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Prima Taste LaMian Singapore Satay Sauce
Prima Taste LaMian Singapore Satay Sauce
275 g
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About
Details
Best Singapore favorites. Sweet and savoury peanut-based kebab. The traditional Singapore Satay features juicy meat chunks threaded on bamboo skewers and grilled to fragrant perfection. Served with a distinctive crunchy peanut-based dip that has made this dish a national favorite. Authentic easy gourmet indulgence. Just add 350 g meat. Sauce Kit Contains: satay marinade; satay sauce mix (gravy dip); satay peanut paste (gravy dip). Just 6 easy steps. Serves 3-4 (24 sticks). No artificial flavoring. No added preservatives. No MSG added (contains naturally occurring glutamate). Bring Home the Heart and Soul of Singapore Cuisine: With a long history as a major crossroad for the ancient spice route of the Orient, Singapore is famous for her blend of exotic culinary influences. Her legendary dishes feature the best of Malay, Chinese, Peranakan and Indian heritage, reflecting the rich mix of cultures forged by a multi-racial population. Prima Taste offers you an exotic spread of Singapore delights in ready-to-cook pastes and sauces, providing authentic tastes that represent the heart and soul of Singapore! Singapore Satay - In mid 1960s Singapore, roadside stalls served Satay quick-grilled over a fire with an inviting aroma. Satay remains one of Singapore s favorite street foods, and is today also served in restaurants and hotels. Sometimes referred to as the kebab from Asia, Satay is traditionally made with strips of beef or chicken threaded on bamboo skewers, grilled and served with a juicy dip. Ketupa (compressed rice cakes), sliced cucumber and onions are typically served on the side. Tasty Singapore. www.primataste.com. Website: www.daicheonginc.com. Product of Singapore.
Ingredients
Singapore Satay Marinade (Heat Sterilised) Sugar Shallot, Galangal, Garlic, Palm Sugar, Tomato Sauce (Sugar, Tomato Paste, Vinegar Salt, Modified Corn Starch, Spices), Curry Powder (Turmeric, White Pepper, Coriander, Cumin, Five Spice Powder, Fennel, Star Anise, Chili), Soya Sauce (Extract of Soya Bean, Wheat Flour, Salt, Water, Sugar, Caramel Color ), Tamarind Extract (Water Tamarind, Salt), Chili, Lemon Grass, Turmeric, Salt, Shrimp Paste (Shrimp, Salt). Singapore Satay Sauce Mix (Heat Sterilised) Sugar, Onion, Peanut Oil, Garlic, Palm Sugar, Tomato Paste, Chili, Pineapple, Salted Soya Bean Paste (Soya Bean, Sugar, Wheat Flour, Salt, Water), Chili Paste (Water, Dried Chili, Salt), Tomato, Lemon Grass, Curry Powder (Cumin, Five Spice Powder, Coriander, Fennel, White Pepper, Turmeric, Chili), Galangal, Torch Ginger Bud, Shallot, Sesame Seeds, Salt, Corn Starch, Anchovy, Shrimp Paste (Shrimp, Salt), Soya Sauce (Extract of Soya Bean, Wheat Flour, Salt, Water, Sugar, Caramel Color), Dried Shrimp, Sliced Garcinia (Garcinia Atroviridis), Yeast Extract, Citric Acid, Ascorbic Acid. Singapore Satay Peanut Paste Peanut, Sugar, Palm Olein.
Directions
What You Need: 1 pkt Singapore Satay Marinade (included in this Prima Taste pack); vegetable oil as desired (for step 3); 350 g chicken leg (deboned with skin on); 1 pkt Singapore Satay Sauce Mix (included in this Prima Taste pack); 150 ml water; 25 ml vegetable oil (for Step 5); 1 pkt Singapore Satay Peanut Paste (included in this Prima Taste pack); 24 sticks satay sticks; cucumber, sliced as desired; red onion, sliced as desired; Ketupat (compressed rice cakes) as desired; Spring onion (optional). Note: Chicken leg should be sliced to about 35 mm x 5 mm and 5 mm thick. Cooking Steps: Step 1: Mix chicken leg with Singapore Satay Marinade. Leave in chiller for at least 6 hours. Step 2: Thread meat on satay sticks or skewers. Flatten meat with the back of a spoon for quicker and more even cooking. Step 3: Brush satay sticks with vegetable oil and grill satay sticks till cooked. Note: Each stick of satay should weigh about 15 g. Step 4: Pour Singapore Satay Sauce Mix and 150 ml water into a pot. Stir and heat on low heat till almost boiling. Step 5: Add 25 ml vegetable oil and mix well. When gravy is boiling, add Singapore Satay Peanut Paste and mix well. When a layer of oil forms on top of gravy, turn off heat. Step 6: Serve Singapore Satay hot with satay gravy, cut cucumber, red onions and ketupat. For more detailed cooking instructions, tips and exciting recipes, please visit www.primataste.com. Storage: Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Warnings
This Product Contains: soybeans, wheat, crustaceans, fish, peanuts. Manufactured on equipment that also processes tree nuts, milk and egg products.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 10g15%
