Satay spice - canned

Satay is a kebab that originated in Indonesia. It has its own flavors in Southeast Asia such as Thailand, Malaysia, Singapore, Philippines and Hong Kong. It is even a popular dish in the Netherlands, which colonized Indonesia. It is generally believed that after Indians and Arabs immigrated to Indonesia, they adapted it from the Middle Eastern kebab Kebab and used local ingredients. Then it spread to Malaysia, Singapore, and then to Thailand. Then the Chinese also brought it back from Southeast Asia and changed it into Sha Cha sauce according to the taste of South China. All kinds of meat can be used. Chicken, pig, beef, fish, sheep or tofu are common ingredients. However, Indonesia, which believes in Islam, does not use pork. Most kebabs are made of chicken and sheep. In Indonesia, various satay dishes have been developed depending on the region. The chicken satay we are more familiar with is served with peanut sauce, which is Sate Madora from Java, Indonesia. There is also lamb kebab satay locally, which is served with a sweet soy sauce dipping sauce. Other special dishes include birds, turtles, eels, milkfish and even horse meat and animal offal to make satay. As for the cooking techniques, in addition to marinating and directly grilling over charcoal fire, some also boil the soup and then grill, fry, or bake in the oven. The first time I ate satay was when I was working in a Malaysian restaurant in Australia. The marinated chicken was bright yellow, and the charred black marks after grilling made it even more fragrant. It was dipped in a peanut sauce with crushed peanuts, and it was sweet. With a salty flavor and a squeeze of fresh lemon, you will be satisfied as soon as you eat it. Paired with a cold beer, you can eat several skewers at a time. However, it is relatively rare to find satay in Taiwan, and it is even harder to find one that matches your taste. Although it is not easy to grill it over charcoal fire at home to get the aroma, you can still satisfy your craving by using an oven or a pan. Kendo's newly launched satay barbecue powder is added with turmeric, the most important ingredient in satay, as well as coriander, cumin and fennel, which are commonly used in curry. Kelly's fennel, nutmeg and cardamom are added to increase the sweet aroma, and lemongrass is added. , southern flavors of lemon leaf, while bright and spicy notes of black pepper, white pepper and cayenne pepper. When making satay barbecue at home, just marinate it with Kendo satay barbecue powder for more than 30 minutes, then put it on skewers and grill it. For the sauce, use peanut butter, satay barbecue powder and oil, then add salt and brown sugar or coconut sugar according to your own taste, and dilute it with water or coconut milk to the desired thickness. There are also many Southeast Asian satay sauces on the market, but you often can’t finish a jar at a time, so the advantage of using powder is that you can use as much as you want, and it’s easier to adjust it to your favorite flavor. In addition to marinating meat and making sauces, it can also be used to cook coconut milk satay soup or stew satay-flavored curry, suitable for both vegetables and meat.