鸡肉沙爹

带皮鸡腿肉，切2厘米小块
新鲜姜黄10克
红葱头50克
蒜头30克
盐10克
白胡椒粉5克
中型青柠2个
甜酱油100毫升
软化的牛油75克

羊肉沙爹

羊腿肉1千克，切2厘米小块
新鲜姜黄10克
红葱头50克
蒜头30克
芫荽籽10克
盐10克
白胡椒粉5克
中型青柠2个
甜酱油100毫升
软化的牛油75克

花生酱

菜油1升
蜡豆40克
带皮花生400克
红辣椒60克
指天椒10克
蒜头55克
红葱头35克
椰糖100克
清水300毫升
罗望果酱30克
甜酱油60克

做法

  1. 准备鸡肉沙爹：把姜黄、蒜头和红葱头用搅拌机搅打均匀，把鸡肉块用白胡椒粉、盐、青柠汁和搅打好的香料混合物腌入味，拌匀后放进冰箱冷藏24小时。
  2. 准备羊肉沙爹：把姜黄、蒜头、红葱头和芫荽籽用搅拌机搅打均匀，把羊肉块用白胡椒粉、盐、青柠汁和搅打好的香料混合物腌入味，拌匀后放进冰箱冷藏24小时。
  3. 把烤箱用4D热风模式预热至180°C。
  4. 把腌入味的肉用竹签穿好，放在线形烤架上，淋上牛油。
  5. 放在用烤箱的中层，烤10分钟后取出，淋上甜酱油。把沙爹放回烤箱第二层烤架，转至2级烧烤模式，继续烤约2-3分钟，注意不要烤焦，必要时转动竹签，让沙爹均匀受热。
  6. 在大型炒锅中加热菜油，把花生、蜡豆、蒜头、指天椒、红葱头和红辣椒炒香至花生皮变成褐色，把食材捞出，沥干多余的油，用搅拌机搅打至细碎。
  7. 把清水和罗望果酱混合后过筛得到罗望果水。
  8. 把椰糖和200毫升清水一起加热至椰糖融化，加入甜酱油、罗望果水和搅打细碎的香料混合物，一起煮滚后用盐调味。
  9. 用沙爹搭配花生酱享用即可。

Satay Skewers and Peanut Sauce

Chicken Satay

1kg chicken thigh with skin, cut into 2cm cubes
10g fresh turmeric
50g shallots
30g garlic
10g salt
5g white Pepper Powder
2 medium limes
100ml kicap manis
75g softened butter

Lamb Satay

1kg lamb leg, cut into 2cm cubes
10g fresh turmeric
50g shallots
30g garlic
10g coriander seeds
10g salt
5g white pepper powder
2 medium limes
100ml kicap manis
75g softened butter

Peanut Sauce

1L vegetable oil
40g candlenut
400g groundnuts with skin
60g red chilli
10g chilli padi
55g garlic
35g shallots
100g palm sugar (gula melaka)
300ml water
30g asam paste
60g kicap manis

Methods

  1. For chicken satay: Blend turmeric, garlic and shallots. Marinate chicken cubes with white pepper powder, salt, lime juice and blended mixture. Mix well and keep in fridge for preferably 24 hours.
  2. For lamb satay: Blend turmeric, garlic, shallots and coriander seeds. Marinate lamb meat with white pepper powder, salt, lime juice, and blended mixture. Mix well and keep in fridge for preferably 24 hours.
  3. Preheat oven with ‘4D Hot Air’ mode at 180°C.
  4. Skewer marinated meat onto bamboo sticks, place them on a wire rack and baste with butter.
  5. Cook on the middle rack for 10mins. Then remove satays and baste them with kicap manis.
  6. Place satays back into the oven, on the second rack. Switch to ‘Grill’ mode, level 2 and char for about 2-3mins. Do keep a close watch on the satays to prevent burning. Rotate skewers if necessary for even charring.
  7. In a deep frying pan, heat up oil and fry groundnuts, candlenuts, garlic, cut chilli padi, shallots and red chilli. Once the skin of groundnut is brown, remove all ingredients and drain excess oil. Blend until fine.
  8. Mix water with asam paste and pass through a sieve to yield asam water.
  9. Cook palm sugar with 200ml of water, until sugar melts. Then add in kicap manis, asam water, and the blended ingredients. Bring to boil and season with salt.
  10. Serve satays with peanut sauce.
食谱提供
Bosch

TEXT 若昕 PHOTOS /Bosch