Satay Celup with JOBBIE Peanut Butter

Satay Celup with JOBBIE Peanut Butter 

by Fifi Leong (@fifileongmy IG) 

Can't travel to Melaka for Satay Celup? You still can enjoy them even while staying at home! 

Originating from Melaka in Malaysia and one of the many famous foods when you travel there, satay celup is a local delicacy that cannot be missed. Besides the exciting selection of skewers available, a good satay gravy is aromatic and is tantalizing to your taste bud. 

It is tempting to enjoy such delicacies in the company of your family and friends. Invite them over (once the lockdown ends) and indulge in the feast filled with joy and laughter. As a general tip, to combat the spiciness of the sauce, you can serve coconut water as a pairing quencher. 

INGREDIENTS 

Soup base 

• 1 chicken carcass 
• 1-2 yellow onion (150-200 g) 
• 3.1 litre water 
• 4-7 dried red chillies, deseeded, soaked to soften 
• 6 shallots (70 g) 
• 4 garlic cloves 
• 1 inch fresh ginger, peeled 
• 1 inch fresh galangal, peeled 
• 1 stalk lemongrass, white part only 
• 2 candlenuts 
• 1½ tsp ground coriander seed 
• ¾ tsp ground fennel 
• ½ tsp ground cumin 
• 1-2 tbsp tamarind pulp, mix with 100 g water (optional)  
• ½ cup cooking oil 
• 300 g JOBBIE Chunky Classic Peanut Butter  
• 40 g gula Melaka, chopped 
• 1 tsp salt, to taste 

Steamboat condiments 

• fried fuchok pieces 
• fresh kangkong, tied into balls 
• fresh mushrooms 
• fish balls 
• soaked dried cuttlefish, cut in pieces 
• fresh prawns, whiskers removed 
• hard boiled quail eggs, de-shelled 

USEFUL ITEMS 

• soup pot 
• blender 
• frying pan 
• steamboat cooker 
• skewers 

PREPARATION 

1. Blanch chicken carcass with hot water to remove impurities and blood. 
2. In a big pot, place blanched chicken carcass, onion and water. Cook over low heat for 1 hour. 
3. In a blender, place soaked chillies, shallots, garlic cloves, ginger, galangal, lemongrass, candlenuts, ground coriander and ground fennel together. Blend until very fine. 
4. In a frying pan, heat cooking oil, then add blended spice paste and sauté for 3-4 minutes until it is aromatic. 
5. Add tamarind water (optional), peanut butter, gula Melaka and salt. Simmer over low heat for 5 minutes. 
6. Skewer all steamboat condiments. 
7. Upon serving, mix satay sauce with chicken stock in a steamboat cooker. Let it boil over low heat and serve with skewered steamboat condiments. Enjoy immediately. 

TIPS 

• You may skip step 1-2 and replace chicken stock with store-bought version. Reduce salt to ¼ tsp or omit it in step 5. 
• Tamarind pulp gives sourish taste to satay celup paste, if you do not like, you can just omit them in step 5. 

JOBBIE is a Malaysian brand specialised in making 100% natural Halal peanut butter. 

Our peanut butter is perfect to enjoy on bread/toast, but there can be many more possibilities! Check out more interesting JOBBIE peanut butter recipes here.

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