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Vietnam Sate
Vietnam Sate

Before you jump to Vietnam Sate recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Have To Be Difficult.

Healthy eating is nowadays much more popular than in the past and rightfully so. There are numerous diseases related to a poor diet and there is a cost to the overall economy as individuals suffer from conditions such as heart disease and high blood pressure. Wherever you look, people are encouraging you to live a more healthy way of living but but then, you are also being encouraged to rely on fast foods that can affect your health in a bad way. Most likely, a lot of people believe that it takes a lot of work to eat healthily and that they will have to drastically alter their way of life. It is possible, though, to make several small changes that can start to make a positive impact to our everyday eating habits.

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As you can see, it is not difficult to start making healthy eating a regular part of your daily lifestyle.

We hope you got benefit from reading it, now let’s go back to vietnam sate recipe. To cook vietnam sate you need 12 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Vietnam Sate:
  1. Provide 100 grams Chilli Padi (Ot Hiem)
  2. You need 100 grams Dry Chilli (Ot Hiem Kho)
  3. You need 150 grams Lemon Grass (Xa Cay)
  4. You need 150 grams Shallots (Cu Hanh Tim Nho)
  5. Provide 150 grams Garlic (Toi)
  6. You need 100 grams Baby Dry Prawns (Tom Kho)
  7. Provide 1 1/2 cup Olive Oil (Dau Olive)
  8. You need 1 cup Fish Sauce (Nuoc Mam)
  9. Use 1 cup Muscovado Sugar (Duong Vang)
  10. Take 1 cup Garlic Chilli Sauce (Tuong Ot)
  11. Get 1/2 cup Maggi Sauce (Nuoc Tuong)
  12. Prepare 1 tbsp Saltz (Muoi)
Instructions to make Vietnam Sate:
  1. Mixed in a screw-top jar fish sauce, garlic chilli sauce, maggi sauce and the baby dry prawns, put on the lid and keep in the refrigirator until ready to use
  2. Cut separatly into thin slices, then cut again into matchstick chilli padi, dry chilli, garlic, shallots, and lemon grass or coarsely chop the strips
  3. Places chilli padi, dry chilli, and lemon grass in a mortar and pound with a pestle for several minutes to form a homogeneous mixture.
  4. Heat olive oil in a medium pan, then add garlic and shallot and cook over a low heat until the garlic is golden. Then add the muscovado sugar and cook stirring constantly for 2 or 3 minutes. Add chilli padi, dry chilli and lemon grass already mixed and continu to cook, stirring few more minutes
  5. Take off the screw-top jar from the refrigirator, and add the ingredients in the medium pan, stir vigorously in order to obtain a harmonious paste, then, put the lid on the pan and let cook slowly during 6 minutes.
  6. After cooling down the past will be place in screw-top jar and could be used mixed with any other food. Sate will bring a middle spicy and asian taste at any of your cooking.

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