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Friday, 22 April 2016

Jacket Potato with Satay Meat Sauce


In my opinion, using rice cooker to steam-bake jacket potatoes is more energy-saving than oven. The rice cooker only needs to heat up the steam to 100 degree Celsius, while oven has to be heated up to 190 to 200 degree Celsius, over about the same duration.
The soft, fluffy and mild flavour hot potato went well with the sweet, slightly spicy, tangy and fragrant satay meat sauce. Yummy (^o^)


Potato Jacket
Ingredients
3 x 180g russett potatoes

Directions
1. Wash and scrub the potato skin.

2. Pour 150g of water into the inner pot of the rice cooker and place a steamer stand in.


3. Place the potatoes on top of the steamer stand. Close the lid.

4. Select "Quick Cook" function, or normal rice cooking function, and start the program.

5. When the process ends, let the potatoes stay in the rice cooker under  "keep warm" mode for 10 minutes to dry up the skin.

6. After the 10 minutes, insert a cake tester into the potatoes. If the cake tester can go in smoothly, then the potatoes are cooked.
Otherwise, add 50g of water and run the cooking process again.

7. Let the potatoes stay in the rice cooker till needed.



Satay Meat Sauce
Ingredients 
200~250g minced pork
1/4 Japanese cucumber, diced 

Marinade
1 tsp raw sugar
1/4 tsp salt
2 tbsp coriander powder
1/4 tsp pepper powder 
1 tbsp vegetable oil

Satay gravy 
1/2 onion, chopped
3 cloves garlic, chopped
1~2 tsp sambal chilli paste

40g palm sugar
1/4 tsp sweet soy sauce
1/4 tsp salt
100g water
40g coarsely ground peanut

Salt & sugar to taste 

Starch water
(1/2 tsp potato starch mix with 1 tbsp water)

Juice from 1~2 limes
1/2 tsp coriander leaf, chopped




Direction
1. Marinate the meat with sugar, salt, coriander powder, pepper powder and vegetable oil. Briefly mix, do not over-stir, or the minced meat would coagulate. Cover and set aside.



2. Dice Japanese cucumber, cover and refrigerate till needed.

3. Heat up 1 tbsp of vegetable oil and stir-fry the marinated meat from (1) till the meat turns pale at medium low heat.
No need to cook thoroughly, as long as the meat becomes loose will do.

Set aside.

4. Heat 1 tbsp vegetable oil in the pot. Add in garlic and stir fry till fragrant, then add in onion.


5. When the onion has softened, add in palm sugar to melt.


6. Add in the sambal chilli paste.


When the mixture starts to boil, pour in the minced meat from (3).


7. Stir in the water, lime juice, sweet soy sauce, and ground peanut powder.




Add salt and sugar to taste.

8. When the mixture starts to boil. Pour in the starch water and mix well.


Finally, stir in the chopped coriander leaves.

Cover and keep the meat sauce warm.


Serving
1. Slit a cross over the hot potato using a sharp knife.

2. Squeeze the sides,

and loosen the flesh using a fork.

3. Top up with the satay meat sauce, peanut powder and cool diced cucumber. 
I kept an extra amount of satay meat sauce in a bowl, so I could continuously top up with an luxurious amount of satay meat sauce ;)






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