Satay I

Satay I Recipe - Authentic Malaysian Cuisine | Ingredients and Steps

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

Introduction

Satay is a popular dish in Southeast Asia, particularly in Indonesia, Malaysia, and Thailand. It consists of marinated and skewered meat, grilled to perfection and served with a flavorful peanut sauce. This recipe for Satay I is a classic version that is sure to impress your guests.

History

Satay has a long history that dates back to ancient Indonesia, where it was originally made with seasoned and grilled meat. Over time, the dish spread to other parts of Southeast Asia, each region adding its own unique twist to the recipe. Today, Satay is enjoyed all over the world and is a favorite at barbecues and street food stalls.

Ingredients

1 kg meat, cut into cubes
a pack of bamboo skewers
0.25 cup peanut oil
0.25 cup shallots
1 tbsp ginger
1 tbsp garlic
1 tbsp soy sauce
1 tbsp lime juice
0.5 tbsp palm sugar or brown sugar
1 tsp chili paste

Peanut sauce

1 medium onion
2 tbsp oil
2 tsp ground chili
1 cup coconut milk
4 tbsp ground roasted peanuts
1 tsp lemon juice
salt and sugar to taste

How to prepare

Combine peanut oil, shallots, ginger, garlic, soy sauce, lime juice, palm sugar, and chili paste in a bowl.
Add meat and coat well, then marinate overnight.
Thread meat onto skewers that have been soaked in water for about 4 hours.
Barbecue or broil the meat skewers.
Serve with peanut sauce (sambal kacang).
Sauté chopped onion in oil.
Add ground chili, reduce heat, then add peanuts and cook for a few minutes, stirring constantly.
Bring to a boil and add coconut milk, allowing it to simmer for 5 minutes.
Season to taste with salt, sugar, and lemon juice.
This sauce is preferably served hot during winter and at room temperature during summer.

Variations

Use chicken, pork, or tofu instead of meat for a different flavor.
Add lemongrass or turmeric to the marinade for an extra kick of flavor.
Use cashews or almonds in the peanut sauce for a different twist.

Cooking Tips & Tricks

Make sure to marinate the meat overnight for maximum flavor.

- Soak the bamboo skewers in water before threading the meat to prevent them from burning on the grill.

- Keep an eye on the meat while grilling to ensure it cooks evenly and doesn't dry out.

- Serve the Satay with plenty of peanut sauce for dipping.

Serving Suggestions

Serve Satay I with steamed rice, cucumber salad, and a side of pickled vegetables for a complete and satisfying meal.

Cooking Techniques

Grill the Satay skewers over medium-high heat for about 5-7 minutes per side, or until the meat is cooked through and slightly charred.

Ingredient Substitutions

Use vegetable oil instead of peanut oil.

- Substitute honey or maple syrup for brown sugar.

- Use almond butter or sunflower seed butter in place of peanut butter for the sauce.

Make Ahead Tips

You can marinate the meat and prepare the peanut sauce a day in advance to save time on the day of cooking. Store them in the refrigerator until ready to use.

Presentation Ideas

Arrange the Satay skewers on a platter with a drizzle of peanut sauce and a sprinkle of chopped peanuts for a beautiful and appetizing presentation.

Pairing Recommendations

Serve Satay I with a cold beer or a refreshing glass of iced tea for the perfect pairing.

Storage and Reheating Instructions

Store any leftover Satay 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

Calories: 300 per serving

Carbohydrates

Carbohydrates: 10g per serving

Fats

Total Fat: 15g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 25g per serving

Vitamins and minerals

Iron: 2mg per serving

Vitamin C: 5mg per serving

Alergens

Contains peanuts and soy

Summary

Satay I is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron and vitamin C, making it a nutritious and delicious meal option.

Summary

Satay I is a delicious and flavorful dish that is perfect for any occasion. With a rich history and a variety of flavors and textures, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

I distinctly remember the first time I saw this recipe. It was during my travels in Indonesia many years ago. I had heard about a popular street food called satay, and I was determined to try it for myself. As I wandered through the bustling markets of Jakarta, the smell of grilled meat and spices filled the air, drawing me closer to a small food stall on the corner.

The vendor, an elderly woman with a warm smile, was busy skewering chunks of marinated meat onto bamboo sticks. I watched in awe as she expertly grilled the satay over hot coals, the flames leaping and dancing around the meat, creating the most mouthwatering aroma.

I approached the woman and asked her if she would be willing to share her recipe with me. She laughed and said that it was a family secret passed down through generations, but she would be happy to teach me how to make it.

For the next few hours, I stood beside the vendor, watching and learning as she mixed together a blend of spices and herbs to create the perfect marinade for the satay. She explained the importance of using fresh ingredients and marinating the meat overnight to allow the flavors to fully develop.

As the sun began to set over the horizon, the vendor handed me a skewer of freshly grilled satay. The meat was tender and juicy, bursting with flavors of lemongrass, ginger, and garlic. I knew then and there that I had to learn how to make this dish myself.

Over the years, I have refined the recipe and added my own twist to it, incorporating different spices and ingredients that I have picked up from my travels around the world. Each time I make satay, I am transported back to that bustling market in Jakarta, the sounds of sizzling meat and the laughter of the vendor echoing in my memory.

To make satay, you will need the following ingredients:

- 1 pound of chicken, beef, or pork, cut into bite-sized pieces

- 1 tablespoon of soy sauce

- 1 tablespoon of fish sauce

- 2 cloves of garlic, minced

- 1 teaspoon of ground coriander

- 1 teaspoon of ground cumin

- 1 teaspoon of turmeric

- 1 tablespoon of brown sugar

- 1 tablespoon of vegetable oil

- Bamboo skewers, soaked in water for at least 30 minutes

In a large bowl, combine the soy sauce, fish sauce, garlic, coriander, cumin, turmeric, brown sugar, and vegetable oil. Add the meat to the marinade, making sure to coat each piece evenly. Cover the bowl and refrigerate for at least 2 hours, preferably overnight.

When you are ready to cook the satay, preheat a grill or grill pan over medium-high heat. Thread the marinated meat onto the soaked bamboo skewers, making sure not to overcrowd them.

Grill the satay for 2-3 minutes on each side, or until the meat is cooked through and slightly charred. Serve the satay hot with a side of peanut sauce and steamed rice.

I hope you enjoy making and eating this delicious and flavorful dish as much as I do. Remember, the key to a great satay is in the marinade, so be sure to let the meat sit and soak up all those wonderful spices before grilling. Happy cooking!