作法
- 肉塊以香茅、薑黃、薑、大蒜、棕櫚糖、甜醬油、芫荽粉、鹽與油醃漬4小時。
- 製作花生醬：將烤過的花生、棕櫚糖、羅望子、水與2小匙醃料一同打勻，慢火煮8分鐘至濃稠。
- 將肉塊緊密串上泡過水的竹籤。
- 於炭火上每面烤2至3分鐘，並以剩餘醃料刷塗。
- 將烤好的肉串高高堆於盤上。
- 搭配花生醬、洋蔥片與椰葉粽米糕一同上桌。
Common questions
Can 汶萊沙嗲 be made ahead?
汶萊沙嗲 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 15 minutes.
Is 汶萊沙嗲 spicy?
汶萊沙嗲 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 汶萊沙嗲 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 汶萊沙嗲 to make at home?
汶萊沙嗲 sits at intermediate difficulty — total time about 45 minutes. The ingredients are not unusual but the timing requires attention.
Can 汶萊沙嗲 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
汶萊沙嗲與印尼－馬來沙嗲傳統相通。汶萊版本使用比鄰近版本更多的薑黃，沾醬則採用當地棕櫚糖製作。
