Скачать или смотреть Satay Spice Blend Bumbu Kaçang | The Spice Files

Satay or sate originated on the Indonesian island of Java. It is available almost anywhere in Indonesia, where it has become a national dish. It is also popular in many other Southeast Asian countries
The Indo-Dutch people took this dish, as well as many other Indonesian specialties, to the Netherlands, thereby influencing Dutch cuisine.
Satay is a popular delicacy in Indonesia.
There are many different satay spice blends.
There are also many flavor profiles due to the variation of different quantities of each spice used, so the quantities and different spices as mentioned here are just my favorite blend.

Satay Bumbu Kaçang:
1 cup of peeled peanuts, 1/4 cup candlenuts, ½ tbsp salam leafs, 1tsp trassie (fried and dried shrimp paste), ½ tbsp dried galangal, 1 tbsp dried ginger, 2 tsp coriander seed, 1 tsp cumin seed, 1 tsp fennel seed, 3cm turmeric root, 1 tbsp dried garlic, 2 tbsp dried shallots, 2 dried chillies, 3 Javanese peppercorns, 1/2 tbsp caraway, 2 tsp green cardamom seed, 1 tbsp curry leafs, 3 cloves, ½ nutmeg.

Satay sauce recipe:
4 tbsp satay spice blend (bumbu kaçang) 500ml coconut milk, 500ml coconut cream, ¾ cup peanut paste, 4 tbsp keçap manis (sweet soy sauce), 2 tbsp keçap asin (light soy sauce), 3 to 4 tbsp cane sugar, salt to taste.

Mix all the ingredients in a sauce pan on low heat, don't bring the sauce to boil or the oil will separate from the sauce and float on top. Stir continually until the sauce is smooth. Ad more sugar and salt if necessary.


Sake sautéed pork with satay sauce:    • Sake Sauteed Pork with Indonesian Satay Sauce  

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Photography: Wessel Woortman
Photo and Video montage: Wessel Woortman

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