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Malaysian Style Beef Satay with Spicy Peanut Sauce

21 March, 2012 (00:39) | Chinese Food Culture | By: admin

As I have mentioned in my Beef Panang post, I have saved a couple of juicy pieces of top sirloin sponsored by my friends at TX Bar Organics for an upcoming recipe, which is this one. Top sirloin is a very versatile cut of beef that can be enjoyed as a nice juicy piece of steak, sliced up for a beef stir-fry, or diced up, skewered and grilled ala shish kebabs or satay. Since I am in the mood for an appetizer, I decided to use it to make some Malaysian-style Beef Satay.

I would say Satay is undisputably Malaysia’s “King of Street Foods”. It is enjoyed by people from all walks of life, regardless if you is looking for a light appetizer or a complete meal. It is the perfect item to order, especially when you’re out with a group of friends. And it will definitely impress anyone that you are introducing Malaysian street food to for the first time.

Beef Satay with Spicy Peanut Sauce

Just as Ampang is famous for Yong Tau Foo and Klang for Bak Kut Teh, Kajang is another town in the State of Selangor that is famous for a signature street food – Satay. Kajang Satay is renowned for it€™s signature Satay sauce and slightly larger portion of meat among other secret ingredients used that have yet to be made public. I am sure it’s a closely guarded family secret just like KFCs 11 herbs and spices. Anyway, nowadays you don’t have to make a special trip to Kajang just for the Satay as more and more Kajang Satay outlets are springing up all around Malaysia. If you are jonesing for some Satay right at home, you can always follow my Recipe to satisfy your craving instead.

(Click Page 2 for the Malaysian Style Beef Satay with Spicy Peanut Sauce Recipe)

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Chicken Satay Recipe

20 July, 2011 (18:41) | Chinese Food Culture | By: admin

July 19th, 2011Malaysian Recipes,

(Originally published on 9/4/2006. Updated with new pictures.)

Malaysian Satay—those little skewers of meat with satay peanut sauce and ketupat (Malay rice cake) is a very popular dish in Malaysia. Walk down any street in the country and the mouthwatering aroma of satay exudes from practically every corner you pass: roadside satay stalls, hawker centers, pasar malam (night markets), kopitiam (Chinese coffee shops), and even high-end restaurants…

Of course satay is universally loved across Southeast Asia. (It’s commonly believed that satay is the region’s distant cousin to the Middle-Eastern kebabs, thanks to the spice route and the culinary influence of the early Arab traders.) However each country has their own interpretation for satay, influenced by their own unique food culture and distinct palate. For instance, Indonesian satay tend to be sweeter because of kecap manis (sweet soy sauce) while the Thai satay is slightly less sweet since coconut milk is used instead…

Chicken Satay

No surprise then that Malaysian Satay is made with ingredients and spices commonly found in Malaysian cooking; shallots, lemongrass, turmeric powder (kunyit), and coriander powder. The basic Recipe calls for the cook’s meat of choice—be it chicken, beef, lamb, or pork—to marinate for many hours or even overnight so as to lock in the flavor. In addition to the peanut dipping sauce, Malaysian satay is served with ketupat, onions, and cucumber. Trust me, the taste of these side dishes complement each other exquisitely.

When I make chicken satay at home I often save time by using off-the-shelf satay marinate powder such as Ayam brand satay seasoning (aka “cheated“), but the existence of Rasa Malaysia has motivated me to try making everything from scratch, if possible. So I will admit to modifying the traditional and authentic Malaysian chicken satay recipe with a tint of kecap manis and Chinese oyster sauce substituting for salt and sugar. But as you can infer from these pictures, the end results were delicious. You can almost smell the enticing aroma of the chicken satay from your computer screen, can’t you?

(Click Page 2 for Chicken Satay Recipe)

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Satay Peanut Sauce Recipe

14 July, 2010 (10:22) | Chinese Food Pictures, How to cook Chinese Food | By: admin

Satay
Several readers sent me emails requesting for Peanut Sauce recipe to go with my chicken satay, a recipe that I shared not too long ago. I apologize it look me this long to post the Recipe for satay peanut sauce it’s just one of those things that I procrastinate.

Last weekend, I was devising and perfecting my Malaysian satay recipe for the Southeast Asian cooking class that Jaden of Steamy Kitchen and I will be co-teaching, so it sort of forced me to make the peanut sauce and documented my recipe, finally…

The cooking class will be held tomorrow and I am so looking forward to it. This will be my first venture into cooking instruction and I hope that it will turn into something meaningful in the near future (read: my own cooking class!). I have made many friends from food blogosphere, but Jaden is a real gem. We share a lot and constantly exchange ideas and share our dreams; she has helped and supported me so much and “hooked me up” with many great opportunities. I can’t thank her enough, she is a star, really!

I will post my recipe after the cooking class tomorrow…for now, you can feast your eyes with my Malaysian Satay with Peanut Sauce gallery above.

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