recipe for chicken and satay sauce

ektec

anyone got any recipe for chicken and satay sauce? never can make it even taste anything like a chinese recipe..Anyone?

im invisible

chicken

satay sauce

mathepac

ektec wrote: »

... never can make it even taste anything like a chinese recipe...

That's probably just as well as it's Indonesian in origin ...

BTW if you can't catch the chicken as suggested above, you can use a goat instead. Peanuts are easier; they don't usually run away. HTH

The Lovely Muffin

There is a thread here full of recipes from Chinese restaurants/take-away's, have a look through it, see if you can find one for satay.

http://www.boards.ie/vbulletin/showthread.php?t=2056077430

hidinginthebush

Jamie Oliver does an amazing satay in his 30 min meals book!

The Hill Billy

I did chicken satay on the BBQ at the weekend which is very simple. Slice or cube 3 chicken breasts. Marinade for an hour or so in 3 tbsp satay sauce/dip, 2 tbsp thai chilli sauce, juice of half a lemon. Thread on to skewers & grill for 4 mins or so on each side (depending on the thickness of the meat).

Curry Addict

we make this regularly at home, we usually eat it with nasi goreng and green green papaya salad for a georgous indonesian meal, here is a really good authentic recipe, its not as difficult as it looks and well worth the effort .......

Satay and Satay Sauce

Satay kebabs

Ingredients

2 teaspoons of coriander seeds
2 teaspoons of cumin seeds
4 chicken breast cut in even sized cubes
1 tablespoon fish sauce
salt, small pinch
peanut or sunflower oil 4 tablespoons
curry (Malaysian or Indonesian) powder 1 tablespoon
1 tablespoon turmeric
125 ml. coconut milk
3 tablespoons of palm sugar

toast the coriander and cumin seeds gently in a frying pan without oil on a medium heat until they start to smoke, stirring and shaking to make sure they don’t burn.
Remove from the heat and grind with a mortar and pestle to make a fine powder. ( you could substitute ready ground seeds but this is less flavoursome )
Put the chicken cubes in a bowl and add the toasted seeds, fish sauce, salt, oil, curry powder, turmeric, coconut milk and sugar.
Mix thoroughly and set aside for half an hour.
Thread on skewers and grill for 8 minutes each side under a medium hot grill or oven bake for about 15-20 minutes in a medium hot oven.

Make the Satay peanut sauce whilst the kebabs are cooking.

Satay sauce


½ tablespoon of vegetable or sunflower oil
3 Thai shallots finely chopped (or 1 regular)

4 cloves of garlic, finely chopped
4 cm. piece of ginger, peeled then finely chopped
2 sticks of lemongrass, finely chopped
2 red chilies, sliced thinly
½ teaspoon of shrimp paste
150 gr. roasted peanuts, grinded in mortar and pestle or coffee grinder
½ teaspoon of ground cumin
½ teaspoon of ground coriander
½ teaspoon of turmeric
200 ml coconut milk
200 ml chicken stock
1 tablespoon tamarind concentrate
2 teaspoons palm sugar
2 tablespoons fish sauce
1 tablespoon lime juice

Heat oil to a medium heat and fry the shallots, garlic, ginger, lemongrass, chilies and shrimp paste until they start to brown.

Stir in the peanuts quickly and add the cumin, coriander and turmeric. The peanuts should absorb all the previous ingredients and the pan will go dry so quickly stir in the coconut milk and then the chicken stock.

Add the tamarind, palm sugar and fish sauce and cook for 5 minutes or until the sauce reaches the consistency you prefer. Stir in the lime juice and serve.