How to make Vegetarian Malaysian Satay -
Lip smacking vegetable satay served with peanut sauce.
This recipe has featured on the show Khanakhazana.
Vegetarian Malaysian Satay Recipe Card
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Level Of Cooking : Moderate
Ingredients for Vegetarian Malaysian Satay Recipe
Potatoes boiled and mashed 2 large
Green peas boiled and mashed 1/2 cup
Corn kernels boiled and crushed 1/4 cup
Paneer (cottage cheese) grated 100 grams
Green chillies finely chopped 2-3
Ginger finely chopped 1 inch piece
Garlic finely chopped 6-7 cloves
Garam masala powder 1 teaspoon
Salt to taste
Turmeric powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Cornflour/ corn starch 2-3 tablespoons
Oil to shallow fry
FOR PEANUT SAUCE
Oil 1 teaspoon
Onion finely chopped 1 small
Garlic finely chopped 4 cloves
Red chilli powder 1/2 teaspoon
Dark soy sauce 1 tablespoon
Peanuts roasted and crushed 1/4 cup
Tomato puree 3 tablespoons
Honey 2 teaspoons
Salt to taste
Oil to deep fry
Rice wafers 20-25
Potato skins prepared 10-12
Cabbage leaves 8
Plain pilaf rice cooked 4 cups
Butter 2 tablespoons
Heat the sizzler plate. Mix together mashed potatoes and peas in a bowl. Add crushed corn and paneer. Add green chillies, ginger, garlic, garam masala powder, salt, turmeric powder, red chilli powder and mix well. Mix in one tablespoon of cornstarch. Take satay sticks. Take a portion of the mixture and pat it on the stick in a shape. Dip a fork in remaining cornstarch and press the kabab with it to flatten it on both sides.
Prepare other kababs in a similar way. Refrigerate for half an hour. To prepare sauce, heat oil in a pan. Add onion and garlic. Sauté for a few seconds and add red chilli powder, soy sauce and crushed peanuts. Mix well. Add tomato puree and one cup of water. Bring to a boil. Add honey and salt to taste. Keep warm. Heat two to three tablespoons of oil on a tawa. Fry kababs on both sides till done. Heat sufficient oil in a wok or kadai.
Deep fry the rice wafers in hot oil. Drain onto an absorbent paper and set aside. Deep fry potato skins and keep aside. Place the cabbage leaves on the hot sizzler plate. Place two or three satays on it. Pack the pilaf rice in a greased mould, press lightly and invert in onto the plate. Arrange the rice wafers and potato skins. Pour peanut sauce over them. Pour melted butter for sizzling effect. Garnish with a sprig of parsley and serve immediately.