How To make Satay Ii
1 lb Boneless, skinless, chicken
-breast or 1 lb Butterflied large shrimp,
-or 1 lb Beef or lamb strips or
1 lb Fish fillets strips.
-Marinade: 3 Cloves garlic, finely
-minced 2 ts Coriander seeds, toasted&
-ground 2 ts Cumin seeds, toasted&
-ground 2 tb Brown sugar
2 tb Fish sauce (in Asian
-groceries) 6 tb Tamarind water
-(made by soaking a 2 X 2 -inch sq of tamarind -in about 1/2 cup of water -for 30 minutes, -and then using the -strained liquid) 2 tb Peanut oil
Holding your knife parallel to the chicken breast, cut off wide thin slices. Cut these slices approximately 2 X 3/4 inch strips and thread them on the skewers, leaving a handle of about 4 inches. (The skewered meat should be as flat and thin as possible) Mix the marinade ingredients together. Arrange the skewers in a shallow dish, handles overlapping, and pour the marinade over the meat. Allow to stand 30 to 60 minutes, turning from time to time. (Start your coals now). To grill the chicken, simply cook about 1 minute on each side-do not overcook- and serve with peanut sauce.
How To make Satay Ii's Videos
Chicken Satay Curry (Malaysian)
Forget piddly little skewers. THIS is how you get a Satay Chicken fix!!
This is the stuff food dreams are made of - chicken marinated in an authentic homemade Satay Seasoning, then simmered in an incredible Satay Peanut Sauce (Malaysian restaurant recipe). No hard to find ingredients, simple to make, guaranteed to blow your mind!
PRINT RECIPE:
Amazing Chicken Satay Recipe with Thai-Style Peanut Sauce
This delicious easy-to-make grilled chicken satay recipe is jam-packed with flavor is the perfect appetizer to serve up to your guests. Try dipping these satays in my tasty peanut sauce.
PRINT OUT THE RECIPE AT:
Ingredients for this recipe:
• 1 peeled shallot
• 4 garlic cloves
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2 tablespoons palm or brown sugar
• 1 seeded red finger, Fresno, or jalapeño pepper
• 1” piece peeled fresh ginger
• juice of 1 lime
• 2 tablespoons peanut oil
• 2 tablespoons soy sauce
• ¼ cup sweet soy sauce (kecap manis)
• 3 pounds dark and/or white chicken meat cut into ½” pieces
Chicken satay #shorts
Ingredients marinade
- 4 chicken thighs, bone out and skin off, diced into 2 x 1cm cubes
- 3 cloves of garlic
- 2 shallots, finely sliced
- 2 sticks of lemongrass, the bottom white part only
- 1 heaped tsp of turmeric
- 1 heaped tsp of ground coriander seeds
- 1 tsp of salt
- 1 tsp of brown sugar
- 1 tbsp of grapes oil
Method
1. For the marinade, pound together your garlic, shallots and lemongrass in a mortar and pestle.
2. Once they start forming a paste, add the turmeric, ground coriander, salt, brown sugar, and grapeseed oil and mix well.
3. Add this to your diced chicken thigh and mix well. Cover and leave in the fridge to marinate for 1-24 hours.
4. Once marinated, remove from the fridge and secure onto metal skewers (the bamboo ones tend to burn even if you soak them in water).
5. Once the chicken is on the skewers, brush a little more grapeseed oil on the outside and grill over high heat, preferably over charcoal but you can use a gas barbecue or frypan if you need to.
6. Serve with some rice, sliced cucumber and peanut sauce (recipe below).
7. Enjoy!
Ingredients peanut sauce
- 3 tbsp crunchy peanut butter
- 3 tbsp coconut cream
- 1 tbsp soy sauce
- 1 tbsp sriracha
- The juice of one lime
- Optional - 2 dashes of Maggie seasoning
Method
1. Mix everything well and it's good to go! This sauce will keep for 3 days in the fridge also. Enjoy!
Easy Chicken Satay + Homemade Satay Sauce
Marinated Thai chicken satay skewers - tender and juicy, with a lightly charred finish - served with a spicy peanut sauce. Even with a bit of marinating time it's super quick and easy! The satay peanut sauce has a few special additions for a spicy creamy finish you'll love!
Full chicken satay recipe inc hints and tips here:
Ingredients:
Chicken Skewers:
3 Chicken breasts cut into long, thin strips
1 tbsp dark soy sauce use tamari for gluten free
2 garlic cloves peeled and crushed
7 oz (200ml) coconut milk from a tin
½ tsp cumin
½ tsp coriander
1/4 tsp ground ginger
Satay sauce:
3 heaped tbsp smooth peanut butter
1 tbsp dark soy sauce use tamari for gluten free
1/2 tsp chilli flakes (red pepper flakes)
1 tbsp fish sauce
7 oz (200ml) coconut milk from a tin
1 tbsp light brown sugar
1/2 tsp ground coriander
Juice of 1 lime
To Serve:
1 fresh red chilli thinly sliced
2 tbsp Fresh coriander (cilantro) chopped
1/2 tsp chilli flakes (red pepper flakes)
1/4 red onion peeled and finely sliced
1 tbsp roasted peanuts roughly chopped
1 tsp sesame seeds
#Recipe #Fakeaway #CookingShow
How To Make Singaporean Satay And Peanut Sauce
Elly Suraya of Satay By The Bay SF makes Singaporean chicken satay with homemade peanut sauce. She marinates and then grills chicken for a tender and smokey skewer that’s served with a nutty and bold peanut sauce.
Check out the recipe here:
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Satay Chicken Stir Fry
Made from scratch, EASY Satay Chicken Stir Fry! This is a firm favourite at my local Chinese. Print recipe: