Moo Sate

Moo Sate Recipe from Chad | Spicy Beef Satay with Peanut Butter and Curry Powder

Region / culture: Chad | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Moo Sate is a delicious and flavorful Indonesian dish consisting of thinly sliced beef skewers grilled to perfection and served with a rich and creamy peanut butter sauce. This dish is perfect for a summer barbecue or a special dinner party.

History

Moo Sate has its origins in Indonesia, where it is a popular street food and party dish. The dish is believed to have been influenced by Indian and Middle Eastern cuisines, as evidenced by the use of curry powder and peanut butter in the recipe.

Ingredients

2 lb (907 g) thinly sliced beef
1 cup peanut butter
3 tbsp curry powder
1 cup coconut cream
0.5 tsp ground chilies
1 tbsp lemon juice
2 minced garlic cloves
0.25 cup soy sauce
2 minced large onions
1 tbsp worcestershire sauce
4 tbsp lemon juice
2 dashes tabasco sauce
1 tbsp honey
0.25 tsp salt

How to prepare

Slice the meat into thin strips, no more than 0.25" thick and about 1" wide.
If possible, make the strips paper-thin.
In a large bowl, mix curry powder, chilies, garlic, onions, salt, lemon juice, and honey.
Add the meat strips to the bowl and toss well to ensure they are covered with the marinade.
Thread 3 or 4 pieces of meat strips onto bamboo skewers.
Make sure that plenty of onion and garlic bits cling to the meat.
Arrange the skewers of meat in a dish, cover them with any remaining marinade, and refrigerate while preparing the sauce.
Brown or grill the meat skewers and serve them with the warmed peanut butter sauce for dipping.
To make the sauce, blend all the ingredients together until smooth.
Keep the sauce refrigerated, but warm it before serving.

Variations

Substitute chicken or tofu for the beef for a different flavor profile.
Add vegetables like bell peppers and onions to the skewers for added texture and flavor.

Cooking Tips & Tricks

To ensure the meat is tender and flavorful, marinate it for at least 2 hours or overnight.

- Soak the bamboo skewers in water for at least 30 minutes before threading the meat to prevent them from burning on the grill.

- Make sure to grill the skewers over high heat for a short amount of time to achieve a nice char on the outside while keeping the inside juicy.

Serving Suggestions

Serve Moo Sate with steamed rice, cucumber salad, and a side of sambal for a complete meal.

Cooking Techniques

Grilling

Ingredient Substitutions

Almond butter or cashew butter can be used as a substitute for peanut butter.

- Tamari can be used in place of soy sauce for a gluten-free option.

Make Ahead Tips

The meat can be marinated up to 24 hours in advance for easy preparation on the day of cooking.

Presentation Ideas

Serve Moo Sate on a platter with the peanut butter sauce drizzled over the skewers for an elegant presentation.

Pairing Recommendations

Pair Moo Sate with a cold beer or a glass of chilled white wine for a refreshing combination.

Storage and Reheating Instructions

Store any leftover Moo Sate in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the grill until heated through.

Nutrition Information

Calories per serving

400 per serving

Carbohydrates

12g per serving

Fats

25g per serving

Proteins

30g per serving

Vitamins and minerals

Moo Sate is a good source of iron, vitamin B12, and zinc.

Alergens

Contains peanuts and soy sauce

Summary

Moo Sate is a high-protein dish with a good balance of fats and carbohydrates. It is a flavorful and satisfying meal option.

Summary

Moo Sate is a delicious and flavorful Indonesian dish that is perfect for a summer barbecue or a special dinner party. With a rich and creamy peanut butter sauce, tender beef skewers, and a hint of spice, this dish is sure to impress your guests.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Moo Sate. It was a hot summer day, and I was browsing through a bustling open-air market in Thailand. The air was filled with the tantalizing aroma of sizzling meats and exotic spices. As I made my way through the market stalls, I came across a small food stand where a kind, elderly woman was grilling skewers of marinated pork over an open flame.

Intrigued by the delicious scent wafting from her grill, I couldn't resist approaching her to inquire about the dish she was preparing. With a warm smile, she handed me a freshly grilled skewer of pork satay and urged me to try it. As I took my first bite, I was instantly transported to a world of bold flavors and tender meat that melted in my mouth. It was like nothing I had ever tasted before, and I knew I had to learn how to make it myself.

I eagerly asked the woman for her recipe, but she simply laughed and shook her head. She explained that the recipe for Moo Sate was a closely guarded family secret that had been passed down through generations. However, she offered to teach me how to make it if I was willing to spend a day in her kitchen, learning the traditional techniques and methods of preparation.

Excited at the prospect of learning this coveted recipe, I eagerly accepted her offer and followed her back to her humble home. As we entered her kitchen, I was immediately struck by the array of exotic spices and ingredients that lined the countertops. The woman wasted no time in putting me to work, showing me how to marinate the pork in a fragrant blend of lemongrass, garlic, ginger, and coconut milk.

As the pork skewers sizzled on the grill, the woman taught me the art of basting them with a rich peanut sauce that added a depth of flavor I had never experienced before. She explained that the key to a perfect Moo Sate was in the balance of sweet, salty, spicy, and savory flavors, achieved through careful seasoning and precise cooking techniques.

Throughout the day, I watched in awe as the woman expertly grilled skewer after skewer of succulent pork, each one more delicious than the last. She shared stories of her family's culinary traditions and the importance of passing down recipes from one generation to the next. I was touched by her generosity in sharing her knowledge with me, a stranger from a distant land.

By the end of the day, I had mastered the art of making Moo Sate, thanks to the patient guidance of the kind woman in the market. I left her home with a full belly and a heart overflowing with gratitude for the experience. From that day on, Moo Sate became a staple in my own kitchen, a dish that never failed to transport me back to that bustling market in Thailand and the warm memories of a shared culinary tradition.

As I sit here now, many years later, preparing a batch of Moo Sate for my own family, I can't help but smile at the thought of that fateful day in the market. The recipe for this beloved dish may have originated in a far-off land, but it has found a cherished place in my heart and in the hearts of those I love. And for that, I am forever grateful to the kind woman who shared her family's secret with me, a humble seeker of culinary adventures.