關於 asian pork skewers ，我們在網路上蒐集到這些相關的討論、資訊與評價

Hello! Wat's Cooking Today? 😋😋
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A favourite dish for many, Auntie Lilly having Roast Pork Belly "Siew Yoke" again for dinner. But this time around, I jazzed it up with a brand new dipping sauce with the Mcllhenny company's all-new 𝐓𝐀𝐁𝐀𝐒𝐂𝐎® 𝐒𝐫𝐢𝐫𝐚𝐜𝐡𝐚 𝐒𝐚𝐮𝐜𝐞 to heightened the tasting experience! 🐷🐷
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Spicy food lovers will love this Thai classic Sriracha sauce infused with a kick of TABASCO® sauce giving you a thick, rich & flavoured packed version of the much-loved Thai sauce now. 🌶️🌶️
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𝐓𝐀𝐁𝐀𝐒𝐂𝐎® 𝐒𝐫𝐢𝐫𝐚𝐜𝐡𝐚 𝐒𝐚𝐮𝐜𝐞 is Halal Jakim certified ~ Perfect for marination, as well as a condiment & dip. Work wonders for Asian food such as fried rice, Mee Goreng, stir-fry, & also for Western food for burgers, fries & skewers, pairing well with this delicious 𝐓𝐀𝐁𝐀𝐒𝐂𝐎® 𝐒𝐫𝐢𝐫𝐚𝐜𝐡𝐚 𝐒𝐚𝐮𝐜𝐞. 🍜🍝🌮🥘🍲
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Available now at majority Msian food retail as well as e-commerce platforms. 🛒🛒
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Tabasco
#FollowMeToEatLa
#TABASCOSauce
#TeamTABASCO
#TABASCOSrirachaSauce
#sriracha

<3 TOMMY THONGCHAI THAI FUSION RESTAURANT & BAR <3
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Have you heard of this newly opened Thai Gastrobar in The Square at Jaya One? Auntie Lilly was introduced this fusion of modern Thai cuisine with a wide selection of Thai & Japanese Asian fusion cuisine & cocktails - a marriage with the best of both worlds- all set to tingle the senses of your palates.
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One of the BEST-SELLING I would like to recommend is TOMMY'S PLATTER RM 85 ~ A scrumptious extra-large size sharing platter is an absolutely sinful porky treat to go with alcoholic drinks. 🍖🥩🍗🍹🍷🍻🍸🍽
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An all-in-one platter with 9 food items from the menu, this is a great platter to order and worth-trying if you want to taste their Bar Bites menu at one go! 😋😋😋
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Served on a large wooden tray, you'll find Moo Ping skewers, fried calamari, fried pork belly, fried pork riblets, Chiang Mai sausages, pulled pork fries, Luncheon meat fries with Tongchai's nachos served with pork ragout. 🐷🐷🐷.
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Read More On Blog for more food photos 🧐🧐🧐
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http://bit.ly/TommyThongchaiFusionThaiBar
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#FollowMeToEatLa Tommy Thongchai
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If spending an evening on bar hopping is one of your favorite activities to do on the weekends, this newly operated, unassuming Japanese Izakaya-inspired BBQ Grill House should take a spot on your to visit list. There are plenty of delights churned out from the grills, there are also some local dishes... the fare is mostly Asian. The alcohol menu is not extensive but a few selections of Beers and canned drinks. The setting is down to earth and laid back- with wooden pallets as tables while the irregular bricks as background, adorned by Chinese lanterns hanging across the ceiling. It does not feel like a very cozy bar but it can be a decent space to have a casual dinner/ supper.

Grilled Baby Octopuses (Rm 12 nett for 5)
Grilled Chicken Wings (Rm 9 nett for 3)
Lamb Skewers (Rm 15 nett for 3)
Chicken Skewers (Rm 12 for 3)
Mix Vegetable Skewers (Rm 6 for 2) and Japanese Steamed Rice (Rm 2)
Grilled Egg Plant (Rm 5 for 3)
Kapitan Pork (Rm 10)
Stir Fried Green Dragon Chives with Sambal (Rm 9)
Prices are nett
Address: 173, Carnavon Street, 10450, Georgetown, Penang.
Business Hours: 5:30 pm to 12 am. Closed on Tuesdays.

Follow Ken Hunts Food for more Penang food hunting tips!

Satay is a very popular Southeast Asian street food. Originated from Indonesia (Malaysians: please don't kill me), satay is marinated meat skewers served with peanut sauce and a side of compressed rice or ketupat. You can find satay in Indonesia, Malaysia, Singapore and Thailand with some variation between the countries. Indonesian sate is often served dipped in very rich peanut sauce - usually the peanuts would have been finely grounded - so much so that you can‘t get the bite of any peanuts anymore. In Singapore on the other hand, serves satay with coarsely grounded peanut sauce so you can still enjoy the crunch of peanuts in every bite. Satay comes in various meat. Malay stalls in Singapore usually sell mutton, beef or chicken satay whereas Chinese stalls in Singapore usually sell pork, mutton or chicken satay. While we love mutton satay, some people found the meat a little too gamey. we love it though. What about you?

