Hi I tried your satay sauce recipe today and it was delicious., thank you for sharing. I am having a bbq here in Germany and have invited some of my Singaporean friends. Thanks for a honest and sincere recipe, much appreciated. Will try the satay soon to go with the sauce.
Eventually I've found exactly what I want! This authentic Singapore satay sauce is not only mouth-watering, but is also a much healthier choice than the most: coconut milk/cream is not among the ingredients. Tons of thanks for sharing the recipe! Will try tomorrow.
I visited Singapore and was so impressed with the sate and sauce they served in Saté Street! Thanks to you I will be able to make this yummy sauce at home now, too!
As a hard core satay sauce junkie I have to give this recipe a try. Have been making it myself until now based on peanut butter which I might just add a tablespoon or two of anyway to this recipe because it is a very strong thickening agent and you will not have to reduce it so much.
Spice N' Pans by my personal experience unsweetened crunchy peanut butter with addition of a bit ketjap manis renders the best results. Peanutbutter starts binding at roughly the same temperature as cornstarch with a relatively strong after effect.
Just made satay and sauce following your receipe. My family and I enjoyed the satay meat but not the sauce. We felt like something is missing but couldn't figure out what is it... But still lovely receipe for the chicken. It's flavourful) enough to eat it on its own without the sauce
Opps. Sorry that the satay sauce didn’t turn out good for you. Good to know that you enjoyed the satay itself though. Thanks so much for using our recipe.
Spice N' Pans thank you Roland..I used to like the prawn crackers on top and the Peanut sauce drizzled on it, all soaked into the crackers yummy Thank you for your great recipes...🇬🇧🇬🇧
does it need to be brown sugar.................or white sugar is fine???? in vietnam there are a few restaurant with satay noodle soup very tasty but it is satay noodle soup not bee hoon with satay...........so I want to know this method is work for noodle soup too or bee hoon satay only.............teochew people open it.............
Hello From the UK.. NEED YOUR HELP PLEASE...pretty difficult to get raw or roaster peanuts over here, will it be possible to use Not the smooth peanut butter but the crunchy peanut butter instead.......thank you.
In UK we can easily buy a bag of roasted, salted, peanuts, or even unsalted , salted ones will do but reduce the amount of salt you add to the recipe. Then all you have to do is grind them. Peanut butter crunchy would be ok as second choice.
Hi, Roland. Didn't expect satay from you! Nevertheless, very pleased all the same. Maybe add some grated tangy fresh pineapple and it turns into a Chinese style satay sauce. Also, I noticed you got yourself a new lean and mean blender machine. So, the cute small round one got retired? Happy weekend to you guys and the furry ones.
A quick question, i just have to put those ingredients into the blender and just blend it then it will turn into the paste? Doesnt need to add other stuff? If that’s so then where i might went wrong? Because mine dint turn into paste like yours.
Singapore, Malaysia, Thailand, Brunei and Indonesia all have several versions of satay using chicken, beef, pork, goat, mutton... I hope you get to travel to these and other countries and experience many different cultures and cuisines. It's been great for me.
That’s not a nice thing to say. Most of the Malays in Singapore immigrated from Malaysia and Indonesia in the 13th century. Also as you may know, Singapore used to be a part of malaysia until 1965. We also have many immigrants from south china as well as south india. With such diverse make up of people coming from all over Asia, it’s inevitable that our food resembles what you see in some parts of china, malaysia, Indonesia and india. In fact, this is a very tired long-drawn and unproductive argument - usually kicked up by those who didn’t know the background of SINGAPORE. Anyway peace - Satay you get in Singapore is very different from what you can get in Indonesia. That’s why we can call it SINGAPORE Satay because they are done with variation. Thanks for watching our video.
Hi I tried your satay sauce recipe today and it was delicious., thank you for sharing. I am having a bbq here in Germany and have invited some of my Singaporean friends. Thanks for a honest and sincere recipe, much appreciated. Will try the satay soon to go with the sauce.
Hi Rozalind, so glad that you enjoyed this recipe, thank you so using it. We hope you will like our satay recipe too.
