The Spice Hunters Satay Sauce Recipes

EASY SATAY SAUCE RECIPE

Steps:

• Place all of the satay sauce ingredients EXCEPT for the lime juice into a small pan
• Heat over medium heat whilst stirring with a wooden spoon. The sauce will look thin at first, then as it comes close to boiling point, it will start to thicken. Don't let the sauce boil, just turn down the heat as it approaches boiling point and stir until thickened, then turn off the heat and stir in the lime juice.
• Transfer the sauce to a serving dish and sprinkle with sesame seeds, chopped peanuts, chilli flakes and fresh coriander before serving.

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.

CHICKEN SATAY WITH SPICY PEANUT SAUCE

Steps:

• Whisk together fish sauce, lime juice, lemongrass, agave, soy sauce, ginger, chili flakes and garlic (makes 3/4 cup). Pour 1/2 cup marinade into a shallow baking dish; reserve the remaining 1/4 cup. Thinly slice chicken crosswise, with your knife slightly on the diagonal. Add the chicken to the marinade in the baking dish, cover with plastic wrap and refrigerate for 2 hours.
• Strain reserved marinade into a large bowl; whisk with the vegetable oil. Add the shredded cabbage, snap peas and cilantro; cover with plastic and refrigerate until ready to serve.
• Preheat a grill or grill pan to medium-high; soak about 24 skewers in water for 20 minutes. Thread chicken onto skewers. Lightly oil grill grates; sear or grill chicken in batches until cooked through, about 3 to 4 minutes per side. Toss slaw; serve with chicken and Spicy Peanut Sauce, if desired.
• Combine all ingredients in a bowl with 1 tablespoon water; whisk until smooth.

THE SPICE HUNTER'S SATAY SAUCE

Steps:

• In a blender, add 2/3 cup coconut milk and Thai Seasoning on high until smooth.
• Pour in small saucepan, simmer on low for 10 minutes.
• Add remaining coconut milk, sugar, lime juice, and fish sauce; simmer 4 more minutes.
• Remove from heat and blend in peanut butter and cilantro.
• Let cool to room temperature, add additional coconut milk if consistency is too thick.

HONEY-MARINATED BEEF SATAY WITH SPICY BUTTER SAUCE

Steps:

• Soak the bamboo or wooden skewers in water for 30 to 60 minutes. Drain and pat dry. With a sharp knife, cut the steak into 24 long, thin strips. Thread 1 strip onto each skewer, weaving the skewer back and forth along the length of each steak strip. Arrange the skewers on a large platter or baking tray. Cover with plastic wrap and refrigerate until needed.
• About 30 minutes before you wish to grill the skewers, combine the soy sauce, honey, chili flakes, cumin, turmeric, and oil in a small bowl. Pour this marinade over the steak skewers, turning to coat the meat evenly. Leave the steak skewers to marinate at room temperature for about 20 minutes.
• Preheat a hinged grill or panini maker, according to the manufacturer's instructions, or preheat a broiler, outdoor grill or stovetop grill pan.
• Meanwhile, make the sauce: Bring a small saucepan of water to a boil. Add the garlic cloves and blanch them in the boiling water for 30 seconds to a minute to remove some of their harshness. Drain the cloves well, pat them dry with paper towels, and chop them finely. In a small skillet, melt 2 tablespoons of the butter over medium-high heat. Add the garlic, ginger and green onion and saute just until they begin to soften and smell fragrant, about 2 minutes. Add the stock, soy sauce, honey, hoisin or barbecue sauce, and chili flakes and bring to a boil. Cook for 1 to 2 minutes longer. Pour the sauce through a strainer into a clean pan and, over medium heat, whisk in the remaining 2 tablespoons of butter, a little bit at a time. Keep warm.
• Grill the skewers (in batches if necessary to prevent overcrowding) until cooked through and nicely browned, about 2 minutes total on a hinged grill or panini maker or 2 minutes per side in the broiler, in a grill pan, or on an outdoor grill (1 minute if you want the meat rare). Take care that the skewers don't prevent a hinged grill or panini maker from closing properly. Transfer to a platter, pour on the sauce, and serve; or serve with the sauce on the side for dipping.

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.

SPICY SATAY WINGS WITH PEANUT SAUCE

Steps:

• Using a sharp knife or kitchen shears, snip the wing tips from the wings at the first knuckle. Discard the tips or use to make stock (see above left). Cut the remaining wing through the joint. Put the wings in a large non-metallic bowl or a food bag. Mix together the marinade ingredients and pour over the wings, toss well to coat, then chill for at least 4 hrs or overnight.
• For the sauce, heat the oil in a pan, then add the garlic, ginger, lemongrass and chilli, and fry for 30 secs until aromatic. Stir in the cumin, toast for a few secs, then stir in the remaining ingredients. Simmer just long enough to make a slightly thickened sauce. Spoon into a bowl, cover and leave to cool. Can be made up to 3 days ahead and chilled.
• Heat oven to 200C/180C fan/gas 6. Spread the wings over a large baking tray, sprinkle with a little salt and roast for 40-45 mins, turning halfway, until crisped and golden. If a large amount of juice has collected in the tray at the halfway point, pour it away before continuing to roast. Just before serving, warm the peanut sauce gently and remove the lemongrass and chilli. Serve with the wings, sweet chilli sauce and cucumber sticks.