14 Jul 2011

Chicken Satay / Satay au poulet-Thai Recipe

The January 2010 Daring Cooks' Challenge was hosted by Cuppy.  She chose Satay from the book 1000 Recipes by Martha Day. Thank you Cuppy for hosting this delicious challenge.  I've never made satay before, I loved it.  It's an easy and delicious recipe yet easy to make.
Here is Cuppy's Recipe:

I didn't have ground coriander so I replaced it with a fresh one.



Ingredients:

-1/2 small onion, chopped


-2 garlic cloves, crushed

-1 T ginger root, chopped (optional) (2 cm cubed)

-2 T lemon juice (1 oz or 30 mls)

-1 T soy sauce (0.5 oz or 15 mls)

-1 tsp ground coriander (5 mls)

-1 tsp ground cumin (5 mls)

-1/2 tsp ground turmeric (2-2.5 mls)

-2 T vegetable oil (or peanut or olive oil) (30 mls)

-1 pound of pork (loin or shoulder cuts) (16 oz or 450g)
 
  Directions:

1- If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.


2. Cut meat into 1 inch strips.

3. Cover meat with marinade. You can place the meat into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

Marinade:

-2 T vegetable oil (or peanut or olive oil) (1 oz or 30 mls)

-2 T lemon juice (1 oz or 30 mls)

-1 T soy sauce (0.5 oz or 15 mls)

-1 tsp ginger powder (5 mls)

-1 tsp garlic powder (5 mls)

-1 tsp cayenne pepper (5 mls)


Directions:

1. Mix well.

2. Cut meat into 1 inch thick strips (2-2.5 cm thick), any length.

3. Cover meat with marinade. You can place the meat into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

Cooking Directions :

1. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.

2. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*

3. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.

* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers

Peanut Sauce:

-3/4 cup coconut milk (6 oz or 180 mls)

-4 Tbsp peanut butter (2 oz or 60 mls)

-1 Tbsp lemon juice (0.5 oz or 15 mls)

-1 Tbsp soy sauce (0.5 oz or 15 mls)

-1 tsp brown sugar (5 mls)

-1/2 tsp ground cumin (2.5 mls)

-1/2 tsp ground coriander (2.5 mls)

-1-2 dried red chilies, chopped (keep the seeds for heat)

Method:

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.

2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.

3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.



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