Recipe by elly
Every country or region has at least one dish that becomes symbolic. For SE Asia, symbolic foods would have to include satay. Popular in Malaysia, Singapore and Indonesia, it's a great treat when served hot from a charcoal grill. There are numerous ways of preparing this dish; the recipe below is only one of them.
Top Review by Chunky M
I am Malaysian and I have an awesome satay recipe that takes over 12 hours to make (much chopping, blending and overnight marinating required). This one took me about 30 minutes and used ingredients found in almost any American kitchen. For the sauce I used chunky peanut butter (I didn't want a smooth peanut paste), a pinch of cayenne pepper instead of chili sauce and added a tbsp of maple syrup (the Malaysian satay peanut sauce is sweet and spicy). Bottomline: Authentic-tasting? Not really. Easy? YES.
- 1 lb beef, thinly sliced
- 1 lb chicken, sliced
- 3 tablespoons curry powder
- 1⁄2 teaspoon chile, Ground
- 2 garlic cloves, minced
- 2 large onions, minced
- 4 tablespoons lemon juice
- 1 tablespoon honey
- 1 dozen bamboo skewer
- 1 cup peanut butter
- 1 cup coconut milk (thick) or 1 cup coconut cream (thick)
- 1 tablespoon lemon juice
- 1⁄4 cup soy sauce
- 1 tablespoon Worcestershire sauce
- 1⁄2 teaspoon chili sauce
- 1⁄4 teaspoon salt
Directions See How It's Made
- Slice the meat into thin strips, no more than 1/4" thick and about 1/2" wide for both the beef and chicken.
- Combine the curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl.
- Add the meat strips and toss well to marinate for about fifteen minutes.
- Thread meat strips onto bamboo skewers, 3 or 4 pieces per skewer.
- Arrange the finished skewers in a glass casserole; cover with the remaining marinade, and refrigerate while making the sauce. Brown under a broiler or grill the meat skewers.
- Serve with a peanut butter sauce for dipping (see below). Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated until needed, but warm before serving.