Eventually I've found exactly what I want! This authentic Singapore satay sauce is not only mouth-watering, but is also a much healthier choice than the most: coconut milk/cream is not among the ingredients. Tons of thanks for sharing the recipe! Will try tomorrow.
We’re so happy that you found us. Hope this recipe meets up to your expectations. Happy cooking!!
I visited Singapore and was so impressed with the sate and sauce they served in Saté Street! Thanks to you I will be able to make this yummy sauce at home now, too!
Your explanation was very good and simple to follow. Thank you.
As a hard core satay sauce junkie I have to give this recipe a try. Have been making it myself until now based on peanut butter which I might just add a tablespoon or two of anyway to this recipe because it is a very strong thickening agent and you will not have to reduce it so much.
Hmm. Maybe next time we shall try adding peanut butter too 👍🏻👍🏻👍🏻
Spice N' Pans by my personal experience unsweetened crunchy peanut butter with addition of a bit ketjap manis renders the best results. Peanutbutter starts binding at roughly the same temperature as cornstarch with a relatively strong after effect.
Sounds good. We shall try that out! Thank you for sharing your experience 👍🏻👍🏻👍🏻😊
GadoGado is my favorite salad. It’s the peanut sauce. I’m gonna toss butternut squash noodles in peanut sauce for dinner. Yummy. Good video ☮️💟🙂
+Alicia Seecharan thank you so much! Glad you liked it Alicia 😊
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Wow, my favourite 👍
We tried your recipe, it was yummy 😋
Thank you
Thank you so much for using our recipe 🙏🙏🙏 Glad that you enjoyed it 🤓
Now I found you very nice ...I miss when I was in spore .my Malaysian friend invited me there in johor bahru
Thank you for the recipe. Flavourful and tasty.
Yum! Thanks for the video with the ingredient list! God bless!
Thank you so much
Just made satay and sauce following your receipe. My family and I enjoyed the satay meat but not the sauce. We felt like something is missing but couldn't figure out what is it... But still lovely receipe for the chicken. It's flavourful) enough to eat it on its own without the sauce
Opps. Sorry that the satay sauce didn’t turn out good for you. Good to know that you enjoyed the satay itself though. Thanks so much for using our recipe.
Thank you for making my dream come true did n my own satay sauce 🙏👍
Awesome 🤓🤓🤓🤓
Making the sauce right now! Thank you very much for the recipe 😍 How long can this sauce be stored?
Hi Vonne. Thank you so much for using our recipe. You can freeze the sauce into small portions then you can take it out as and when you want. 🤓🤓
Spice N' Pans Thank you for replying. I will post the photos on IG when I have the time. It’s so yummy!
Thank you so much for sharing. I like this recipe very much.
Thank you so much Regina!
Trying this one tonight.. Jamie hope you are good. ..this is rups ..nkf
Hi Rupali!! ❤️❤️❤️❤️
Can i use this for satay beehoon?
Thanks. Love both recipes.
+Ruth Ng Thank you! 🤓🤓🤓
Going to cook this... :-)
Can I know if keep in freezer in fridge, how long can it be kept?
Thanks.
Yes you can freeze them. Up to 6 - 9 months with no problem. Happy cooking
@@spicenpans Thank you!
Hi - roughly how many grams is 20 pieces of shallots ? Thx
What specific kind of dried chilis are used?
Roland please can you advise what vegetables salad to Gado Gado..I know there is
Boiled , beansprouts, cabbage what other veggies
Hi Merle. apart from those you mentioned, you can add Cucumber. Carrots. Potatoes, French beans. Long beans
Spice N' Pans thank you Roland..I used to like the prawn crackers on top and the
Peanut sauce drizzled on it, all soaked into the crackers yummy
Thank you for your great recipes...🇬🇧🇬🇧
Best satay sauce ever!!!!!! Came out really well!! Thanks for the recipe
Awesome. Glad you enjoyed this.
Lalitha Priya 冂
Lalitha Priya 冂4
Lalitha Priya 冂，
Lalitha Priya 冂，
Super 😋⚘.
Roughly how much satay sauce is produced for this recipe? Thanks!
Where l live we do not have galangal so what can be substituted ?please info
Can we store it for like days after cooking?
How long can this stay in the chiller or freezer?
