Having purchased a lot of different Asian sauces and spices at the weekend, I decided it was about time to try something new and found this amazing recipe for Satay Chicken.
Satay or sate, is a dish of marinated, skewered and grilled meat, served with a sauce. It usually consists of diced or sliced chicken, goat, mutton, beef, pork, fish, other meats, or tofu; the more authentic version uses skewers made from coconut palm fronds.
Satay originated in Java, Indonesia where it has now become a national dish. It is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Brunei, Thailand as well as in the Netherlands, as Indonesia is a former Dutch colony.
‘Satay sauce’, often referred to as peanut sauce, is widely used in Indonesian cuisine, Thai cuisine, Malaysian cuisine, and Chinese cuisine (under different names). It is also used in some European cuisine. Initially the sauce was meant as a sauce for Satay when being grilled, as well as for dipping.
This recipe from ‘Yeo’s’ is easily adaptable to being done on skewers or in the pan, as I tried.
400g Chicken, Beef or other meat or tofu
3 tbsp Satay Sauce
2 tbsp Light Soy Sauce
1 tsp Pure Seasame Oil
2 tsp Malaysian Curry Powder
3 tbsp White Sugar
1 tbsp Lemon Juice
1 Small Onion and Garlic Clove, chopped
1. Mix the ingredients above in a bowl and marinate the meat or tofu for around 1 hour.
2. If you are cooking in the marinade, then cook it through in the pan, on a medium heat, so that the sauce does not burn, until it is thoroughly cooked.
3. If you are cooking on skewers, grill them until cooked.
Serve with rice and/or stir fried vegetables and warmed Satay sauce for dipping.