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Satay II

Subject: satay
Date: Sun, 8 Aug 93 13:56:43 CDT
From: arielle@taronga.com (Stephanie da Silva)



Chicken Sate
------------
1 t. turmeric
1/2 t. salt
1/2 cup fresh or canned unsweetened coconut milk
1 lb. chicken breasts, trimmed of skin and fat and cut into 
        1"x4" strips not more than 1/4" thick
bamboo skewers
peanut sauce

Combine turmeric, salt, and coconut milk in a bowl.  Add 
chicken strips, tossing to coat.  Cover and refrigerate 1 to
2 hours.  Meanwhile, prepare peanut sauce and soak the bamboo
skewers in cold water.

Drain chicken and thread strips onto skewers.  Cook on grill
over hot coals or under broiler until just cooked through,
1 or 2 minutes per side.  Serve with a bowl of peanut sauce on 
the side.  Makes 4 servings.


Peanut Sauce
------------
1/2" piece fresh ginger root, peeled and minced
1 to 2 serrano or other hot chiles, seeded and minced
1 clove garlic, minced
2 green onions, minced
1/3 cup creamy peanut butter
1/3 cup fresh or canned unsweetened coconut milk
2 to 3 T. fresh lime or lemon juice
2 T. fish sauce or soy sauce
1 t. sugar
1/4 cup fresh cilanto

Combine ginger root, chiles, garlic, and green onions in a
mixing bowl.  Whisk in peanut butter, coconut milk, lime
juice, fish sauce, and sugar.  Taste and adjust seasoning
if necessary.  Sprinkle with cilantro.  


Satay

  1 pound beef or chicken
  1/2 large onion
  3 stalks lemon grass
  1 thin slice galingale
  1 inch piece of ginger
  1/2 tsp ground coriander
  1 tsp ground cumin
  1/2 cup sugar
  1 tsp salt
  1 tsp tumeric powder

  Method:
  Cut up meat into bite-size pieces.
  Grind onion,lemon grass,galingale,ginger,coriander and cumin togather
  into a paste.
  Mix ground paste with sugar, salt and tumeric powder.
  Marinate the meat in the mixture for at least 1 hour.
  Thread meat onto bamboo skewers.
  Grill (or barbeque) and serve with Peanut Sauce .

  Peanut Sauce:

  1/2 large onion
  1 thin slice galingale
  1 inch piece ginger
  1 stalk Lemon grass
  1 pound roasted peanuts
  1 1/2 tbsp tamarind
  1/2 cup oil
  1/2 tbsp chillie powder(or to taste)
  7 tbsp palm sugar(or brown sugar)
  1 tsp salt

  Method:

  Grind onions,galingale,ginger and lemon grass.

  Crush roasted peanuts in a blender
  Extract 1/2 cup tamarind juice from 1 1/2 tbsp tamarind.
  Heat oil.  Fry all ground ingredients and chillie powder till
  fragrant.  
  Add crushed peanuts, mix well.
  Add palm sugar(or brown sugar), salt and tamarind juice.
  Simmer until gravy is thick.
  Serve and enjoy!!!!



Satay

I've used pork fillets and chicken but my favourite is lamb.  

Now cube your meat and place it in a bowl with:

around 2-3 tablespoons soy sauce
1 teaspoon sambal oelek (red pepper concentrate)
1 teaspoon dried cumin
1 teaspoon dried coriander
1 teaspoon turmeric
3 cloves garlic, crushed
1/2 teaspoon ginger
1 teaspoon laos (dried galangal powder)
1 medium onion cut in quarters lengthwise then each quarter cut crosswise -
separate the layers
add a little water to the mixture to barely cover the meat and mix everything
well

Let this lot sit for a couple of hours in the fridge then remove the meat and
thread it on bamboo skewers that have been soaking in water.  You can
intersperse the meat with some of the onion if you want (which is why we cut
it the way we did :) )  SAVE all the marinade.

Barbecue or grill the meat.  Meanwhile take around half a cup of smooth or
crunchy peanut butter, put it in a saucepan, and gradually mix i the marinade
(strained, if you wish).  Place over a gently heat and stir while it heats
through.  If it doesn;t look like enough, add more peanut butter and more
water - this stuff is ADDICTIVE so make plenty.  You might want to chuck in
some more sambal oelek if you like your food fiery.  You can actually add
quite a bit of water and still get a fair amount of sauce from the peanut
butter.  It just seems to thicken up as you go.  But compensate by adding more
soy (for the saltiness and flavour) and more garlic and spicesas you see fit.

We have this dish with either plain rice or nasi goreng (fried rice).  We like
to have side dishes of sliced gherkins, tomato quarters, and bananas sliced
and sprinkled with lemon juice.

If you don't feel up to grilling and saucemaking simultaneously, make the
sauce first and reheat it i the microwave when you need it.  Add sugar to it
if you like a sweeter sate sauce.  Use coconut milk instead of water if you
wish.  Selamat makan!!!



Satay sauce

 Mixture A:  3 large fresh chili peppers, coarsely chopped   
            3 shallots, coarsely chopped   
            2 cloves garlic, coarsely chopped   
            2 slices fresh (or dried and soaked) galanga, coarsely chopped 

B Mixture:  1 T chopped fresh lemon grass 
            1 T coriander seeds   
            1/4 t ground mace   
            1/4 t ground nutmeg   
            1/4 t ground cinnamon 

1 c coconut milk (unsweetened)   
1 1/2 T raw sugar   
3 T tamarind water or 1/2 T tamarind concentrate from an Indian sore + 3
T water   
Non-vegetarian addition: 1 1/2 T fish sauce (nam pla)   
1 1/2 c coarsely chopped or crushed peanuts 

Garnish:    1 T chopped fresh coriander leaves (cilantro) 

Place all A MIXTURE ingredients in a dry frying pan and cook over low heat,   
stirring constantly, just until they begin to change color.  Remove from
heat.    

In a blender, food processor, or a mortar, make the A and B MIXTURES into a   
smooth paste. 

Place 1/2 c of the coconut milk in a frying pan and heat it over medium
heat.    

Add the paste and stir until the aroma is released -- about 1 minute. 
Add the remaining 1 1/2 c coconut milk, bring to a boil over medium heat, 
and boil gently for 3 minutes.  Add the sugar, tamarind, water, and fish 
soy.  Simmer for 4 more minutes and use these last 3 ingredients to adjust 
the flavor to taste.  Remove from heat.   Add the peanuts to sauce.  Let 
the sauce cool.  Place in a serving dish and sprinkle with coriander leaves
before serving with the satay (bbq).  Serve at room temperature.