Chicken Satay - Dude's Malaysian Street Food Favourites
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- čas přidán 10. 09. 2024
- Iconic grilled chicken skewers from Malaysia, bursting with complex flavours and textures.
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Intro 0:11
Chicken marinade 0:42
Peanut satay sauce 7:29
Prepare chicken skewers 15:57
The Taste 18:12
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A little extra effort can go a long way! For a saucier peanut sauce, add an extra 1/2 cup of water when simmering. Happy Sunday 💕 and Happy Independence Day, Amerifriends! 🇺🇸
Why not coconut milk?
My late Malaysian wife and I used to make this as a treat. We "could not be bothered :)" to remove seeds from chilies. Also, we served it with ketupat (pressed rice), chopped cucumber and onion. So good!
Do you have the recipe for silver noodles?
I’m home sick with the flu and have been binging on flo lum! I love your reality. When I’m up in the middle of the night coughing, you help me get back to sleep with your authentic family-focused food. Thanks so much!
My mom always sprinkles red pepper flakes around her flower bulbs to keep the animals from digging them up. A few years ago she had huge pepper bushes grow in her flower beds!
Satay Trivia...do you know why Satay is called Satay? Back in the days the Hokkien dialect were the first to start selling these bbq meat and it always has 3 pieces on a skewer. 3 pieces in Hokkien is "Sa Teh"...
I add cumin and coriander into my satay marinade.
The peanut 🥜 sauce is def the sweet one given the sugar and sweet dark soy sauce she put in. For me, it's birds eye chilli and dried chilli. If a peanut is not spicy 🌶️, it's not a good one for me 😃. If you have palm sugar available, shave and put that in. It taste so much better than brown sugar.
Yes, you can add coconut milk into peanut sauce, if u want it creamier
I’m going to set aside a special day to make this for my family! Thank you! It looks like the hot weather has slowed down your cats a little bit.
Dude's _Malaysian Dude_ persona for The Taste was hilarious
Ideally the satay sauce should have oil floating on top - that shows that the rempah is fully cooked :)
Delicious. I was brought up with Indonesian food, which is like Malaysian food. Yummy! Lucky lucky Dude.
A local grocery store here sells tamarind paste. It’s made buy Ceycan, which is a company in Toronto.
Ooh! That’s good to know. Thanks!
Do you know how to make silver noodles? It's made with cellophane noodles, pork chunks, molasses, and I believe a red sauce, and celery. My grandmother and aunt used to make it in the 1950s in Chicago. It may have been a Cantonese dish served over white rice. Your shorter haircut looks easy to style in this hotter weather.
Theme Song for The Dude... THE DUDE by Quincy Jones 1981
THis looks so good and I cannot wait to try it myself!
i went to school in Penang and went back in 2019 Best street food i have ever had as in Penang
Chili peppers can have highly varying amounts of heat and also tend not to get chopped up evenly in a food processor. Unless one is very familiar with the exact type being used, I highly recommend sampling a tiny piece first. If they're very spicy, try cooking them whole in the sauce instead. That way, you can adjust the spice level to your liking and remove them at that point..
We injoy asian food my daughter is very good at fixing dishes and I know it’s very good for us thank you for your cooking show.
Totally love those skewers,nice job Dudes.
Practicing so when your there it’s perfect!
FINALLY! I’ve been waiting for you to do this for the longest time!
This sauce is also great on gado gado, layered cooked cooled vegetables....an Indonesian dish.
A lot of work, but looks great!
Would it be possible to grow lemon grass at the area where you live? It is very nice to have. I think you soaked the skewers upside down; the handlers are the one that need to be soaked to prevent the burn not the tip( the tip is where you put the meat); just a hint.
Your hubs is so lucky to have you 💪🏼
4.10.21 Monday Good afternoon Flo/Dude, really enjoyed watching your delightful recipes. Just got your Homestyle Chinese cookbook, waiting for the Instant Pot Duo 6 quart to arrive, can't wait!!! I'm half Hakka/Cantonese, previously from KL, just over 50 yrs in London, amazing how time flies!! I've mentioned your CZcams to son's family in S'hai cos I'm a terrible cook and ONLY discovered CZcams!!!! Yikes, those squirrels/foxes dug up all my bulbs!!!, no spring flowers 2022.
Wow this is is very complex, but I'm sure it's insanely good. I always make a Thai version of this dish and its very good, but now I think I want to up my satay game and make THIS one
Unbelievable ! What one will go through to experience this kind of flavor ! I need that, Now !
Amazing 😋😋 Sharing !
Hi Flo, Dude, family and followers.
