【鸡肉沙爹】和【沙爹酱】的做法,非常详细,值得收藏起来【Chicken Satay & Satay Peanut Sauce】Recipe

默认分类     2022年08月12日

沙爹鸡肉串

【鸡肉沙爹】和【沙爹酱】的做法,非常详细,值得收藏起来【Chicken Satay & Satay Peanut Sauce】Recipe

材料:

去骨鸡肉500 克(切丁)、竹签25 枝、拍扁香茅1 支(涂抹作用)、食油适量

腌料:

芫荽粉½ 汤匙、黄姜粉½ 汤匙、咖喱粉1 汤匙、姜汁2 汤匙、鸡粉½ 茶匙、盐½ 茶匙、糖3 茶匙

做法:

1、把所有腌料拌匀,加入鸡丁拌匀,盖好,放入冰箱腌至少6小时。

2、预热烤箱200°C,把把腌好的鸡丁快穿在竹签上,将鸡肉串排放在烤架上,盖上一层锡纸,下面置烤盘(以收集烧烤时滴下来的鸡油)。烤约20分钟。

3、然后取走锡纸,两面用香茅扫,洒上一些食油,继续烤多10分钟或至熟。

4、烤好的沙爹,沾上沙爹酱和配搭传统马来饭团(ketupat),小黄瓜及洋葱一起吃。

沙爹酱

【鸡肉沙爹】和【沙爹酱】的做法,非常详细,值得收藏起来【Chicken Satay & Satay Peanut Sauce】Recipe

材料 A:

小葱头5 粒、蒜瓣4 粒、黄姜1 粒、南姜1 小块、石栗子3 粒、香茅2 支 (取白色部分)、辣椒干4~5 条 (浸水泡软,去籽)、食油50 ml

材料 B:

盐1 小匙、糖150 g、咖喱粉2 大匙、辣椒糊100 g、清水500 ml

材料 C:

花生200 g( 炒香,捣碎)

做法 :

1、把花生炒香,或烘烤至香,去皮衣,然后再把花生搅碎备用。

2、准备好所有材料A,然后用搅拌器捣烂,取出备用。

3、烧热100毫升食油,倒入搅拌好的材料A 。

4、以慢火炒香搅拌式的炒香一会儿。

5、然后在加入材料B再翻炒,搅拌的方式,炒香浓至辣油渗出。

6、最后加入花生碎,炒至有些浓稠均匀即可。

Satay Chicken

【鸡肉沙爹】和【沙爹酱】的做法,非常详细,值得收藏起来【Chicken Satay & Satay Peanut Sauce】Recipe

Material:

500 g boneless chicken (diced), 25 bamboo skewers, 1 sliced ​​lemongrass (for spreading), some cooking oil

Marinade:

½ tbsp coriander powder, ½ tbsp turmeric powder, 1 tbsp curry powder, 2 tbsp ginger juice, ½ tsp chicken powder, ½ tsp salt, 3 tsp sugar

practice:

1. Mix all the marinade ingredients, add in the chicken and mix well, cover and marinate in the refrigerator for at least 6 hours.

2. Preheat the oven to 200°C, quickly thread the marinated chicken on the bamboo skewers, arrange the chicken skewers on the grill, cover with a layer of tin foil, and place a baking tray below (to collect drippings from the grill) chicken fat). Bake for about 20 minutes.

3. Then remove the tin foil, sweep with lemongrass on both sides, sprinkle some cooking oil, and continue to bake for 10 more minutes or until cooked.

4. Grilled satay, dipped in satay sauce and served with traditional Malay rice balls (ketupat), cucumbers and onions.

satay sauce

【鸡肉沙爹】和【沙爹酱】的做法,非常详细,值得收藏起来【Chicken Satay & Satay Peanut Sauce】Recipe

Material A:

5 shallots, 4 garlic cloves, 1 turmeric, 1 small piece of galangal, 3 chestnuts, 2 lemongrass (take the white part), 4-5 dried chillies (soak in water until soft, remove seeds), cooking oil 50 ml

Material B:

1 tsp salt, 150 g sugar, 2 tbsp curry powder, 100 g chili paste, 500 ml water

Material C:

200 g peanuts (sautéed, mashed)

Practice:

1. Fry the peanuts until fragrant, or roast them until fragrant, remove the skins, and then crush the peanuts for later use.

2. Prepare all ingredients A, mash them with a mixer, and take them out for use.

3. Heat 100ml cooking oil, pour in the stirred ingredients A.

4. Stir-fry for a while with slow heat until fragrant.

5. Then add in ingredient B and stir-fry again. Stir-fry until fragrant until the chili oil seeps out.

6. Finally, add chopped peanuts and fry until thick and even.

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