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本帖最后由 Smiley 于 2019-3-11 09:19 编辑
Satay
Ingredients:
500 g pork belly
20-25 bamboo skewer (soak in water for 2 hrs)
Marinate:
2 teaspoon turmeric powder
1 inch galangal
1 inch ginger
2 stalk lemongrass (use only the white part)
1 medium size onion
3-4 gloves garlic
2 tablespoon brown sugar
2 teaspoon coriander powder
1 teaspoon cumin powder
1-2 teaspoon dark soy
1/4 teaspoon salt
1 tablespoon oil
Methods:
Remove skin from pork belly. Blanch the skinless pork belly in boiling water for 5 minutes. Remove the pork belly and let it cool. Slice the pork belly into 1/2 inch slice.
Blend all ingredients listed under marinate with a little water in a blender to form a paste.
Add paste to pork belly, mix well and marinate over night.
Thread marinated pork belly onto bamboo skewers, preheat oven to 200°C, roast or bake for 10 mins and change to Grill function and grill the satay for 4-5 mins on each side.
沙爹酱：
材料:
1 杯 烤好的花生
2 茶匙椰糖
1 汤匙食用油
1-1 1/2 杯水
4-5 汤匙叁巴酱
适量罗望子酱 Tamarind paste (optional)
做法：
烤好的花生冷却后用food processor 将花生磨成带有颗粒的粗粉。
锅里热油，加入叁巴酱煸炒至边上泛油。
倒入水，煮滚后加入花生粉。煮3-5分钟后，加入椰糖和罗望子酱，继续煮10分钟或至稍微浓稠即可。试味后可以根据自己的口味加糖或盐调味。
Satay dipping sauce
Ingredients:
1 cup roasted peanuts
2 teaspoon palm sugar
1 tablespoon cooking oil
1-1 1/2 cups water
4-5 tablespoon Sambal Tumis Paste
Tamarind paste (optional)
Methods:
Roast the peanuts and let it cooled, grind in food processor to form coarse powder.
Heat oil in frying pan, stir in sambal tumis, cook until oil breaks at the edge.
Pour in the water, bring to a boil and add the crushed peanut, cook for 3-5 minutes, add the tamarind paste, season with palm sugar, continue cooking for 10 minutes or so. Adjust taste with sugar and salt if needed.
Rice Cooker Ketupat
Ingredients:
1 cup rice
A pinch of salt
1 3/4 cups water
Methods:
Wash and drain rice. Place rice, salt, and water in a rice cooker, and cook until rice cooker turns to "warm".
Open the lid, fluff and press the rice. The cooked rice for making ketupat should be much wetter than normal rice.
Line a loaf pan or dish with plastic wrap. Transfer the still warm rice to the pan or dish, press with a spatula as you transfer the rice. Once all the rice has been transfer, cover the the top surface with another piece of plastic wrap and press down firmly using your hands.
Once the rice is as packed as it can be, poke the top plastic wrap with a skewer to create holes for steam to escape. Let it cool, once it has completely cooled, remove ketupat from the mould, remove the plastic wrap, and cut into cubes and serve. |
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良辰美景-when i was young (4楼更新) (2005-4-18) 浅浅 
烤鳗鱼 (2005-3-4) susan 
发表于 2016-8-26 14:59
跟煮饭一样，只是水要比平时多一些。
猪肉satay，揭开谜底了，还以为楼主是马来土人媳妇，看来不是
没鱼虾也好啦
