Picture credit by Taiwanese in Thailand
沙嗲是個最代表東南亞國家的一道料理，幾乎每個國家都有屬於自己的獨特風味，所以第一篇就以泰式沙嗲作為開場吧 :)
Satay is one of the most significant cuisines which can represent southeast Asia, moreover, every countries has their own and unique flavour. Thus, let's start with Thai style satay for the beginning.
材料介紹 (3-4人份) / Ingredients
(for 3-4 ppl)
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無骨雞腿肉
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250g
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Chicken thigh boneless
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豬肩肉
|
250g
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Pork sirloin
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竹籤
|
40 pax
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Bamboo skewers
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醃料 / Marinade
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香茅
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20g
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Lemongrass
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大蒜
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10g
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Garlic
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香菜根
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10g
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Coriander roots
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姜黃粉
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3g
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Turmeric powder
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孜然粉
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1g
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Cumin powder
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香菜籽粉
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1g
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Coriander powder
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泰式咖哩粉
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5g
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Thai curry powder
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鹽巴
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6g
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Salt
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糖
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20g
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Sugar
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椰奶
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60g
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Coconut milk
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植物油
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20g
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Vegetable oil
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玉米粉
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10g
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Corn flour
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花生醬 / Peanut Sauce
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椰奶
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300g
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Coconut milk
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水
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200g
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Plain water
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紅咖喱醬
|
200g
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Red curry paste
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鹽
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2g
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Salt
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棕櫚糖
|
60g
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Palm sugar
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魚露
|
10g
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Fish sauce
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羅望子汁
|
50g
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Tamarind juice
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花生
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100g
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Peanut
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小黃瓜醬(Arjard) / Cucumber Suace
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白醋
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100g
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White vinegar
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白砂糖
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100g
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White sugar
