HALAL ! RESEP SATE AYAM THAILAND ALA STREET FOOD ! (MOO PING)
THAI CHICKEN SATAY
Halal Thai Street Food Chicken Satay (Moo Ping Style)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong paha ayam berkulit menjadi memanjang (sekitar tiga potong per paha), pukul-pukul bagian yang tebal agar agak pipih.
- Marinasi awal ayam dengan sedikit merica dan garam, sisihkan.
- Haluskan batang ketumbar, bawang putih, kecap ikan, santan, kecap manis, bubuk ketumbar, gula palem, garam, kaldu jamur, dan merica dengan sedikit minyak hingga halus.
- Tuang bumbu marinasi ke ayam, marinasi minimal 1 jam (idealnya semalaman), sisakan bumbu untuk olesan saat memanggang.
- Sangrai beras ketan hingga kecoklatan lalu haluskan untuk nam jim sauce.
- Campurkan kecap ikan, gula palem, ekstrak asam jawa, aduk hingga asin manis asam seimbang.
- Tambahkan chili flakes, perasan jeruk nipis, irisan bawang merah, beras ketan sangrai halus, dan cincangan daun ketumbar, aduk rata.
- Tusuk-tusuk ayam yang sudah dimarinasi ke tusukan sate (1 kg jadi sekitar 20-22 tusuk).
- Panggang sate di atas bara api dengan sedikit minyak, bagian berkulit dipanggang lebih dulu, olesi dengan sisa bumbu marinasi selama proses membakar hingga matang dan berwarna coklat.
- Sajikan sate ayam Thailand dengan nam jim sauce sebagai cocolan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the skin-on chicken thigh lengthwise (about three pieces per thigh), pound the thick parts lightly to flatten.
- Do an initial marinade on the chicken with a little pepper and salt, set aside.
- Blend cilantro stems, garlic, fish sauce, coconut milk, sweet soy sauce, ground coriander, palm sugar, salt, mushroom bouillon, and pepper with a little oil until smooth.
- Pour the marinade over the chicken, marinate for at least 1 hour (ideally overnight), save some marinade for basting while grilling.
- Toast the sticky rice until browned then grind it for the nam jim sauce.
- Mix fish sauce, palm sugar, and tamarind extract, stir until the salty-sweet-sour balance is right.
- Add chili flakes, lime juice, sliced shallots, the ground toasted sticky rice, and chopped cilantro, mix well.
- Skewer the marinated chicken onto satay sticks (1 kg yields about 20-22 skewers).
- Grill the satay over hot coals with a little oil, skin side first, basting with the remaining marinade while grilling until cooked and browned.
- Serve the Thai chicken satay with the nam jim sauce as a dip.
Cook Mode
THAI CHICKEN SATAY
Halal Thai Street Food Chicken Satay (Moo Ping Style)
HALAL ! RESEP SATE AYAM THAILAND ALA STREET FOOD ! (MOO PING)
HALAL ! RESEP SATE AYAM THAILAND ALA STREET FOOD ! (MOO PING)
Bahan
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Potong paha ayam berkulit menjadi memanjang (sekitar tiga potong per paha), pukul-pukul bagian yang tebal agar agak pipih.
- Marinasi awal ayam dengan sedikit merica dan garam, sisihkan.
- Haluskan batang ketumbar, bawang putih, kecap ikan, santan, kecap manis, bubuk ketumbar, gula palem, garam, kaldu jamur, dan merica dengan sedikit minyak hingga halus.
- Tuang bumbu marinasi ke ayam, marinasi minimal 1 jam (idealnya semalaman), sisakan bumbu untuk olesan saat memanggang.
- Sangrai beras ketan hingga kecoklatan lalu haluskan untuk nam jim sauce.
- Campurkan kecap ikan, gula palem, ekstrak asam jawa, aduk hingga asin manis asam seimbang.
- Tambahkan chili flakes, perasan jeruk nipis, irisan bawang merah, beras ketan sangrai halus, dan cincangan daun ketumbar, aduk rata.
- Tusuk-tusuk ayam yang sudah dimarinasi ke tusukan sate (1 kg jadi sekitar 20-22 tusuk).
- Panggang sate di atas bara api dengan sedikit minyak, bagian berkulit dipanggang lebih dulu, olesi dengan sisa bumbu marinasi selama proses membakar hingga matang dan berwarna coklat.
- Sajikan sate ayam Thailand dengan nam jim sauce sebagai cocolan.
Ingredients
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Cut the skin-on chicken thigh lengthwise (about three pieces per thigh), pound the thick parts lightly to flatten.
- Do an initial marinade on the chicken with a little pepper and salt, set aside.
- Blend cilantro stems, garlic, fish sauce, coconut milk, sweet soy sauce, ground coriander, palm sugar, salt, mushroom bouillon, and pepper with a little oil until smooth.
- Pour the marinade over the chicken, marinate for at least 1 hour (ideally overnight), save some marinade for basting while grilling.
- Toast the sticky rice until browned then grind it for the nam jim sauce.
- Mix fish sauce, palm sugar, and tamarind extract, stir until the salty-sweet-sour balance is right.
- Add chili flakes, lime juice, sliced shallots, the ground toasted sticky rice, and chopped cilantro, mix well.
- Skewer the marinated chicken onto satay sticks (1 kg yields about 20-22 skewers).
- Grill the satay over hot coals with a little oil, skin side first, basting with the remaining marinade while grilling until cooked and browned.
- Serve the Thai chicken satay with the nam jim sauce as a dip.
Cook Notes
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