Singapore Sate (Satay) & Peanut Sauce - No charcoal used !

[@MaximusVindurampulle]

It is so far the best. I like to learn more, My memory of Singapore satay is still on my taste buds. Even though it is almost 40 years ago.

[@timothysmith6211]

I went to school in Singapore as a kid and my parents would stay at the Holiday Inn on Scotts road and I loved the Satay there. That was 1978 to 1982 a little before you but this looks like that satay that I loved soooo much. The fennel is the one ingredient that so often seems lacking in most recipes i see. I am definitely giving this a go. Thanks very much.

[@saffrondominic4585]

Looks yummy; thank you for sharing this video. Greetings from London

[@rivercityinn686]

Hi Nora, thank you so much for the prompt reply. Have A Wonderful Weekend !

[@shahharun6279]

Thank you for sharing. Your recipe is so easy to follow n looks yummy. Inshallah would love to try it. Thank you. Greeting from London(SE)

[@timcotterill3952]

Wow! I’ve eaten delicious Singapore Style Satay for more than five decades now, sadly only ever as a visitor. The rest of the time I usually have to make do with a western travesty, satay… with a lot of compromises… peanut butter & curry powder. Shudder. I’ve always cooked most of what I eat, ever since my parents taught me the basics when I was a young teen. There’s plenty of great recipes out there, but yours is the best tasting so far. I love how it’s all done from base ingredients, no, use of purchased pastes, etc. etc. Cooked it for Mum & co, over the week end. Rave reviews. So thank you, this is one I will treasure & run out many, many times yet. 👍🇦🇺🇬🇧🎼🙏

[@norasaharicooks3889]

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

[@Santhoshiniweerasinghe]

Wow super sonic fantastic yummy recipe Thank U so much Dear 🙏💯👍👌🤩😋🤗

[@sanjivoberoi5361]

Thank you sharing such a lovely cook at home recipe. Best wishes.

[@norasaharicooks3889]

Thank you for watching ! 🥰

[@TheJalapeno2010]

Thank you Nora!! You are the BEST !!! I love love ❤️ all your cooking !! ❤️

[@norasaharicooks3889]

Thank you for watching 🥰🥰🥰

[@BasLuiting]

next week I will use your recipe for some good friends, expats from Singapore (the 90's) ... party time on our table🥳, Greetings from Oirschot (the Netherlands / Holland)

[@norasaharicooks3889]

@@BasLuiting We're so glad you enjoyed the recipe! Thank you for watching 🙏

[@ZCaTv]

Im a filipino but I’ve love this recipe Thank You for sharing

[@rizwaankhan3827]

Mashallah very beautiful indeed I can't wait to travel to Singapore again

[@SMARTZLIVING]

Thank you. You are Nora ? Appreciate your kindness to share. I am trying this out this weekend. Hope we can be in touch soon

[@chrisyogaswaran2084]

Hi Nora..best video on Satay so far 4 me.TQVM

[@norasaharicooks3889]

Thank you for watching 😊

[@merlion6613]

I have always loved Thai satay ever since I tasted it for the first time. But since relocating to Singapore and having tasted Malay version, I now cannot make up my mind which is better. I just had amazing ones cooked by Malay sisters today. They were soooo good ❤

[@norasaharicooks3889]

Thank you for dropping by 🤗

[@nenanenalynn]

Malay sate is the best!

[@norasaharicooks3889]

@@nenanenalynn thank you for watching ! 🥰

[@debbiefusero9330]

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

[@nenanenalynn]

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

[@hemanambiar6454]

Wow, kak that was a very good video tutorial. Thank you very much.

[@norasaharicooks3889]

Thank you for watching 🙏

[@cookingwithfluffytiny4371]

Looks very good and easy to follow ❤

[@norasaharicooks3889]

Thank you for watching ! ♥️

[@manomoneysubramaniam254]

Excellent sharing n tk u much n really appreciate it ! Seen a few n I loved yr recipe n going to do for party next wk ! Well done n keep up yr good work stay safe well n god bless u with good health too 👏👍🏻💐🙏😄🌞🤝

[@norasaharicooks3889]

Thank you for dropping by ! 🥰

[@lala76]

Thank you for the recipe and method. You made it look simple. I hope i do it justice.

