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This is competition article between two contestants : The greek suvlaki and the malay satay.Both counties have a very long tradition in cooking mean in any form.
I m not good in cooking history and i m neither itnerested . The text below is only for showing you he process i made to colect the ingredients, cooking it and finally checking the tasting results of two difrecnt cuisines for nearly the same species .The original malay recipe has been found from rasamalaysia a well known malay cooking site owned by Bee a female food blogger and chef.
The collection process has been made in two steps. It was discussed with my relatives one week before soall have the same time testing both kinds of satays. we decided that Saturday 19 May 18 would be the perfect day for cooking them
On May 15th i have searched in a frinds deli- market store some uneasy asian things avaialble only to selected stores in our city ,Salonica. Greece is still under austerity conditions and many comapnies after 2012 stoped operations. Today after 8 years of austeriry there is the sole importer delivering asian ingredints to restaurants as part of their processed world food imports There are still several things as fresh lenongrass that cant be found so easily . Fortnately the prices are very cheap especially for the thai ingredients. Kaffir leaves can be found with 80c fir 35 grams Dreid galangal is a bit more expesive at 1.5Eu for 60 grams They are not used in this recipe but soon i will try Bee's recipe with chicken rendang my fav indonnesian food which wilbe also reviewed.
Friday 18 i bought raw (uncooked) chiken satays from the market with skewers , a small plasic box with commercial jajiki ,a sauce mede by yughurt and cucumber, unpacked (bulk) peanuts adn returned home for the process. In Greece these met filled skewers are called souvlaki ,called from suvla ie skewers used to keep them into a line. It was around 1.2 kg total weight or 12 skewers that were later separated into two parts of 6 . One of thse parts was given to my mom in law for making the greek version ie oiling it and adding sime spices , She prefers to use coriander instead of oregano or thyme which is the 'norm' if i can call this way .
Around late afternon 7 pm while in house i prepared the marinade required for the malay satay
The recipe is there Please visit the page before continuing : https://rasamalaysia.com/recipe-chicken-satay/
My relatives have various health probelms. My father in law has probems in his stomach , my mom in law does not eat hot meals. I replaced the chilli powder with red pepper powder, fresh lemongrass with powder. Shallots with onions , Sugar with fructose in the half dose because it is two times sweeter.
The mixture was then blended in the food prcessor .
The flesh from the 6 skewers was removied and mixed with the marinade in a bowl and left in the fridge overnight. Notice that the skerwers contained also tomato and pepper that was removed form the half satays.
The photo shows the marinated meat
The next day was the preparation of the remain . MY mom in law cooked the spiced suvlakis on noon while i prepared the peanut sauce . The recipe for the peanut sauce is here :https://rasamalaysia.com/malaysian-sataynow-with-peanut-sauce/
The sauce was made with smaller portions that filled a Chinese soup bawl.The salted peanuts replace the salt of the recipe. The 50+gr of oil as noted was too much forme and I used about 20grams Lemon grass was replaced with powder and a bit of lemon sqeeze.
The peanuts were not grated corsely in the blenderand couldnot been pulverizesd. It was cooked on the hot plate for around 5 minutes and another 5 minutes with plate switched off
...adn then kept inthe chinese soup bowl untill for use . Just notice on onhow coarse is the pulp.
The satays were cooked in the oven for 15 and 10 minutes (down up ) then sepparated one per one wit the greek a smalldose of jajiki and peanut sauce as in the photo below:
I used mine by putting the sauce over the malay satay.
Here are the responses witgout refering to names except me and my wife.
-Myself -malsy satay was really more sweetr than required. Just 1 spoon of fuctose was enugh to make it quite sweet. ti was also softer than the greek. The peanut sauce was quite oiled with the leess than 20 ml used for cooking it > Obviously the peanuts prodced some oil therefore the real oil was rather unnnecesary. Its taste was OK a bit better then previously , arond 2 yeas ago whe i used a recipe from a english booklet with Indo recipes.
My wife : nearly the same as with me
Person 1: jajjiki was commerical that means not of very good quality adn a bit more pungent due to higher dose of garlic. That happens because we prefer to make jajiki by ouselves as its vey easy to do. Bought for saving the cooking time. For this reason the pnanut paste was better. The satay is very soft and sweet , softer than the greek tha was grilled in oven with air. The peanut sauce was fited perfectly for the satay and was 'fat' .
Person 2: Very tasty to use as real dip for my bread. Satay is surely fantastic a bit sweet, juicy with beter taste than the greek. Peanut sauce is somthing i first time tested.
Person 3: Great satays ! The best! The sauce is very strange to me!
Update: I made again both recipes for my family two days after using fat skewers grillewd for 15 + 15 updide down + 3 minutes in the oven
There were two minor changes :
1. adding cumin to both parts of the dish : satays and peanut sauce
2.marinade was rather short fro the size for the chicken material and i added a new dose with the half portions of the recipe adding several lemongrass leaves before blending Finally the marinade exceded the satays and used separately in the grillling around one tablespoon .
3. for the peanut sauce i added half spoon cumin in the paste and lemongrass powder as fresh lenongrass is not avaialble , suger was replaced with two small sachets of brown sugar. Virgin oilive oil eas used for cooking the spices arond 2 tablespoons Instad of chilli powder i used half spoon of my handmade Sriracha.
4. I attained this time to 'pulverize' the peanuts and the sauce was quite thin.
The news skerwers are quite fat Above are the grilled satays
The results are now better than the previous . The sauce was more tasty while the satays were a little less wet as the previous though of the same tast!e.
I Would like to hear your opinions.Pleaae write them below!
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