Since I was a kid this type of eating has been huge in Cape Town, South Africa. We call them sosaties. Cape Town is a historical landmark on the spice route. You should check it out. Thanks for the video. Brilliant.
Wow delicious piece of culinary..🤩 perfect colour and flavours balanced with easy steps. Yummy executed chicken satey recipe.😋 Looking forward to your upcoming recipe.. 👍🙏
Indonesian uses a shrimp cracker called Krupuk to dip in that peanut sauce also. I like that you made it with peanuts and not peanut butter! Too many do that and it is bloody awful! Do you have access to the Kenkur root where you live?
Thank you for introducing authentic Indonesian satay from Java, you should try making other variations of satay in Indonesia there are hundreds of versions of this satay just one of them
@@ThePinerosan Before commenting, it's a good idea to find out the history and just type where satay came from in your favorite search engine has been answered clearly. definitely not from Singapore and Malaysia 🥰
@@revamaulanalail3816 no need lah. U know u dont have the authority to claim its yours when the were still no indonesia exist yet back then. Just enjoy your kecap satay. Our satay no same with yours at all.
@@ThePinerosan Okay, no problem, it's your choice... Because the origin of satay is no longer debated because there is strong evidence that the name and recipe were recorded in the Kingdom of Java at that time... But there is one thing you should know: respect the culture of its origin, and automatically the universe will appreciate you 👍
@@revamaulanalail3816 how can u say it is yours? We live in malay archipelago and everyone share the same language, art, food, customs and culture but with slightly little bit different version. Why wong jowo so desperately need to claim everything from u. Do u need everything to make java look superior and great alone?
I love how she managed to say "pounding" with a straight face. Auntie Chef Elizabeth Haigh is going to be my new favourite RU-vid chef. Also no measurements. "Just a smidge", "A touch of..." whilst feeling the guidance of her ancestors.
Hello Auntie Liz. I remember seeing you on Masterchef! I have gathered all the ingtedients to make your Satay recipe but I could only get ready cut Galangal, I think it needs reconstituting with a little hot water, will it be ok to use? I have coconut sugar but couldn't fins smoke oil. Would a few drops of liquod smoke mixed into hot oil do the job? I am so looking forward to making this. Keep up the good work and thank you for taking the time to make these videos... I have purchased your smoke oil recipe..
Thanks for purchasing the recipe card!! Id use the charcoal oil to spray/baste onto the satay before and during cooking. As for the galangal, id blend with a touch of water to make a paste- and blend with other ingredients as mentioned in recipe
@@AuntieLiz Many thanks! If I ever get to London again (it's been 55 years since my last visit) I will definately be stopping by for a Malaisian feast!
Auntie Liz convince Uncle Jason to put on orange polo shirt and make some killer chicken. Brits have better access to legit ingredients than we US folks, but I think I can find all of this.
I do not dislike chicken breast, but i preffer thigh, more flavor and juicier... Breast has a tendency to have no flavor at all or being dry, or in worst case scenario both...
Your husband is watching from the side, waiting for you to take full shower before even standing next to you. This is how I am when my fiancée eats shellfish, lmao.
Head to auntielizcooks.com and click on e-store to purchase the recipe card. Each contribution will go towards making more content! Alternatively subscribe to my instagram channel @the_modernchef for exclusive content/behind the scenes ✌🏼
I'm curious... whenever I see chefs using turmeric they always pronounce it "CHEW-mer-ic". Am I wrong in that I've always pronounced it "TER-mer-ic" (as there is an R in it)?
I do have but i wanted to make simple recipe for those who want to try. I keep ingredients like candlenuts as my secret weapon. Also many people dont realise candlenuts poisonous raw so i dont want to get people sick lol
ribed banget dah buat bikin sate aja... cuma perlu 3 kuncinya... kecap manis, bumbu kacang dan dibakar diatas arang... ga usah pk bumbu2 sekebon gitu.... itu sate apaan kaga pk kecap manis?
Thank God no peanut butter for peanut sauce! Thank you! Because nobody use peanut butter for making peanut sauce in Indonesia or South East Asia. Using peanut butter for making peanut sauce is like using ketchup for making tomato sauce, it's not right
My first experience with Satay was at the Satay Street in the center of town in Singapore. It was an unforgettable memory of good food, good people and great smells in the air. Reminded me of an Oktoberfest with that SE Asian twist!
@@AuntieLiz ah, you and me both lass... Different reasons though. I did sleep very well the day before yesterday though like the dead, about 13 hours. But that was after weeks of 2 and 3 hours of sleep. My sister found it was better to pump, like while watching TV or something and then just dole it out as needed, no biting.
@@AuntieLiz btwA question on the side. How much does a dry air ninja cost? I'm asking for my uncle. He has so things with rice and eggs before. He has no garden and no gas in the house and therefore no wok.
@@AuntieLiz Only 300? before or after tax. Uncle is a little to much in uncle stuff an so. But if uncle don't want one, i do. Maybe the german version. :) bigger is better and so.
marinade in a bag under vacuum wont do anything because the collapsing of the bag brings the pressure on the meat back up to 1 atmosphere. For this to work you need to use a container like the glass ones that Zwilling also sell. Then the meat will be at a much lower pressure which will have the desired effect.,..
Figures I find you channel when my 6 yr old Samsung gas stove broke. First my small left back burner would no longer turn on like it was locked. Then a yr later my left front burner would not turn off!! I'm A lefty so my huge stock pots sit on the left burners for days on low ! My latest is like 20 inches high 14 inches round it take two to remove from stove. I think a o ring melted or something bent?? But no cooking for maybe 2 or 3 weeks! Sucks
For those without an air fryer.. it can of course also be done in one of these small electrical ovens with a grill feature. Btw maybe I'm a bit biassed, but the indonesian satay marinade with kecap is king. The gula jawa and kecap caramelises so wonderfully. We also use the rest of the marinade to brush over the satay while grilling/bbqing it. Still nice and interesting to see how Malasian quisine has a lot of fused dishes from all over asia. Keep this videos coming. ;)
Very funny the way you cooking that satay , you not even thinking for other people if don't have that funny cooking machine Ninja , Recipes it's ok good .
I don't speak English well... please can someone tell me what the third ingredient is after salt? And how much peanut crunch do I need to add? I can't find any ingredients/quantities.
Is 400 grams of sugar in the peanut sauce written instructions correct? I stopped at 160 grams realizing it was a ton, and the sauce was still very sweet for my taste.
Most TV chefs don't know that the mortar is the bowl as they put the spices in the "pestle and mortar". You can't put anything in a pestle! Ignorance on show for he world to see!
great you using actual peanut rather than 'peanut butter'. some chef that tryin to make satay or a.k.a sate made the sauce from peanut butter, which absolutely hideous.
Good one, aunty Liz👍 I would recommend switching the gula melaka with kecap manis (sweet soy sauce) --> the Indonesian way 😊 You are correct, the sauce should not be fine like peanut butter, it should be pasty yet chunky 🤤
i religiously watch you whenver a new video comes on liz, i love making ziang's food workshops satay chicken when they made it few years ago but of course there's is the takeaway version but i still love it as it uses peanut butter, and its my favourite meal
Love your youtube, reminds me so much of when I lived in Singapore in the 90's. I went to the original Satay Club at the War Memorial park, then it moved to Clark Quay and my last visit was at Lau Pa Sat - Satay Street. Btw can't find the smoked oil/charcoal oil recipe?
Sate ayam is grilled with charcoal... While grilling half cooked put it out and add peanut paste and added little bit KECAP MANIS on it and mixed it and thrn grilled again. Not using Stuuupidd air fryer 😂😂😂😂 Maduranese sate ayam seller laugh out loud on you
Jangan kasar bro.. Walaupun dia melebih" kan resep, dan cara masaknya pun salah, tapi kita harus Hargai lah.. Kita indonesia harus sopan, dia juga belum tentu ambil referensi sate-nya yang ada di indonesia..
Hi Liz, your satay recipe is perfect for homecooks! I'm sure it tastes amazing. However, what makes a truly amazing satay are those cooked on top of blazing hot charcoal which gives the satay an amazing smoked and juicy flavour. Nevertheless, I'm still going to try out your version. Cheers!
Another homerun video!! I love this!! I've never done a reaction video before but am considering trying to do one recreating your recipe. Everything makes sense and I can taste it without having had it just watching your video. The only thing I am iffy on is the coriander, fennel, turmeric blend... I have had more than a few dishes go bad because I went too heavy on fennel. @AuntieLiz can you give us an approximate measurement for that blend? Thank you for being Awesome!!
