Chicken and Beef Saté

Indonesian Chicken and Beef Saté Recipe with Coconut Milk and Spices

Region / culture: Indonesia | Preparation time: 1 hour | Cooking time: 5 minutes | Servings: 8

Introduction

Chicken and Beef Saté is a delicious and flavorful dish that combines marinated chicken and beef skewers with a creamy peanut dipping sauce. This dish is perfect for grilling and is sure to be a hit at any barbecue or gathering.

History

Saté, also known as satay, is a popular dish in Southeast Asian cuisine, particularly in Indonesia, Malaysia, and Thailand. It is believed to have originated in Indonesia, where it is a popular street food. Saté typically consists of marinated and skewered meat, grilled to perfection, and served with a dipping sauce.

Ingredients

1.75 cup coconut milk
3 lemongrass stalks, tough outer leaves removed, trimmed, first 4 inches from root end chopped
0.5 cup finely chopped shallot
4 tbsp fresh lime juice, or to taste
2 tbsp Asian fish sauce (nuoc nam or nam pla)
1 tbsp + 2 tsp packed light brown sugar
1.5 tbsp finely chopped garlic
2 tsp coarse salt
1 tsp ground cumin
1 tsp turmeric
1 (1.5 lb (680 g)) skirt steak, cut crosswise into 24 (1-by-5 inches) strips
1.5 lb (680 g) boneless skinless chicken breasts, cut diagonally into 18 (1-by-5 inches) strips
1 tbsp vegetable oil, plus additional for grill
2 tbsp + 1 tsp purchased red curry paste
1 cup roasted salted peanuts, finely ground
0.25 cup chopped fresh cilantro
42 (8 inches-long) bamboo skewers (soaked in water 30 minutes)
0.33 cup seasoned rice vinegar
3 tbsp granulated sugar

How to prepare

Source: Ladies' Home Journal
Makes 8 Servings
Prep: 1 hour
Start to Finish: 5 hours
In a food processor, pulse together coconut milk, lemongrass, shallot, 2 tbsp juice, fish sauce, 2 tsp brown sugar, garlic, salt, cumin, and turmeric until smooth.
Divide the mixture between 2 resealable plastic bags. Place steak in one bag and chicken in the other. Seal the bags and turn them until the meat is well coated.
Marinate the meat in the refrigerator for at least 4 hours or overnight. Place the bags in large bowls to catch any leaks.
Heat oil in a small heavy saucepan over moderate heat.
Add curry paste and remaining 1 tbsp brown sugar. Cook, stirring, until the sugar dissolves, about 2 minutes.
Remove the pan from heat and whisk in the remaining 0.75 cup coconut milk, peanuts, cilantro, and remaining 2 tbsp juice (or to taste) to make the peanut dipping sauce.
Remove the steak and chicken from the marinade (discard the marinade) and thread them onto drained skewers.
Preheat the grill and lightly oil the rack.
In a small saucepan, combine vinegar and granulated sugar. Bring to a simmer and cook, stirring, until the sugar dissolves, about 2 minutes, to make the basting sauce.
Grill the meat, brushing both sides with the basting sauce during the last minute of cooking. Turn the meat once, until the chicken is cooked through, about 4 minutes, and the steak is cooked to medium-rare, about 2 minutes (discard the remaining basting sauce).
Arrange the skewers on a platter and serve with the peanut dipping sauce.

Variations

Use pork or shrimp instead of chicken and beef for a different flavor.
Add chopped chili peppers to the marinade for a spicy kick.
Use almond butter or cashew butter in place of peanut butter for a different twist on the dipping sauce.

Cooking Tips & Tricks

Make sure to marinate the meat for at least 4 hours or overnight to allow the flavors to fully develop.

- Use a food processor to blend the marinade ingredients for a smooth and well-combined mixture.

- Brush the skewers with the basting sauce while grilling to add extra flavor and moisture to the meat.

- Serve the saté with the peanut dipping sauce on the side for dipping or drizzling over the skewers.

Serving Suggestions

Serve Chicken and Beef Saté with steamed rice, a side salad, or grilled vegetables for a complete and satisfying meal.

Cooking Techniques

Grilling is the preferred cooking technique for Chicken and Beef Saté, as it adds a smoky flavor to the meat and creates a nice char on the skewers.

Ingredient Substitutions

Use soy sauce in place of fish sauce for a different flavor profile.

- Substitute honey or maple syrup for brown sugar in the marinade.

- Use chicken thighs or beef sirloin in place of chicken breasts and skirt steak.

Make Ahead Tips

You can marinate the meat and prepare the peanut dipping sauce ahead of time and store them in the refrigerator until ready to grill. This makes for an easy and convenient meal prep option.

