satay
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Satay is a popular Southeast Asian dish, traditionally associated with Indonesian cuisine. It typically consists of skewered and grilled meat, served with a sauce—often a type of spicy peanut sauce. The meat can be marinated in a variety of spices before grilling, and can include chicken, beef, mutton, or fish. Satay is commonly served with rice cakes (ketupat) and pickled cucumbers and onions (acar).
Recipe
Ingredients:
1 kg chicken breast or beef
2 cups coconut milk
2 tablespoons soy sauce
2 tablespoons fish sauce
2 tablespoons brown sugar
4 cloves garlic, minced
1 tablespoon coriander powder
1 tablespoon cumin powder
1 teaspoon turmeric powder
1 teaspoon chili powder
Salt to taste
Wooden skewers, soaked in water for 30 minutes
For the Peanut Sauce:
1 cup unsalted peanuts
2 cloves garlic
1 teaspoon chili flakes
2 tablespoons soy sauce
1 tablespoon brown sugar
1 cup coconut milk
Salt to taste
Instructions:
Cut the chicken or beef into thin strips or cubes.
In a large bowl, mix coconut milk, soy sauce, fish sauce, brown sugar, minced garlic, coriander powder, cumin powder, turmeric powder, chili powder, and salt. Stir until well combined.
Add the meat to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 2 hours, but preferably overnight.
Thread the marinated meat onto the soaked wooden skewers.
Preheat the grill or barbecue to medium-high heat. Grill the skewers for 2-3 minutes on each side, or until cooked through.
While the skewers are grilling, make the peanut sauce. Blend the peanuts, garlic, chili flakes, soy sauce, brown sugar, and a little bit of coconut milk until smooth. Transfer to a saucepan, add the remaining coconut milk and salt. Simmer over medium heat, stirring constantly, until the sauce thickens.
Serve the grilled satay with the peanut sauce on the side for dipping.