Ingredients with Measurements:
- 1 cup of petai (stink beans), cut into bite-sized pieces
- 1 block of tempeh, cut into bite-sized pieces
- 1 tablespoon of vegetable oil
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 1 teaspoon of turmeric powder
- 1 tablespoon of brown sugar
- 1 tablespoon of soy sauce
- 1 tablespoon of tamarind paste
- 1 tablespoon of water
- 10-12 bamboo skewers, soaked in water for 30 minutes
Special equipment needed:
- Grill or grill pan
Step-by-step instructions:
1. In a mixing bowl, combine vegetable oil, salt, black pepper, turmeric powder, brown sugar, soy sauce, tamarind paste, and water. Mix well to create a marinade.
2. Add petai and tempeh pieces to the marinade, making sure they are well coated. Cover the bowl with plastic wrap and let it marinate for at least 30 minutes.
3. Thread the petai and tempeh pieces onto the bamboo skewers, alternating between the two.
4. Heat up the grill or grill pan over medium-high heat.
5. Grill the satay skewers for 3-4 minutes on each side, or until they are slightly charred and cooked through.
6. Serve the satay skewers hot with peanut sauce or chili sauce.
Time:
Preparation time: 40 minutes
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat: 10g
Protein: 12g
Carbohydrates: 18g
Fiber: 6g
Sugar: 6g
Sodium: 600mg
Substitutions for ingredients:
- Petai can be substituted with green beans or snap peas.
- Tempeh can be substituted with tofu or chicken.
Variations:
- Add chopped garlic and ginger to the marinade for extra flavor.
- Use different types of vegetables, such as bell peppers or onions, in between the petai and tempeh pieces.
- Serve the satay skewers with a side of rice or noodles for a complete meal.
Tips and tricks:
- Soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Make sure the petai and tempeh pieces are evenly coated with the marinade for maximum flavor.
- If using a grill pan, make sure it is well-oiled before grilling the satay skewers.
Storage instructions:
Leftover satay skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the satay skewers, place them in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the satay skewers on a platter and garnish with chopped cilantro or green onions.
Garnishes:
Chopped cilantro or green onions
Pairings:
Serve the satay skewers with a side of peanut sauce or chili sauce.
Suggested side dishes:
Rice or noodles
Troubleshooting advice:
- If the satay skewers are sticking to the grill or grill pan, brush them with a little bit of oil before grilling.
- If the petai is too bitter, blanch it in boiling water for 1-2 minutes before marinating.
Food safety advice:
Make sure the petai and tempeh are cooked through before serving.
Food history:
Satay is a popular Indonesian dish that is typically made with meat, but can also be made with vegetables or tofu.
Flavor profiles:
The petai and tempeh satay has a savory, slightly sweet, and slightly tangy flavor.
Serving suggestions:
Serve the satay skewers as an appetizer or as a main dish with a side of rice or noodles.
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Region: Indonesian