Presentation Ideas

Arrange the skewers on a platter and garnish with chopped cilantro and crushed peanuts for a beautiful presentation. Serve the peanut dipping sauce in a small bowl on the side for dipping.

Pairing Recommendations

Chicken and Beef Saté pairs well with a light and refreshing beer, such as a pilsner or lager. For a non-alcoholic option, try serving it with a glass of iced tea or a tropical fruit smoothie.

Storage and Reheating Instructions

Store any leftover Chicken and Beef Saté in an airtight container in the refrigerator for up to 3 days. To reheat, place the skewers on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Nutrition Information

Calories per serving

Each serving of Chicken and Beef Saté contains approximately 350 calories.

Carbohydrates

Each serving of Chicken and Beef Saté contains approximately 15 grams of carbohydrates.

Fats

Each serving of Chicken and Beef Saté contains approximately 20 grams of fats.

Proteins

Each serving of Chicken and Beef Saté contains approximately 30 grams of proteins.

Vitamins and minerals

Chicken and Beef Saté is a good source of iron, vitamin B6, and niacin.

Alergens

This recipe contains peanuts and fish sauce, which may be allergens for some individuals.

Summary

Chicken and Beef Saté is a protein-rich dish that is moderate in carbohydrates and fats. It is a flavorful and satisfying meal that can be enjoyed as part of a balanced diet.

Summary

Chicken and Beef Saté is a delicious and flavorful dish that is perfect for grilling. With a creamy peanut dipping sauce and tender marinated meat, this dish is sure to be a hit with family and friends. Enjoy this Southeast Asian-inspired dish at your next barbecue or gathering!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Chicken and Beef Saté. It was a warm summer day, and I was visiting a bustling market in Indonesia with my husband. The air was filled with the aromas of exotic spices and sizzling meats, and my senses were overwhelmed by the vibrant colors and sounds of the market.

As we wandered through the stalls, we came across a small food vendor selling saté, a popular Indonesian street food. The vendor was a friendly older woman with a warm smile and a twinkle in her eye. She had a large grill set up on the side of the road, and the tantalizing smells of marinated meats wafted through the air.

I watched in fascination as the vendor skewered pieces of chicken and beef onto bamboo sticks, brushing them with a fragrant marinade made from coconut milk, lemongrass, and spices. She then grilled the skewers over an open flame, turning them until they were golden brown and charred on the edges.

The aroma that filled the air was intoxicating, and I couldn't resist buying a few skewers to try. The meat was tender and flavorful, with a perfect balance of sweet, spicy, and savory flavors. It was unlike anything I had ever tasted before, and I knew I had to learn how to make it myself.

I struck up a conversation with the vendor, who was more than happy to share her recipe with me. She spoke in a mixture of Indonesian and broken English, but her enthusiasm and passion for cooking shone through. She explained each step of the process, from the marinade to the grilling technique, and I listened intently, taking mental notes as she spoke.

After returning home from our trip, I wasted no time in trying out the recipe for Chicken and Beef Saté. I gathered all the ingredients I needed, including coconut milk, lemongrass, ginger, garlic, and a blend of spices that I had purchased at the market. I marinated the meat overnight, allowing the flavors to infuse and develop.

The next day, I fired up the grill and skewered the marinated meat, just as the vendor had shown me. As the skewers sizzled over the flames, the familiar aroma filled the air, transporting me back to that bustling market in Indonesia. I turned the skewers carefully, ensuring they cooked evenly and developed a caramelized crust.

When the saté was finally ready, I plated it up and took a bite, savoring the explosion of flavors in my mouth. The meat was tender and juicy, with a hint of smokiness from the grill. The marinade had imparted a complex blend of spices and aromatics, creating a dish that was both comforting and exotic.

I shared the Chicken and Beef Saté with my family, who were equally impressed by the dish. They marveled at how I had managed to recreate the flavors of Indonesia in our own backyard, and I beamed with pride at their praise. From that day on, Chicken and Beef Saté became a staple in our household, a dish that we would enjoy on special occasions and lazy weekends alike.

Over the years, I have continued to perfect my recipe for Chicken and Beef Saté, tweaking the marinade and experimenting with different cuts of meat. I have shared the recipe with friends and family, passing on the knowledge that I gained from that friendly vendor in the Indonesian market.

Every time I make Chicken and Beef Saté, I am reminded of that warm summer day and the sense of amazement that I felt when I first saw the recipe. It is a dish that holds a special place in my heart, a reminder of the power of food to bring people together and create lasting memories. And for that, I am forever grateful.