Satti

YouTube dreams, kitchen reality! ️ Seared skewers & fiery red gravy – Satti de Zamboanga stole my taste buds, one virtual sip at a time.  Bali memories meet Zamboanga magic!Spiced skewers & tales of two islands – Sate & Satti, a sizzling adventure on my plate. #FoodieFusion #IslandHopping

The rhythmic sizzle of skewers dancing over charcoal, the vibrant ruby embrace of a sauce whispering tales of spice and coconut – through the magic of YouTube, I fell head over heels for Satti de Zamboanga. It wasn’t just a breakfast dish; it was a portal to a city steeped in history, a tapestry woven with Malay, Arab, and indigenous threads. Satti, I learned, wasn’t just skewers and sauce; it was a culinary ambassador, tracing its roots back to centuries of trade and cultural exchange.

My first encounter with skewered delights, though, happened not in Zamboanga’s bustling satti houses, but amidst the sun-drenched paradise of Bali. There, we savoured “Sate,” skewers of tender chicken satay bathed in a peanut-infused sauce, each bite a delightful dance of sweet and savory. While similar in spirit, the subtle differences were fascinating. Satti de Zamboanga, I discovered, revels in a fiery red embrace, a vibrant concoction kissed with bagoong and turmeric, a flavour profile that sings a different, spicier song on the palate.

Must Try Food Bali 1

Bali Sate

But beyond the technicalities, both Sate and Satti resonated with a sense of communal joy. In Bali, we watched as locals and tourists alike gathered around sizzling grills, laughter and conversation intermingling with the smoky aroma. And as I recreated Satti de Zamboanga in my own kitchen, the aroma transported me back to bustling Zamboanga, the sizzle mimicking the soundtrack of life in the city. It was a reminder that food isn’t just sustenance; it’s a bridge, connecting us to cultures, stories, and communities far beyond our own.

So, with each step from the tangy marinade to the creamy coconut milk glaze, I wasn’t just cooking; I was weaving my own thread into the tapestry of Satti de Zamboanga. And when that first fiery bite exploded on my tongue, it wasn’t just a taste of Zamboanga; it was a celebration of discovery, a tribute to the culinary threads that bind us together.

Sure, my journey to Satti de Zamboanga began on a screen, but it ended in a symphony of sizzle and spice on my own plate. It was a journey fuelled by curiosity, a testament to the power of food to transport and connect. And in that connection, I discovered something beyond just deliciousness – I discovered a taste of soul, a spark of wanderlust, and a reminder that the world of flavours is always waiting to be explored, one YouTube video, one sizzling skewer, at a time.

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Satti

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Raymund
  • Prep Time: 20 mins
  • Cook Time: 1 hour 15 mins
  • Total Time: 1 hour 35 mins
  • Yield: 6 1x
  • Category: Main Course
  • Cuisine: Filipino

Description

Seared skewers & fiery red gravy – Satti de Zamboanga stole my taste buds, one virtual sip at a time.


Ingredients

Units Scale

Satti

  • 500 g rib eye or any tender beef cut, cut into small squares
  • 6 pcs chicken wings
  • 1/2 cup coconut milk
  • barbecue skewers, soaked in water overnight

Marinade

  • 10 g pack annatto powder
  • 1/4 cup lemon or calamansi juice
  • 3 tbsp water
  • 1/2 tsp salt

Sauce

  • 500 ml chicken stock
  • 500 ml water
  • 2 tbsp coconut cream
  • 1 small tomato, chopped
  • 1 small Japanese taro (the small round variety)
  • 1/4 tsp bagoong
  • 1 tsp peanut butter
  • 1/2 tsp curry powder
  • salt
  • oil

Starch Slurry

  • 1 tbsp flour
  • 1/4 cup cornstarch
  • 1/3 cup white sugar
  • 10 g pack annatto powder
  • 1/2 cup water

Spice Paste

  • 2 pcs birds eye chillies
  • 1 thumb sized ginger
  • 2 small shallots, chopped
  • 1/2 tsp turmeric
  • 1/4 tsp dried oregano
  • 1/4 cup water

Instructions

  1. Mix all marinade ingredients in a bowl. Rub the marinade onto the beef and chicken pieces, ensuring they’re well coated. Cover and refrigerate for at least 12 hours.
  2. Blend all spice paste ingredients until smooth. Set aside.
  3. In a saucepan, bring the chicken stock and water to a boil. Add the taro and simmer for 10 minutes until soft. Mash the taro with a fork or masher, then blend with an immersion blender until smooth. Set aside.
  4. In a wok, heat oil over medium heat. Add the bagoong and tomato and cook until fragrant. Add the blended spice paste and stir-fry until fragrant.
  5. Add the cooked taro mixture and bring back to a simmer. In a separate bowl, mix the starch slurry ingredients until smooth. Slowly drizzle the slurry into the sauce while stirring constantly. Simmer for 20 minutes, stirring occasionally, until the sauce thickens. Season with salt to taste. Set aside and keep warm.
  6. Preheat a charcoal grill or grill pan to medium-high heat. Thread the meat onto skewers and brush with coconut milk. Grill beef for 5-7 minutes per side, or until cooked through. For chicken grill for 10- 12 minutes on each side, or until cooked through.
  7. Serve the grilled Satti skewers with rice and a generous drizzle of the warm Satti sauce. Enjoy!

 

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4 Responses

  1. Wow — a great journey that started online, went to Bali, and now has come to our kitchens! I love this dish, even with its complicated parts. Definitely one I want to tackle in the coming months! Thanks, Raymund.

  2. wow that’s a LONG list of ingredients, but I bet these skewers are worth all the efforts, Raymund.

  3. Sounds delicious! Of course I’d had sate but had no idea about satti. Need to try it soon.

  4. These skewers look so delicious and the sauce must be fantastic! Coconut, tomato, peanut butter – I can only imagine how smooth and silky it is.






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