[@norasaharicooks3889]

You are welcome 😊

[@june2082]

Wow looks so delicious ❤

[@norasaharicooks3889]

Thank you for watching ♥️

[@jelajahbumi2024]

Masya allah msh terbayang sedapnye satay kk nora... Sampaikan hotel 5 star sume order from kk nora satay😘.. Alhamdulillah dapat resepi die... Thanks kk nora😘😘😘

[@norasaharicooks3889]

Sama Sama 😘

[@elsaaguinaldo6957]

Thank you i want to learn how to make this satay sauce.❤❤❤

[@stevensmith4752]

Watching this video with interest as it has been used to supply a lot of commercial kitchens. Is there anywhere where the recipe is written down? What herbs are used again? Is it coriander seeds or crushed coriander? Is it crushed cumin or cumin seeds. Same with the fennel. The video shows these herbs being heated in a frying pan. How do you know when they've been heated enough. Also I could see the galangal being used. What was the other ingredient? Was that ginger? Also would you use an entire stick of lemon grass or just the white bit and a little bit of the green section. Many super markets only sell the white part of the lemon grass.

[@aidahsidek]

I don't know and not sure if they have this flat non stick pan here in Vienna Austria....any other way to fry the sate? Please advice 🙏 thanks

[@norasaharicooks3889]

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 🤗

[@aidahsidek]

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....

[@loklok6828]

nora can you please tell me what type of water you put in the penut normal or Withe chiken pleas tell me i want to make it

[@norasaharicooks3889]

Hi .. it’s normal plain water ..

[@AleYumi]

I loved the video.. Congratulations on the channel!! I came through Hanamizuki 😘🌹

[@norasaharicooks3889]

Thank you for appreciating 🙏

[@Jianfa88Tsai]

Using a handheld butane gas torch to cook the top part of Singapore satay skewers on a charcoal BBQ grill can indeed help halve cooking time while maintaining the charcoal flavor. Here are the pros and cons of this approach: Pros 1. Time Efficiency: Using a torch can sear and cook the top of the skewers quickly, reducing the overall cooking time without losing the unique flavor from the charcoal grill. 2. Controlled Browning: With a torch, you have precise control over where you want to apply direct heat, helping achieve a well-browned, caramelized exterior without drying out the meat. 3. Charcoal Flavor Retention: Since the skewers are still on the charcoal BBQ, they retain the smokey flavor typical of traditional satay, as the base part of the skewer will still cook over charcoal. Cons 1. Risk of Uneven Cooking: A torch heats only the surface of the meat. If not carefully controlled, this can lead to uneven cooking, with the exterior browning quickly while the interior may remain undercooked, especially with thicker cuts. 2. Torch Flavor Over Charcoal: While butane torches typically don’t affect flavor when used sparingly, overuse could potentially alter the satay’s taste slightly. Additionally, some people feel the torch flavor is a bit different from charcoal-seared flavor. 3. Fuel Costs and Refill Requirements: Butane fuel for torches may not be as cost-effective or readily available as charcoal, especially if using the torch frequently. It could add to the expense and require regular refilling. 4. Safety Concerns: Torches require careful handling, especially when used near an open charcoal flame. There’s a small risk of flame-back or accident if the torch is held too close to the charcoal. Practical Action Points 1. Pre-sear with the Torch and Finish on Charcoal: Use the torch for an initial sear, then transfer the skewers to the charcoal to finish cooking thoroughly, ensuring the interior is cooked evenly. 2. Experiment with Torch Distance and Angle: Hold the torch at different angles and distances to find the best method for an even, controlled sear without overwhelming the satay’s flavor. 3. Rotate the Skewers Often: Constant rotation ensures even cooking and prevents over-reliance on the torch for a balanced finish between the charcoal smoke and the torch’s searing heat. This method can be a useful hybrid for speeding up satay preparation while retaining the essence of traditional charcoal grilling. Just be mindful of torch control and safety.

[@bran9461]

Interesting! This is pretty spot on for my favorite satay place in Kuala Lumpur. Of course, they don't tell their recipe . I do wish you would have provided a scaled down home portion.

[@kanjanaganeson3281]

Hi Nora, what is red sugar? Where can I find it ?Lovely, thank you for the recipe..

