SATAY SAUCE – Cooking On Stove Or With Thermomix

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I have 2 different recipe for satay sauce. I really can’t tell which is my favorite.

Recipe 1:
500g raw peanuts – lightly roasted then leave to completely cool.

(A)
Shallots 110g
Garlic 8 cloves
Lemon grass 2 stalks
Dried chili 25 pieces – soak and de-seed
Galangal 4 slices
Small chili 1-2 pieces

(B)
Salt 1 1/2 tbsp
Gula Melaka 70g
Sugar 3 tbsp
Assam 10g: soak with 110g of water, drain and should yield 7 tbsp of Assam juice

Stove Method:
Grind 250g of peanut into powder and crush the other 250g (or you can grind all the peanut into powder if you like to have a smooth sauce)
Grind A into paste and fry with a lot of oil till fragrant (oily and dark red)
Boil the peanuts with 900ml water for 1/2 hour and stir well
Add chili paste to peanut water follow by the rest of the ingredients
Put in a little bit of dark soy sauce for coloring (optional)
If is too thick, add more water, if is too watery add more peanut

Thermomix Method:
Weigh 250g roasted peanut blend into powder, (15 secs / speed 6) remove set aside
Crush the balance peanut, (5 sec / speed 6) remove set aside.
Place ingredients (A) into TM bowl to blend at (20 sec / speed 4)
Add 30g of oil, Scrape down the side of wall and blend once more (30 sec / speed 4)
Fry the paste until fragrant (7 min / V / speed 2)
Add 500g of water, the crush peanut and (B) and cook (15 min / 100 degree / speed 1)
Lastly add peanut powder to mix well (10 sec / speed 3)

Recipe 2:

Ingredients:
200g roasted peanut powder
30g oil

(A)
150g Shallots
50g Garlic
20g Lemon grass (about 1 to 1/2 stalk)
40g fresh chili
10g dried chili
5g Galangal (fresh turmeric)

(B)
1 tbsp coriander powder
1 tbsp kurma powder

(C)
1/4 tsp Salt
20g Sugar
70g Gula Melaka
70g Assam juice
150g thick coconut milk

Stove Method:
Grind peanut till powder
Grind A into paste
Fry A and B with oil till fragrant
Add C and simmer for 10 min
Put in a little bit of dark soy sauce for coloring (optional)
If is too thick, add more water, if is too watery add more peanut

Thermomix Method:
Grind peanut for 10 sec / speed 0-6
Place ingredients (A) into TM bowl to blend at (15 sec / speed 0-6)
Scrape down the side of wall and blend once more (15 sec / speed 0-6)
Add (B), add oil and fry until fragrant (7 min / V / speed 1)
Add (C) continue to fry (10 min / 100 degree / speed 1)
Lastly add peanut powder to mix well (10 sec / speed 2)

Beef Satay

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Ingredient (A)
750g topside beef – slice the my and against the grain

Ingredient (B)
2 large onion – grated

Marinade:
1/2 teaspoon grated lemon peel
1 1/2 tablespoon brown sugar
2 teaspoon fennel powder
1 1/2 teaspoon Cummins powder
1 teaspoon turmeric powder
1 1/2 teaspoon salt
1 tablespoon dark soy sauce
1/3 cup thick coconut milk

Method:
Combine the beef with (B) and the marinade and marinade in the fridge overnight.
Soak the bamboo skewer in cold water for one hour before skewer the meat.

Chicken Satay

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Ingredient (A)
1 kg boneless chicken thigh – remove the skin and cut into cubes

Ingredient (B)
1 lemon grass – slice thinly
5 clove garlic

Marinade:
14 tablespoon sugar
6 tablespoon coriander powder
3 tablespoon Cummins powder
2 1/2 teaspoon turmeric powder
3 teaspoon salt
1/8 teaspoon dark soy sauce

Method:
Grind (B) in a blender till fine
Combine the chicken with (B) and the marinade and mix well, marinade in the fridge overnight.
Soak the bamboo skewer in cold water for one hour before skewer the meat

Satay Sauce (Recipe from Thermomix TrueMix cook book)

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200g roasted peanut powder

(A)
150g Shallots
50g Garlic
20g Lemon grass (about 1 to 1/2 stalk)
40g fresh chili
10g dried chili
5g Galangal (fresh turmeric)

(B)
1 tbsp coriander powder
1 tbsp kurma powder
30g oil

(C)
1/4 tsp Salt
20g Sugar
70g Fula Melaka
70g Assam juice
150g thick coconut milk

Method:
Place ingredients (A) into Thermomix TM bowl to blend at (15 sec / speed 0-6)
Scrape down the side of wall and blend once more (15 sec / speed 0-6)
Add (B) and fry until fragrant (7 min / V / speed 1)
Add (C) continue to fry (10 min / 100 degree / speed 1)
Lastly add peanut powder to mix well (10 sec / speed 2)

SATAY SAUCE

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I have 2 satay sauce recipe, personally I prefer this recipe over the other. This recipe was given to me by my good friend Chris. I cook this using my Thermomix, which save me a lot of hard work. If you don’t have Thermomix, you can cook this on stove top just like Chris.

Ingredients:
500g raw peanuts – lightly roasted then leave to completely cool.

(A)
Shallots 110g
Garlic 8 cloves
Lemon grass 2 stalks
Dried chili 25 pieces – soak and de-seed
Galangal 4 slices
Small chili 1-2 pieces

(B)
Salt 1 1/2 tbsp
Gula Melaka 70g
Sugar 3 tbsp
Assam 10g: soak with 8 tbsp of water, drain and should yield 7 tbsp of Assam juice

Stove Method:
1. Weigh 250g roasted peanut into a blender and blend into powder, remove set aside

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2. Put in the balance peanut into the blender and crush the peanut, remove set aside.

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3. Grind ingredient (A) into paste
4. In a non stick saucepans, heat oil and fry the paste till fragrant (oily and dark red). Remove and set aside
5. Put water and crushed peanuts into the saucepan and bring to a boil, simmer for half an hour
6. Add the chili paste, ingredient (B) and powder peanut and a little bit of dark soy sauce for coloring only (optional), add more water if it is too thick.
7. Simmer for another 10 min, remove from heat.

Method:
1. Weigh 250g roasted peanut into TM bowl and blend into powder, (15 secs / speed 6) remove set aside

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2. Put in the balance peanut into the TM bowl and crush the peanut, (3 sec / speed 6) remove set aside.

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3.Place ingredients (A) into TM bowl to blend at (20 sec / speed 4)
Add 30g of oil, Scrape down the side of wall and blend once more (30 sec / speed 4)
4. Fry the paste until fragrant (7 min / V / speed 1)

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5. Add 500g of water, the crush peanut and (B) and cook(15 min / 100 degree / speed 1)

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6. Lastly add peanut powder to mix well (10 sec / speed 3)