An easy Beef or Chicken Satay recipe?!
An easy Beef or Chicken Satay recipe?
Answers: My 2 award winning recipe. Hope you like.
Thai Chicken Satay
6 Chicken breast halves
- boned, skinned -- and cut
- into 1/2" wide strips
-----MARINADE-----
1 Tablespoon Light brown sugar
1 Tablespoon Curry powder
2 Tablespoons Crunchy peanut butter
1/2 Cup Soy sauce
1/2 Cup Freshly squeezed lime juice
2 Garlic cloves -- minced
Crushed dried chile peppers
Peanut Sauce
2/3 c Crunchy peanut butter 1 1/2 c Coconut milk, unsweetened 1/4 c Freshly squeezed lemon juice 2 tb Soy sauce 2 tb Molasses (or brown sugar) 1 ts Fresh ginger root, grated 4 Garlic cloves, minced 1/4 c Chicken broth 1/4 c Heavy cream Cayenne pepper Grated lime zest Fresh cilantro sprigs.
To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable.
Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur?e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving.
Prepare moderate-hot charcoal coals or preheat a broiler.
Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping.
______________________________...
Chicken and Beef Satay
The Recipe Login to add this recipe to your cookbook.
Yield: 2 dozen skewers
2 (8-ounce) skinless chicken breasts
2 (8-ounce) beef fillet
2 cups dry roasted peanuts
2 tablespoons chopped garlic
1/2 cup sesame oil
1 cup vegetable oil
1/2 cup soy sauce
1/4 cup chopped cilantro
2 small jalapenos, stemmed and minced
Freshly ground black pepper
2 dozen wooden skewers, soaked in water
Essence, recipe follows
Using a sharp knife, slice each chicken breast and fillet into 6 equal strips, crosswise. Place a piece of plastic wrap over 6 chicken strips. Using a meat mallet, lightly pound the chicken and beef out thin. Season the pounded meat pieces with Essence. In a food processor, combine the peanuts, sesame oil, vegetable oil, soy sauce, cilantro, and jalapenos. Puree the mixture until smooth. Season the mixture with salt and pepper. Thread the chicken strips through the wooden skewers. Thread the fillet through the wooden skewers. Place the skewers in a large glass rectangular dish. Pour the marinade over the skewers. Using a small pastry brush, coat each skewer completely. Marinate the skewers overnight. Preheat the grill. Grill the skewers in batches. Grill the skewers for 2 to 3 minutes on each side. Remove the skewers from the grill and place on a large serving platter. Garnish with a drizzle of sesame oil and chopped cilantro. Serve warm.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly. Yield: 2/3 cup
Here is a simple peanut butter dipping sauce
3/4 cup smooth peanut butter
1/4 cup soy sauce
1/2 cup boiling water
1 lime
In separate bowl combine peanut butter, soy sauce, and water. Whisk until smooth. Add additional cayenne pepper and lime juice.
I like to add the cilantro and sesame oil to give it more flavor. INGREDIENTS
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed
DIRECTIONS
In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
Preheat a grill to high heat.
Weave the chicken onto skewers, then grill for 5 minutes per side. SATAY
2 lb. chicken meat (or beef)
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1 tsp. ground coriander
1 tsp. turmeric
1 tsp. sugar
1/2 tsp. chili powder (optional)
Salt to taste
2 tbsp. cooking oil
Cut the meat into 1" cubes. Mix spices with cooking oil and marinate meat for 2 hours before cooking. Spread the meat over an aluminum foil-covered cookie sheet and broil for 3 to 5 minutes. Turn meat over and broil the other side for 3 to 5 minutes. Serve with sliced cucumbers and onions.
Note: Skewers can be used to cook the meat like kabobs over the barbeque grill or the oven broiler. The amount of spices used are flexible depending on an individual preference.