See the ingredient list of this recipe below for your easy reference.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

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xoxo
Jamie
on behalf of Spice N’ Pans

Ingredients:
Makes 27 sticks of satay

2 stalks of lemongrass - use only the white part
10 pcs of shallots
2 cloves of garlic
10g of galangal
10g of young ginger
1 teaspoon of cumin
100ml of coconut milk
100ml of water
600g of mutton
3 tablespoons of brown sugar
1 teaspoon of turmeric powder
1 teaspoon of fennel powder
1 teaspoon of coriander powder
1.5 teaspoons of salt
2 tablespoons of light soy sauce

If you're interested to buy Magimix, here's the link to the model we're using: https://amzn.to/2IucgHS

This product is also available at Tangs, Robinsons, Isetan, Takashimaya etc in Singapore.

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If you like this recipe, you might like these too:

Lontong:
https://www.youtube.com/watch?v=WdivJFs_pqM

Nasi Impit
https://www.youtube.com/watch?v=LjzG1D2M6wE

Singapore Chicken Satay
http://www.youtube.com/watch?v=Xe9_ihBpvbI

Singapore Satay Sauce
https://youtu.be/uxQw4-8W8xc

Disclaimer:
Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!

Have you heard how the name "Satay" or sate came about? I'm not sure if this was true but what I heard was satay actually means 3 pieces in Hokkien, a Chinese dialect. Satay is basically a barbecued meat skewer served with sweet peanut sauce. Satay is a national delicacy of Indonesia and in Singapore, we have easy access to pork satay, chicken satay and mutton satay. Even though you can also get satay in Malaysia, Brunei, Thailand or the Philippines and some other Southeast Asian countries, somehow the version available in each country vary a little.

Hope you can recreate this yummy dish in the comfort of your home. Thanks for dropping by our channel.

Please subscribe to stay tuned to our home cooking videos.

Follow us on:
Youtube: www.youtube.com/spicenpans
Facebook www.facebook.com/spicenpans/
Instagram @spicenpans
Blog: www.spicenpans.com

Chat with us!
info@spicenpans.com

Thanks for watching!

See you soon.

xoxo
Jamie
on behalf of Spice N' Pans

Ingredients:
Makes 24 sticks

3 pieces of chicken thigh - cut into small pieces

Group A (cut into smaller pieces for easy blending)
4 pieces lemongrass (only use the white portion)
15 pieces shallots
3 pieces garlic
4 pieces galangal

Group B
6 tablespoons sugar
2 teaspoons turmeric powder
2 tablespoons coriander seed(dry roasted & pounded)
2 teaspoons cumin
1.5 teaspoons salt
1 tablespoon kichap manis

Marinating directions
1) Blend Group A into paste
2) Marinate cut chicken thigh with Group A & B for at least 2 hours

Roasting directions
Preheat oven at 180*C for at least 20 mins
Then roast your Satay or chicken skewers in the over at 180*C for 10 mins. Then increase temperature to 240*C and bake for another 10 mins.

Bon appetite!

配料：
制作24支

3块鸡大腿 - 切成小块

A组（切成小块，方便混合）
4块柠檬草（只有白色的部分）
15颗小葱头
3颗大蒜
4片蓝彊

B组
6汤匙糖
2茶匙姜黄粉
2汤匙芫荽籽（干烤和捣碎）
2茶匙孜然
1.5茶匙盐
1汤匙kichap manis （马来甜黑酱油）

散步方向
1）将A组混合成糊状
2）将A，B组鸡腿切断至少2小时

烘烤方向
将烤箱在180 * C下预热至少20分钟
然后将您的沙爹或鸡肉串在180 * C的温度下烤10分钟。 然后将温度升至240°C，再烘烤10分钟。

Sate Tuna Fish Pieces and Sate Minced Tuna with Coconut Paste grilled over charcoal.

Satay, modern Indonesian and Malay spelling of sate, is a dish of seasoned, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used. These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.

Satay originated in Java, Indonesia. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries, including Malaysia, Singapore, Brunei, Thailand, the Philippines, East Timor as well as in Suriname and the Netherlands, as Indonesia and Suriname are former Dutch colonies.

Satay is a very popular delicacy in Indonesia; the country's diverse ethnic groups' culinary arts (see Indonesian cuisine) have produced a wide variety of satays. In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish—especially during celebrations—and can be found throughout the country. In Southern Philippines it is known as satti.

Close analogues are yakitori from Japan, shish kebab from Turkey and the Middle East, shashlik from the Caucasus, chuanr from China, and sosatie from South Africa.

Indonesia is the home of satay (known as sate in Indonesian and pronounced similar to the English "satay"), and satay is a widely renowned dish in almost all regions of Indonesia; it is considered the national dish and one of Indonesia's best dishes. Satays, in particular, are a staple in Indonesian cuisine, served everywhere from street carts to fine dining establishments, as well as in homes and at public gatherings. As a result, many variations have been developed throughout the Indonesian Archipelago.

Sate Lilit is a satay variant from Balinese cuisine. This satay is made from minced pork, fish, chicken, beef, or even turtle meat, which is then mixed with grated coconut, thick coconut milk, lemon juice, shallots, and pepper. The spiced minced meat is wound around bamboo, sugar cane or lemongrass sticks, it is then grilled on charcoal. Unlike skewers of other satay recipes which is made narrow and sharp, the bamboo skewer of sate lilit is flat and wide. This wider surface allowed the minced meat to stick and settle. The term lilit in Balinese and Indonesian means "to wrap around", which corresponds to its making method to wrapping around instead of skewering the meat.