[@norhainiahmat9510]

Salam Nora, Thank you very much for sharing. May Allah reward you with abundant health Iman for ur sincerity.

[@norasaharicooks3889]

Wsalam .. thank you for watching 🥰

[@teslarex]

That’s a great recipe! Thanks

[@SanaKhan-tc4hh]

Very nice Nora definitely I will try this tomorrow while going to east coast park

[@nurulabdullah2862]

Nora if Dont have red sugar can I use other sugar to replace it thank you in advance

[@azmiibrahim6828]

This is the most genuine and best satay recipe I’ve seen so far. Tried and turned out really good. Thanks Nora.

[@norasaharicooks3889]

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

[@GregSzarama]

How to make it smoky flavour when not using charcoal? When I bought from City Satay it came frozen but raw and it was smoky flavoured. Thanks for the fantastic video!😋😋

[@teresajaner5051]

Can you kindly tell me what is the red sugar? Where can I get this? Thank you.

[@norasaharicooks3889]

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 ! ❤️

[@joeycheong2473]

hello Chef... can i assume its okay to replace red sugar with either white or brown sugar.....

[@RangKuraiKuliner]

Enak sekali kelihatannya...yummies

[@rhondasilverman2123]

Can you please post the written recipe with amounts and cooking directions- Thank you

[@siawkimpossible]

Hi, Nora, what is the brand of the flat pan you are using ?

[@norasaharicooks3889]

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 .🤗

[@mrsk6026]

Hi do you have the written recipe please, with measurements, thanks

[@khinhtay9403]

Thank you for your recipe.

[@maryanncartwright7773]

Looks delicious 😋.

[@norasaharicooks3889]

Thank you for watching ♥️

[@AkuFruchter]

Hi Nora Where can I get a heavy duty flat non stick pan like yours?

[@markhexamer]

looks delicious, the fry pan you use, what is it called please?

[@norasaharicooks3889]

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

[@lalithakirsnan]

Hi, approximately how many chicken satay can you get out of this recipe? Serving size?

[@norasaharicooks3889]

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 .

[@lalithakirsnan]

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?

[@norasaharicooks3889]

@@lalithakirsnan yes dear as mentioned in the video.

[@stevensmith4752]

Just noticed the satays are being cooked on a particularly flat fry pan with no sides. What sort of pan is it? Where can I buy one from? I've searched the internet with no hits. Steven

[@stevensmith4752]

It's a Korean barbecue griddle pan. Google that and similar pans pop up.

[@flowers9633]

هل يمكنني استخدام الفلفل الاحمر في الخلطه بدل السكر الاحمر ليعطي لون جميل ايضا الصوص هل يمكن اضافة حليب جوز الهند له بدل الماء

[@norasaharicooks3889]

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 ☺️

[@Rabiul_aowal]

Look so delicious 😍

[@sherryong6395]

Hi, how much water to add to the sauce in terms of cups or ML ?

[@norasaharicooks3889]

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 😊

[@sherryong6395]

@@norasaharicooks3889 thk u !

[@rachelKuo-nd9dc]

Wow , my favourite food. Thank you for sharing this video . It looks delicious. May i ask the light yellow water ingredient and how much ml?

[@norasaharicooks3889]

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 😊

[@rachel3359]

Thank you so much for the answer.

[@mellim8263]

Hi ‘ can you teach me how you cook the Longmont rice please. I think your Singapore satay is Thebes too and the peanuts sauce is beautiful and Tasty sauce. X

[@norasaharicooks3889]

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

[@isahbeebee3651]

Salam sis Can I ask, if I want to use mutton meat to make satay which part is the best?

[@norasaharicooks3889]

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🥰

[@isahbeebee3651]

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

[@coster2100]

Great recipe Nora. We don't seem to get red sugar here in NZ so I'm going to use tumeric. Do you think it would work if I use annatto powder mixed with the sugar instead and if so, in what quantities or is that far too radical?

[@norasaharicooks3889]

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 !

[@melbajennifersabas9935]

If you don’t have red sugar can I used hula Melaka or brown sugar

[@norasaharicooks3889]

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 🤗

[@kwangai3121]

Can you please advise what’s the diameter of your tawa pan?

[@izzymania92]

Hello! can i use the oven for this?

