Satay Celup Recipe (Malacca Satay Hot Pot)

Peanut sauce: A rich and creamy sauce made from ground peanuts, often used in Southeast Asian cuisine.

Coconut milk: A creamy liquid extracted from grated coconut meat, adding a rich and slightly sweet flavor.

Tamarind paste: A tangy paste made from the tamarind fruit, used to add a sour note to dishes.

Sugar: A sweetener that balances the flavors in the sauce.

Salt: Enhances the overall flavor of the dish.

Chicken breast: Lean meat cut into cubes, perfect for skewering and cooking in the hot pot.

Prawns: Fresh seafood, peeled and deveined, adding a sweet and succulent taste.

Tofu: A versatile plant-based protein, cut into cubes, that absorbs the flavors of the sauce.

Vegetables: A mix of broccoli, mushrooms, and bell peppers, cut into bite-sized pieces, providing a variety of textures and flavors.

When preparing the peanut sauce for the satay celup, ensure you simmer it over low heat to prevent the coconut milk from curdling. Stirring occasionally helps to meld the flavors together and achieve a smooth, rich consistency. Additionally, soaking the skewers in water for at least 30 minutes before threading the chicken, prawns, tofu, and vegetables will prevent them from burning during the cooking process.

• peanut sauce - Substitute with almond butter sauce: Almond butter provides a similar creamy texture and nutty flavor, making it a good alternative for those with peanut allergies.

• coconut milk - Substitute with almond milk: Almond milk can mimic the creaminess of coconut milk, though it will have a slightly different flavor profile.

• tamarind paste - Substitute with lime juice and brown sugar: A mix of lime juice and brown sugar can replicate the tangy and slightly sweet flavor of tamarind paste.

• sugar - Substitute with honey: Honey can provide the same sweetness with a slightly different flavor, adding a bit of depth to the dish.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with umami, enhancing the overall flavor of the dish.

• chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor, making it a suitable replacement.

• prawns - Substitute with scallops: Scallops offer a similar texture and a mild, sweet flavor that complements the dish well.

• tofu - Substitute with tempeh: Tempeh provides a similar protein content and a slightly nutty flavor, making it a good alternative for tofu.

• vegetables - Substitute with zucchini, eggplant, and snap peas: These vegetables offer a variety of textures and flavors that can easily replace the original vegetables in the recipe.

• Allow the satay sauce to cool completely before storing. This prevents condensation, which can affect the texture and flavor.

• Store the cooled satay sauce in an airtight container. This helps preserve its freshness and prevents it from absorbing other odors in the fridge.

• For the skewered ingredients like chicken, prawns, tofu, and vegetables, place them in separate airtight containers or resealable plastic bags. This prevents cross-contamination and keeps each ingredient fresh.

• Label each container with the date of storage. This helps you keep track of how long each item has been stored and ensures you use them within a safe timeframe.

• Store the satay sauce and skewered ingredients in the refrigerator if you plan to use them within 2-3 days. This keeps them fresh and ready for quick reheating.

• For longer storage, freeze the satay sauce in a freezer-safe container. Leave some space at the top of the container to allow for expansion as the sauce freezes.

• Freeze the skewered ingredients individually on a baking sheet lined with parchment paper. Once frozen, transfer them to freezer-safe bags or containers. This prevents them from sticking together and allows you to take out only what you need.

• When ready to use, thaw the satay sauce and skewered ingredients in the refrigerator overnight. This ensures even thawing and maintains the quality of the ingredients.

• Reheat the satay sauce gently over low heat, stirring occasionally to restore its smooth consistency. Avoid boiling, as this can alter the flavor and texture.

• For the skewered ingredients, you can reheat them in the hot pot directly. Ensure they are heated through before serving to maintain food safety.

• Stovetop Method:

  1. Pour the leftover satay sauce into a small pot.
  2. Heat over low to medium heat, stirring occasionally to prevent sticking.
  3. Once the sauce is warm, add the skewers of chicken, prawns, tofu, and vegetables.
  4. Simmer for about 5-7 minutes or until everything is heated through.
  5. Serve hot and enjoy the revived flavors.

• Microwave Method:

  1. Place the skewers on a microwave-safe plate.
  2. Pour a bit of satay sauce over the skewers to keep them moist.
  3. Cover with a microwave-safe lid or microwave-safe plastic wrap.
  4. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Arrange the skewers on a baking sheet lined with parchment paper.
  3. Brush the skewers with a bit of satay sauce to keep them moist.
  4. Cover the baking sheet with aluminum foil to prevent drying out.
  5. Bake for 10-15 minutes or until heated through.
  6. Serve immediately, enjoying the warm and flavorful skewers.

• Steaming Method:

  1. Set up a steamer with water and bring it to a boil.
  2. Place the skewers in a heatproof dish that fits into the steamer.
  3. Pour some satay sauce over the skewers to keep them moist.
  4. Steam for about 5-7 minutes or until heated through.
  5. Carefully remove from the steamer and serve hot.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Arrange the skewers in the air fryer basket in a single layer.
  3. Brush with a bit of satay sauce to keep them moist.
  4. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even heating.
  5. Serve immediately, enjoying the crispy and flavorful skewers.

• Pot: Used to simmer the satay sauce by combining peanut sauce, coconut milk, tamarind paste, sugar, and salt.

• Stirring spoon: Essential for stirring the satay sauce occasionally to ensure it doesn't stick to the pot and cooks evenly.

• Skewers: Used to thread the chicken, prawns, tofu, and vegetables for easy dipping and cooking in the hot pot.

• Hot pot: Heats the satay sauce and serves as the cooking vessel for dipping and cooking the skewers.

• Knife: Necessary for cutting the chicken breast, tofu, and vegetables into cubes and bite-sized pieces.

• Cutting board: Provides a safe and clean surface for cutting the chicken, tofu, and vegetables.

• Measuring cups: Used to measure the peanut sauce and coconut milk accurately.

• Measuring spoons: Used to measure the tamarind paste, sugar, and salt accurately.

• Serving platter: Holds the prepared skewers before they are dipped into the hot pot.

• Tongs: Useful for handling the skewers while cooking and serving.

Prepare ingredients in advance: Cut the chicken, prawns, tofu, and vegetables ahead of time and store them in the fridge.

Use pre-made peanut sauce: Save time by using store-bought peanut sauce instead of making it from scratch.

Thread skewers beforehand: Assemble the skewers with chicken, prawns, tofu, and vegetables and keep them ready to cook.

Simmer sauce while prepping: Start simmering the satay sauce while you prepare the other ingredients to save time.

Use a hot pot: A hot pot allows you to cook multiple skewers at once, speeding up the process.