Beef Or Chicken Satay With Peanut Sauce Recipes

BEEF AND CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Place all marinade ingredients in a food processor and blend until a smooth paste. Combine with chicken and beef pieces (in separate bowls) and leave to marinate in the fridge for at least 1 hour or up to overnight.
• Thread marinated beef and chicken onto bamboo skewers and set aside until ready to cook.
• To make the peanut sauce, combine lemongrass, ginger, cumin, coriander and chili paste in a food processor and blend until smooth. Heat oil in a wok and fry the spice paste for a few minutes until fragrant. Add ground peanuts, water, tamarind juice, and sugar. Season with salt and simmer until thick, about 5 minutes.
• Cook beef and chicken satay on a preheated barbeque or grill plate until cooked through, about 3 minutes each side.
• Serve satay with peanut sauce, cucumber and red onion.

POH'S CHICKEN OR BEEF SATAY WITH HOMEMADE PEANUT SAUCE

Steps:

• To make peanut sauce, blend rempah ingredients until you achieve a fine paste. Set aside. Pour rempah into a heavy bottom saucepan or wok and bring to a medium heat. Stir continuously to make sure the bottom isn't catching and cook until there is very little steam rising from the sauce. At this stage, the oil will have split from the spice paste, caramelising into a lovely dark red and developing a beautiful fragrance. Add water and bring to boil. Add tamarind, lime, sugar and only 1 tsp of salt and half the crushed peanuts. Bring to boil again, remove from heat and set aside until required. Add the remaining nuts and give sauce a stir just before for a nice bit of crunch. At the very end, TASTE. If you feel something is lacking, the sauce just needs some balancing with more seasoning or a squeeze of lime juice. Set aside. Cutting the meat for a satay is very difficult to describe because it's not a straight slice or dice. What you want to achieve is something like an elongated triangle that is cut against the grain, no more than 2 cm wide at its widest, 1 cm thick and 3-4 cm long, irregular in shape but similar in size. Cover with cling wrap and refrigerate in a large mixing bowl. To start the marinade, blend all marinade ingredients to a fine paste. Tip all the meat and marinade into a snaplock bag. Massage meat through bag, ensuring to coat every piece of meat with the marinade, push all the air out and seal. Refrigerate for at least 5 hours or overnight. Following the length of each piece of meat, pierce evenly through the centre making sure each piece is sitting flatly. Thread about 3-4 pieces onto each skewer. The end appearance of each skewer will be a thin thread of meat which basically has 2 flat sides, making the satay easy to turn and cook. Grill over coals or on a bbq until meat is slightly charred and cooked through. To make pressed rice, combine rice and water in a medium saucepan and bring to boil. Boil for 10 minutes then cover and simmer on medium heat for another 10 minutes. Turn heat off and allow rice to rest for another 15 minutes. Spread rice evenly into a foil-lined, 20 x 20 cm square baking tin, cover with foil and then press with an oven mitt over your hand, to compress the rice evenly. Allow to cool completely to room temperature before cutting into 2 cm cubes. To serve, divide peanut sauce into individual bowls and place satays, pineapple, onion, cucumber and cubed rice at the centre of the table to share. Serves 8-10 Recipe promoted by Poh Ling Yeow for Malaysia Kitchen Australia www.malaysiakitchen.com.au

BEEF SATAY WITH PEANUT SAUCE

Steps:

• Combine marinade ingredients in a shallow pan or bowl. Add beef and marinate, in the refrigerator, for 1 to 3 hours. Meanwhile, soak wooden skewers in water for at least 30 minutes.
• Preheat a grill to medium-high heat. Skewer the meat and then grill for 2 to 3 minutes or until the desired degree of doneness. Serve with peanut sauce.
• Heat peanut oil in a saute pan over low heat. Add garlic and "sweat" (cook until it softens and releases moisture but does not color) over low heat until fragrant, approximately 1 minute. Add the chile peppers and continue to cook for another minute. Add remaining ingredients and bring to a simmer. Adjust the consistency with additional water, if necessary.

CHICKEN AND BEEF SATAY WITH PEANUT SAUCE

Steps:

• Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
• Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
• Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

BEEF OR CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Method for meat and marinade: Trim the meat and cut into long thin strips.
• Combine all of the marinade ingredients, add the meat, and let marinate under refrigeration for at least 2 hours and up to 12 hours.
• Soak bamboo skewers in water for a least 10 minutes before you are ready to grill the satays.
• Thread the meat on the skewers, one strip per skewer.
• Skewer meat can be returned to the marinade to hold until cooking time.
• Place the skewered meat on the grill or boiler rods.
• Grill or broil undisturbed for about 1 minute, turn and grill 1 minute more for medium rare, or as needed for the desired doneness.
• Server the satays with the spicy peanut sauce.
• Method for Spicy Peanut Sauce: Process all ingredients in food processor until smooth.
• Cover and set aside at room temperature for 1 hour or overnight in the refrigerator.
• Bring to room temperature before using, and stir briskly or reprocess to mix.

CHICKEN (OR BEEF) SATAY

Steps:

• Using a sharp knife, trim any fat from chicken, then cut into 3" strips.
• For marinade, place onion, garlic, ginger, soy, shili powder, coriander, brown sugar lemon juice and vegetable oil in a zip top bag and mix well. Add chicken strips and mix in marinade until well coated. Put in refrigerator for 2 hours and up to overnight.
• Remove meat from marinade and thread the strips accordion style onto pre-soaked wooden skewers.
• Broil the skewers for 8-10 minutes, turning and brushing occasionally with the marinade until cooked through.
• Meanwhile, make sauce.
• Mix coconut milk with peanut butter, fish sauce, and lemon juice in saucepan. Bring to a boil and cook for 3 minutes.
• Season to taste with salt and pepper.
• Transfer sauce to serving bowl and serve with cooked satays.