Satay recipe wanted

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Bongtrees
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Satay recipe wanted

Postby Bongtrees » Thu Dec 18, 2008 2:17 pm

Does anyone have a tried and tested recipe for Satay please?
In a time of universal deceit, telling the truth is a revolutionary act. George Orwell

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Bandy
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Re: Satay recipe wanted

Postby Bandy » Thu Dec 18, 2008 3:54 pm

Here is one I have used from the brilliant Ken Hom, great with chicken especially but also good with prawns.

3 tbsp sesame paste or smooth peanut butter
1 tbsp chilli bean sauce
1 tbsp coarsely chopped garlic
2 tsp chilli oil
2 tbsp Chinese white rice vinegar or cider vinegar
2 tbsp light soy sauce
salt
freshly ground pepper
2 tsp sugar
2 tbsp hot water

You can make it less hot by obviously using less chilli. I prefer the smooth peanut butter to the sesame. Happy Satay Xmas :!: :)
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fearfulfred
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Re: Satay recipe wanted

Postby fearfulfred » Fri Dec 19, 2008 2:03 pm

This is an old favorite and was nto spicy enough to upset anyone
Pepper Chicken Satay
Serving Size : 4
2 whole chicken breast, no skin, no bone, R-T-C
4 ounces pimiento -- chopped
1/2 cup oil
2 tablespoons red wine vinegar
2 whole green onion -- chopped
1 teaspoon salt -- 1/2" cubes
1 clove garlic -- minced
1/2 teaspoon red pepper flakes
1/2 teaspoon cumin
4 whole green pepper -- cut in squares
Cut chicken in 1/4" cubes. Drain and puree the pimientos in a blender. Combine with oil, vinegar, minced green onions, salt, minced garlic, pepper flakes and cumin. Coat chicken in marinade and chill in the refrigerator for at least 24 hours.
Soak wooden skewers in water for at least 8 hours, so they won't burn. Just before cooking cut peppers in cubes and alternate with chicken on skewers.
Cook over hot coals, turning occasionally, about 8 to 10 minutes or until done. Serve with rice



MINT AND CUMIN SATAY WITH SPICY PEANUT SAUCE

Serving Size : 4


30 whole wooden skewer
3 pounds chicken breast, no skin, no bone, R-T-C -- cut lengthwise into 30 strips-½” wide
5 tablespoons fresh mint -- finely chopped
3 tablespoons ground cumin
1/2 teaspoon cayenne
1/2 cup vegetable oil
1 teaspoon ground pepper
Peanut sauce
1 can coconut milk
1 cup peanut butter -- unsweetened
1 tablespoon curry powder
1 tablespoon chili sauce
1 tablespoon garlic -- chopped
1 tablespoon ginger -- chopped
1/2 cup unsweetened orange juice
1/2 cup chicken stock

Soak wooden skewers in cool water for 1 hour

Mix mint and cumin satay ingredients (except chicken) in a small bowl until well combined. Place mixture in sealable bag and add chicken strips. Close bag and refrigerate for 5 hours.

Remove chicken from marinade and thread chicken onto skewers.
Preheat grill to 400ºF (200ºC)
Place chicken on grill and cook for 3-4 minutes per side.

Peanut sauce: In a medium sized sauce pan, place all peanut sauce ingredients and let simmer for 20 minutes, stirring occasionally. Keep warm and serve with mint and cumin chicken satay.
Servings 8
Description:
"Licence to Grill Episode: Aerobic Marathon BBQ"

Pork Satay with Peanut Sauce
1 small onion -- chopped
1 ginger root (1-inch) -- chopped
2 garlic cloves -- chopped
1 dried red chili -- or 1 teaspoon Chinese chili sauce
1 lime -- grated rind and juice
2 tablespoons soy sauce
1 tablespoon brown sugar
1 tablespoon vegetable oil
12 ounces pork tenderloin
PEANUT LIME SAUCE:
1/4 cup peanut butter
1/4 cup soy sauce
1/4 cup fresh lime juice
1 tablespoon rice vinegar
3 tablespoons coriander -- chopped
1 tablespoon brown sugar
1/2 teaspoon Chinese chili sauce -- or 1/4 teaspoon dried chili flakes

Soak about 18 bamboo skewers in water for 1 hour. Combine all ingredients except meat in food processor or blender and puree.
Place marinade in bowl. Cut pork into 6-inch lengths. Slice each length into 1/2-inch long strips and thread onto bamboo skewers. Pour over marinade, cover and marinate for 2 hours.
Grill or broil pork for 2 minutes on each side or until cooked through.
PEANUT LIME DIPPING SAUCE: Add peanut butter to a small bowl and slowly whisk in remaining ingredients.
NOTES : Substitute chicken, shrimps or beef for the pork, if desired Make the sauce up to 3 days ahead of time, but grill the satays at the last minute.


Fred

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Devils Advocate
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Re: Satay recipe wanted

Postby Devils Advocate » Fri Dec 19, 2008 6:06 pm

OK, here's an absolutely crackin' site. It's a Chinese resaurant/supermarket where we go for our stuff and for the the occasional meal, (well nearly every week :oops: ).

Site has loads of recipes and you can ask the chef a question online and he gets back to you with the answer :D

I hope I've linked to the question where the customer asks about making Satay..........I've asked him loads of questions


http://www.wingyipstore.co.uk/forums.ph ... orumpage=1

DA
Property owner in Andalucia since 2002. How time flies.

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Bandy
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Location: channel isles and Cortes de la Frontera

Re: Satay recipe wanted

Postby Bandy » Mon Dec 22, 2008 4:48 pm

Got another from a foodie mate who says it is the dogs bo**ocks of all satay sauces :!: :!:

2 onions
1-2 tablespoons of peanut oil
3oz of roasted peanuts
1/2 level teaspoon of chilli powder
1 level teaspoon of light brown sugar
salt
1 tablespoon of soy sauce
juice of half a lime

Peel and thinly slice one onion and fry in hot peanut oil. Peel and thinly chop second onion and pound in a mortar with the peanuts and chilli powder or whizz in a liquidiser. Add the reulting paste to the pan and fry for a further 3 minutes. Gradually dilute the mixture with 1/4 pint of water and stir in the sugar. Cook for a few minutes until the sauce has the consistency of thin cream. [ Add less water if you want a thicker sauce]. Season to taste with salt, soy sauce and lime juice. Serve the sauce hot. :D
is the sun over the yardarm yet ?


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