Sate is a popular spice in Asian cuisine, with a characteristic aroma and spicy taste. Each country has its own version with many variations. And Vietnamese sate sauce is one of the popular versions and also one of my favorite spices. The application of satay is very diverse, from serving with noodle soup to marinating and seasoning dishes to make the dish more delicious. Let’s discover Vietnamese sate sauce right now!
What is Vietnamese sate sauce?
Vietnamese sate sauce (satay sauce) is a mixture of additives to marinate food with the main ingredients being chili (powdered chili or fresh chili) and cooking oil, in addition, lemongrass may be added. Vietnamese sate sauce is usually made from chili (fresh chili, dried chili, paprika) cooked in oil. Some ways can add lemongrass, dried shrimp, galangal, ginger, star anise, cardamom, cloves, and cardamom, copra…
Vietnamese sate sauce originates from the Indian Malays with authentic Indian spices. Vietnamese sate sauce is used as a condiment for some dishes, especially to help the hot pot, the broth has an attractive aroma, the red color floating as well as the scum on the surface of the hot pot and broth. preferred by consumers.
The origin of Vietnamese sate sauce was introduced by the Chinese in the Cho Lon area. They modified it a bit more to reduce the pungent taste of satay so that it would be more suitable for the taste of Vietnamese people. Vietnamese sate sauce is often added to hot pot or broth to create a spicy taste, create an attractive aroma, and a red oil scum layer will help increase visual appeal. Vietnamese sate sauce is also used in baked goods, sauces, fried, fried, curry, and roasted… creating an extremely attractive flavor.
Although the Vietnamese sate sauce is spicy, you will have to eat them non-stop because they are too stimulating. If not used in dishes, satay can be used to make the dipping sauce.
How to make Vietnamese sate sauce?
Vietnamese Sate Sauce: Indispensable Condiment for Your MealCuisine: Vietnamese
Below is a simple but tasty Vietnamese sate sauce. Let’s begin:
200g chili horn
150g garlic bulbs
100ml cooking oil
100ml delicious fish sauce
1 cup cooking oil rice
2 tablespoons seasoning powder
Tools: Blender, pot, sieve, knife, spoon…
- Step 1: Choose ingredients
Choosing fresh horny chili peppers, you pay attention to the peppers with beautiful, uniform colors. Chili is fresh with the most natural flavor. Chili peppers are still green, sticking to the fruit, indicating that they are very fresh and have just been harvested. Red sugar made from molasses will give a very beautiful satay color. Red sugar also contains more healthy vitamins than other refined sugars
- Step 2: Prepare the ingredients
After buying, the horn pepper will be washed, drained, and then cut into long pieces about a finger. Then spread the chili on a baking tray and put it in the oven at 110 degrees C for 2 hours don’t forget to open the oven door a little. Or you can dry the chili in the sun for about 1 day.
The garlic you will peel off the skin, then wash and dry the garlic and chili. In turn, you will use a blender to puree the separate chili and puree the separate garlic.
- Step 3: Make cashew oil
Heat 50g of cooking oil in a pan. Add the cashews to the pan and stir for about 1 minute until the seeds turn brown. Then put this oil mixture through a metal sieve to remove the seeds and we get cashew oil.
- Step 4: Make Vietnamese sate sauce sauce
Embark on processing Vietnamese sate sauce. You proceed to put the prepared cooking oil in the pan to heat the oil. First, you will put the minced garlic into the pan to fry until golden brown on medium heat. Stir well so that the garlic does not burn and is golden evenly. After the garlic is fragrant, turn off the stove and let it cool.
- Step 5: Stir the sauce mixture
Take the cooking oil that has previously been fried with garlic into a non-stick pan, wait for the oil to heat up, then add the crushed chili to stir-fry. This garlic-scented oil blends with ground chili for a deliciously irresistible flavor. Stir the garlic evenly with your hands on medium heat. Stir-fry for 5-7 minutes until the chili is mixed together, then slowly brighten up, then add the prepared red sugar.
- Step 6: Finished Vietnamese sate sauce
Continue to stir with your hands at moderate heat for the chili to infuse and the sugar to melt, clinging to the chili. When the mixture has a certain consistency, add 100ml of the fish sauce and continue stirring. After adding the prepared fish sauce, stir well for another 2 minutes to complete.
- Step 7: Preservation
Mix the sate sauce, and spread it thinly on the pan until the mixture cools down. Wait for the satay to cool, then put it in 2 jars and then close the lid. Store outside at room temperature for 1-2 weeks, or in the refrigerator for 1-2 months.
