Satésaus van Bartje Boemboe

Satay in the Netherlands is equally popular as poorly understood. You can already see that if it is on a menu and there is satay of chicken fillet or pork tenderloin. Whoever orders that, usually gets a portion of satay with too large chunks of dry meat, French bread and a mound of peanut sauce. While satay is originally an elegant form of residual processing, in which small, fatty pieces of meat - which are therefore quickly cooked - are briefly roasted. Peanut sauce is seen as synonymous with satay sauce and then poured over everything. Serve nasi goreng and peanut sauce is called in to help. Peanut sauce has been a supermarket and snack bar hit in the Netherlands for years, it is sold by the bucket. But the peanut sauce for satay kambing (goat) that Bart Eijken (aka Bartje Boemboe) makes is a completely different product. Discover new food and wine videos every week on Foodtube.nl. Chefs and experts share their tips and secrets. From basics like preparing a steaks or poaching an egg, to tests of utensils and gadgets as well as clips on topics like Côte de Boeuf, oysters, cheese and much more. Register quickly at http://www.foodtube.nl and stay informed.