{"id":1001,"date":"2018-02-21T09:35:47","date_gmt":"2018-02-21T09:35:47","guid":{"rendered":"https:\/\/sinolin.co\/?p=1001"},"modified":"2018-02-21T09:58:43","modified_gmt":"2018-02-21T09:58:43","slug":"authentic-thai-satay-by-dapur-sinolin","status":"publish","type":"post","link":"https:\/\/sinolin.co\/en\/2018\/02\/21\/authentic-thai-satay-by-dapur-sinolin\/","title":{"rendered":"Authentic Thai Satay by Dapur Sinolin"},"content":{"rendered":"<div class=\"  iframe-video\"><iframe loading=\"lazy\" width=\"1200\" height=\"675\" src=\"https:\/\/www.youtube.com\/embed\/n0Mu3g0-5oo?feature=oembed\" frameborder=\"0\" allow=\"autoplay; encrypted-media\" allowfullscreen><\/iframe><\/div>\n<p>Preparation : 50 minutes<\/p>\n<p>Cook: 20 minutes<\/p>\n<p>Ingredient:<br \/>\nFor Chicken:<\/p>\n<ul>\n<li>2 boneless chicken breasts, cut into small pieces<\/li>\n<li>1 package skewer<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>For marinate:<\/p>\n<ul>\n<li>\u00bc cup lemongrass, cut into round<\/li>\n<li>10 onions<\/li>\n<li>10 fresh garlic cloves<\/li>\n<li>10 fresh red peppers<\/li>\n<li>1 part galangal arch, thinly sliced<\/li>\n<li>10 cm fresh turmeric or 2 tablespoons turmeric powder<\/li>\n<li>1 tablespoon coriander powder<\/li>\n<li>1 tablespoon cumin<\/li>\n<li>1 tablespoon salt<\/li>\n<li>1 tbsp sugar<\/li>\n<li>6 tablespoons of sweet soy sauce<\/li>\n<\/ul>\n<p>For the sauce:<\/p>\n<ul>\n<li>300 ml of Sinolin cooking oil<\/li>\n<li>500 grams of peanut<\/li>\n<li>6 tablespoons of sweet soy sauce<\/li>\n<li>200 grams of brown sugar, melted<\/li>\n<li>800 ml of coconut milk<\/li>\n<li>1 tablespoon salt<\/li>\n<li>1 tbsp sugar<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p>Direction:<\/p>\n<p>Make a marinate:<\/p>\n<ol>\n<li>Make a marinate by adding lemongrass, onion, garlic, red pepper, galangal, turmeric, salt, coriander powder, cumin and water in food processor. Blend for 5 minutes or until all Ingredient have smoothen.<\/li>\n<li>Test the flavor marinate the seasoning should be spicy and salty. To get the satay with the flavor you want, add more sugar or salt to regulate the flavor. You can also add more chili if you want it spicy.<\/li>\n<\/ol>\n<p>Prepare the \u00a0Chicken:<\/p>\n<ol>\n<li>Cut the chicken into small pieces. Pour the marinate into the bowl. Add sweet soy sauce, sugar, salt, stir well and add chicken pieces. Stir well to combine chicken and marinade evenly.<\/li>\n<li>Allow at least 2 hours for marinating or longer (up to 24 hours).<\/li>\n<\/ol>\n<p>After 2 Hours:<\/p>\n<ol>\n<li>Take a skewer and fill with 3 pieces of chicken meat, do this for all of chicken pieces.<\/li>\n<li>Pan fry the satay for approximately 20 minutes. (depending on the thickness of your chicken pieces).<\/li>\n<\/ol>\n<p>For Peanut Sauce:<\/p>\n<ol>\n<li>Heat the oil in a pan, fry the beans for 5 minutes on medium heat to avoid burnt peanuts. Lift and drain peanuts on a plate that has been coated with peper towel to reduce excess oil. Cool the beans for 5 minutes at room temperature. Puree the peanuts using a food processor. Set aside.<\/li>\n<li>Add garlic, onion, red pepper and water in a food processor. Blend for 5 minutes or until all of ingredients have smoothen . Set aside.<\/li>\n<li>In the same pan heat the oil and add the spices that have been pureed, saute the spices with high flame and stir continuously. Add the melted brown sugar, coconut milk, then stir until boiling. After that add peanuts, salt, sugar, pepper powder, stir well and make sure there is no herd lump of nuts.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Preparation : 50 minutes Cook: 20 minutes Ingredient: For Chicken: 2 boneless chicken breasts, cut into small pieces 1 package skewer &nbsp; For marinate: \u00bc cup lemongrass, cut into round 10 onions 10 fresh garlic cloves 10 fresh red peppers 1 part galangal arch, thinly [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1002,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[23,185],"tags":[],"_links":{"self":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/1001"}],"collection":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/comments?post=1001"}],"version-history":[{"count":0,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/posts\/1001\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media\/1002"}],"wp:attachment":[{"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/media?parent=1001"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/categories?post=1001"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sinolin.co\/wp-json\/wp\/v2\/tags?post=1001"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}