Satay On Skewers With Peanut Sauce And Cucumber Sauce Recipes

SATAY ON SKEWERS WITH PEANUT SAUCE AND CUCUMBER SAUCE

Steps:

• To make the satay: Cut the meat thinly, into 1" strips. In a food processor or blender, combine garlic, ginger, curry powder, coriander, soy sauce, 1/2 cup coconut milk, and 1 teaspoon salt. Blend until smooth. Pour over meat and marinate at least 2 hours or overnight. Soak the skewers in water for five minutes to prevent burning on the grill. Thread the meat on to the skewers, one to two strips per skewer. Cook on grill or under broiler. Baste with 1/2 cup coconut milk while cooking. When done, serve with peanut sauce and cucumber sauce. To make the peanut sauce: Cook 1-1/2 cup coconut milk (SOLIDS only) over low heat until fat rises to the top. Stir constantly for 10-15 minutes. This is a very important step. Add the red curry paste and roasted chili paste; mix in remaining coconut milk liquids and stir for 1-2 minutes. Add 1 tablespoon sugar, 3/4 teaspoon salt, lime juice, and peanut butter; mix well. Simmer for 4-5 minutes or until boiling gently. Add more sugar and lime juice to taste. Remove from heat. To make cucumber sauce: In a serving bowl, arrange cucumber, shallots, and crushed chilies in layers. In a separate bowl, mix vinegar, 2-3/4 tablespoons sugar, 1-1/4 teaspoon salt, and hot water until sugar dissolves and a light syrup is formed. Pour over the cucumber-shallot mixture and serve with peanut sauce and satay skewers.

CHICKEN SATAY WITH SPICY PEANUT SAUCE AND CUCUMBER RELISH

Steps:

• In a bowl, combine all the marinade ingredients except the chicken. Slice the chicken into long, thin strips, about 3 inches long by 1 inch wide, and add to marinade. Turn chicken to coat, cover and refrigerate for up to 4 hours.
• Meanwhile, prepare the sauce: Bring the coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1 to 2 minutes. Whisk in peanut butter, stock and sugar, reduce heat and cook until smooth, stirring constantly, about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool to room temperature.
• Prepare relish: Place cucumber, shallot, and chili slices in a small bowl. Heat the vinegar, sugar and salt in a small saucepan, stirring, until mixture reaches a boil and sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture. Garnish with cilantro leaves and set aside.
• Prepare grill and thread marinated chicken onto soaked bamboo skewers. Place on grill and cook 5 to 7 minutes, or until cooked through, turning once. Serve with peanut sauce and cucumber relish.

CHICKEN SATAY W/ PEANUT SAUCE & CUCUMBER RELISH

Steps:

• 1. Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.
• 2. Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through.
• 3. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• 4. PEANUT SAUCE: In a bowl, first whisk together the peanut butter along with water. Add the remaining wet ingredients and whisk well. Finally add the sugar, ginger and the chill sauce until incorporated. Keep refrigerated.
• 5. THAI CUCUMBER RELISH: Mix all ingredients together and chill until serving.

CHICKEN SATAY SKEWERS WITH CUCUMBER YOGURT SAUCE

Steps:

• Soak bamboo skewars for atleast 30 minutes or overnight.
• Heat oil in small saucepan. Combine shallots, garlic, ginger, lemon grass and jalepeno and saute for 5 minutes on medium low heat. Put remaining marinade ingredients in a seperate bowl and add cooked mixture. Let cool. Cut chicken breast into 16 slices (appoximately 1 oz each). Pour over chicken and refrigerate atleast 1 hour.
• Meanwhile mix yogurt sauce ingredients, cover and refrigerate.
• Preheat grill. Skewer each piece of chicken with one skewer. Place chicken on grill and cook 2 minutes on each side. Serve with yogurt sauce.