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es from jakarta and he prepares 1 000 sticks of satay a night in penang we were told that the chinese in malaysia use sweet potato as their sauce base while the muslims like mr ismail use peanuts as i recall in vietnam their satay sauce is a blend of chilli oil palm sugar and peanut powder with intensely flavoured pungent seasonings i find all versions are delicious perhaps because its flavour hearkens an umbilical connection to the shadows of my childhood recipe satay chicken pork or beef makes 78 satays and a vat of sauce start preparations the day before serving in order to marinade meat the sauce will also develop more flavour over the first 24hours 4 skinless chicken thigh fillets 2 small pork loin fillets or 350g lean beef such as chuck 3 tablespoons ground coriander seeds 3 tablespoons ground cumin 3 tablespoons ground fennel seeds 1 cup bruised and julienned lemongrass 1 cup julienned young ginger 1 cup julienned galangal 150g julienned turmeric root 1 very large clove of garlic 3 shallots or an equal quantity of onion 2 small fiery chillies 3 tablespoons tamarind paste 3 tablespoons kecap manis 6 tablespoons fish sauce 2 cups finely ground powdered peanuts 300ml canola peanut oil 1 tablespoon belanchan 2 large disks of light palm sugar 250ml coconut milk water 100ml chilli oil juice of 2 limes cup of coarsely ground peanuts marinade dry roast coriander and cumin in a wok until the aromas are released set aside pound julienned lemongrass ginger and galangal in a mortar and pestle until a paste is formed and the fibres have been broken down in the rhizomes you can do them separately or mix them depending on the size of your equipment transfer to a blender with the fresh turmeric if you skip the mortar and pestle you will weaken the flavour and your marinade and sauce will be full of unpleasant fibres to get around this you can blend the ingredients and then place them in a muslin bag and squeeze out the juice then discard the fibres but it still won t taste as good pound garlic chillies and shallots in the mortar and pestle until you have a paste and add to blender with the rhizomes add 100 ml of oil and blend into a smooth paste add half of the dry roasted spices and incorporate into the paste with 2 tablespoons of fish sauce 1tbs of kecap manis and 1 tbs of tamarind paste blend until combined take half of the paste out to be your mar inade the rest will be your sauce base meat thinly slice your meat and place chicken and pork into separate plastic bags with the marinade massage the marinade through the meat and leave refrigerated for 24 hours soak bamboo skewers for 1hour in warm water before serving skewer satay flatly onto sticks don t be tempted to make it big and chunky satay should be grilled quickly over hot coals and brushed with a mixture of cooked oil and palm sugar it s a mouthful of meat rather than being a shashlic sauce for the sauce dry roast the ground peanut powder remove from pan open all your windows and doors to fry the pungent belanchan in a wok with some oil over high heat otherwise your home will stink for days to come add one spoon of fish sauce and the remaining dry spices continue to fry reduce the heat to medium add in the rest of the paste from the blender and combine add the rest of the kecap manis with melted palm sugar and then add the roasted peanut powder the mixture will be firm by this stage so thin with coconut milk and water at your discretion until you have the desired consistency on low heat season to taste with fish sauce lime juice and chilli oil working quickly to stop the the flavours of the rhizomes from dissapating finish with coarsely ground peanuts and if you want a more pungent flavour toss in some powdered ikan bilis serve sauce at room temperature on flat dishes for dipping the meat into alongside cucumber onion and nasi impit rice parcels left over sauce can be frozen or placed in a jar with the surface covered by a thin layer of oil and kept in the fridge 6 comments labels comfort food malaysian food recipe 06 june 2008 marketers vs food bloggers as i sit at the computer nursing mr stickyfinger s dying siamese cat i wonder how long she can hang on as she drifts in and out of consciousness in this tiny old skeletal creature the organs are gradually shutting down i know not her pain i have no idea what is going on in her mind i just know that her time is coming a sad as i am i realise that this is also an appropriate analogy to describe the average marketer s perspective of food bloggers marketers generally don t understand what motivates us but they appear to like us as one might well like a friend s pet when talking to marketing clients and advertising people i find the word blogger results either in eyes glazing over or the wistful expression of looking at a friend s racehorse and thinking i could make some money if i got my hands on that beast those in the latter group know our time is coming and seek to capitalise on harnessing bloggers web content while most bloggers are still innocent enough to give it away for free the online advertising dollar in the uk usa is gradually cannibalising the once holy grail of advertising television commercials companies are getting more savvy about how to flog their merchandise by advertising online and by using clever cost saving techniques that are cheaper than and give them better results than epic mega buck tv ads should they also build a site around a product what becomes expensive is paying professional writers like myself to provide the large volume of content required to fuel a corporate website out of this comes the search for free content and the first idea that pops into the digital marketing head is to create an online community around a branded website where users are bombarded with product advertising subtle or otherwise it s fair enough after all search engines highest sought items after porn are recipes but not content to gradually develop a relationship with core customers and recipe hunters to fuel their