Serves 3-4 (24 sticks)
INGREDIENTS
Satay Meat
Singapore Satay Marinade*
Vegetable oil (for Step A3)
Chicken leg (deboned with skin on)+ |
1 pkt
as desired
350 gm
|
Note: Chicken leg should be sliced to about 35 x 5 mm and 5 mm thick.
Satay Gravy
Singapore Satay Sauce Mix*
Water
Vegetable oil (for Step B2)+
Singapore Satay Peanut Paste*
|
1 pkt
150 ml (⅔ cup)
25 ml (5 tsp)
1 pkt
|
Optional Garnish - (as desired)
Cucumber, red onions, ketupat (compressed rice cakes) |
|
* Included in this Prima Taste pack.
+ Refer to Chef's Tips for suggested alternatives.
A. To cook satay meat
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.
4. Grill satay sticks till cooked.
Note: Each stick of satay should weigh about 15 gm.
B. To cook satay gravy
1. Pour Singapore Satay Sauce Mix and ⅔ cup water into a pot. Stir and heat on low heat till almost boiling.
2. Add 5 tsp vegetable oil and mix well. When gravy is boiling, add Singapore Satay Peanut Paste and mix well.
3. When a layer of oil forms on top of gravy, turn off heat.
C. To serve
1. Cut cucumber, red onions and ketupat, and place on a plate with the grilled satay.
2. Serve Singapore Satay hot with satay gravy.
CHEF’S TIPS
You may substitute chicken with pork, mutton or beef. You may also substitute vegetable oil with peanut 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
(3-4 人份) (24串)
材料
沙爹肉
A新加坡沙爹腌泡酱* (Singapore Satay Marinade)
菜油(用于A3步骤)
鸡腿肉（带皮，去骨）+ |
1 包
适量
350 克 |
注:把鸡腿肉切成35米厘(宽) x 5米厘（长) x 5米厘厚)。
沙爹酱
B新加坡沙爹汁配料* (Singapore Satay Sauce Mix)
水
菜油(用于B2步骤) +
C新加坡沙爹花生糊* (Singapore Satay Peanut Paste) |
1 包
150 毫升(⅔杯)
25 毫升(5 茶匙)
1 包 |
* 百胜厨即煮可食的主料全在包装里
+ 请参考烹饪点子
A. 烹煮沙爹
1. 将A新加坡沙爹腌泡酱(Singapore Satay Marinade)和鸡腿肉混合。放入冰箱内，腌至少6小时。
2. 用竹枝或烤肉叉子将鸡腿肉串起来。用汤匙的背面将鸡肉稍微压平，这可将鸡腿肉煮得更均匀更快熟。
3. 将菜油涂在沙爹串上。
4. 将沙爹串烤熟。
注: 每支沙爹串应重约15克。
B. 烹煮沙爹酱
1. 将B新加坡沙爹汁配料(Singapore Satay Sauce Mix)和150毫升的水倒入锅，搅拌并以慢火大约煮开。
2. 倒入5茶匙的菜油后搅拌均匀。当酱汁煮开后，倒入C新加坡沙爹花生糊(Singapore Satay Peanut Paste)，搅拌均匀。
3. 当一层油浮上酱汁时，将火关掉。
C. 食用
1. 将黄瓜、红洋葱和马来饭团切块，与烤好的沙爹一同盛碟。
2. 即刻趁新加坡沙爹还热时与沙爹酱一起上桌。
烹饪点子
您可用猪肉、羊肉、牛肉或火鸡肉取代鸡肉。若要味道更芳香可以花生油取代菜油。
储存
储置阴凉，干燥之处。包装一旦打开，就得放进冰箱，并在三天内用完。
容量兑换: 1 杯≈230毫升
