eat!

But it’s a big deal that shouldn’t be underestimated!

Being able to eat and cook is an even bigger thing!

Today I will explain to you how to make delicious multi-purpose satay dipping sauce. How to make delicious multi-purpose satay dipping sauce. Remember to share this article with friends who like it!

The method is as follows: Saute the peanuts in a white pot until fragrant, remove the skin and grind them.

Heat the peanut oil, pour in the mashed wet ingredients and stir-fry over low heat until soft, then add the chili paste and stir-fry until red oil emerges.

500g of peanuts, half a bowl of peanut oil top1: Satay curry sauce (this article comes from Teacher Tu’s website, please visit for more information) 1. Heat the pan over low heat and use oil to fry the shallots, garlic and red pepper for about 1 to 2 minutes until the aroma comes out

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2. Add salty peanut butter, satay sauce, cumin, Indian curry powder, black pepper powder, sugar, and soy sauce to Step 1 and stir-fry over low heat for about 1 to 2 minutes until the aroma comes out. Add water and bring to a boil.

Continue cooking for about 2 minutes and turn off the heat.

top2: Goose intestines with satay sauce Ingredients: 500 grams of goose intestines, 30 ml of soy sauce, 10 ml of dark soy sauce, 20 grams of satay sauce, 10 grams of ginger, 20 grams of green onions, sesame oil, a little rock sugar, salt, rice wine, and peanut oil

Just the right amount.

Method: Wash the goose intestines, remove part of the fat, drain the water over high heat, take it out and put it on a rack to dry and set aside; add oil to the pot, sauté ginger, rice and scallions until fragrant, add the goose intestines and stir-fry over high heat for a while, add rice wine,

Then add soy sauce, dark soy sauce, satay sauce, salt, rock sugar and sesame oil, mix quickly and it's ready.

Recommended: Gourmet SC Johnson top 3: Satay Barbeque Sauce 1. Heat the pan, add butter until melted, turn to low heat, add minced garlic and shallots and stir-fry until fragrant.

2. Add Seasoning B and stir-fry slowly over low heat until the sauce is boiled in Step 1. Add Seasoning C in sequence after stir-frying until fragrant. Stir constantly and simmer over low heat until the sauce boils and then turn off the heat.

top4: Braised Chicken Wings in Satay Sauce 1. Wash the chicken wings, dry them with water and cut the surface with a knife. Cut the ginger, onions and garlic and set aside.

2. Add a little oil, light soy sauce, salt, cooking wine, pepper to the chicken wings and marinate for half an hour.

3. Sauté the sauce and garlic until fragrant, add the chicken wings and stir-fry for a while, then add 2 tablespoons of satay sauce and stir-fry evenly, then add water (soak the surface).

4. After boiling, add light soy sauce and a little sugar and stir-fry for a few times. Change to medium to low heat and simmer slowly for color and flavor.

5. When the juice is almost gone, sprinkle with sesame oil and stir-fry evenly.

top5: Fried rice noodles with satay sauce 1. Wash the pork and cut into small strips. Add a little cooking wine, salt, chicken essence, oil and cornstarch, mix well and marinate for half an hour.

2. Wash the cucumber and slice it, wash the corn silk and boil it in hot water for a while and set aside. Chop the green onions and boil the rice noodles in hot water until soft, soak them in cold water and dry them.

3. Stir-fry the pork for a while, add cucumbers, corn silks and a little cooking wine, stir-fry for a while, then add rice noodles, 2 tablespoons of satay sauce, a little water, salt and chicken essence, stir-fry until evenly colored and simmer for 1-2 minutes.

4. Sprinkle chopped green onion and sesame oil and stir-fry for a few times before serving.

top6: Satay Sauce 1. Soak the dried shrimps in boiling water for about 5 minutes, remove, drain and chop finely. Chop the garlic and shallots and set aside.

2. Heat a pot to about 90°C, add butter, sauté all the ingredients in Step 1 over low heat until fragrant, then pour in all ingredients B and bring to a boil, then cook over low heat for about 1 minute.

3. Add all ingredients C into the pot of Step 2 and stir evenly.

top7: Satay Sauce 1. Soak the shrimps in boiling water, wash and chop them into pieces; chop the garlic and dried onions and set aside.

2. Heat the pan, add butter, sauté the ingredients in step 1 over low heat until fragrant, then pour in all ingredients B and cook until boiling, continue to cook over low heat for about 1 minute.

3. Add ingredient C into the pot of Step 2 and stir evenly.

top8: Satay marinade 1. Peel the ginger, mince the garlic and shallots, and mix well with ingredient B.

2. Usage: It can be used for pigs, chickens, beef and mutton.

top9: Chicken satay skewers with satay dipping sauce. How to make satay skewers: 1. Remove the bones from the chicken breast, wash it, and slice the meat and skin.

2. Add all the ingredients to the chicken, mix well, and marinate in the refrigerator for 4 hours or more.

3. Use bamboo skewers to skewer the chicken and add a piece of chicken skin in the middle of each skewer.

4. Place the chicken skewers on the charcoal fire, apply oil with a lemongrass brush and grill until cooked.

(This article comes from Teacher Tu’s website, please visit for more information) How to make satay dipping sauce: 1. Saute peanuts in a white pot until fragrant, remove the skin and grate.

2. Heat the peanut oil, pour in the mashed wet ingredients and stir-fry over low heat until soft, then add the chili paste and stir-fry until red oil emerges.

3. Add dry powder and 1/4 coconut milk and continue to stir-fry until the aroma comes out.

4. Add water and coconut milk and bring to a boil. After boiling, add chopped peanuts, add seasonings to taste, and bring to a boil again.