Hello!
I’m back on the site to talk about a totally different subject that has nothing to do with Nice or the Côte d’Azur lol and at the same time, I’m wondering if I shouldn’t use this site to throw a pitch. to a future Asian restaurateur in Nice..
And yes, because given the success of my stories on instagram during the festive season in Paris, I thought I’d think outside the box and share with you my mom’s famous and incredible recipe for Cambodian satay fondue. As you know, I’m of Asian origin, and more specifically Cambodian-Chinese, and like every Christmas meal, I go back to my family for a good satay fondue. It’s a typical dish for the end-of-year celebrations and other important events in Asian culture, as it’s reputed to be convivial and warm.
There’s nothing very complicated about it, you just need the necessary equipment.
Equipment required for satay fondue
- a large wok / fondue . Read the article here
- colanders of different sizes to adapt the garnish. For example, I use the large colander for vermicelli and sometimes the small/medium colander for shrimps/meat. Read the article HERE
Recipe for satay fondue
The ingredients
For the satay soup:
- 1.5 Litre water
- 4 cloves garlic
- 150 g satay powder or paste
- 15 cl nuoc mam sauce
- 40 cl coconut cream
- 2 tbsp. tamarind concentrate
- 100g crushed peanuts
- I also add pork broth, but it’s up to you!
Some people add sugar and salt. I don’t add either, as nuoc nam is already very salty.
For the garnish to be dipped into the fondue:
- rice vermicelli
- minced beef
- raw shrimps
- raw squid
- mushrooms
- various types of salad to suit your tastes: spinach, Chinese cabbage, batavia, pak choy..
How to prepare
Prepare the rice vermicelli according to the instructions on the packet.
Cut the beef into thin strips.
Peel the shrimp, then make a small cut in the back to remove the black vein.
Cut the mushrooms into thin strips
Cut the lettuce and Chinese cabbage into 3 pieces.
In a saucepan, sauté the crushed garlic cloves
In another saucepan, add the coconut cream and satay, stirring well to combine, then add the tamarind concentrate, sugar and garlic, stirring to combine, and simmer for 5 minutes over medium heat.
Add the 1.5 L water, salt, nuoc mam and crushed peanuts, then stir and simmer for 30 minutes over high heat.
Transfer some of the soup to the Asian fondue, then add your favorite ingredients: vegetables, meat, seafood and rice vermicelli. Place the passoir in the fondue.
Leave to heat in the fondue for a few seconds, then remove the colander.
Enjoy!
