I like the recipe. Suggestions: to make it look more presentable, please put food on the table, not the floor; clear unsightly clutter around the filming area like footwear.😊
I used Rawit Peppers (indonesian) The recipe is really flavourful and delicious! but I think with my Rawit peppers, it got a bit too spicy. or maybe it's supposed to be? I'm used to spicy food but this is next level. the flavours are amazing though. I'm considering next time when I try this recipe to use tomatoes in some way (either dice some up, or use prediced) to not only milden it, but I also think you will get a delicious paste that will go really well with italian cuisine like pasta or lasagna. I also substituted out the olive oil for sunflower oil, and i did not manage to get any Annatto seeds. but looking into Annatto seeds, their main purpose is colouring, which overall means I have an orange rather than red satay, but that is fine.
@@Hungrywanderlust I know its meant to be spicy! I already have experience making a couple of indonesian sambals (which by the way, can be remarkably similar!). But this one was waay spicier.
Thank you. It looks lovely. What do you use this sauce for? Doesn’t satey mean skewer ? I know in Thailand it does. Ps. I like the selection of shoes in the back ground! 😂🩰
this looks like the chilli oil that i used to have, but this portion is just too much for me... it would be great if there is a measurement for smaller portion available.
Looks good, but you should use a neutral oil like grapeseed, avocado, or vegetable oil. Olive oil has flavor to it and also has a low smoke point, so it doesn't really work well in this recipe or Vietnamese cooking.
@@SorryIAteYourCookiesSanta It is subjective, but there's a reason neutral oils are used for certain recipes. Olive oil works well for the flavor profiles in Mediterranean types of cooking, but not for Vietnamese as is often lighter and more delicate in taste. The aroma/flavor will overpower or conflict with Vietnamese flavors. Also, as mentioned, olive oil has a low smoke point. The marketing for olive oil has been extremely strong over the past few decades (basically making people believe it's the end-all and be all of oils), but that doesn't mean it's the best use for this scenario.
About to try this.
Looks amazing. Very detailed instructions.
Thank you for sharing this!
That chili sauce looks so delicious yummy 😋
Thank you!
Thank you for this recipe! I’ve been looking for one! Please list ingredients in the description
This stuff is so addicting. I put it on everything!
Very good recipe thanks
I love adding this to my pho. 👍
Yes, very important!
I even go to places where pho is only ok if they have amazing Satay
Thanks you and your Family make to share Chili sate sauce
Excellent guide
I’m going to try and make this soon. I love lemongrass
Thank you for the wonderful share!
I have a question can I use dry chilli peppers
thnnx for sharing was looking for this specific style of sate... much better than any bland chinese sate
Love vitnamesse cuisine..Thanks for sharing🤩
Looks yummy
I like the recipe. Suggestions: to make it look more presentable, please put food on the table, not the floor; clear unsightly clutter around the filming area like footwear.😊
Very nice video Good Lauk 🕊️🕊️🕊️🕊️🕊️🕊️
I used Rawit Peppers (indonesian)
The recipe is really flavourful and delicious! but I think with my Rawit peppers, it got a bit too spicy. or maybe it's supposed to be? I'm used to spicy food but this is next level. the flavours are amazing though.
I'm considering next time when I try this recipe to use tomatoes in some way (either dice some up, or use prediced) to not only milden it, but I also think you will get a delicious paste that will go really well with italian cuisine like pasta or lasagna.
I also substituted out the olive oil for sunflower oil, and i did not manage to get any Annatto seeds. but looking into Annatto seeds, their main purpose is colouring, which overall means I have an orange rather than red satay, but that is fine.
It's meant to be super spicy! You add it to anything you want an extra kick to
@@Hungrywanderlust I know its meant to be spicy! I already have experience making a couple of indonesian sambals (which by the way, can be remarkably similar!). But this one was waay spicier.
Thanks for the sate recipe!
This looks really good going to try and make this over the weekend! 😆😆
WoW. Thanks Zoey, you rock!
What is the last liquid on the pan?? The brown ones
Fish sauce
Where were you bought your the glasses ?
Warby Parker!
Thank you
Thank you. It looks lovely. What do you use this sauce for? Doesn’t satey mean skewer ? I know in Thailand it does. Ps. I like the selection of shoes in the back ground! 😂🩰
Thai satay (grilled meat skewers) is different from Vietnamese sa te (chili oil)!
Tenho muita vontade de saborear esse molho, sempre que eu vejo me parece ser muito apetitoso.
this looks like the chilli oil that i used to have, but this portion is just too much for me... it would be great if there is a measurement for smaller portion available.
You can freeze it and take out what you need when the time comes. My dad only makes it in bulk like this and then we freeze the rest.
Looks good, but you should use a neutral oil like grapeseed, avocado, or vegetable oil. Olive oil has flavor to it and also has a low smoke point, so it doesn't really work well in this recipe or Vietnamese cooking.
It works with the garlic and spices sadly well for our tastes! We love the taste of olive oil.
@The Joey Family Life & Travels a lot of people forget that taste is subjective!
@@SorryIAteYourCookiesSanta It is subjective, but there's a reason neutral oils are used for certain recipes. Olive oil works well for the flavor profiles in Mediterranean types of cooking, but not for Vietnamese as is often lighter and more delicate in taste. The aroma/flavor will overpower or conflict with Vietnamese flavors. Also, as mentioned, olive oil has a low smoke point. The marketing for olive oil has been extremely strong over the past few decades (basically making people believe it's the end-all and be all of oils), but that doesn't mean it's the best use for this scenario.
Hi Zoey! You have the cutest voice!
Thank you so much
There’s no peanut??
I LIKE YOU MADE IT EZ
Why chop the shallots & garlic, if you're putting them into a food processor anyway? Thanks.
Our food processor isn't the best. So we do it to make it easier on our machine
The cnamon mmmmmm i don’t tink is going to taste good on chili
Sate look good but look at the floor with crocs and your nails , no appetizers
Dirty floors and flip-lop
We were outside on the porch! To keep the chili smell from overwhelming the kitchen.
Nice recipe, but your deliberate vocal fry is annoying.
Sorry to hear you don't like my voice.