this looks completely gorgeous. i am SO in the mood for this now.

    thanks for sharing

    yum <3


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