[:hk]雞肉 / 豬肉沙爹串燒【自製沙爹醬】Chicken / Pork Satay[:en]Chicken/Pork Satay with Homemade Satay Sauce[:]

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東南亞美食之中，沙爹可說是最受歡迎的菜色之一，以香濃的醬汁先醃過再烤，串燒入口時再蘸一層厚厚的沙爹醬，辛香開胃。沙爹醬以花生醬和椰漿為基礎，配方和材料各地都稍有不同，色澤橘黃，質地細膩，辛、鹹、甜的微妙平衡，馥郁香濃，令人回味無窮。好的沙爹醬不能太濃稠，也不能水水的。肥丁最喜歡「混醬」，以前也試「混」過幾次，總覺味道尚欠一點神韻，原來在於香料，加入了含花椒、桂皮、八角、丁香、小茴香籽的五香粉，果然對味 ﹗ 東南亞的廚房怎能欠了五香粉呢 ﹗

沙爹醬材料 ( 一半作醃料，一半作蘸醬 )

• 椰漿                           6 大匙
• 無糖花生醬               6 大匙  ( 自制花生醬可參考這篇 )
• 魚露                           2 大匙
• 棕櫚糖 Palm Sugar   6 小匙  ( 可用黃砂糖代替 )
• 黃薑粉                       2 小匙
• 咖喱粉                      4 小匙  ( 肥丁用不辣的黃咖喱粉，如用印度綜合咖喱色澤會更紅 )
• 五香粉                       1/2 小匙  ( 一定要有 )
• 檸檬汁                       1/2 小匙
• 羅望子肉 Tamarind  2 小匙 ( 下圖 )

做法

1. 敲碎棕櫚糖，羅望子去殼，用勺子刮出肉，將所有材料遂一混合，拌勻，試味

材料

• 新鮮雞腿                 4 隻  ( 或豬柳 300 g )

雞肉 / 豬肉醃料

• 乾葱蒜泥汁                2 大匙
• 香茅                           2 根  ( 切碎，加入肉類中 )
• 海鹽                           1/2 小匙 ( 醃肉用 )

做法

1. 雞腿去皮，雞腿背向上，用刀在順雞骨切開，然後用手指剝開肉與骨，有肋相連的地方可用刀幫助切開，便可取得一塊完整的雞腿肉，雞腿肉切成四條，以 1/2 小匙海鹽塗抹均勻入味

2. 乾葱蒜頭切末，榨汁 ( 做法可參考叉燒的步驟三 )，香茅切末，加入雞肉拌勻，用竹籤將肉串起

3. 以約 6 小匙的沙爹醬塗抹在雞肉串上，放入冰箱一個晚上。剩餘的沙爹醬也存放冰箱

4. 第二天從冰箱取出雞肉串，預熱烤箱至 200ºC，將沙爹醬分兩碗盛載，一碗用來塗二焗的串燒，另一半用作蘸醬。烤架塗抹食油，放上雞串，送入烤箱烘烤 10 分鐘，取出，兩面塗上沙爹醬，反轉另一面再烤 10 分鐘，即可享用

小叮嚀

• 烤 10 分鐘後塗油再烤，肉質更為香脆

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A easy satay chicken with a homemade thick satay sauce rich in peanut aroma. It is perfect for dolloping rather than just dipping.

Homemade Satay Sauce ( for marinade ＆dipping )

Ingredients 

• 6 tbsp Coconut Cream
• 6 tbsp Homemade Peanut Butter  ( Click Here )
• 2 tbsp Fish Sauce
• 6 tsp Palm Sugar or Brown Sugar
• 2 tsp Ground Turmeric
• 4 tsp Curry Powder
• 1/2 tsp Five Spice Powder
• 1/2 tsp Fresh Lemon Juice
• 2 tsp Tamarind

Preparation

Break the palm sugar (if it is solid). Remove shell of the tamarind and scrap out fresh with a spoon. Mix all the seasonings together, stirring constantly

Chicken/Port Satay

Ingredients

• 4 Chicken Thigh or 300 g Pork Chop

Marinade

• 2 tbsp Garlic & Shallot Juice
• 2 Stalk of Minced Lemongrass
• 1/2 tsp Sea Salt
• 6 tsp Homemade Satay Sauce

Preparation

1. Pull the skin off with your fingers. Place a thigh onto the cutting board with the skin side down and the bone side up. Insert the tip of the knife into the flesh along the bone and cut carefully along the entire length of the bone to loosen it from the flesh. Reach into the incision with your fingers and hold the bone in your non dominant hand. While you hold the bone, work to loosen it from the thigh by cutting through the flesh still connected to the bone. Continue cutting and pulling until you can remove the entire bone from the thigh. Cut the deboned thigh into 4 thin strips and place the chicken pieces into the bowl. Season with salt and rub throughly.

2. Minced garlic and shallots, squeeze out juice as much as possible ( How to Juice Garlic and Shallots Click Here ). Add together with minced lemongrass to the chicken thigh. Thread the marinated strips of meat through satay skewers, 1 strip per skewer.

3. Marinade the chicken meat with 6 tsp homemade satay sauce, set aside for 2 hour or more or preferably overnight in the fridge. Place the remaining satay sauce in the fridge also.

4. The second day, preheat oven to 200ºC. Brush oil on the wire rack and place on the skewer, bake for 10 mins, take out and brush homemade satay sauce on both side. Bake for another 10 mins. Serve with satay sauce.

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