How to Make Satti Sauce
Zamboanga, nicknamed as ‘Asia’s Latin City’, is an urbanized city in Philippines known for its Hispanic culture. If you have been to this place, you must have enjoyed the pleasure of the unique flavors of their satti dish. Satti is a spicy dish that local satti houses serve for breakfast. Usually served with uniquely cooked sticky rice, its major attraction is the satti sauce in which you can see grilled beef and chicken meat sticks floating inside. Your trip to Zamboanga can never be complete without this amazing dish. This oneHOWTO article will tell you how to make satti sauce, so that you can make it on your own and spread its flavors to different parts of the world.
A short info about satti dish and satti sauce
Satti is a popular dish served in Southeast Asia, commonly made in Malaysia and Philippines. It’s name is derived from Shatein, a Hindu-Arabic word that means the food of Shaitan, a twisted version of Satan. Its major ingredients are small beef pieces grilled on coals until they become dark red in color, close to black. Usually served with sticky rice cooked in specially made coconut leaves, its major attraction is the red colored sauce that is so spicy and aromatic. It is symbolic of hell where the soul burns in eternal fire and swims in the oceans of hot sulphur. Satti dish is an exotic and cultural dish that signifies a unique tie between the Muslims and the Christians. Some restaurants open up as early as 4am in Zamboanga, and you can’t find any of it by midday.
First of all, we're going to list the ingredients you need to make satti sauce:
- ½ cup siling labuyo or catumbal
- 5 thumb size ginger pieces
- 4 thumb size turmeric
- 1 fist size onion bulb
- 6 leaves of oregano, or 1 tsp oregano powder
- 2 tbsp oil
- ½ tsp shrimp paste
- 1 tomato
- ½ cup corn starch
- ½ cup flour
- 1 ½ cup sugar
- 1 tbsp salt
- 15 g Anito powder
- 3-4 chicken cubes
- ¼ cup coconut milk
- 1 tsp peanut butter
- 2 tsp curry powder
- 2 inches taro root
Now let's get down to business and give you the recipe for satti sauce:
- Boil water 6 quarts.
- Add taro root to it.
- Add 3-4 chicken cubes, ¼ cup coconut milk and 2 tsp curry powder to it.
- Keep stirring while the mixture boils.
- Blend together ½ cup siling labuyo or catumbal, 5 thumb size ginger pieces, 4 thumb size turmeric, 1 fist size onion bulb and oregano. You may add a little water to begin the blend.
- Mix ½ cup corn starch, ½ cup flour, 1 ½ cup sugar, 1 tbsp salt and 15 g Anito powder, add water and stir until the mixture is free of lumps.
- Sauté tomato and shrimp paste with a little oil, and then add the mixture of siling labuyo or catumbal, ginger, turmeric, onion and oregano to it. Keep sautéing until the mixture becomes partially dried.
- Pour this mixture into the water that has boiled
- Stir and add coconut milk.
- Add the mixture of corn starch, flour, sugar, salt and Anito powder to it.
- Add water until you reach the desired consistency.
- Let it cook for 20 minutes on medium flame.
- Keep stirring frequently to avoid any sticking on the pot.
- If you want the sauce to be less thick, you can add water.
- Let it cool for 2 minutes and then serve.
- The satti sauce you have made this way can be refrigerated for later use. You need to microwave it for 3-4 minutes whenever you want to use it.
Tips to make a perfect Satti sauce
When you take out the satti sauce for serving, make sure that you heat it over the stove or fire instead of microwaving it. Also stir the sauce occasionally while you heat it. This will prevent loss of any flavors, and the sauce will taste as fresh as new. Do not forget to pour some oil in the pot before you pour the sauce in it. This will prevent any sticking in the pot.
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