|By Jonesb (Jonesb) on Tuesday, June 29, 2004 - 08:56 pm: Edit|
... busier than this. come on people... liven up
anyway... does anyone do chinese recipes. i am trying to find out how beef satay is made according to the specifications of about half the chinese takeaways in my area. it is quite a dark and spicey sauce with lots of chillies. it seems to be made in a variety of different ways in the UK... and i actually doubt the authenticity of any of them... they taste good though.
apologies if this is a stupid questions but... do you have chinese takeaways in the US?
|By Dpconsu (Dpconsu) on Tuesday, June 29, 2004 - 11:15 pm: Edit|
A simple rendition would be:
peanut puree salted (take peanuts out of shell and remove as much of the red skin as you can and puree with as little peanut oil as you can get away with. Sate does not taste right if you use peanut butter!
add soya sauce
& red chile oil
& garlic powder
& white pepper
& those little red chiles from asia (birds beaks) minced fine with the seeds.
& touch of tomatoe puree
& a little coconut milk to thin out if too thick
marinate beef, pork or chicken cubes in it for at least two hours and put 4-6 pieces on a bamboo skewer and sear off over fire (Hibatchi)and cook
By the way, Sate is originaly a dish served on the street from venders in Indoniesa.
|By Jonesb (Jonesb) on Wednesday, June 30, 2004 - 05:08 am: Edit|
cheers... i have this recipe already.
not tried it yet though but it does look quite good
|By Ladycake (Ladycake) on Thursday, July 01, 2004 - 03:37 pm: Edit|
The satay I know is marinated in a soy sauce, fresh ginger, garlic, white wine, honey mixture. After grilling, the peanut sauce is brushed on. I don't know how authentic that is either.
Yes, we have Chinese take-out in the U.S. It is so common that T.V. comedians use it as a stock joke about single people (as in- the only food in the 'fridge).
|By Dpconsu (Dpconsu) on Friday, July 02, 2004 - 12:15 pm: Edit|
I got the recipe from the street vender in Jakarta back in 1979 when I was working at the Hilton there.
|By Andapanda (Andapanda) on Thursday, August 05, 2004 - 01:09 pm: Edit|
No, no question is a stupid question. (I once had a teacher who had said that, "The only stupid question is the question that isn't asked.") This forum is for the exchange of ideas, and hopefully we will all become better culinarians because of it. Yes, there are many Chinese takeaways(take-outs) in the U.S.A. Unfortunately, what is served here is "Americanized" to suit American tastes(e.g. egg foo young, chop suey, fortune cookies, to name a few). When searching for a Chinese restaurant here in N. America, try to find the ones which serve: Dim Sum, Bird's Nest soup, shark fin soup, duck feet, 1000-year old eggs, red bean soup, black bean soup, etc., and it will probably be more authentic than the takeaways that you might have eaten at(but Americans won't eat that stuff!).
However, some of the Chinese restaurants in larger metropolitan areas seem to have more authentic Chinese dishes than restaurants in less populated areas. If you ever have the chance to come to N. America, there are 2 Chinatowns worth mentioning: try to visit the Chinatowns in Vancouver, B.C., Canada; and Monterey Park, California. (Monterey Park is inhabited predominantly by Chinese and Vietnamese as you will notice by the business signs.) You will find them to be more aunthentic than other Chinatowns. My father said that the food in Vancouver, B.C. was the most authentic since he had left Hong Kong. Some Japanese engineering students had also told me that the Japanese food in Vancouver, B.C., was better than in Japan! (They said that the fish had tasted fresher in Vancouver, B.C. than at home.) There are so many immigrants from Hong Kong there that they call Vancouver--HongKouver.
There are also other good Chinatowns in New York City(New York City?! Remember the Pace commercial?) San Francisco, Calif., Toronto, Ont., Canada, to name a few.
I think that Beef Satay is actually a Thai dish, or possibly Indonesian. Perhaps that was probably why you might have had difficulty in finding a recipe for it amongst Chinese recipes.
I found this recipe on the internet:
However, I can neither confirm nor deny its authenticity or how it would taste. Bon Appetit!