Great! Would love to make this but you didn't include the recipe for the Sambal (one of the main ingredients) which looked like it already had the peanut butter in it?
I hope the segment of Chef Martin and I making sambal will air soon. I gave Thermoworks the "TH-cam transition" clip where I point over my left shoulder for viewer to see the video but it did not make this episode. In my version which I'm editing, I'll show the sambal segment before the satay segment as that is the base for several video recipes we filmed.
Here is the Sambal Paste recipe used in this cook. Ingredients: 1 C red onion, chopped ¼ C fresh lemongrass, succulent part, finely chopped (or use pre-chopped lemongrass) ¼ C fresh ginger, finely chopped 3 Tbsp fresh garlic, finely chopped 4 oz red curry past 1 can coconut milk ¾ C reconstituted tamarind pulp 1 C brown sugar 4 Tbsp oil (as needed) Heat half the oil in a sauté pan, add the onion and lemongrass and cook until the onion is translucent and just starting to brown. Add the ginger to the pan and cook, stirring, until the ginger is quite fragrant. Add the garlic and, if needed, more oil to the pan. Cook about 2 minutes, until the garlic smell loses some of its harshness. Add the curry paste and stir to combine, cooking until the paste is well incorporated. Add about ½ the can of coconut milk and cook, stirring, until somewhat thickened. Squeeze the tamarind pulp, avoiding seeds if possible, into the mixture. Stir to combine. Add the sugar and the rest of the coconut milk. Simmer, stirring occasionally and adjusting seasoning to your taste, until the mixture is well thickened, almost spoonable. (It will thicken more as it cools.) Cool, store refrigerated in an airtight container.
Asian BBQ sauce made of onions, chili, brown sugar, tamarind pulp. We filmed the making of it so I hope it shows up in a future episode as we filmed four
@@thomasmele794 Add hot water about 2 parts to 1 part pulp. Let soak to soften and break up with your hands. Scoop out large seeds and use the tangy tasting pulp in your curries and sauces.
I suggest that instead of just "Show more" you add "for recipe." Until I clicked "Show more" I was going to say "Without a recipe that was an irritating waste of time."
I would imagine the knife does not mind and since the cut is on the outside of the beef it will be well above 170 F inside the grill. It would be a different thing if the chicken was minced, before the beef was minced, and patties were made of the beef. If you are Hindu, the beef having contacted chicken won't matter because the beef will not be eaten anyhow :)
Just an FYI that all raw meats have pathogens. So long as you cook the meats above 129F (goto CDC thermal death curve charts for more info) for specific duration, pH, and temp, you should be OK. You should not make beef tartare unless everything is absolute sterile. We cooked the beef satay to about 140F
Awesome! Looks delicious.
Wow fantastic very tasty recipe nice presentation i just love it
Great! Would love to make this but you didn't include the recipe for the Sambal (one of the main ingredients) which looked like it already had the peanut butter in it?
It will be in a separate episode, I think as we filmed it
I hope the segment of Chef Martin and I making sambal will air soon. I gave Thermoworks the "TH-cam transition" clip where I point over my left shoulder for viewer to see the video but it did not make this episode. In my version which I'm editing, I'll show the sambal segment before the satay segment as that is the base for several video recipes we filmed.
Here is the Sambal Paste recipe used in this cook.
Ingredients:
1 C red onion, chopped
¼ C fresh lemongrass, succulent part, finely chopped (or use pre-chopped lemongrass)
¼ C fresh ginger, finely chopped
3 Tbsp fresh garlic, finely chopped
4 oz red curry past
1 can coconut milk
¾ C reconstituted tamarind pulp
1 C brown sugar
4 Tbsp oil (as needed)
Heat half the oil in a sauté pan, add the onion and lemongrass and cook until the onion is translucent and just starting to brown.
Add the ginger to the pan and cook, stirring, until the ginger is quite fragrant.
Add the garlic and, if needed, more oil to the pan. Cook about 2 minutes, until the garlic smell loses some of its harshness.
Add the curry paste and stir to combine, cooking until the paste is well incorporated.
Add about ½ the can of coconut milk and cook, stirring, until somewhat thickened. Squeeze the tamarind pulp, avoiding seeds if possible, into the mixture. Stir to combine.
Add the sugar and the rest of the coconut milk.
Simmer, stirring occasionally and adjusting seasoning to your taste, until the mixture is well thickened, almost spoonable. (It will thicken more as it cools.)
Cool, store refrigerated in an airtight container.
What is Sambal?
Exactly 😮
Asian BBQ sauce made of onions, chili, brown sugar, tamarind pulp. We filmed the making of it so I hope it shows up in a future episode as we filmed four
That is a great question. Thanks @harsoo for answering. We have also added the recipe to the video description for your reference
Thank you for stating grill temp, "hot 400-600 degree grill."
tamarind pulp vs tamarind paste? do you have a brand you recommend?
and how do we 'reconstitute' the pulp? what is the ratio and we use water to do this?
Any one your find in an Asian grocery store will be fine
@@thomasmele794 Add hot water about 2 parts to 1 part pulp. Let soak to soften and break up with your hands. Scoop out large seeds and use the tangy tasting pulp in your curries and sauces.
I suggest that instead of just "Show more" you add "for recipe." Until I clicked "Show more" I was going to say "Without a recipe that was an irritating waste of time."
The guy moved along a little quick for my small brain… had to rewind a few times 😂
Sorry we are in the IG and Fb world!
Promo>SM
Did he use the same knife to cut the beef after the chicken?! No, thanks! I’m out!!
I would imagine the knife does not mind and since the cut is on the outside of the beef it will be well above 170 F inside the grill. It would be a different thing if the chicken was minced, before the beef was minced, and patties were made of the beef. If you are Hindu, the beef having contacted chicken won't matter because the beef will not be eaten anyhow :)
Just an FYI that all raw meats have pathogens. So long as you cook the meats above 129F (goto CDC thermal death curve charts for more info) for specific duration, pH, and temp, you should be OK. You should not make beef tartare unless everything is absolute sterile. We cooked the beef satay to about 140F