SATAY: BBQ Sticks - This famous meat-on-a-stick appears on menus from New York to Amsterdam. The secret of tender, succulent satay is, of course, in the rich, spicy-sweet marinade. The marinated meat; chicken or beef, are skewered onto bamboo sticks and grilled over hot charcoals. Some satay stalls also serve venison and rabbit satay. A fresh salad of cucumbers & onions are served together with a spicy-sweet peanut sauce for dipping. Ketupat, a Malay rice cake similar to Lontong, is also an accompaniment to satay, great for dipping in satay sauce. Dee'lish!!
FYI: Satay (also written saté) is a dish that may have originated in Sumatra or Java in Indonesia but is popular in many southeast Asian countries such as Malaysia and Thailand. The Japanese variant is called yakitori. Extract
- 1 1/2 kg chicken - deboned and cut into bite size pieces
- 1/2 tsp cinnamon powder
- 10 shallots - diced
- 1 stalk serai (lemon grass)
- 2 tsp cooking oil
- bamboo skewers (thick, soak skewers in water overnight - prevents sticks from burning)
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 inch piece turmeric
- 2 tsp roasted peanuts
- 1 tsp sugar
- 1/2 tsp salt
- 300 gm roasted peanuts - pounded
- 1 inch piece lengkuas (galangal)
- 2 stalks serai or lemongrass
- 1 inch piece ginger
- 1 large onion - sliced
- 3 tsp ground chillies
- 1/2 cup tamarind juice
- Salt and sugar to taste
Ground together: for seasoning
Ground together: for peanut sauce
To prepare Satay: - Marinate chicken pieces with seasoning ingredients, shallots, cinnamon powder and cooking oil
- thread 5 pieces of chicken on each skewer and place on grill
- Brush chicken occassionally with oil until cooked and tender
- Serve hot with peanut sauce, cucumber and onion slices
To prepare peanut sauce: - Fry onion silces till fragrant
- Add ground ingredients, ground chillies and tarmarind juice
- Stir well
- Add salt and sugar
- Add peanuts and stir constantly until sauce is thick
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