Sate Recipes

CHICKEN SATAY

Steps:

• Flatten chicken to 1/4-in. thickness; cut lengthwise into 1-in.-wide strips. In a large resealable plastic bag, combine the milk, garlic, brown sugar, seasonings and extract. Add chicken; seal bag and turn to coat. Refrigerate for 8 hours or overnight. , In a small bowl, whisk the sauce ingredients until blended. Cover and refrigerate until serving. Drain and discard marinade. Thread two chicken strips onto each metal or soaked wooden skewer. , Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until chicken juices run clear. Serve with peanut butter sauce.

SATAY SAUCE

Steps:

• Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it's too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.

SATAY SAUCE

Steps:

• In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

PORK SATAY

Steps:

• In a small bowl, combine the first 7 ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a bowl or shallow dish; add the pork and turn to coat. Cover and refrigerate 30 minutes. , Drain pork, discarding marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers in a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat 3-4 minutes on each side or until meat juices run clear. , Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers.

CHICKEN SATAY

Steps:

• In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
• Preheat a grill to high heat.
• Weave the chicken onto skewers, then grill for 5 minutes per side.

SATE SAUCE

Steps:

• Combine all the ingredients and mix well. Refrigerate unused portion.

SATE BEEF

Steps:

• Trim all fat and sinew from the meat. Cut into 5mm slices. Gently pound each slice to flatten slightly.
• Put meat in a bowl with soy sauce, pepper, sesame oil, cornflour and water. Mix well and let stand for 20mins.
• Heat oil in a wok or pan, separate meat and sauté until browned on both sides. Remove from pan.
• Add diced onion and garlic to the pan, sauté gently until onion is transparent.
• Combine sate sauce, sherry, sugar, curry powder, salt, water and soy sauce. Add to onion and garlic in pan. Stir until boiling.
• Return beef to pan and heat through. It should only take about a minute.

SATE BABI (OR AYAM)

Steps:

• Cut the pork up, into cubes.
• Make a marinade from the remaining ingredients.
• Add the meat and leave to marinate for 30 minutes minimum.
• Skewer the meat onto metal or bamboo/wooden skewers, if you use the wooden soak for half an hour in water, keep the marinade.
• Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.
• Baste with the remaining marinade during cooking.

VIETNAMESE SATE

Steps:

• Preheat oven to 350 degrees and preheat a charcoal grill.
• Toast the coriander and cumin seeds in the oven for 15 minutes and grind them to a fine powder. Do not do this ahead of time, as the spices lose their flavor quickly. In a flat dish, combine the powdered seeds with the garlic cloves, sugar and fish sauce to make a marinade.
• Place the tamarind paste in a bowl, cover with hot water and stir to dissolve. Strain through a fine mesh strainer. Add 6 tablespoons of the resulting liquid to the marinade and reserve the rest for future use. Add the peanut oil.
• Soak 12 bamboo skewers in water and drain or use 12 metal skewers. Thread the chicken strips onto the skewers and place in the marinade for 30 minutes, turning frequently. Drain and grill the chicken over charcoal. Serve alone or with Vietnamese dipping sauce (see recipe). This marinade is also very good for pork, beef and game.