Uses of Vietnamese sate sauce
The bright red color of Vietnamese sate sauce is very eye-catching. When using satay to marinate dishes or add to the pot of broth, the hot pot sauce will “coat” the outside of the ingredients with a layer of extremely stimulating colors. Create visual appeal for the dish.
Wake up the smell
Because it is made from chili ingredients (fresh chili, dried chili, paprika), it will have a pungent taste. It is this ingredient that creates the “addiction” to dishes when using satay. In addition, dishes that use this special spice have a strong increase in natural food flavor.
Increase the spicy and rich taste of the dish
Vietnamese sate sauce creates a spicy taste thanks to the capsaicin component in chili peppers. In addition to the spicy taste, due to the combination of many different ingredients, the satay will have more salty and sweet flavors … making the dishes more delicious.
Vietnamese sate sauce is used in dishes such as: Marinating beef ribs, grilled pork ribs, and marinating spices to create beautiful colors and spicy flavors for roast dishes. It is an indispensable condiment of stir-fried dishes such as fried frog with satay, fried chicken satay, and fried squid with satay… Satay is also used to season with noodle soup, noodle soup, make beef satay hot pot, and seafood hot pot.
Used as a dipping sauce
If not used for seasoning, or marinating, you can also use Vietnamese sate sauce to make the dipping sauce. Some people prefer pure satay dip. Some people like to mix satay with red sauce, black sauce, or soy sauce or squeeze a little lemon into it to be able to use it right away.
Tips for preserving Vietnamese sate sauce
- Vietnamese sate sauce as well as other spices need appropriate storage conditions. To preserve long-lasting satay products, you need to pay attention to the following issues:
- If you make your own stay-at-home, before extracting it into bottles, you need to clean the bottles thoroughly. It is best to use glass jars and jars. It is necessary to wash the jar and blanch it in boiling water, then let it dry.
- Avoid exposing satay to the air too much. When using it you often forget to close the lid, this is a favorable condition for bacteria to enter and damage your satay jar. Therefore, you need to be careful to close the lid tightly after use. If the satay jar has ingredients on the outside, you should wipe it clean with a towel to avoid affecting the ingredients inside.
- Place your satay jars and jars in a cool, dry place, away from direct light. You should also keep the satay jar away from hot sources of heat in the kitchen.
- You can also completely store satay in the refrigerator in the cooler compartment.
- Do not put the spoon in the satay jar. Because in the process of getting satay to eat or marinate, it is easy to come into contact with other ingredients that can easily damage your satay jar.
Vietnamese sate sauce variations
Spicy sate sauce
Spicy satay is a type of satay cooked from chili peppers (fresh chili, dried chili, paprika) in oil. This type of satay has the most original flavor and has a strong pungent smell. You will feel the spiciness from the chili without mixing any other flavors. This type of satay is very suitable for making mixed rice paper, eating pancakes, and adding to noodles, crab soup or pho… it will definitely make you excited right away.
Shrimp sate sauce
Many people have chosen shrimp satay when there is a need to eat satay. The taste of shrimp satay is usually very fragrant and blends spicy – salty – sweet. Raw materials for making satay are added quality dried shrimp that have been chopped. People often like to use this satay to make the seasoning for beef noodle soup, beef noodle soup, Thai hot pot, and beef balls…
Coconut sate sauce
Coconut rice is combined with the ingredients to make a unique satay product. The coconuts here are standard coconuts from Ben Tre coconut country to help the product taste to be the best. You will feel the naturally sweet and fatty taste. When combined with fresh chili it brings delicious flavor and beautiful color. Very suitable for cooking hot pot, dipping dishes, making dipping sauces when grilling…
Lemongrass sate sauce
Lemongrass satay is no stranger to satay gourmets. In most types of satay processed in Vietnamese style, minced or pureed lemongrass is added. Lemongrass will help the satay become more fragrant, reducing the pungent taste. You can use this type of satay especially to marinate grilled dishes such as grilled chicken legs, grilled fish, and grilled beef ribs… it will definitely create a great appeal for the dish.
Tomyum sate sauce
If you want to fully enjoy the taste of Thai hot pot, you should choose Tomyum satay. This kind of satay is very special when there is a combination of chili, lemongrass and tamarind, onion, garlic, dried shrimp, and shrimp paste … to help your Thai hot pot taste the best.
So with the above instructions, we were able to complete the delicious Vietnamese sate sauce. This will definitely be an indispensable condiment to help make many dishes more delicious. Especially grilled dishes such as grilled meat, squid, octopus, shrimp, just add a spoonful of Vietnamese sate sauce to make it smell and attractive a thousand times. The kitchen wishes you to have cozy meals with your family. And don’t forget to follow many attractive recipes at Tasty Touch!