Now I found you ..👍💖watching fr Toronto..I miss Singapore's.
does it need to be brown sugar.................or white sugar is fine???? in vietnam there are a few restaurant with satay noodle soup very tasty but it is satay noodle soup not bee hoon with satay...........so I want to know this method is work for noodle soup too or bee hoon satay only.............teochew people open it.............
Hello From the UK.. NEED YOUR HELP PLEASE...pretty difficult to get raw or roaster peanuts over here,
will it be possible to use
Not the smooth peanut butter but the crunchy peanut butter instead.......thank you.
In UK we can easily buy a bag of roasted, salted, peanuts, or even unsalted , salted ones will do but reduce the amount of salt you add to the recipe. Then all you have to do is grind them. Peanut butter crunchy would be ok as second choice.
When he added peanut ?
Hi, how cook the peanuts?
Hi, Roland. Didn't expect satay from you! Nevertheless, very pleased all the same. Maybe add some grated tangy fresh pineapple and it turns into a Chinese style satay sauce. Also, I noticed you got yourself a new lean and mean blender machine. So, the cute small round one got retired? Happy weekend to you guys and the furry ones.
+Julie Cheong Thank you so much Julie. Happy weekend to you too :-)
Hi. Can we replace brown sugar to white sugar?
+Ruth Ng yes can no problem.
30 pieces of dried chilli (rehydrate these by soaking in water before use)is too much....recommend reduce some.
btw nice. thanks
Wad kind of peanut to use?
Is 30 pc of dried chilli a bit too much? I imagine it to be too spicy.
Hi Cathy. It is not spicy. 👍🏻👍🏻👍🏻
I'll try this over the weekend.
Happy cooking!
Tried this recipe today. Nice. I add 1 1/2 more table spoon of sugar for sweeter taste.
👏🏻 awesome. Hope it wasn’t too spicy for you.
is there a substitute for tamarind juice?
Hi Nikki. Here’s some ideas: www.organicfacts.net/tamarind-juice-substitute.html
Happy cooking! 🤓
Lime juice
What is gelangga in bahasa? Cant find in goggle
Hi Rosli. It’s blue ginger. Happy cooking!
han rosli lengkuas is galangal.
why do people add oil in the blender along with the ingredients instead of water?
A quick question, i just have to put those ingredients into the blender and just blend it then it will turn into the paste?
Doesnt need to add other stuff?
If that’s so then where i might went wrong?
Because mine dint turn into paste like yours.
you can try adding a bit of water to help the blending.
Oh why do you have a coke finger? Lol
Why does it has to call satay singapore? Satay is not fr singapore
Ji
For hygiene purposes you shouldn't keep long nail on your pinky
He try to copy indonesian satay "Sate"
haha yes, there are different variation of sate in Southeast Asia :))
Singapore, Malaysia, Thailand, Brunei and Indonesia all have several versions of satay using chicken, beef, pork, goat, mutton...
I hope you get to travel to these and other countries and experience many different cultures and cuisines. It's been great for me.
@@chickentender4037 你会
I’m afraid Indonesian sate is slightly different from Malaysian/Singaporean sate. Both are equally delicious.
you mising three thing.
Peanut butter and what else you reckoned?
Are singpore has their own food, not st stcealing from other country like indonesia
That’s not a nice thing to say. Most of the Malays in Singapore immigrated from Malaysia and Indonesia in the 13th century. Also as you may know, Singapore used to be a part of malaysia until 1965. We also have many immigrants from south china as well as south india. With such diverse make up of people coming from all over Asia, it’s inevitable that our food resembles what you see in some parts of china, malaysia, Indonesia and india. In fact, this is a very tired long-drawn and unproductive argument - usually kicked up by those who didn’t know the background of SINGAPORE. Anyway peace - Satay you get in Singapore is very different from what you can get in Indonesia. That’s why we can call it SINGAPORE Satay because they are done with variation. Thanks for watching our video.
@@spicenpans well no matter what histort or may be fake history please say it from indonesa
This is singapore version satay. It would be misleading if I say it’s Indonesian because our recipe is based on what we eat in Singapore.
Rabbani Dewanto, I guess you don’t travel much.
Rabbani Dewanto you’re a dill