{"id":2587,"date":"2026-08-06T15:31:43","date_gmt":"2026-08-06T15:31:43","guid":{"rendered":"https:\/\/ambivalent.buzz\/?p=2587"},"modified":"2026-08-06T15:32:41","modified_gmt":"2026-08-06T15:32:41","slug":"singapore-style-satay","status":"publish","type":"post","link":"https:\/\/ambivalent.buzz\/index.php\/nl\/2026\/08\/06\/singapore-style-satay\/","title":{"rendered":"Singapore-Style Satay"},"content":{"rendered":"<figure class=\"wp-block-post-featured-image\"><img loading=\"lazy\" decoding=\"async\" width=\"460\" height=\"281\" src=\"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg\" class=\"attachment-post-thumbnail size-post-thumbnail wp-post-image\" alt=\"\" style=\"object-fit:cover;\" srcset=\"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg 460w, https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh-300x183.jpg 300w\" sizes=\"auto, (max-width: 460px) 100vw, 460px\" \/><\/figure>\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Ingredi\u00ebnten<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 grote rode ui, fijngesnipperd<\/li>\n\n\n\n<li>2 grote tenen knoflook, fijngehakt<\/li>\n\n\n\n<li>3 stengels citroengras (alleen het witte binnenste gebruiken)<\/li>\n\n\n\n<li>120 ml sojasaus<\/li>\n\n\n\n<li>1 eetlepel arachideolie (pindaolie)<\/li>\n\n\n\n<li>1 eetlepel gemalen kurkuma<\/li>\n\n\n\n<li>1\u00bd theelepel palmsuikersiroop (of lichtbruine basterdsuiker)<\/li>\n\n\n\n<li>1 theelepel gemalen komijn<\/li>\n\n\n\n<li>1 theelepel gemberpoeder<\/li>\n\n\n\n<li>Zout en peper, naar smaak<\/li>\n\n\n\n<li>450 g kipfilet, platgeslagen<\/li>\n\n\n\n<li>12 sat\u00e9prikker<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Voorbereiding<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Meng in een grote kom de ui, knoflook, citroengras, sojasaus, arachideolie, kurkuma, suiker, komijn, gember, zout en peper. Houd ongeveer twee eetlepels van de marinade apart in een aparte kom, dek af en bewaar in de koelkast tot het bakken. Meng de kip grondig met de rest van de marinade, dek af en laat een nacht marineren in de koelkast. (Een nacht marineren geeft de beste smaak, maar heb je weinig tijd, marineer dan minimaal drie uur.)<\/li>\n\n\n\n<li>Week de sat\u00e9prikkers ongeveer 30 minuten voor het grillen in water. Verwarm een grill of barbecue voor en vet het rooster licht in.&#8221;<\/li>\n<\/ol>\n\n\n\n<p class=\"wp-block-paragraph\"><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Bereiding<\/h2>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Haal de kip uit de kom en gooi de gebruikte marinade weg. Snijd elke kipfilet in zes lange repen en rijg elke reep aan een sat\u00e9prikker.<\/li>\n\n\n\n<li>2. Gril de sat\u00e9, regelmatig kerend en telkens bestrijkend met de achtergehouden marinade, tot de kip gaar is en de randjes goudbruin en krokant zijn \u2014 ongeveer 5 \u00e0 8 minuten per prikker.&#8221;<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Meng in een grote kom de ui, knoflook, citroengras, sojasaus, arachideolie, kurkuma, suiker, komijn, gember, zout en peper&#8230;<\/p>\n","protected":false},"author":1,"featured_media":296,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"colormag_page_container_layout":"default_layout","colormag_page_sidebar_layout":"default_layout","footnotes":""},"categories":[3],"tags":[61,62],"class_list":["post-2587","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food_nl","tag-indonesian","tag-singapore"],"magazineBlocksPostFeaturedMedia":{"thumbnail":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh-150x150.jpg","medium":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh-300x183.jpg","medium_large":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg","large":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg","1536x1536":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg","2048x2048":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg","colormag-highlighted-post":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg","colormag-featured-post-medium":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg","colormag-featured-post-small":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg","colormag-featured-image":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg","colormag-default-news":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg","colormag-featured-image-large":"https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg"},"magazineBlocksPostAuthor":{"name":"metaphor","avatar":"https:\/\/secure.gravatar.com\/avatar\/6b9b6b60816b0f88b18dfd2520123c947f7ab6fa6c52569ed1140618f9d2ad4e?s=96&d=mm&r=g"},"magazineBlocksPostCommentsNumber":"0","magazineBlocksPostExcerpt":"Meng in een grote kom de ui, knoflook, citroengras, sojasaus, arachideolie, kurkuma, suiker, komijn, gember, zout en peper...","magazineBlocksPostCategories":["Food"],"magazineBlocksPostViewCount":32,"magazineBlocksPostReadTime":2,"magazine_blocks_featured_image_url":{"full":["https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh.jpg",460,281,false],"medium":["https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh-300x183.jpg",300,183,true],"thumbnail":["https:\/\/ambivalent.buzz\/wp-content\/uploads\/2025\/10\/sateh-150x150.jpg",150,150,true]},"magazine_blocks_author":{"display_name":"metaphor","author_link":"https:\/\/ambivalent.buzz\/index.php\/author\/metaphor\/"},"magazine_blocks_comment":0,"magazine_blocks_author_image":"https:\/\/secure.gravatar.com\/avatar\/6b9b6b60816b0f88b18dfd2520123c947f7ab6fa6c52569ed1140618f9d2ad4e?s=96&d=mm&r=g","magazine_blocks_category":"<a href=\"https:\/\/ambivalent.buzz\/index.php\/nl\/category\/food_nl\/\">Food<\/a>","videoUrl":"","lang":"nl","translations":{"nl":2587,"en":293},"pll_sync_post":{},"_links":{"self":[{"href":"https:\/\/ambivalent.buzz\/index.php\/wp-json\/wp\/v2\/posts\/2587","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ambivalent.buzz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ambivalent.buzz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ambivalent.buzz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/ambivalent.buzz\/index.php\/wp-json\/wp\/v2\/comments?post=2587"}],"version-history":[{"count":2,"href":"https:\/\/ambivalent.buzz\/index.php\/wp-json\/wp\/v2\/posts\/2587\/revisions"}],"predecessor-version":[{"id":2589,"href":"https:\/\/ambivalent.buzz\/index.php\/wp-json\/wp\/v2\/posts\/2587\/revisions\/2589"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ambivalent.buzz\/index.php\/wp-json\/wp\/v2\/media\/296"}],"wp:attachment":[{"href":"https:\/\/ambivalent.buzz\/index.php\/wp-json\/wp\/v2\/media?parent=2587"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ambivalent.buzz\/index.php\/wp-json\/wp\/v2\/categories?post=2587"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ambivalent.buzz\/index.php\/wp-json\/wp\/v2\/tags?post=2587"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}