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Satay Celup
Kuala Lumpur — Mother recipe · en it
A quick bite to savor, Kuala Lumpur's Satay Celup are crispy and delicious.
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 400 gr of beef or pork, cut into pieces
- 2 tablespoons of satay paste
- 1 tablespoon of soy sauce
- 1 tablespoon of lime juice
- 1 tablespoon of sugar
- 1 tablespoon of black pepper
- 1 chopped red onion
- 1 chopped chili
- 1 tablespoon of coconut oil
- 100 gr of crispy bread slices
- 100 gr of sweet potato sticks
- 100 gr of onion sticks
- 100 gr of eggplant sticks
Method
- Mix the satay paste, soy sauce, lime juice, sugar, black pepper, chopped red onion, and chili.
- Cook the meat pieces in the satay paste for 10-15 minutes.
- Prepare the crispy bread slices, sweet potato sticks, onion sticks, and eggplant sticks.
- Dip the vegetables and bread slices in the meat broth and serve immediately.
- Suggestion: serve with a bit of satay sauce for an even stronger flavor.
The story
Satay Celup originated in Kuala Lumpur, where culinary traditions blend Indonesian and Malay influences. This dish became particularly popular in the 1980s.
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