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Daring Cooks - Thai Satay

Thursday, 14 January 2010

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

Satay is actually originated in Indonesia and is commonly found in Malaysia too. Satay is essentially 'meat-on-a-stick', charcoal grilled and served with peanut sauce. In Malaysia, it's also served with fresh cucumber, onion and ketupat (Malay rice cake). It's really easy to spot a hawker selling satay in Malaysia as you'll see smoke wafting from the grill.

Taken from wikipedia.

When we think of satay, we think of Kajang and Sate Kajang Hj.Samuri being the most famous store. Many years ago, without the expressway, it's a pain getting Kajang. But the long drive was worth it. The meat is so juicy and tender. And their thick peanut gravy is to die for. They even serve it with a bowl of sambal on the side. With the expressway now, it takes less than half an hour to get to Kajang from Kuala Lumpur. And being so successful, they have outlets everywhere in the country now, so we don't have to travel all the way to Kajang for satay. I personally have not tried at their outlets as the wild boar always insists that we have to go to Kajang for the best. That said, we haven't had Kajang satay in a long while and I wonder if the quality is still the same.

Thai satay sate 5

I've never had Thai satay and from what I know, it's less sweet as compared to Malaysian satay and the peanut sauce is different. Overall, the meat and sauces were really tasty but the peanut sauce made in this challenge was too coconuty and buttery because of the peanut butter sauce used. It's also lacking in taste of spices. It's still really tasty but just different. The tamarind dip went surprisingly well with the peanut sauce though.

Chicken & Lamb Satay

I personally prefer a sweeter marinade, so I would try adding kecap manis if I ever try this again. I would suggest using chicken thighs instead of breast meat for juicier and tender meat.

Thai satay sate 1

Thai satay sate 2
  • 300g lamb - cut into bite size
  • 300g chicken - cut into bite size
For marinade:
  • 1 small onion
  • 4 garlic cloves
  • 2 tbs ginger
  • 3 tbs lemeon juice
  • 2 tbs soy sauce
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp turmeric
  • 2 tsp sugar
  • 3 tbs vegetable oil

  • Blend everything in a food processor.
  • Mix with meat and leave to marinade overnight.
  • If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
  • Gently slide meat strips onto skewers.
  • Broil/ grill/ pan fry for 8-10 minutes or until the edges just start to char. Flip and cook/char for another 8-10 minutes.

Thai satay sate 6

Peanut Sauce

I forgot to buy chili for the sauce, so I used chili oil instead..delicious.

Thai satay sate 4
  • 3/4 cup coconut milk
  • 4 tbs penut butter
  • 1 tbs lemon juice
  • 1 tbs soy sauce
  • 1 tsp brown sugar
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1 tbs chili oil

  • Place all ingredients in a saucepan and heat up over low heat to melt the peanut butter. You can make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.
Tamarind Dip
Thai satay sate 3
  • 1/2 tbs tamarind paste
  • 1 tbs hot water
  • 1 tbs soy sauce
  • 1 clove garlic
  • 1 spring onion
  • 1 tsp brown sugar

  • Mix together tamarind paste with hot water. Stir/ mash with a spoon to get the pulp out. Remove the seeds.
  • Add the rest of the ingredients to the tamarind paste. Mix.

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