Wowww ! Thank you for this happy review 🥰🥰🥰 .

Thank you for watching ! 🥰

Thank you for watching 🥰🥰🥰

Thank you for dropping by 🤗

Malay sate is the best!

@@nenanenalynn thank you for watching ! 🥰

@@nenanenalynnI agree with you 100%! I missed Malay satay since I don’t live there anymore 😢

@@debbiefusero9330 hi Debbie😊. Have you tried making it yourself? The above recipe looks really good.

Thank you for watching 🙏

Thank you for dropping by ! 🥰

Thank you for watching 😊

You are welcome 😊

Sama Sama 😘

Thank you for watching ! ♥️

Wsalam .. thank you for watching 🥰

Thank you for watching ♥️

Thank you for appreciating 🙏

@Azmi Ibrahim - thank you 🙏 Glad it turned out good for you ☺️

Thank you for watching ♥️

@@AbdulRahman-oi5fk thank you for watching ♥️

Abad ke 15 Indonesia belum ujud. Apa² pun satay berasal dari Russia menurut sejarah

​@@din6422 Salah tu satay datang dari ribuan tahun dahulu oleh pedagang aliens dari Mars 😂

Thank you for watching too 🙏

Thank you for watching ❤

Hi .. it’s normal plain water ..

Thank you for watching ! As mentioned , it’s Singapore Satay in the title. Our very own recipe . For the fried chicken you may want to watch - kzfaq.info/get/bejne/n5NmnaiUqKq-doE.html Happy cooking !

Hello 👋 .. Lontong rice recipe - the link in in the description box 😊 happy watching ♥️

Thank you for watching 🥰

Hello Cecilia, thank you for watching.. All of the ingredients used are mentioned in the video. For the blended ingredients: ~ you can see that I have used one full grab of lemon grass , so it can be about 4-6 stalks depends .. ginger abt 2-2.5inch , galangal abt 1.5-2 inch , garlic abt one palm full , onions abt 2 palms full - there is no strict rule actually.. the more ingredients used the tastier the satay will be 🥰 Just maintain the proportion 🥰

@@norasaharicooks3889 Hello Nora, its me again :) I just want to thank you for your kind and patience reply. I have tried my best in putting them together watching you video like hundred times :-p and this is what I have got and i really need your advice on the amount of sugar and salt added to the peanut sauce, can you please guide on around how many tbsp please? - 4 tbsp Coriander seeds - toast well & grind separately - yields 5 tbsp of ground coriander powder - 2 tbsp Cumin seeds - toast well & grind separately - yields 2.5 tbsp of ground cumin powder - 2 tbsp Fennel seeds - toast well & grind separately - yields 2.5 tbsp of ground fennel powder These spices are like siblings, rule of thumbs, ratio to Coriander seeds is always 2:1:1 Ingredient A: 5 stalks Lemon grass (whole stalk) 2 inch Ginger 2 inch Galangal 5 Red onions 15 cloves Garlic Blend above together in blender and separate into two bowls (2:1 portion) Meat - 500g Angus beef flank - slice against the grain - 5 Boneless & skinless chicken leg (abt 1.5kg) - sliced to desired thickness Chicken Marinade: 2 tbsp red sugar 1 tsp Salt 2 tbsp ground coriander 1 tbsp ground cumin 1 tbsp ground fennel Add in the bigger portion blended A (use ¾ only, keep ¼ for beef) Beef Marinade: 1 tbsp red sugar 1/2 tsp Salt 1 tbsp ground coriander ½ tbsp ground cumin ½ tbsp ground fennel Add in the leftover ¼ portion of blended A of the bigger bowl) Peanut Sauce: - 2kg peanuts - fried or toast - pulse ground them but not too fine - Heat oil in pan (about 120ml), fry the smaller bowl blended A - 1 tbsp of chilli powder - 2 tbsp ground coriander - 1 tbsp ground cumin - 1 tbsp ground fennel Add water, enough to cover, don't worry about the amount as you can cook it to your consistency and peanut will expand later Salt and sugar to taste Add peanuts -1 cup Tamarind juice - from 1 tbsp tamarind pulp soften in one cup of hot water, if using tamarind paste or puree, use half the amount as they are stronger (to taste) - Let it simmer to your desired consistency Note: Satay sauce can freeze up to 6 months

I have done a lot of satay and have use this peanut sauce as well … as to the sugar and salt I always start with sugar and keep adding little by little until I like the sweetness then I move to the salt taste and adding little salt and tasting again until the salt taste is correct and to my liking .. most satay places uses a lot of sugar in their satays

@@CeCiLiA2601 apologies I think I hv overlooked to reply this .. yes the above are good 👍

Thanks so much Cecilia for writing down the ingredients list.

Thank you for your watching … The light yellow I assume that you are referring to the blended ingredients right ? If yes - base on this video - you can see that I have used one full grab of lemon grass , so it can be about 4-6 stalks depends .. ginger abt 2-2.5inch , galangal abt 1.5-2 inch , garlic abt one palm full , onions abt 2 palms full - there is no strict rule actually.. the more ingredients used the tastier the satay will be 🥰 Just mantain the proportions as per above 😊

Thank you so much for the answer.

ORIGINAL AIJAZ 😁😁😁

You can use normal sugar and tumeric for the colour it’s fine 👍 You can add accordingly…. Just nice to coat the meat with the colour .. happy cooking !

Hello Devon Chow , It’s actually refined sugar with red pigment added to it ..you can google red sugar .. and have a clearer picture of it 😊

Hello 👋.. apologies for the late reply 🙏 Ans: It's about 1.5 cup of oil. However, Water approximately- up to slightly more than 1/2 of that pot. I used a 10 inch diameter by 5 inch depth of that Corning Ware Pot . I believe it's more than 500ml ☺️ Hope the above helps 😊

Thank you for watching

Hello , You can’t substitute red sugar with red pepper . Our satay recipe require sugar to tenderize the meat and sugar also act as a preservative other than the taste . We don’t substitute water with coconut milk in this recipe ☺️

Hello Celine .. thank you for watching… any type of onions will do .. however best will be the Bombay Onions .. the purple kind .. FYI The small shallots (bawah kecik) will always taste better than the big ones (bawah Besar) 😘

Thank you for watching … it’s just a normal non stick flat pan …

I’m sure there is .. otherwise just use any non stick pan and just fry the sate without skewing it with less oil. Some use the oven to grill the skewed sate .. however, the texture maybe a little dry compared to pan fry or pan grill 🤗

I would really love to have it as authentic as possible with the skewers. I've seen some of these pans online but are mostly for gas stove and not electric stove.....I have try frying them without skewers and in a wok....my kids didn't like them at all. So we have stopped eating sate for years now only when we go back to Singapore then we will eat lots and lots of sate. My son can even eat 30sticks just for himself....

Wsalam ~ all mutton parts are good , provided it is sliced against the grain specifically for satay… remove any tendons coz that will make the meat becomes stiff and hard to chew. For homecooked satay it’s really your choice if you can spend a little more to get good quality parts of the beef - eg : Flank , tenderloin , sirloin .. for as long as you slice against the grain as mentioned . Hope the above helps🥰

@@norasaharicooks3889 Jazakallah sis.. May Allah bless you.

Red sugar is actually refined sugar with a red pigment added to it... you can buy at any supermarket or if they don’t sell try buy it online 🤗.. thank you too for watching ! ❤️

"Red sugar" is actually refined sugar with a red pigment added to it.. you cn google and chck .. your cn also substitute it with normal sugar and add a wee bit of permitted colouring or tumeric ..

@@norasaharicooks3889 Yea, I looked it up after I made the comment. That flat pan you have, is that called a tawa ?

Yes can , however red sugar has some red pigment in it compared to Gula Melaka (red pigment needed which is for the colour only ) .. another option is use normal sugar and tumeric 🤗

It can be any brand or even no brand .. as long as it’s non stick .. mine was bought many years back - normal Tava non stick flat pan .🤗

It really depends on the weight of the meat & how you slice and skew the meat. If it’s thinly sliced you will get more numbers if you were to skew 3 slices for each stick. The recipe for chicken satay here makes approximately 50 - 60 sticks .

Hi Nora, could you kindly provide the measurements for the cumin,coriander and fennel seeds please? I am assuming you used 2tbsp coriander and 1tbsp of the other two?

@@lalithakirsnan yes dear as mentioned in the video.

Hello Farah , apologies overlooked this msg fm you … It’s actually refined sugar with red pigment added to it ..you can google red sugar .. and have a clearer picture of it 😊

Hello 👋.. yes you can but it’s gonna be abit dry .. but you can try add minimal oil .. however, I’m not sure if the satay stick will get burnt before the meat 🫣

@@norasaharicooks3889 oh dear 😅will soaking the sticks in water would be better? I'm so sorry I'm trying to accommodate this in my English kitchen 😭

Hello 👋 ~ Water used ….approximately- up to slightly more than 1/2 of that pot . I used a 10 inch diameter by 5 inch depth of that Corning Ware Pot . I believe it’s more than 500ml 😉 Hope the above helps 😊

@@norasaharicooks3889 thk u !