That looks so good. My tummy can't take spicy I would leave it out. LOL.
Have a great day.
Ohh yeah that’s good stuff right there!
Gonna try this one!
This is so yummy,i like barbecue chicken-fr.Philippines.
that looks more like 4 to 5 teaspoons each of coriander and tumeric so i was wondering if recipe has been adjusted for those quantities. Looks delicious!
Thanks for sharing, stay cool and hydrated. Maybe the pepper plants will keep the animals away. I'm surprised kids didnt come in, with the house smelling soooo good.
Thanks, Ken! Thankful for cooler weather this week but last weekend was insane!
Is there an alternative to lemon grass? I am allergic to them but would love to make it.
Oh how i enjoyed that in Kuala Lumpur..
Love these! I could eat the sauce with a spoon! I use coconut milk in mine.
Omg , Dude is so right, I miss that smell on the hot charcoal. Missing my Maylasian street food....washed down with a Tiger beer 🍺.. goes also good with Chilli Crab 🦀.
Happy 4th of July!!! 🎊💥
Can the tamarind paste and the galangal be found at t&t here?
Yes and Superstore
Hi ! What is the name (brand) of the sweet dark soya sauce you are using in the peanut sauce ?
Cheers .
ABC
How hot would the chilli's be? I can't eat hot food but would love to try this, it sounds amazing 😅
Hi Flo, my wife asked what the make & model of the little stove/ burner you’re using? The one on your gear page is different. Al in Burnaby.
Hi Al, it’s some no name brand that I picked up at T&T.
@@FloLum Tnx, so just one of those burners that use the disposable gas butane canisters?
if your removing the seeds from dried chilis, wouldnt it be easier to cut the stem end off & dump out the seeds first before plumping them in water?
It would be most appreciated if you would show the labels of the products that you use. I'm trying to learn how to shop for these ingredients. Thank you very much for your videos.
Is this the same kind they have in Singapore?
Yummy
Could you not take the seeds out when the chilies are dry? It seems it would be easier idk
Heerlijk 👍👍👍👍👏👏👏👏👏
20:02 Channeling his inner Uncle Roger.
The Dude sure knows how to eat!
I usually remove the chili seed before soaking
You guys are super cute. Pls include a link to the cap Dude is wearing in this video. ☺️
Thanks for the video but maybe a 10-15min video would be better?
Could you please address finding these condiments in gluten free, I love your recipes.
Can you wash the salt off of salted peanuts?
Prefer omitting Tamarind and using coconut milk in marinade and sauce.
Is Tamarind like fig?
👍
The sauce can be mixed with coconut milk..
Can you make thai rice
Wow! I'm sure this is yummy! 😋 I think I might have your "can't be bothered" gene, Flo! This might not be difficult, but more effort than would be in my comfort zone. Guess I'm a lazy cook! I didn't use to be when I was younger, but age has caught up with me. BTW, I saw somewhere that you can actually purchase tamarind paste. How come "can't be bothered", Flo didn't use that? 😉😉 I'm teasing here, but would like to know if there is a benefit to using the tamarind that you used as opposed to the paste. Shelf life maybe?? So sad about the heat in BC, right now. Try to stay cool! 🥰
I have not seen tamarind paste. Maybe this is what it is? I used to try to make a lot of “difficult” recipes when I was younger also but nowadays, so many new products that eliminate the extra effort.
I would use self prepared charcoal oil instead of ordinary oil to marinade the meat. This will add another level of flavour and aroma on top of what you have. This will not be necessary should charcoal grills are used.
Where did you get the tamarind pulp? I live in Vancouver too!
Try Asian grocery stores. Good luck.
Can I put coconut milk
You are careful in making the satay sauce to be not add too much water, sure very tasty!!
I like the recipe however I think you mixed up your measurements when dealing with the dry spices. teaspoons are tiny, what you are adding are tablespoons. Though to be fair most of us just eyeball it
Does hookah coconut charcoal work to get an authentic satay flavor?
I have no idea but why not give it a try?
👍👍👍👍👍👍👍👍👍👍👍👍❤️❤️❤️
This is great but please be nice to the squirrels. Don't want to hurt them with the hot chillis since they walk around and often pick food from the ground. God forbid they pick up chilli seeds and eat them.
The satay I usually eat will add some chicken dark meat in the middle to add those oily chicken flavour
Dude, I would be mightly impessed if a potential girlfriend was cooking thinking - I'll let my girls know you are ok so I must practice, as a lot of people know the way to a mans heart is through his stomach.
All the best to you and yours. Rab
So, ignorant question, why does the Hot pepper powder not work the same as pepper flakes? And powder does not sprout. Hmm