Created by Prima Food, Prima Satay is an Indonesian twist of a favourite Singapore dish, inspired by the unique flavours of the island of Sulawesi in Indonesia. Such Satay is made with strips of meat threaded on bamboo skewers, grilled and served with a juicy tomato-based dip. Ketupat (compressed rice cakes), sliced cucumber and onions are typically served on the side.
Simple
Simple
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INGREDIENTS
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Prima Satay Marinade
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Prima Satay Basting Oil
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Prima Satay Sauce
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310 gFresh meat (We recommend Boneless Chicken Thigh)
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Ketupat (compressed rice cakes), optional
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Red onion, sliced, optional
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Red chilli, sliced, according to preference We recommend small & hot, red chilli (chilli padi)
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optionalCucumber, sliced
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optionalLemongrass, 1 stalk
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12 sticksStainless steel skewers (You may also use satay sticks.)
Steps
- 1. Slice chicken. Each piece should be approx. 3cm by 2cm and 1cm thick.
- 2. Marinate chicken with Prima Satay Marinade. Blurb: Prima Satay Marinade may also be used as a barbecue marinade.
- 3. Leave in the chiller for at least 6-12 hours or overnight for a better taste.
- 4. To prevent burning during grilling, soak the satay sticks in water for 30 mins before use.
- 5. Thread meat on satay sticks or skewers.
- 6. Note: Each satay stick should weigh about 26 g.
- 7. Flatten meat with the back of a spoon for quicker and more even cooking.
- 8. Brush satay sticks with Prima Satay Basting Oil.
- 9. For more flavour, use a stalk of lemon grass to brush the satay sticks. Alternatively, you may use a basting brush.
- 10. Simply use a knife to divide the end of the stalk into sections to turn it into a brush.
- 11. Grill satay sticks for approx. 2-3 mins (depending on thickness of meat) or till cooked.
- 12. For better taste, grill satay on a charcoal grill to achieve a smoky barbecue aroma, and brush satay sticks with Prima Satay Basting Oil while grilling.
- 13. Pour Prima Satay Sauce into a pot and heat for 1 min on medium heat.
- 14. Keep warm on low heat.
- 15. Serve Prima Satay with warm satay gravy,
- 16. Cucumber, red onions and ketupat (For spicier gravy, add small chilli as desired).
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INGREDIENTS
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1 pktPrima Satay Marinade **
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1 pktPrima Satay Basting Oil **
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420 gBeef steak, sliced (we recommend rib eye)
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1 pktPrima Satay Sauce **
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optionalRed chilli, sliced (we recommend small & hot, red chilli)
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optionalCucumber, sliced
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optionalRed onion, sliced
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optionalKetupat (compressed rice cakes)
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** Included in Prima Taste pack.
Steps
- 1. Marinate beef steak with Prima Satay Marinade. Leave in the chiller for at least 6 hours or overnight for a better taste.
- 2. In a separate bowl, stir Prima Satay Basting Oil well and brush a thin layer on both sides of the steak (approx 1/3 tbsp).
- 3. Grill both sides of the steak till slightly charred or till desired doneness.
- 4. Pour Prima Satay Sauce into a pot and heat for 1 min on medium heat. Serve beef steak with warm Prima Satay Sauce (For a spicier taste, add red chilli as desired).
- VARIATIONS
- You may use
- - Meat such as chicken, pork, sirloin, tenderloin, lamb chop and ribs instead of rib eye.
- STORAGE
- Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
- Volume Conversion: 1 cup ˜ 230 ml
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INGREDIENTS
-
Prima Satay Marinade
-
Prima Satay Basting Oil
-
Prima Satay Sauce
-
310 gFresh meat
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We recommend pork belly and pork shoulder
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optionalKetupat (compressed rice cakes)
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optionalRed onion, sliced
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according to preferenceRed chilli, sliced
-
We recommend small & hot, red chilli (chilli padi)
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optionalCucumber, sliced
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optionalLemongrass, 1 stalk
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12 sticksStainless steel skewers
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You may also use satay sticks.
Steps
- 1. Slice fresh pork belly and pork shoulder. Each piece should be approx. 3cm by 2cm and 1cm thick.
- 2. Marinate pork belly and pork shoulder with Prima Satay Marinade. Blurb: Prima Satay Marinade may also be used as a barbecue marinade.
- 3. Leave in the chiller for at least 6-12 hours or overnight for a better taste.
- 4. To prevent burning during grilling, soak the satay sticks in water for 30 mins before use.
- 5. Thread meat on satay sticks or skewers.
- Note: Each satay stick should weigh about 26 g.
- 6. Flatten meat with the back of a spoon for quicker and more even cooking.
- 7. Brush satay sticks with Prima Satay Basting Oil.
- 8. For more flavour, use a stalk of lemon grass to brush the satay sticks. Alternatively, you may use a basting brush.
- 9. Simply use a knife to divide the end of the stalk into sections to turn it into a brush.
- 10. Grill satay sticks for approx. 2-3 mins (depending on thickness of meat) or till cooked.
- 11. For better taste, grill satay on a charcoal grill to achieve a smoky barbecue aroma, and brush satay sticks with Prima Satay Basting Oil while grilling.
- 12. Pour Prima Satay Sauce into a pot and heat for 1 min on medium heat.
- 13. Keep warm on low heat.
- 14. Serve Prima Satay with warm satay gravy, Cucumber, red onions and ketupat (For spicier gravy, add small chilli as desired).
