Directions:
- For cooking the bumbu:.
- Grind all above ingredients to a fine paste. Heat oil in a wok and fry ground ingredients for about 1/2 hour to 45minutes. Remove from heat and cool.
- This amount of paste can make for about 5 dinner servings.
- Store in airtight container, label and date. Good for about 4 months.
- For cooking Satay Chicken:.
- Heat frying pan with 1 tbsp cooking oil.
- Lower fire and fry Satay Rempah/Bumbu for a few minutes.
- Add in chicken and fry for 10 minutes on medium heat.
- Add 1 tsp salt.
- Add thin coconut milk and simmer on low fire for 30 minutes.
- Add thick coconut milk and bring to boil on medium fire.
- Remove and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.85 Kcal (1335 kJ) | ||
| Calories from fat | 152.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.89g | 26% | |
|---|---|---|---|
| Cholesterol | 81.27mg | 27% | |
| Sodium | 460.74mg | 19% | |
| Potassium | 633.25mg | 13% | |
| Total Carbs | 27.19g | 9% | |
| Sugars | 12.98g | 52% | |
| Dietary Fiber | 5.1g | 20% | |
| Protein | 17.36g | 35% | |
| Vitamin C | 23.6mg | 39% | |
| Vitamin A | 0.6mg | 21% | |
| Iron | 3.2mg | 18% | |
| Calcium | 70mg | 7% | |
| Amount Per 100 g | |||
| Calories | 110.93 Kcal (464 kJ) | ||
| Calories from fat | 52.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.88g | 26% | |
|---|---|---|---|
| Cholesterol | 28.27mg | 27% | |
| Sodium | 160.29mg | 19% | |
| Potassium | 220.31mg | 13% | |
| Total Carbs | 9.46g | 9% | |
| Sugars | 4.52g | 52% | |
| Dietary Fiber | 1.78g | 20% | |
| Protein | 6.04g | 35% | |
| Vitamin C | 8.2mg | 39% | |
| Vitamin A | 0.2mg | 21% | |
| Iron | 1.1mg | 18% | |
| Calcium | 24.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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