If you’re a barbecue or outdoor grill fanatic, and are looking for something different and unique, then nothing fits better than satay. This is a Southeast Asian dish consisting of some pieces of meat, either lamb, chicken, beef, or pork, grilled on a skewer and served with a spiced sauce, usually a peanut sauce. The origins of satay may be Java, Sumatra, or Indonesia, where it’s very popular. Indonesians have a https://www.thedaily meal.comvariety of satays, and they are commonly sold by street vendors; and the meats used may range from mutton, to rabbit, to squid.
Given below is a typical recipe for grilled Chicken Satay. If you prefer, pork tenderloins can be used. Just cut them into 1-inch cubes and follow recipe directions
Another piece of trivia: some experts state that the word “satay” is derived from the Minnan-Chinese words sa tae bak (“three pieces of meat.”).
CHICKEN SATAY
1/2 cup soy sauce
2 cloves garlic, peeled and minced
1 tablespoon fresh grated ginger root
1/2 teaspoon dried turmeric
1/2 teaspoon red pepper flakes
2 tablespoons lemon juice
1/4 teaspoon ground cumin
1/2 pounds boneless skinless chicken breast, cut into 1-inch strips
8 (10-to-12 inch) bamboo skewers
1 cup coconut milk or cream
1/2 cup chunky peanut butter
1 tablespoon honey
1/4 teaspoon curry powder
1. In a bowl, combine soy sauce, garlic, ginger, turmeric. red pepper flakes, lemon juice and cumin. Add chicken to the mixture and stir to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 2 hours. Do not marinate overnight. This will make the meat too dark.
2. Meanwhile, soak the skewers in a pan or skillet filled with cold water (or the kitchen sink if it has a stopper) to prevent skewers from burning.
3. Mix coconut milk or cream, peanut butter, honey, and curry in a saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and simmer, uncovered, 2 to 4 minutes until sauce thickens. keep warm.
4. Drain chicken, and reserve the marinade for basting. Thread chicken strips accordion-style onto each skewer. Fill up to 3/4 of each skewer so that you have a handle to easily turn the satay during grilling.
5. Grill on a lightly oiled preheated grill over medium-hot coals (or gas grill) 6 to 8 minutes, turning half way through grilling time and brushing with marinade. Serve with warm peanut sauce for dipping.
Yield: 4 to 6 servings.
This entry is care of my friend, Paul Goldstein, who, every so often ventures to Thailand so he can get away from the damp and wet of a Seattle winter. He e-mailed me about this recipe, if it can be called that. He was dining was at a small restaurant in Bangkok “around the corner from the Grand Palace and art school” in that city when he came upon this dish. Basically, it’s dry teriyaki chicken without the sauce. Add a scoop of white rice and a pile of sliced white ginger, and there you have it. Pablo states that an interesting addition is sweet chili sauce. He does caution that the dish is “not for everyone.” But, it’s worth a try. The only drawback: white ginger may be hard to get in your area; so just substitute regular ginger. The heart of this simple dish remains the same.
CHICKEN WITHOUT THE TERIYAKI
2 pieces chicken thighs
1 1/2 cups water
2 cups steamed white rice
1 piece fresh ginger (about the size of your thumb), peeled and grated
Sweet chili sauce, optional
1. Wash chicken pieces under cold running water and pat dry with paper towels.
2. Place chicken in pot or pan with water. Bring to a boil, cover and simmer on low heat for 15-20 minutes until chicken thighs are tender.
3. Place a scoop of rice on a plate. Place a chicken thigh on top.
4. Spread some grated ginger on chicken and rice. Serve with sweet chili sauce, if desired.
Yield: 2 servings.
Note: If you desire, instead of boiling the chicken pieces, you can cook them in one tablespoon of oil over medium high heat until done (about 5-7 minutes). Then serve with rice and ginger, as noted. This is for those who prefer fried chicken instead of boiled chicken.
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