Making your own Satay
Do you like Indonesian satay? If so make these these tonight!
Satay is a dish that wil be familiar to those who travelled through Asia. In Indonesia and Malaysia it is know as satay. In Japan yakatori. Where ever you find it the meat on bamboo skewer idea remains the same.
The marinade can change from a simple Kecap manis and garlic to terriaki to just oil. What ever the marriade, the trick with this type of cooking, is not to cook for too long. If you do the meat becomes tough like an old boot.
The real secret of the popularity of this dish in my house is the peanut satay sauce. It is slightly spicy but overall its smooth and delicious.
Marinade for meat
1 clove of garlic
4 tablespoons of Kecap Manis (Sweet soy sauce) can substitute normal soy and add brown sugar 1 tablespoon.
1 tablespoon of olive oil
You could also add lemonjuice and a small amount of seasame oil if you like
1. Grind the ginger and garlic and chilli in a mortar and pestle or in a food processor
2. Add kecap manis and oil
3. Add 500g of meat (chicken/beef/pork/goat) cut into thin strips
4. Marinate for at least 3 hrs in the fridge
5. Thread onto skewer and cook over low BBQ heat
Two shallots chopped finely
1 clove garlicchopped finely
1 Chili without seeds
3 dessert spoonfuls of crunchy peanut butter
1 tablespoon of brown sugar
1 cup of coconut milk ( low fat version add 250 ml of hot water to 1 cup unsweetened desicated coconut, strain and use)
2 tablespoons of fish sauce or soysauce
Juice of 1 lemon
1. Brown onion, garlic and chilli
2. Add peanut butter
3. Add sugar
4. Stir and cook for 3 mins
5. Add the cocout milk stir in
6. Add soy sauce and lemon juice to to taste
7. Cook slowly for 15 mins and serve warmed
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