Types and preparation methods of Satay sauce

Today, I will introduce a very delicious sauce for barbecue -- Satay Sauce.

Satay sauce is not only used in barbecues but also frequently in hotpot and even other home-style snacks. Let's start our journey of Satay Sauce.

Satay Sauce (Indonesian: Satay) originally comes from an Indonesian flavor food. Its original meaning is grilled meat skewers, mostly made with lamb, chicken or pork, the seasoning taste is spicy. After it was introduced to China, only its spicy feature was retained.

Ingredients: peanuts, white sesame seeds, fish, shrimp, coconut threads, garlic, green onions, mustard, chili peppers, turmeric, basil, cloves, tangerine peel, black pepper, etc.

Method: grind or fry the ingredients into powder, then add oil and salt to stew into a seasoning called Satay Sauce. The making process is quite complicated. The finished Satay Sauce has a golden color.

Characteristics: Different from the original Southeast Asian flavor, Satay is fragrant but not spicy, slightly sweet. It is a commonly used seasoning in Chaozhou and Minnan regions.

Satay Sauce is a mixed seasoning popular in Fujian, Guangdong and other places. It has a light brown color, paste-like consistency, with a compound aroma of garlic, onion, peanut kernels, and a fresh salty taste of shrimp paste and soy sauce, as well as a slight sweetness and spiciness.

Types

There are three main types of Satay Sauce: Fujian Satay Sauce, Chaozhou Satay Sauce, and imported Satay Sauce.

Fujian Satay Sauce uses large amounts of fried peanut kernels, an appropriate amount of boneless fried flounder and shrimp kernels, along with garlic mud, coriander, chili powder, mustard powder, five-spice powder, sand ginger powder, cilantro powder, aromatic grass powder, using vegetable oil to stir-fry until fragrant. Then add sugar and salt, slowly stir-fry over low heat for half an hour, until no bubbles appear in the pot, then turn off the heat and let it cool naturally. Store in a jar, can be preserved for 1-2 years without going bad. Fujian Satay Sauce has a naturally rich fragrance, suitable for cooking seafood dishes such as stir-fried, steamed, etc., with a fresh and pure taste due to its unique natural seafood fragrance, and is deeply loved by Hong Kong, Macao, and Taiwan diners.

Chaozhou Satay Sauce mixes fried peanut kernels with roasted peanut oil, peanut butter, and sesame paste diluted, then adds garlic mud, onion ends, shrimp paste, broad bean paste, chili powder, five-spice powder, celery powder, cardamom powder, turmeric powder, green onion ends, coriander seed ends, mustard powder, shrimp ends, bay leaf ends, clove ends, lemongrass ends, etc., and adds sugar, soy sauce, coconut juice, fine salt, monosodium glutamate, chili oil, slowly cooked through over low heat, then taken out and cooled before being stored in a clean jar for use. Chaozhou Satay Sauce has a more intense fragrance than Fujian Satay Sauce, and can be used in many dishes prepared by stir-frying, roasting, braising, steaming, etc.

Imported Satay Sauce is also known as Satey Sauce. It is a type of Satay Sauce popular in Indonesia, Malaysia, Singapore, and other Southeast Asian regions. It has an orange color, a fine texture like ointment, and is extremely spicy and salty, with stomach-opening and digestion-promoting functions. Its flavor characteristics are prominent, so after being introduced to the Chaoshan region, it has been improved by generations of chefs, retaining only its rich spiciness. Domestic spices and main ingredients are used instead, and the Indonesian word "SATE" is transliterated as "Satay" (in Chao language, "tea" is pronounced as "diē").

There is a clear difference between Satey Sauce and Satay Sauce, so in relatively authentic Cantonese cooking, the two stir-fried beef dishes "Satey Beef Fillet" and "Satay Beef Fillet" should use Satey Sauce and Satay Sauce respectively to mix the juices. At the same time, the other seasonings they each use are also quite different. When cooking Satey Beef Fillet, you must first stir-fry chopped onions, red bell peppers, and pineapple to bring out the aroma, then add Satey Sauce, and you must also add an appropriate amount of Three Flowers milk and a little oyster sauce to enhance the milk flavor. When cooking Satay Beef, just stir-fry garlic until fragrant, no need to add milk, because the original flavor of Satay Sauce suits the Chinese palate better. There are also differences in the color and appearance of the finished products: the former is light orange-red, with finer gravy; the latter is light brown, with more particles in the gravy, and both have their own flavors. There are also many varieties of Satey Sauce, the more famous ones include Indonesian Satey Sauce and Malaysian Satey Sauce.

Satay Sauce can be directly dipped and eaten as a side dish, and can also be adjusted into a unique compound flavor, used to cook dishes such as Satay Beef Fillet, Satay Duck Breast, etc. It can also be used to prepare the new-style Hong Kong "Sacha Curry Sauce", used to cook Hong Kong-style famous dishes such as Sacha Curry Beef Brisket Pot, Sacha Stir-fried Prawns, etc., suitable for cooking methods such as roasting, braising, simmering, boiling, and scalding.

Cooking Guide

1. Satay Sauce can be directly dipped and eaten as a side dish, and can also be adjusted into a unique compound flavor, used to cook dishes such as Satay Beef Fillet, Satay Duck Breast, etc.;

2. It can also be used to prepare the new-style Hong Kong "Sacha Curry Sauce", used to cook Hong Kong-style famous dishes such as Sacha Curry Beef Brisket Pot, Sacha Stir-fried Prawns, etc., suitable for cooking methods such as roasting, braising, simmering, boiling, and scalding.

The method of making Fujian Satay Sauce:

One, Ingredients: 1000 grams of peanuts, 175 grams of flounder, 150 grams of shrimp, 160 grams of sesame paste, 175 grams of garlic, 75 grams each of green onions and chili powder, 30 grams each of mustard powder and five-spice powder, 15 grams each of sand ginger powder and coriander seeds, 2 pieces of aromatic grass, 300 grams of white sugar, 800 grams of vegetable oil, 30 grams of fine salt.

Two, Method:

1. Put the peanuts into a container, add boiling water (with a little salt) and soak for 10 minutes, then peel them and put them into an oil pan at six-tenths heat and fry until crispy, then take them out. After cooling, grind them into small pieces. Remove all the bones from the flounder and fry them until crispy in a seven-tenths heat oil pan, then take them out and chop them finely for later use.

2. Heat the oil pan, wait for the vegetable oil to become matured and then cool down, then add about 150 grams of cool oil to dilute it. Peel the garlic and chop the shrimp finely. Use part of the oil to fry the green onions until dry, then grind them into powder and still put them back into the oil. Use another part of the oil to separately fry the chili powder and garlic paste into garlic oil and chili oil for later use.

3. Use a clean pot to add oil, first add coriander seeds and five-spice powder to the pot and stir-fry briefly, then add sesame paste, shrimp powder, peanut powder, mustard powder, sand ginger powder and stir-fry evenly, then add garlic oil, green onion oil, chili oil, fine salt, white sugar and stir-fry evenly. Then grind the aromatic grass into powder and add it to the pot and stir-fry together. Stir-fry over low heat for about half an hour, when no bubbles appear in the pot, then turn off the heat and let it cool naturally. Store in a jar, can be preserved for 1-2 years without going bad, ready for use whenever needed.