Recipes

Can Nestum Be Used To Make A Classic Sate Sauce? Check Out This Recipe To Find Out

Sa'idah Jaffar | June 9, 2017

Ingredients:

Peanut Sauce
A

1 onion

2 cloves of garlic

1/2 tbsp anise seed

1/2 tbsp cumin

1/2 tbsp coriander

1 stalk lemongrass

1 candlenut

B

2 tbsps chilli paste

100g ground nuts

15g Nestum

1 tbsp palm sugar

1/2 tbsp yoghurt

1/2 tsp salt

Water

Cooking oil

Chicken Satay
C

1 onions

1/2 tbsp garlic

1/2 tbsp anise seed

1/2 tbsp cumin

1/2 tbsp coriander

1 stalk lemongrass

D

1 chicken breast, cubed

1/2 tbsp sugar

1/2 tsp salt

6 slices of bread

1 egg

200g Nestum

Cooking oil

Pickled Lychee
E

50g Nestum

50g dried coconut flakes

F

8 lychee, halved

4 Bird’s eye chillies, sliced

Coriander leaves, chopped

2 tbsps lime juice

1/2 tbsp sugar

1/2 tsp salt

Mint leaves

Method:

  1. PEANUT SAUCE. Blend the ingredients with a little water. Fry the mixture in a pan. Add in chilli paste and continue frying. Next, add in ground nuts, Nestum, palm sugar, yoghurt and salt. Mix well. Add some water if gravy is dry.
  2. CHICKEN SATAY. Blend ingredient C and marinate the chicken with the mixture, salt and sugar for 10 mins. Pan-fry the chicken with a little oil. Add 2 tbsps of the Peanut Sauce and mix well until the chicken is cooked.
  3. Flatten two slices of bread. Place the Chicken Satay (around 2 tbsps) in between the bread and cut out using a rounded cookie cutter or mug. Next, dip the bread into the beaten egg and coat it with Nestum. Deep fry the bread in hot oil until golden.
  4. PICKLED LYCHEE. Heat the ingredients in F in a pan without oil. Mix half of the ingredient E with ingredient F. The remaining ingredients of E will be used as a garnish.

Recipe Sate Ayam Nestum 2.0 by Muhammad Falihin

 

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