Share your best Chinese Satay

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Re: Share your best Chinese Satay

Postby -GT- » Mon Aug 27, 2012 11:13 am

Boon Lay market de satay oso nice.
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Re: Share your best Chinese Satay

Postby AP68 » Mon Aug 27, 2012 11:21 am

-GT- wrote:Boon Lay market de satay oso nice.


Welcome to merckaki family ! Hope you'll enjoy your stay with us . Cheers !
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Re: Share your best Chinese Satay

Postby Yapst6543 » Mon Aug 27, 2012 12:01 pm

-GT- wrote:Boon Lay market de satay oso nice.

Welcome to MercKaki family !!!!
Look forward to meet you and please look out our many many activities....(on going n up coming heeee)
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Re: Share your best Chinese Satay

Postby NW3939 » Mon Aug 27, 2012 3:59 pm

-GT- wrote:Boon Lay market de satay oso nice.


Do you have the name of the stall?...actual location will be helpful...btw :welcome: to MercKaki :yaah:
The Best or Nothing...

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Re: Share your best Chinese Satay

Postby sjy78 » Mon Aug 27, 2012 6:00 pm

try the chinese satay at GL Lor 31. Spicy & Shiok.......... don't need sauce, add extra chill spice.... yum, yum......
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Re: Share your best Chinese Satay

Postby barney » Sat Oct 06, 2012 10:20 am

Just ate satay Ong at old airport yesterday. Still one of the best. The pork one my favourite. But the wait is horrible as usual. And not as nice when it gets crowded at 8+.
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Re: Share your best Chinese Satay

Postby Yapst6543 » Wed Oct 10, 2012 11:47 pm

sjy78 wrote:try the chinese satay at GL Lor 31. Spicy & Shiok.......... don't need sauce, add extra chill spice.... yum, yum......

When r we going for a satay night?
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Re: Share your best Chinese Satay

Postby nelson » Sat Dec 14, 2013 3:43 pm

My favorite is Satay Noodles and Greens Recipe. When I went to china tour I try this dish first time at The Siji Minfu Restaurant in Beijing. It is very tasty and here I am going to share its recipe.
Satay Noodles and Greens Recipe
Ingredients:
8 ounces dry rice noodles
1 tablespoon cooking oil
1 large leek
2 garlic cloves, thinly sliced
1 small green or red chili pepper, minced
4 handfuls shredded greens, such as cabbage, napa cabbage, bok choy and tatsoi
2 tablespoons hot water
4 tablespoons chunky peanut butter
2 tablespoons dark soy sauce (or 2 tablespoons regular soy sauce + 1 tablespoon brown sugar)
1 tablespoon honey
1 teaspoon Chinese five-spice powder
1/2 teaspoon sea or kosher salt
Directions:
Soak the dry rice noodles in warm water for 5-8 minutes. In a bowl, whisk together the hot water, peanut butter, dark soy sauce, honey, five-spice powder, salt and set aside. We'll be only using the white part of the leek (compost or use the green part to make broth). Wash the leek very well, separating the layers a bit to rinse out any dirt. Very thinly slice the leek.
Heat the cooking oil in a large saute pan or wok over medium heat until just shimmering. Add the leek, garlic and chili pepper. Cook for 2 minutes (take care to not burn the garlic).
Add the shredded greens and continue to cook until they have softened slightly, about 1 minute. Turn heat to medium-high and add in the soy sauce mixture
Drain the rice noodles. When sauce begins to bubble a bit, add in the rice noodles and cook for 1-2 minutes or until the rice noodles are cooked.
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