Table of Contents
南洋沙嗲G肉串
Southeast Asian Satay Gicken Skewers
介紹 Introduction ➤➤ 沙嗲 Satay
沙嗲又名沙嗲串燒、沙嗲串，起源地為印度尼西亞，是印尼的國菜。沙嗲是一道很受歡迎的美食，尤其是在其他東南亞地區，譬如泰國、馬來西亞、新加坡、汶萊、香港、菲律賓、甚至以前殖民印尼的荷蘭以及同樣是荷蘭前殖民地的蘇利南。
Satay, a popular dish which originated in Indonesia, also known as satay skewers or satay grills. This is a national dish of Indonesia, also a popular dish in other Southeast Asia countries, such as Thailand, Malaysia, Singapore, Brunei, Hong Kong, Philippine, even the Netherlands, which colonized Indonesia before, and Suriname, which was also a former Dutch colony.
沙嗲與日本的照燒、中東的卡博串及南非的「sosatie」烤肉相似，據說沙嗲是爪哇島的攤販根據印度的卡博串所發明的，而卡博串是一種源自中東地區的食物。促使沙嗲在印尼出現的緣由是因為在19世紀初，大量的印度坦米爾人及阿拉伯移民湧入荷屬東印度，這些移民帶來的飲食習慣，結合爪哇和蘇門答臘當地的食材。
Satay is similar to teriyaki in Japan, kabo skewers in the Middle East, and sosatie barbecue in South Africa. It is said that satay was invented by Java vendors based on kabo skewers in India, a type of kabo skewer that originated in the Middle East. food. The reason for the emergence of satay in Indonesia is that in the early 19th century, a large number of Indian Tamils and Arab immigrants poured into the Dutch East Indies. The eating habits brought by these immigrants combined local ingredients from Java and Sumatra.
而意外想不到的是，我們生活中常見的沙茶醬是源自沙嗲研發出來的。遠在19世紀的清朝晚期，曾經有大量中國人到南洋工作，他們在回鄉時將沙嗲的烹調方式帶回福建一帶的地方，並且結合了華南地區的食材以及華人的飲食習慣，製成了沙茶醬。
Unexpectedly, the common shacha sauce in our lives was developed from satay. As far back as the late Qing Dynasty in the 19th century, a large number of Chinese people went to work in Nanyang. When they returned to their hometowns, they brought the cooking method of satay back to places in Fujian, and combined the ingredients of southern China and the eating habits of the Chinese to make it, the Shacha Sauce.
料理介紹 Dish introduction >>
觀音山主廚使用麵腸製成G肉串，慢火煎過的G肉串酥脆，裹上特製香濃沙嗲醬，濃濃的花生香氣及椰奶香在嘴中化開，美味的讓人不禁想要再來一串。快跟著觀音山主廚，一起做南洋沙嗲G肉串吧！
The chef of Guanyinshan uses miàncháng (Mian chang) to make “Gicken” skewers. The fried skewers are crispy and dipped in special satay sauce. The peanut and coconut milk fragrance spreads out in the mouth making each morsel a joy. Just can’t help but want another skewer. Quickly follow the chef of Guanyinshan! Let’s cook simple vegetarian dishes together!
食材及佐料 Ingredients and seasoning
1) 麵腸 6條
6 rolls of rolled mian chang (flour gluten)
2) 薑末 30克
30g minced ginger
3) 薑黃粉、香茅粉 各30克
30g turmeric powder and lemon grass powder
4) 辣椒粉、香菜梗末 各30克
30g paprika and minced coriander
5) 花生粉 6匙
6 teaspoon peanut powder
6) 椰奶 1罐
1 can of Coconut milk
7) 糖、鹽、油 適量
Adequate amount of sugar, salt, oil
8) 醬油 少許
A little bit of soy sauce
9) 沙茶 1匙
1 teaspoon shacha
以上份量為5人份。
The above serving size is for 5 people.
烹飪步驟 Cooking steps
【刀工 Cutting / 前處理 Beforehand preparation】
- 麵腸剝成長片狀，用竹籤串起來。
Take apart miàncháng (Mian chang) into long slices and thread them onto bamboo skewers.
【調理作法 Cooking】
- 沙嗲醬：熱鍋熱油，爆香薑末，依序下薑黃粉、香茅粉、辣椒粉、香菜梗炒香後，加入椰奶煮滾，接著下花生粉、糖及鹽巴調味，最後加入醬油、沙茶，煮到濃稠即可。
Satay sauce: sauté the minced ginger, turmeric powder, lemongrass powder, chili powder, coriander stalks in sequence, and add coconut milk to boil. Then, seasoning with peanut powder, sugar and salt. At last, add soy sauce and vegetarian shacha to cook until the sauce turning thick. - 平底鍋加熱，加入油慢火煎G肉串至稍微上色。沾上沙嗲醬汁，再繼續煎至微焦，即可擺盤上桌！
Preheat the pan; add oil and fry the miàncháng skewers over low heat until they are slightly brown. Dip it with satay sauce and continue to fry until slightly charred. The satay grills are ready to be served!
食譜來源：