Satay with Peanut Sauce

Ingredients:
A)    Satay                                                          

1.5 kg chicken -deboned
1 stalk lemon grass
1 tsp sugar
1 tsp cummin
1 tsp coriander
1/2  tsp powdered cinnamon
2.5 cm piece fresh turmeric
8 shallots
salt to taste

Method:

• Cube the chicken meat, drain and put aside.
• Grind coriander, cummin, tummeric, peanuts, salt and sugar.
• Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil, marinate the chicken with this mixture.
• Using special skewers, skewer 5 pieces of meat on one skewer, as in Kebabs.
• Grill over burning coal, constantly sprinkling cooking oil over the meat using crushed lemon grass.
• Turn over and continue grilling until the chicken is cooked
• Serve with peanut sauce.

  Ingredients:
  
  B) Peanut Sauce
  1 cup sugar
  1 Bombay onion
  1/2 cup tamarind juice
  2 stalks lemon grass
  2.5 cm  piece ginger
  3 tbsps pounded chilies
  300 gms peanuts - roasted
  A piece of galangal
  salt to taste

  Method:

• Grind the roasted peanuts. Put aside
• grind lemon grass, ginger and galangal until fine
• slice Bombay onion and stir fry until soft
• add in ground chilies and the other ground ingredients
• add in tamarind juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.
• To serve, arrange a few sticks of satay on a plate and serve with a bowl pf peanut sauce, cucumber . Satay also goes very well with compressed rice.

Pork Satay

Ingredients:

• 1 lb boneless pork loin
• 1/2 tsp curry powder
• 4 tbsps coconut milk
• 1/3 tsp garlic salt
• 1/4 tsp MSG (optional)
• 1/3 tsp turmeric
• 2 tbsps Golden Mountain Sauce
• 1 tsp sugar
• Bamboo skewers, 6 inches long

- Slice pork into strips 1-inch wide and 3- to 4-inches long.

- Place in a deep bowl. Add all other ingredients and stir together (reserve some   coconut milk for basting).

- Knead gently for five minutes.

- Allow to marinate for two hours.

- Thread slices of pork on skewers.

- Cook over charcoal grill or broiler. Baste with coconut milk while cooking. Turn and baste until done.

- Serve with cucumber salad and peanut sauce.

Serves 3. Beef or chicken may be substituted for pork in this recipe. (Golden Mountain Sauce is available in most oriental food stores.)

Peanut Sauce:

• 1 tsp red curry paste
• 1 tsp paprika
• 1-1/2 cups coconut milk
• 4 tbsps peanut butter
• 1 tsp garlic salt
• 1-1/2 tbsps sugar

1. - Heat coconut milk until boiling.
2. - Add red curry paste, paprika, peanut butter, garlic salt and sugar.
3. - Stir until well mixed and reddish in color.
4. - Place in flat dish for serving.

Cucumber Salad:

• 2 tbsps warm water
• 3 tbsps sugar
• 1/4 cup vinegar
• 1/4 tsp salt
• 1 cup cucumber, thinly sliced
• 2 oz red onion, thinly sliced
• 1 tsp fresh chili, thinly sliced

1. Mix together
2. Place in refrigerator until ready to serve (at least 20 minutes).

Dijon Pork Satay

SERVES: 18

PREPARATION

1. Combine first four ingredients; separate 24 ounces for use as dipping sauce.
2. Marinate tenderloin strips for 1 to 3 hours.
3. Place strips on skewers, grill for 4 to 6 minutes over a hot flame. Serve with dipping sauce.

NOTE:
This recipe can be served as an appetizer or passed hors d'oeuvre.

Chicken Satay

Ingredients: Makes 4 servings

2Lb. White Chicken Meat sliced into 1/4" thick 1" wide strips.
6 oz. Cucumbers.
1/2 oz. sliced White Onion
4 small Red Bell Pepper wedges
3 oz. Plum Sauce.
8 oz. Thai Peanut Dip
1 sliced Kafalir Lime Leaf.
1 package Coconut Milk Concentrate
12 oz. water
4 oz. Indian Yellow Curry
1 teaspoon Sesame Oil
24 bamboo skewers

Method:

Add 1 package coconut milk concentrate with 12 oz. warm water.

Add the Curry, Sesame Oil and Lime Leaf. Mix in the Chicken.

Let marinate in the refrigerator for at least 3 hours over night is better).

Skewer the Chicken strips. Grill to liking.

Cucumber Salad:

Place the Cucumbers in a small serving bowl.

Place several White Onions on top.

Follow with a piece of Red Bell Pepper.

Top with Plum Sauce.

Peanut Dip:

Place in small serving bowl.

Chicken Satay (Thai)

12 skewers (pre-soaked in water)
500g chicken fillets

Marinade:
5 Tbsps coconut milk
2 Tbsps soy sauce
1 Tbsps vegetable oil
2 tspn ground turmeric
1 tspn curry powder
0.5tspn ground coriander
0.5tspn ground cumin

Cut chicken in thin strips and thread on skewers
Mix together all marinade ingredients, and pour over chicken. Allow to marinate in the fridge for at least an hour or overnight.
Cook under a pre-heated grill, occasionally brushing with marinade, until cooked through (about 5 minutes per side).


Peanut Sauce:
2 tspn peanut oil
2 tspn red curry paste
2 tspn fish sauce
2 tspn lemon juice
0.25 cup crunchy peanut butter
0.5 cup coconut milk

Heat the oil in a non-stick saucepan. Stir in the red curry paste, then the remaining ingredients. Reduce the heat to low and cook, stirring for 3 minutes.

Spicy Peanut Sauce for Satay

Yield: 6 Servings

1 c Thick coconut milk
2 1/2 tb Red curry paste
3/4 c Thin coconut milk
1 tb Fish sauce
2 tb Light brown sugar
1 1/2 tb Tamarind water
1/4 c Ground unsalted dry roasted peanuts or 3 tb creamy peanut butter

In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn.
There will be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground
peanuts. Stir. Serve as a dipping sauce. The sauce will become spicier and thicker as it stands.

Satay campur

Ingredients

1 ^kg (2 lb) chicken, beef or pork
4 garlic cloves, chopped
4 tablespoons soy sauce
1 teaspoon salt
freshly ground black pepper
Peanut sauce
1^1/2 cups (250^ml/8 ^oz) roasted and ground peanuts
4 garlic cloves, chopped
4 fresh chilies, chopped
1 kaffir lime leaf
1 tablespoon dried shrimp paste 2 tablespoons sweet soy sauce
1 tablespoon lime juice
1 cup (250 ^ml/8 ^{fl oz}) water
chili or spring onions (scallion) flowers to garnish

Preparation

Cut the meat into 2 x 2 ^cm (^3/4 x ^{3/4 in}) cubes and place them in a bowl. Mix together the garlic, soy sauce, salt and pepper and marinate the meat for 15 minutes.

To make the peanut sauce, put the peanuts, garlic, chilies, lime leaf and shrimp paste into a blender or food processor and blend until smooth. Put the mixture into a saucepan and add the soy sauce, lime juice and water. Mix well and bring the sauce to the boil. Turn the heat down low to a simmer and cook for 10-15 minutes until the sauce is thick. Add more water if necessary.

Thread three or four cubes of the meat onto bamboo skewers which have been soaked in water for 30 minutes. Cook the satay sticks over a hot grill, turning every few seconds until the meat is cooked, about 8-10 minutes.

To serve, place the sticks on a warm serving platter, accompanied by a bowl of the peanut sauce. Garnish with chili or spring onion flowers.

Serves 5-6