Beef and Chiken Satay

Malaysian Beef and Chicken Satay Recipe with Garlic, Turmeric, and Coriander

Region / culture: Malaysia | Preparation time: 1 hour | Cooking time: 10 minutes | Servings: 4

Introduction

Beef and Chicken Satay is a popular dish that has captured the hearts of food lovers around the globe. This delightful recipe involves skewered and grilled meat that is marinated in a mixture of spices and served with a variety of sauces. The unique blend of flavors, combined with the smoky aroma from grilling, makes it a favorite at gatherings, parties, and family dinners. Whether you're a seasoned chef or a cooking novice, this recipe offers a straightforward approach to creating a mouthwatering dish that's sure to impress.

History

The origins of Satay can be traced back to Indonesia, where it is considered a national dish. However, its popularity has spread across Southeast Asia and beyond, with variations found in Malaysia, Singapore, Thailand, and the Philippines. The concept of marinated, skewered, and grilled meat is believed to have been influenced by Middle Eastern kebabs, introduced by Arab traders. Over the years, local adaptations have led to a diverse range of flavors and serving methods, making Satay a versatile and beloved dish worldwide.

Ingredients

2 cloves of garlic, minced
2 tsp of turmeric
1 tsp of ground coriander
0.5 tsp of cumin
1 tbsp of sugar
1 tbsp of fish sauce
1 pinch of salt
0.25 cup of vegetable oil
1.25 lb (567 g) of lean beef or chicken or lamb or pork, sliced thinly into strips

How to prepare

Soak a package of small bamboo skewers in water for 2–3 hours.
Prepare all ingredients and have them ready.
Combine the seasoning ingredients in a medium-sized bowl and mix well.
Mix the meat with the seasoning and marinate at room temperature for one hour or refrigerate overnight.
Preheat a grill or broiler.
Thread the marinated meat onto the skewers.
Cook the satays over a hot fire or broil them in the oven for 3 to 5 minutes per side, or until done.
Do not leave them unattended!
Serve immediately on a garnished plate.
The best flavor is achieved from grilling, but you can also broil the skewers in the oven.
Use a cookie sheet lined with aluminum foil and a cake rack to keep the skewers off the foil, otherwise they will simmer in their own juices, resulting in toughness and dryness.

Variations

There are numerous ways to vary this recipe to suit different tastes and dietary needs. For a spicier version, add chili flakes to the marinade. For a sweeter touch, incorporate a bit of honey or coconut sugar. Vegetarians can substitute tofu or tempeh for the meat.

Cooking Tips & Tricks

To ensure your Beef and Chicken Satay turns out perfectly, consider the following tips:

- Marinate the meat for at least one hour, or overnight if possible, to enhance the flavors.

- Use bamboo skewers and soak them in water for 2-3 hours to prevent them from burning on the grill.

- Ensure the grill is hot before adding the skewers to achieve a nice char and seal in the juices.

- Turn the skewers frequently for even cooking and to avoid burning.

- Serve the Satay fresh off the grill for the best taste and texture.

Serving Suggestions

Beef and Chicken Satay can be served with a side of steamed rice, cucumber salad, and peanut sauce for a traditional presentation. For a low-carb option, consider serving it with a fresh green salad or grilled vegetables.

Cooking Techniques

While grilling is the traditional method for cooking Satay, broiling in the oven is an excellent alternative for those without access to a grill. Both methods provide the necessary high heat to achieve the characteristic char and flavor.

Ingredient Substitutions

If fish sauce is not available or suitable, soy sauce or tamari can be used as alternatives. For a gluten-free option, ensure that a gluten-free soy sauce or tamari is selected. Lemon juice can substitute for tamarind paste in the marinade if needed.

Make Ahead Tips

The meat can be marinated up to 24 hours in advance, allowing the flavors to deepen. Skewered meat can also be prepared ahead of time and stored in the refrigerator until ready to grill.

Presentation Ideas

Serve the Satay on a platter garnished with lime wedges, fresh cilantro, and a drizzle of peanut sauce for an appealing presentation. Skewers can be arranged over a bed of lettuce leaves for added color and texture.

Pairing Recommendations

Beef and Chicken Satay pairs well with light, crisp beers or a dry Riesling wine. Non-alcoholic options include iced tea or a refreshing cucumber limeade.

Storage and Reheating Instructions

Leftover Satay can be stored in an airtight container in the refrigerator for up to three days. Reheat gently in a pan over low heat or in the microwave, covered, to prevent drying out.