site with forum chit chat and recipe exchange some companies seek to scrape blog content sometimes by issuing flattering emails to bloggers while others ask for contribution in exchange for promotional products or the chance to win a competition today i received the following email from kraft foods and wondered whether google who own blogger and blogspot had provided a list of their australian food blogs and email addresses to the mega corporation hi stickyfingers vegie pourover buzz is an ambassador website aimed at promoting balanced nutrition it s all about providing practical solutions to the challenges people face getting kids to eat vegies we came across your blog and thought you might be interested in what we re doing we d like to invite you to participate as an ambassador in the program kraft is about to launch a new product in australia called vegie pourover and ambassadors will receive all four flavours to trial absolutely free participants are not required to provide feedback or engage in surveys most importantly we hope that a real life community and resource evolves to support people faced with kids nutrition challenges plus there s lots of great incentives for being involved we hope vegie pourover buzz will encourage ambassadors to experiment with the product and to share these experiences with other ambassadors and friends inside there s lots of really useful information including expert nutrition advice and great meal ideas to register visit http www vegiepouroverbuzz com au thanks we hope to see you in the program in this instance they not only want your thoughts for free to fuel their site but they also want you to espouse their soon to be launched product after playing with their processed pantry item in your kitchen in return you will be recognised as an ambassador hopefully you ll even feature their products in some of the creations you post on your blog too the site is thinly disguised as promoting healthy eating by encouraging the consumption of vegetables but this entails using a packet of sauce which no doubt is full of unnecessary garbage if you register with them you might even win a subscription to an australian food magazine obviously they have no idea that many food bloggers eschew food mags in favour of reading other food blogs my suggestion is don t give great chunks of your time your thoughts and words for free to a corporation that like kraft has a gross annual revenue in the area of us 3 48billion if you re advertising their goods you should be paid for it and don t be fooled or flattered into believing otherwise have you been approached to provide content on a big brand advertiser s website or to promote a retail product on your blog share your story 20 comments labels comment food blogging marketing opinion newer posts older posts home subscribe to posts atom about me stickyfingers melbourne australia once upon a time on the fringe of a growing city of armchair gastronauts the wind swept a free spirit into the kitchen of a little house by the sea and curious about her philosophical musings it stayed to watch the world through her eyes carrying her dreams on the breeze to the far corners of the world view my complete profile read about me at sbs tv s food site this work is licensed under a creative commons attribution noncommercial no derivative works 3 0 unported license other updates follow stickifingers email please note that the email function on this blog is for readers who wish to contact me regarding non commercial matters unsolicited pr and press releases emailed to me via this blog will be treated as spam as per the australian spam act 2003 a spam message is not necessarily sent out in bulk to numerous addresses under australian law a single electronic message can also be considered spam australian legislation relating to spam makes it illegal to send or cause to be sent unsolicited commercial electronic messages that have an australian link the legislation sets out penalties of up to 1 1 million a day for repeat corporate offenders the act also prohibits the use of address harvesting software and harvested address lists to send spam my other blog stickifingers is bite sized get the stickifingers widget and many other great free widgets at widgetbox not seeing a widget more info recent reviews by sticki f what s this subscribe to posts atom posts all comments atom all comments earlier ramblings 2013 1 january 1 2012 2 november 1 april 1 2011 5 october 1 august 1 june 1 may 1 february 1 2010 7 december 1 november 2 september 3 april 1 2009 21 november 2 october 1 september 3 august 3 july 1 june 3 april 1 march 1 february 3 january 3 2008 70 december 1 november 1 october 1 september 2 august 6 july 12 june 15 blighty ethical rendang daging it s in the bag wtf prick with a fork tugging my cap wtf pink fir apple omg chef s hat fire sale tastespotting update liqurious eating the national emblem malay kitchen anthropology tastespotting is dead rip satay a splinter in my heart marketers vs food bloggers wtf man in a can aussie chef s back gm free charter may 6 april 2 march 9 february 8 january 7 2007 45 december 10 november 11 october 16 september 8 stickyfinger s dream magazine contains these stories nyt dining and wine happy as a clam pasta my clam pasta with white wine and garlic that is 13 hours ago teczcape an escape to food tinned fish sardines protein bowl are you a fan of tinned fish i am and i am so ready to stock them up this month on prime day happening 6 7 october 2026 with exciting exclusive dea 2 days ago confessions of a food nazi mint symbol pol sambol is one of the traditional side dishes i devoured with gusto on a trip to sri lanka this version combines coconut with fresh mint to add a fla 4 weeks ago abstract gourmet for tomás dear tomás you were born on saturday the 3rd of june 2017 it was a pretty normal kind of day in most respects it was the start of winter in perth 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resistance to heat and the dry 8 years ...
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