- Saturated Fat 2g10%
- Cholesterol 0mg0%
- Sodium 320mg13%
- Total Carbohydrate 16g5%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 4g
Details
Best Singapore favorites. Sweet and savoury peanut-based kebab. The traditional Singapore Satay features juicy meat chunks threaded on bamboo skewers and grilled to fragrant perfection. Served with a distinctive crunchy peanut-based dip that has made this dish a national favorite. Authentic easy gourmet indulgence. Just add 350 g meat. Sauce Kit Contains: satay marinade; satay sauce mix (gravy dip); satay peanut paste (gravy dip). Just 6 easy steps. Serves 3-4 (24 sticks). No artificial flavoring. No added preservatives. No MSG added (contains naturally occurring glutamate). Bring Home the Heart and Soul of Singapore Cuisine: With a long history as a major crossroad for the ancient spice route of the Orient, Singapore is famous for her blend of exotic culinary influences. Her legendary dishes feature the best of Malay, Chinese, Peranakan and Indian heritage, reflecting the rich mix of cultures forged by a multi-racial population. Prima Taste offers you an exotic spread of Singapore delights in ready-to-cook pastes and sauces, providing authentic tastes that represent the heart and soul of Singapore! Singapore Satay - In mid 1960s Singapore, roadside stalls served Satay quick-grilled over a fire with an inviting aroma. Satay remains one of Singapore s favorite street foods, and is today also served in restaurants and hotels. Sometimes referred to as the kebab from Asia, Satay is traditionally made with strips of beef or chicken threaded on bamboo skewers, grilled and served with a juicy dip. Ketupa (compressed rice cakes), sliced cucumber and onions are typically served on the side. Tasty Singapore. www.primataste.com. Website: www.daicheonginc.com. Product of Singapore.
Ingredients
Singapore Satay Marinade (Heat Sterilised) Sugar Shallot, Galangal, Garlic, Palm Sugar, Tomato Sauce (Sugar, Tomato Paste, Vinegar Salt, Modified Corn Starch, Spices), Curry Powder (Turmeric, White Pepper, Coriander, Cumin, Five Spice Powder, Fennel, Star Anise, Chili), Soya Sauce (Extract of Soya Bean, Wheat Flour, Salt, Water, Sugar, Caramel Color ), Tamarind Extract (Water Tamarind, Salt), Chili, Lemon Grass, Turmeric, Salt, Shrimp Paste (Shrimp, Salt). Singapore Satay Sauce Mix (Heat Sterilised) Sugar, Onion, Peanut Oil, Garlic, Palm Sugar, Tomato Paste, Chili, Pineapple, Salted Soya Bean Paste (Soya Bean, Sugar, Wheat Flour, Salt, Water), Chili Paste (Water, Dried Chili, Salt), Tomato, Lemon Grass, Curry Powder (Cumin, Five Spice Powder, Coriander, Fennel, White Pepper, Turmeric, Chili), Galangal, Torch Ginger Bud, Shallot, Sesame Seeds, Salt, Corn Starch, Anchovy, Shrimp Paste (Shrimp, Salt), Soya Sauce (Extract of Soya Bean, Wheat Flour, Salt, Water, Sugar, Caramel Color), Dried Shrimp, Sliced Garcinia (Garcinia Atroviridis), Yeast Extract, Citric Acid, Ascorbic Acid. Singapore Satay Peanut Paste Peanut, Sugar, Palm Olein.
Directions
What You Need: 1 pkt Singapore Satay Marinade (included in this Prima Taste pack); vegetable oil as desired (for step 3); 350 g chicken leg (deboned with skin on); 1 pkt Singapore Satay Sauce Mix (included in this Prima Taste pack); 150 ml water; 25 ml vegetable oil (for Step 5); 1 pkt Singapore Satay Peanut Paste (included in this Prima Taste pack); 24 sticks satay sticks; cucumber, sliced as desired; red onion, sliced as desired; Ketupat (compressed rice cakes) as desired; Spring onion (optional). Note: Chicken leg should be sliced to about 35 mm x 5 mm and 5 mm thick. Cooking Steps: Step 1: Mix chicken leg with Singapore Satay Marinade. Leave in chiller for at least 6 hours. Step 2: Thread meat on satay sticks or skewers. Flatten meat with the back of a spoon for quicker and more even cooking. Step 3: Brush satay sticks with vegetable oil and grill satay sticks till cooked. Note: Each stick of satay should weigh about 15 g. Step 4: Pour Singapore Satay Sauce Mix and 150 ml water into a pot. Stir and heat on low heat till almost boiling. Step 5: Add 25 ml vegetable oil and mix well. When gravy is boiling, add Singapore Satay Peanut Paste and mix well. When a layer of oil forms on top of gravy, turn off heat. Step 6: Serve Singapore Satay hot with satay gravy, cut cucumber, red onions and ketupat. For more detailed cooking instructions, tips and exciting recipes, please visit www.primataste.com. Storage: Store in cool, dry place. After opening, keep pack refrigerated and use within 3 days.
Warnings
This Product Contains: soybeans, wheat, crustaceans, fish, peanuts. Manufactured on equipment that also processes tree nuts, milk and egg products.
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