Nutrition Information

Calories per serving

Each serving of Beef and Chicken Satay contains roughly 200-250 calories, making it a moderate-calorie option that can fit into various dietary plans. The exact calorie count may vary based on the specific cuts of meat and the amount of oil used.

Carbohydrates

This Beef and Chicken Satay recipe is relatively low in carbohydrates, with the primary sources being the sugar and the small amount of carbs present in the spices. The total carbohydrate content per serving is approximately 2-3 grams, making it a suitable option for low-carb diets.

Fats

The fat content in this recipe comes mainly from the vegetable oil used in the marinade and the natural fats found in the beef and chicken. Lean cuts of meat are recommended to keep the fat content lower. On average, each serving contains about 10-15 grams of fat, depending on the cuts of meat used.

Proteins

Beef and Chicken Satay is an excellent source of protein, with each serving providing approximately 20-25 grams. The high protein content makes it a filling and nutritious option for meals, supporting muscle growth and repair.

Vitamins and minerals

This dish is a good source of several vitamins and minerals, particularly those found in the meat, such as B vitamins, iron, and zinc. The spices also contribute antioxidants and additional nutrients, though in smaller amounts.

Alergens

The primary allergens to be aware of in this recipe include fish sauce, which contains fish, and potential cross-contamination with gluten during the processing of spices. Individuals with allergies or sensitivities should adjust the recipe accordingly or ensure that all ingredients are free from cross-contamination.

Summary

Overall, Beef and Chicken Satay is a nutritious dish that offers a good balance of proteins, fats, and essential nutrients, with a low carbohydrate content. It can be a healthy addition to various meal plans when prepared with lean cuts of meat and served with a side of vegetables.

Summary

Beef and Chicken Satay is a versatile and flavorful dish that offers a delightful combination of textures and tastes. With its rich history and nutritional benefits, it's a fantastic option for both casual and special occasions. By following the tips and variations provided, you can customize the recipe to suit your preferences and dietary needs, ensuring a delicious and satisfying meal every time.

How did I get this recipe?

I vividly remember the moment I discovered this recipe for Beef and Chicken Satay. It was a warm summer day, and I was visiting a friend in Indonesia. We had spent the morning exploring the bustling markets and soaking in the vibrant culture of the country. As the day turned to evening, my friend invited me to join her family for dinner.

I eagerly accepted the invitation, excited to experience authentic Indonesian cuisine. As we sat down at the table, I was greeted by a tantalizing aroma that filled the air. My friend's mother, a talented cook and culinary artist, had prepared a feast fit for royalty.

The centerpiece of the meal was the Beef and Chicken Satay. Tender strips of marinated beef and chicken were skewered and grilled to perfection, then served with a rich and creamy peanut sauce. The flavors were unlike anything I had ever tasted before – a perfect balance of sweet, savory, and spicy.

As I savored each delicious bite, I knew that I had to learn how to make this dish myself. I begged my friend's mother for the recipe, and she graciously obliged. She took me under her wing and taught me the intricacies of preparing Beef and Chicken Satay.

The first step was to marinate the meat. I learned that the key to a flavorful satay lies in the marinade – a blend of soy sauce, ginger, garlic, and a touch of brown sugar. I carefully coated the beef and chicken in the marinade, allowing the flavors to meld and develop.

Next came the peanut sauce. My friend's mother showed me how to make a creamy and decadent sauce using roasted peanuts, coconut milk, and a hint of chili paste. The sauce was simmered until it reached the perfect consistency, then served alongside the grilled satay.

Finally, it was time to grill the skewers. I carefully threaded the marinated meat onto bamboo skewers, then placed them on a hot grill. The smell of sizzling meat filled the air, and I knew that I was on the right track.

After a few minutes on the grill, the satay was ready to be served. I arranged the skewers on a platter, drizzled them with the peanut sauce, and garnished them with a sprinkle of chopped peanuts and fresh cilantro.

As I took my first bite of the Beef and Chicken Satay that I had prepared, I was transported back to that warm summer evening in Indonesia. The flavors were just as I remembered – bold, complex, and utterly delicious. I knew that I had unlocked a culinary gem, a recipe that would become a staple in my own kitchen for years to come.

Since that day, I have shared the recipe for Beef and Chicken Satay with friends and family, passing on the tradition of this beloved dish. Each time I make it, I am reminded of the generosity and warmth of my friend's mother, who taught me not just a recipe, but a piece of her culture and heritage.

As I sit down to enjoy a plate of Beef and Chicken Satay, I am grateful for the experiences and connections that food has brought into my life. It is a reminder that cooking is not just about nourishing the body, but also the soul – a way to share love, culture, and tradition with those around us. And for that, I will forever be grateful.