Chicken and pork satay with peanut sauce

Redefining Recipes for the Digital Age

Ingredients

• 200 g chicken fillet
  
• 400 g pork belly
  
• 2 tsp satay marinade
  
• 150 g peanut
  
• 3 candlenut seeds 7 cloves of garlic 2 shallots 3-4 pieces of lime leaves if you have fresh lime leaves it will be more fragrant, guys, I only have dried lime leaves (for satay sauce)
  
• Oil for frying peanuts with sauce
  
• 50 g coconut sugar
  
• 1 /2 tsp dark soy sauce
  
• 1 /2 tsp salt
  

Steps

1. Wash and cut according to taste (chicken fillet)
   
2. Cut the pork belly into thin pieces so it cooks quickly or according to taste.
   
3. Then wash and dry
   
4. Prepare 2 tsp of satay marinade seasoning
   
5. Add 1 tsp of satay seasoning to the chicken fillet.
   
6. Stir until well combined
   
7. Add your spices to the pork belly and stir until well mixed. Sorry, I missed taking the picture after marinating it earlier. Then we...
   
8. Prepare and wash enough satay skewers then
   
9. We take one piece of meat and
   
10. Here's how, or maybe you have another way, you can do it until the end
    
11. And this is the result, yes. We close it and let it sit for a while then
    
12. We mix the spices by peeling the shallots, garlic and lime leaves, then washing them. If you like it spicy, you can add chili to the ground spices.
    
13. We cut it into pieces
    
14. Heat the pan and add enough oil
    
15. We fry 200g peanuts, 2 shallots and 3 cloves of garlic, and 3 candlenuts.
    
16. Fry until the peanuts are cooked
    
17. Fried ground spices
    
18. After it cools, we grind it. Add water if necessary when blending the spices.
    
19. After the spices are ground, I add 400 ml of water before cooking.
    
20. Add lime leaves to the pan where you used to fry the spices.
    
21. Add the ground spices
    
22. Add 50g coconut sugar or to taste
    
23. Stir
    
24. Add 1/2 tsp of dark soy sauce and continue stirring.
    
25. Add 1/2 tsp salt
    
26. Cook until combined
    
27. We make thickening starch, prepare 1/2 tsp corn starch
    
28. Add 1 tsp water, stir until dissolved.
    
29. After the satay sauce is like this, it's a bit runny, so I add a little thickener, stir for a minute and turn off the heat. I cook this satay sauce for 20 minutes, guys, using low heat from the start. I use low heat when adding the thickener within 1 minute.
    
30. This is the result, the satay sauce is ready and we continue
    
31. Grilling satay, heat the pan over low heat
    
32. Add 1 tbsp oil for lubrication and insert each skewer one by one.
    
33. Like this
    
34. Cover briefly to cook quickly, 2-3 minutes
    
35. We turn it over and do it like step no. 34 then
    
36. Like this, it's cooked for the chicken satay
    
37. We put it on a plate
    
38. Let's continue grilling the satay again, this is for pork belly satay, guys
    
39. Like this
    
40. Cover for 3-4 minutes
    
41. Turn over and cover again, cook until done
    
42. Once cooked, put it on a plate then
    
43. We add satay sauce on top, chicken satay and pork belly satay are ready to be served.
    
44. 
    

Languages

Hähnchen- und Schweinefleisch-Satay mit Erdnusssauce - Deutsch (German) version
Chicken and pork satay with peanut sauce - English version
Satay de pollo y cerdo con salsa de cacahuete - Española (Spanish) version
Satay de poulet et de porc à la sauce aux cacahuètes - Français (French) version
satay di pollo e maiale con salsa di arachidi - Italiana (Italian) version
ピーナッツソースのチキンとポークのサテ - 日本語 (Japanese) version
땅콩 소스를 곁들인 닭고기와 돼지고기 사테 - 한국인 (Korean) version
สะเต๊ะไก่และหมูราดซอสถั่ว - แบบไทย (Thai) version
鸡肉和猪肉沙爹配花生酱 - 简体中文 (Simplified Chinese) version
雞肉豬肉沙嗲配花生醬 - 香港繁體中文 (Traditional Chinese - Hong Kong) version