- Food and Cooking»
- World Cuisines»
- Southeast Asian Cuisine
Best Satay Recipes - Chicken, Beef, Lamb, and Venison Satay - Step By Step Guide
Satay has long been a local and Malaysian visitor’s favourite. It can be found at food stalls all over the country. Here are the list of recipes of various satay (or sate) found in Malaysia, namely Chicken Satay, Beef Satay, Lamb Satay, and Venison Satay. Enjoy !
Chicken Satay Recipe
300g boneless chicken meat cut from thigh
½ teaspoon chilli powder
1 tablespoon sugar
½ teaspoon salt
1 tablespoon coriander powder
1 teaspoon turmeric powder
Spice Paste Ingredients
1 clove garlic
3 lemon grass
2 tablespoons oil or margarine
100g roasted peanuts
1 fresh red chili, cored, seeded and chopped
1 clove garlic, chopped
4 tablespoons red curry paste
375 ml coconut milk
2 tablespoons squeeze lime juice
A few shallots or onions
First Part : Marinate the Chicken
1) Cut the boneless chicken meat in small cubes about 1 inch long.
2) Chop the spice paste ingredients then blend them to fine paste.
3) Add the blended spice paste to the chicken and all other seasonings.
4) Marinate for 12 hours or longer.
Second Part : Prepare the Satay Sauce
1) Slice the chilli into half, remove the seed and cut it into small pieces.
2) Remove the garlic skin and chop it into small pieces.
3) Blend the peanuts, chilli and garlic in a blender until fine.
4) Remove it from the blender and add the curry paste, 2 tablespoons of coconut milk and the lime juice. Mix the ingredient evenly.
5) Pour the mixture into a saucepan.
6) Stir in the remaining coconut milk and sugar.
7) Boil the ingredients at medium heat for about 2 minutes.
8) Lower the heat and simmer for another 10 minutes. Stir occasionally to avoid burning it.
9) Add some water if the sauce thickened.
Third Part : Barbeque the Threaded Chicken
1) Soak the bamboo skewers in water to prevent them from burning. Thread the chicken pieces onto bamboo skewers.
2) Barbeque over charcoal fire.
3) Turn the satay from time to time and used a lightly bruised piece of lemon grass to brush the oil or margarine over the chicken as you barbeque it. (This action will avoid burning the satay and add fragrant to the meat at the same time)
4) When it is cooked, serve with satay sauce, sliced raw onions/shallots and cucumber.
Beef Satay Recipe
550g of beef
1/3 cup teriyaki sauce
1/4 teaspoon hot pepper sauce or Tabasco sauce
1) Slice the beef into pieces of about one inch long and wide.
2) Marinate the beef slices with teriyaki sauce and hot pepper sauce.
3) Cover and refrigerate for at least 30 minutes.
4) Soak the bamboo skewers in water to prevent them from burning. Thread the beef slices on bamboo skewers.
5) Grill or barbeque the skewers until the beef is slightly pink in the middle or to desired done-ness.
6) Serve with Peanut Sauce (See Peanut Sauce Recipe above).
Mutton or Lamb Satay Recipe
600g lean lamb leg steaks
2 Tbsp oil
2 Tbsp peanut butter
1 garlic clove, peeled and crushed
2 Tbsp lemon juice
2 Tbsp pre-prepared satay sauce
1 Tbsp white vinegar
1) Trim and cut the lamb into cubes or thin slices of 2cmx2cm size.
2) Combine all marinade ingredients in a bowl.
3) Marinate the sliced lamb pieces for about 8 hours.
4) Soak the bamboo skewers in water to prevent them from burning.
5) Thread the marinated lamb slices into bamboo skewers
6) Barbeque the skewers for about 10 minutes or until cook. Turn frequently.
7) Serve with peanut sauce (See Peanut Sauce Recipe above)
Venison Satay Recipe
Here is the tender and juicy venison satay recipe. So delicious !
450 g venison
1/3 cup soy sauce
1/3 cup brown sugar
1 tablespoon ground ginger
2 garlic cloves
2 bay leaves
1/2 cup pineapple juice
1) Cut the venison into cubes or slices of 2cmx2cm size.
2) Combine all the marinate ingredients.
3) Marinate the sliced venison for 48 hours or more for better taste.
4) Sock the bamboo skewers to avoid burning.
5) Thread the marinated venison on the bamboo skewers.
6) Grill the venison satay until cooked. Turn frequently.
7) Serve with peanut sauce. (See peanut sauce recipe above)
Recommended Recipe Books
The text and all images on this page, unless otherwise indicated, are owned by Ingenira who hereby asserts her copyright on the material. Permission must be granted by the author in writing prior to copy or republish this article in print or online. However, please feel free to copy the first paragraph with a link back to this page. Thank you.
© Ingenira 2011