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obiwan9962
New member
mr?...........lol please nobrunette said:hey mr obiwan, do you have a healthy recipe for satay sauce, say one that's less sweet, and has a savoury note for my chicken fillets?
thanks
obiwan or andrew
no mister....not your dad, uncle or reverend
1 teaspoon coriander seed
1 teaspoon cumin seed
1 tablespoon chopped garlic
1 tablespoon fresh grated ginger
1 pound chicken breasts, skinned, boned, and cut into bite sized pieces.
2 tablespoons fish sauce
1 tablespoon curry powder
pinch turmeric powder (as only a colorant, so very little!)
8 tablespoons coconut milk
Method
The chicken is beaten flat, using the flat of the blade of a heavy cleaver or using a meat tenderizing mallet. You can also use a rolling pin.
The coriander and cumin are toasted and then crushed in a mortar and pestle or food processor. The ingredients are then combined to form a marinade, and the chicken is marinated overnight. The pieces of chicken are then threaded on the 12" satay sticks, lossely folding them in half and piercing through the folded meat to form a loose gather.
The completed sticks are then grilled, broiled or barbequed on fairly high heat (they taste best done over charcoal, as they absorb the smoke). Turn them regularly and brush them liberally with the remaining marinade. Cooking should take between 5 and 10 minutes depending on the heat of your cooker.
Nam jim satay (Peanut Sauce). A peanut dressing accompies these snacks. A quick and delicious substitute to the recipe below is our Satay Seasoning Mix (Peanut Sauce Mix). Imported from Thailand and made of the finest quality ingredients.
Ingredients
If you wish use peanut butter rather than fresh peanuts.
4 ounces of roasted (unsalted) peanuts
3-4 cloves garlic, chopped
1 ounce chopped onion
1-2 tablespoon red or massaman curry paste
1 teaspoon fish sauce
8 tablespoons coconut milk
4-6 teaspoons lime juice (to taste).
1 teaspoons palm sugar (optional)
First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.
Note use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.