Yes can .. you can use any parts to your preference - Batang Pinang is tenderloin .. 🥰

@@norasaharicooks3889 but if for fast cooked and soft will be which part? based on ur xperience...

@@peaceuponyou8 all beef parts are good , provided it is sliced against the grain specifically for satay… remove any tendons (urat2 kasar) coz that will make the meat becomes stiff and hard to chew. You can also ask for ‘daging goreng’ form the Pakcik in the market . FYI - most satay sellers will use the part called knuckle (round) for beef .. For homecooked satay it’s really your choice if you can spend a little more to get good quality parts of the beef - eg : Flank , tenderloin , sirloin .. for as long as you slice against the grain as mentioned . Hope the above helps🥰

Yes dear it’s red sugar .No Tumeric used .

@@norasaharicooks3889 awesome . quick respond, i never tried that before, always used turmeric and always feel that the taste was not quite right, looking forward to try your recipe!

@@lilyp1980 happy cooking!

@@norasaharicooks3889 last question, i am in California, never bought /use red sugar before, if i cannot find red sugar, what is a good substitute for red sugar? palm sugar? brown sugar?

@@lilyp1980 you can just use normal sugar . However, the red pigments in the the red sugar gives the ‘fresh’ colour on the meat . Alternatively, use normal sugar + permitted ‘yellowish red’ food colouring .😊

I have a short video of that posted in my IG .. will do a latest version of Tom Yum soon for you tube 😊

Until golden brown .. won’t take long if you will be frying small portions at one time - just make sure that its nicely cooked but don’t burnt them ya 😉

Hi Barry , Thank you for watching 🥰 1 Ans : Yes you can place the marinated meat in the chiller overnight.It’s easier to skew the meat while it’s cold rather than in room temperature . If you may take longer time to skew, I suggest you take some small portion out fm the chiller and repeat once you completed . 2. Ans: It’s about 1.5 cup of oil. However, Water approximately- up to slightly more than 1/2 of that pot . I used a 10 inch diameter by 5 inch depth of that Corning Ware Pot . I believe it’s more than 500ml 😉 Hope the above helps 😊

@@norasaharicooks3889 thank you so much. It looks delicious. Please, if I may... Would the marinade for lamb sate be closer to that of beef or chicken? Thank you so much.

@@barrywong913 yes .. the same as the beef ☺️

@@norasaharicooks3889 thank you so much!!!

@jaz T - originally it’s flat round pan .. however over time it becomes a bit concave at the centre 😬

@@norasaharicooks3889 thanks for replying. It’s good idea to BBQ satay using the pan cake pan. Noticed that the oil didn’t move or spill and that’s why I asked if flat or concave.

I have seen those concave round pan in the Indian grocery shop and was thinking of getting one too for the ease of frying so many satay at once ,,, thanks for clarifying that it's a flat dish and not the concave one

It’s actually refined sugar with red pigment added to it ..you can google red sugar .. and have a clearer picture of it 😊

Any non stick flat pan will do - domestic size 24-30 cm .. depends on your usage actually

It’s actually refined sugar with red pigment added to it ..you can google red sugar .. and have a clearer picture of it 😊

@@norasaharicooks3889 Thanks

Where can I get the red sugar? Any alternate to it?

@jian Hao - the amount of the fresh ingredients used - as you have seen in the video - The Beef used ~ 1 tray approximately 1/2 kg The Boneless chicken as mentioned I have used 5 PCs of the boneless leg. The amount of the dried spices are measured by Tablespoon (TBSP) and teaspoon (TSP) as described in the video . Amount of peanuts is also mentioned as 2kg For the amount of oil used - just do an approximation and as seen in video . You can try view it again and check ..If you have further questions pls do not hesitate to ask .. Thank you for watching! 🙏

@@norasaharicooks3889 what about for the blended ingredients?

Thanks for the quick reply😊

@@jianhao6568 if you are referring to the dried ingredients - as mentioned they are measured by TBSP & TSP

@@norasaharicooks3889 I meant for the ingredients which include lemon grass, ginger, galangal and etc. which you blend into the yellow paste.

Hello Kelly , I don’t hv a written recipe .. just follow the video recipe here ya ☺️

Thanks for sharing