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INGREDIENTS
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310gFresh meat
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We recommend pork belly and pork shoulder but you may also use boneless chicken leg, Sirloin or boneless mutton shoulder.
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Ketupat (compressed rice cakes, optional)
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Red onion, sliced (optional)
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According to preferenceRed chilli, sliced
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We recommend small & hot, red chilli (chilli padi)
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1 stalkLemongrass (optional)
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10 sticksStainless steel skewers or satay sticks
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1 pktPrima Satay Marinade**
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1 pktPrima Satay Basting Oil**
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1 pktPrima Satay Sauce**
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**included in Prima Taste pack
Steps
- 1. Cut pork belly and shoulder.
- 2. Each slice should be approximately 3cm by 3cm and 1 cm thick.
- 3. Marinate pork belly and shoulder in Prima Satay Marinade.
- 4. Leave in chiller for at least 6 to 12 hours or overnight for better taste.
- 5. Thread meat on satay sticks or skewers.
- 6. Flatten meat with back of the spoon for quicker and more even cooking.
- 7. Divide end of lemongrass stalk to turn it into a brush.
- 8. Use lemongrass stalk to brush meat with the Prima Taste Basting Oil.
- 9. Grill satay sticks for 2 – 3mins depending on thickness of meat or till cooked.
- 10. For better taste, grill satay on charcoal grill to achieve a smoky barbeque aroma.
- 11. Brush satay sticks with Prima Satay Basting Oil while grilling.
- 12. Pour Prima Satay Sauce into a pot and heat for 1 min on medium heat.
- 13. Keep warm on low heat.
- 14. Serve Prima Satay with warm gravy, cucumber, red onions and ketupat.
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INGREDIENTS
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1 pktPrima Satay Marinade
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1 pktPrima Satay Basting Oil
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1 pktPrima Satay Sauce
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420 g sliced (approx. 0.5 cm thick)Pork Fillet
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As desiredRed onion, sliced
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As desiredCucumber, sliced
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As desiredSmall Red Chilli, sliced
Steps
- 1. Marinate sliced pork fillet with Prima Satay Marinade. Leave in the chiller for at least 6 hours or overnight for better taste.
- 2. In a separate bowl, stir Prima Satay Basting Oil well and brush a thin layer on both sides of the sliced pork fillet.
- 3. Grill both sides of the sliced pork fillet on a preheated grill pan till slightly charred and cooked.
- 4. Pour Prima Satay Sauce into a pot for 1 min on medium heat.
- 5. Serve Prima Satay Pork Fillet with warm Prima Satay Sauce, cucumber and red onions (for spicier gravy, add red chilli as desired)
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INGREDIENTS 材料
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Prima沙爹腌泡酱 / Prima Satay Marinade
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Prima沙爹滋润油 / Prima Satay Basting Oil
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Prima沙爹酱 / Prima Satay Sauce
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420克肋眼牛扒,切片
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马来饭团(糯米糕),可任选
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红洋葱,切片,可任选
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红辣椒,切片(我们建议小辣椒),可任选
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黄瓜,切片,可任选
Steps 烹煮法
- 1. 用Prima沙爹腌泡酱(Prima Satay Marinade)腌制肋眼牛扒。
- 2. 放入冰箱内,腌至少6小时或隔夜使腌制更入味。
- 3. 把搅拌均匀的Prima沙爹滋润油(Prima Satay Basting Oil)
- 4. 在牛扒的两面涂上薄薄的一层(约1/3汤匙)。
- 5. 把牛扒的两面烤至肉略微烧焦,或达到所理想的烤熟程度。
- 6. 将Prima沙爹酱(Prima Satay Sauce)倒入锅内,
- 7. 用中火煮1分钟。
- 8. 即刻趁沙爹酱还热时与烤好的肋眼牛扒一起上桌(若希望酱汁更辣,可随喜好加入小辣椒 )。
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INGREDIENTS 材料
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Prima沙爹腌泡酱 / Prima Satay Marinade
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Prima沙爹滋润油 / Prima Satay Basting Oil
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Prima沙爹酱 / Prima Satay Sauce
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310克鸡肉
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马来饭团(糯米糕),可任选
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红洋葱,切片,可任选
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红辣椒,切片(我们建议小辣椒),可任选
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黄瓜,切片,可任选
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香茅, 一根
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沙爹竹枝
Steps 烹煮法
- 1. 将鸡肉切块
- 2. 用Prima沙爹腌泡酱(Prima Satay Marinade)腌制猪肉。
- 3. 放入冰箱内,腌至少6小时或隔夜使腌制更入味。
- 4. 以防竹枝着火,使用前把竹枝浸在水里三十分钟。
- 5. 把鸡肉串到竹枝或烤肉叉上。
- 6. 注:每串沙爹重量应约为26克。
- 7. 用汤匙的背面将肉压平,以便使肉均匀受热并更快烤熟。
- 8. 在沙爹串表面涂上Prima沙爹滋润油(Prima Satay Basting Oil)
- (也可使用香茅来涂沙爹串, 用刀子将香茅的底端切成刷子状即可)。
- 9. 将沙爹在火上烤大约2-3分钟(因肉片厚度而异)或直至烤熟。
- 10. 将Prima沙爹酱(Prima Satay Sauce)倒入锅内,用中火煮1分钟。
- 11. 用小火加热保温。
- 12. 即刻趁沙爹酱还热时,
- 13. 配上黄瓜、红洋葱和马来饭团、与烤好的沙爹一起上桌(若希望酱汁更辣,可随喜好加入小辣椒)。
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