[@norasaharicooks3889]

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 🫣

[@izzymania92]

@@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 😭

[@peaceuponyou8]

⭐️Hi Sis Nora if buy the beef at wet market, what shld we tell the pakcik for e parts of e cow? Batang pinang?

[@norasaharicooks3889]

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

[@peaceuponyou8]

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

[@norasaharicooks3889]

@@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🥰

[@awesomeOnath]

I missed the satay sauce at New World Hotel Manila. Road to 1k subscribers. Goodluck Ma'am😊

[@norasaharicooks3889]

Thank you for watching too 🙏

[@tanwera]

Is there an actual recipe somewhen with measurements?

[@IamMagsB]

how long to fry the peanuts?

[@norasaharicooks3889]

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 😉

[@apetlambinicio2611]

Exact ingredients pls?

[@zagdevice4670]

Your recipe is the most authentic so far, very good. Just wonder is that Malaysia or Indonesia style satay? The chicken satey I had in KL does has tumeric that make the chicken golden yellow. The lemon grass is the key ingredient that give the satey smell when it is well burn. I wonder you know how to make the Malay restaurant fried chicken, I believe it has the lemon grass and tumeric in it, but I have not able to get the recipe right yet.

[@norasaharicooks3889]

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 - kzbin.info/www/bejne/n16Zm3iZeKmNfK8 Happy cooking !

[@CeCiLiA2601]

This looks so amazing but it is really hard for one that’s not a good cook to try without detailed amount of ingredient nor recipe. It involves a lot of ingredients, can’t be buying everything and cook on agar-agar basis isn’t it?

[@norasaharicooks3889]

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 🥰

[@CeCiLiA2601]

@@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

[@GrAsSMoPer]

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

[@norasaharicooks3889]

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

[@Jtsh706]

Thanks so much Cecilia for writing down the ingredients list.

[@falilafarhan0778]

❤️🔥jus love it mam

[@shuilong52]

The satay kuah looks awesome appreciuate if you give the exact details recipe. thanks

[@qarighulamshabirmahar8844]

Very great 💖 my friends 💖

[@gchow6009]

Thank you Nora. Liked and subscribed. Only one question: what’s red sugar?

[@norasaharicooks3889]

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 😊

[@lilyp1980]

Hi Nora, Thanks for sharing the recipe, the red powder thing you put in the marinate , your video stated it is red sugar? but it looks like tumeric? can you confirm? if it is red sugar, is that means there is no turmeric in the marinate at all?

[@norasaharicooks3889]

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

[@lilyp1980]

@@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!

[@norasaharicooks3889]

@@lilyp1980 happy cooking!

[@lilyp1980]

@@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?

[@norasaharicooks3889]

@@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 .😊

[@ranikalai3293]

Thank you Nora..🤗

[@jazt8271]

Is your pan round or a bit concave?

[@norasaharicooks3889]

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

[@jazt8271]

@@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.

[@drymoper2234]

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

[@farah1842]

G'day Nora forgive my ignorance what is red sugar?

[@norasaharicooks3889]

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 😊

[@stefanengstrom8656]

This looks like the real deal🤗

[@bettymontes7885]

Wow yummy 😋

[@marlenecorpus9555]

Very good

[@norasaharicooks3889]

Thank you for watching 🥰

[@originalaijaz7561]

It’s so mouth watering 🤤🤗👏🏻👏🏻

[@norasaharicooks3889]

ORIGINAL AIJAZ 😁😁😁

[@vincestarcevich9872]

Hi Nora, may I know what brand or type your pan is and how large it is please?

[@norasaharicooks3889]

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

[@rivercityinn686]

Hi Nora, Celine here. Nice to know u thru' this video. May I know u r using small onion ( bawang kechil ) or big onion ( bawang besar ) ? Tks. Good Day !

[@norasaharicooks3889]

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) 😘

[@lynettechye869]

Hi, I am a novice cook, so everything is measured and instruction followed right to the fullstop. lol. So I watch your video like a gazillion times. May I know how much oil and water did you for the peanut sauce? Thank you.

[@norasaharicooks3889]

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 😊

[@juvitoxinenes9194]

This verry good.....