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鹽
|
5g
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Salt
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水
|
100g
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Water
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泰式小黃瓜
|
100g
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Cucumber
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紅蔥
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40g
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Shallots
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大紅辣椒
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30g
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Big red chilies
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做法：
1. 雞腿肉去皮，切成一口份量的大小；豬肩肉也切成相同大小。建議切成平均大小，在燒烤時較容易均勻受熱。
2. 竹籤泡水約莫20分鐘，避免燒烤時竹籤燒焦。
3. 以泡過水的竹籤將雞腿肉及豬肩肉串起。
4. 所有醃料放入調理機均勻攪碎，醃製已串好的雞腿肉及豬肩肉 (保鮮膜包覆後放入冰箱，最少醃製1小時，若能醃製過夜更好)
5. 可使用平底鍋、烤箱、或是炭火進行烹飪，反覆將沙嗲兩面均勻受熱，同時也可以將剩餘醃製的沙嗲醬塗抹在肉串上。
6. 花生醬：花生中火炒香後搗碎放置一旁備用。在平底鍋內放置約50g椰奶，以中火將椰奶的油脂分離後，加入紅咖喱醬，持續以中火慢炒，適時加入椰奶慢慢炒出紅色辣椒油。之後加入剩餘椰奶、鹽、棕櫚糖、魚露、羅望子汁調味，可以個人口未作調整，可視濃度加入水稀釋。最後加入炒過後的碎花生，即完成沙嗲的花生醬。
7. 小黃瓜醬：小黃瓜切小丁，紅蔥頭去皮切薄片，紅辣椒可切丁或切絲。鍋中加入水、白醋、砂糖及鹽巴，煮沸至砂糖及鹽巴融化後即可關火，待上桌前將液體加入已切好的小黃瓜、紅蔥頭及辣椒中即可上桌。
1. 雞腿肉去皮，切成一口份量的大小；豬肩肉也切成相同大小。建議切成平均大小，在燒烤時較容易均勻受熱。
2. 竹籤泡水約莫20分鐘，避免燒烤時竹籤燒焦。
3. 以泡過水的竹籤將雞腿肉及豬肩肉串起。
4. 所有醃料放入調理機均勻攪碎，醃製已串好的雞腿肉及豬肩肉 (保鮮膜包覆後放入冰箱，最少醃製1小時，若能醃製過夜更好)
5. 可使用平底鍋、烤箱、或是炭火進行烹飪，反覆將沙嗲兩面均勻受熱，同時也可以將剩餘醃製的沙嗲醬塗抹在肉串上。
6. 花生醬：花生中火炒香後搗碎放置一旁備用。在平底鍋內放置約50g椰奶，以中火將椰奶的油脂分離後，加入紅咖喱醬，持續以中火慢炒，適時加入椰奶慢慢炒出紅色辣椒油。之後加入剩餘椰奶、鹽、棕櫚糖、魚露、羅望子汁調味，可以個人口未作調整，可視濃度加入水稀釋。最後加入炒過後的碎花生，即完成沙嗲的花生醬。
7. 小黃瓜醬：小黃瓜切小丁，紅蔥頭去皮切薄片，紅辣椒可切丁或切絲。鍋中加入水、白醋、砂糖及鹽巴，煮沸至砂糖及鹽巴融化後即可關火，待上桌前將液體加入已切好的小黃瓜、紅蔥頭及辣椒中即可上桌。
Process:
1. Remove skin from the chicken thigh, and cut it into bite size; pork sirloin should be cut the same way. It is suggested to cut them evenly in order to grill properly together.
2. Soak the skewers in the water for 20 minutes, to avoid the burnt while grilling.
3. Thread 2-3 pieces meat onto the soaked skewers.
4. Blend all the marinade ingredients in food processor and marinade the meat. Covered with plastic wrap and put it into the fridge for at least 1 hour, overnight marinating is better.
5. The marinade meat can be cooked by flat pan, oven or charcoal (charcoal is better :P), cook both sides of satay evenly and apply the rest of marinade satay sauce on it while cooking.
6. For peanut sauce, toast peanut and smash them put it aside for later use. Adding 50 g coconut milk into the flat pan and cook until the coconut oil is split, and then add red curry paste in, use medium heat to cook until get the red layer of oil. Put rest of coconut milk, salt, palm sugar, fish sauce and tamarind juice into the pan, don’t put all the ingredient in one time, the flavour can be adjusted accordingly. Water can be used to adjust the consistency, and then finally put the smashed and toasted peanuts in.
7. Arjard, dice Thai cucumber, slice shallot and either dice or shred red chilies. Put water, white vinegar, sugar and salt into saucepan, and bring it to boil until all the ingredient melted. Cool the sauce down and apply into already-cut ingredients (cucumber, shallot and chilies) and serve.
1. Remove skin from the chicken thigh, and cut it into bite size; pork sirloin should be cut the same way. It is suggested to cut them evenly in order to grill properly together.
2. Soak the skewers in the water for 20 minutes, to avoid the burnt while grilling.
3. Thread 2-3 pieces meat onto the soaked skewers.
4. Blend all the marinade ingredients in food processor and marinade the meat. Covered with plastic wrap and put it into the fridge for at least 1 hour, overnight marinating is better.
5. The marinade meat can be cooked by flat pan, oven or charcoal (charcoal is better :P), cook both sides of satay evenly and apply the rest of marinade satay sauce on it while cooking.
6. For peanut sauce, toast peanut and smash them put it aside for later use. Adding 50 g coconut milk into the flat pan and cook until the coconut oil is split, and then add red curry paste in, use medium heat to cook until get the red layer of oil. Put rest of coconut milk, salt, palm sugar, fish sauce and tamarind juice into the pan, don’t put all the ingredient in one time, the flavour can be adjusted accordingly. Water can be used to adjust the consistency, and then finally put the smashed and toasted peanuts in.
7. Arjard, dice Thai cucumber, slice shallot and either dice or shred red chilies. Put water, white vinegar, sugar and salt into saucepan, and bring it to boil until all the ingredient melted. Cool the sauce down and apply into already-cut ingredients (cucumber, shallot and chilies) and serve.
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