[@AbdulRahman-oi5fk]

Saya akan cuba membuat nya

[@norasaharicooks3889]

@@AbdulRahman-oi5fk thank you for watching ♥️

[@thelittlereddot5952]

thank you

[@rianblue9727]

Sebuah cerita mengatakan sate ada di Indonesia sejak abad ke-15 dibawa oleh pedagang Arab di tanah Jawa. Selain mengenalkan Islam, mereka juga mengenalkan budaya kuliner setempat yang kemudian diadaptasi oleh orang Jawa menjadi sate khas orang Jawa. Versi lainnya mengatakan bahwa sate berasal dari pedagang India. Indonesian food🇮🇩

[@din6422]

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

[@zafiraa9799]

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

[@barrywong913]

Thank you so much for sharing your recipe. Interesting. I always thought there was turmeric powder for the yellowish color. Turns out to be the red sugar.. Thanks mystery solved. 2 questions please.. 1. I take it you place the marinated meat i the freezer for a short while while preparing the sate sauce. Can I place in tin the fridge overnight? 2. For the sate sauce, looks like quite a bit of oil and water used. Unfortunately cannot gauge from the video. I am guessing 1/2-1 cup of oil to fry the spice blend. What about the water? 2 cups/ 500ml? Thanks

[@norasaharicooks3889]

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 😊

[@barrywong913]

@@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.

[@norasaharicooks3889]

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

[@barrywong913]

@@norasaharicooks3889 thank you so much!!!

[@superwendyworld]

Every body look video is watering mouth ja ja ja. I never see or listen about red sugar; can I replace it?. Could you right the quantity of ingredients please. For me is almost impossible recreat the recipe if I don't have the quantity. Thanks you for sharing and take care of yourself

[@orlandonelthorpe9027]

Please, what is red sugar?

[@norasaharicooks3889]

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

[@orlandonelthorpe9027]

@@norasaharicooks3889 Thanks

[@pualinesubramaniam3412]

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

[@apetlambinicio2611]

Hi! New subscriber here! Exact ingredients pls? Thank you! Watching from Philippines!

[@jianhao6568]

What's the weight of each ingredient?

[@norasaharicooks3889]

@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! 🙏

[@jianhao6568]

@@norasaharicooks3889 what about for the blended ingredients?

[@jianhao6568]

Thanks for the quick reply😊

[@norasaharicooks3889]

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

[@jianhao6568]

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

[@miewong6279]

What is red sugar

[@norasaharicooks3889]

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

[@listersunny6510]

Bagus... very authentic...! 👍

[@norasaharicooks3889]

Thank you for watching

[@nattapongkr7480]

Pinned translate in THAI language, thank you for your time and the best of formula

[@kellyngeh1319]

Hi Nora, where can I get this recipe?

[@norasaharicooks3889]

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

[@kamaalalawi5793]

Hi Im no expert in cooking but i like your recipe but i notice why your marinate dont have any turmeric. Actually i dont really like tumeric in my satay , it can taste a bitter.

[@risquecat]

Red sugar? Never heard of it.

[@norasaharicooks3889]

"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 ..

[@risquecat]

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

[@irisb7205]

I spent highschool years in Zamboanga City which is close neighbors with Sabah, Borneo, Sulu Island, Malaysia, Indonesia. It is at the southernmost end of the Philippines, an Autonomous Muslim region where the cuisine has nothing in common with Pilipino dishes at all. We enjoyed curries, spices , herbs strange to regular Pilipinos. A pity because , that cuisine is protective of brain health. The use of spices and herbs among nationalities of Islamic orientation , Arabs, Persians India , Africans and Mediterranean regions have very low incidence of senile dementia and early mental decline . Alzheimers statistics are high in America and the Philippines where the people abhor spices (except in Zamboanga City) like many among my clan who suffered early mental deterioration. I made a curry one Christmas reunion and everyone except my brothers snubbed and sneered at it saying it causes bad body odor. My low IQ Father was one of them. My siblings , I and the helpers feasted on it at home .😊 I make satay every chance I can here in America.

[@norasaharicooks3889]

Thank you for watching ❤

[@willybones3890]

What the heck is red sugar?

[@rajsantiago]

written recipe please

[@rizwaankhan3827]

Can you try and and make thailand tom yum please

[@norasaharicooks3889]

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

[@rubiahaziz9557]

👍🤲🙏❤

[@williamread5652]

without charcoal, it isn't Singapore Satay