Chinese satay?!
Answers: chinese satay in a uk chippy? help what is it? its not like the peanut dipping sauce is it? i am hungry and can't decide ;-)
"Satay" is invented by Chinese immigrants (Fujian Amoy dialect 三疊 sa=3, tay=pieces) who sold the skewered barbecue meat on the street. Indeed, satay is often made with three flat lozenges of meat.
Since then, the local Malay people in Indonesia, Malaysia and Singapore have popularised "satay" which are often served with chilli peanut sauce.
There is a Chinese restaurant in Kuala Lumpur which sells hundreds of marinated sticks (pork and beef) daily WITHOUT any sauce whatsoever - they are very popular. Satay is definitely not alien to the Chinese who will usually make the better satay with superior ingredients (tasted one that had chillied peanut sauce with cubes of pineapple - very good).
Chinese flavoured chicken satay - yummy
Yes, it's marinated in something similar to a teriyake and served with dipping sauce (but it's Indian).
Just get the spare ribs, you cant go wrong with spare ribs.
I`ve only had it from the chinese and it should be a spicy pea-nut sauce.
Don,t know anything about chinese saturdays sorry.
satay is maylaisan.its made with peanut butter chillies and coconut milk
Satay is a very popular delicacy in Indonesia, with a rich variety among Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia). In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. A close analog in Japan is yakitori. Shish kebab from Turkey and sosaties from South Africa are also similar to satay.
Although recipes and ingredients vary from country to country, satay generally consists of chunks or slices of meat on bamboo or coconut-leaf-spine skewers, grilled over a wood or charcoal fire. Turmeric is often used to marinate satay and gives it a characteristic yellow color. Meats used include: beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat.
It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat.
Pork satay can be served in a pineapple-based satay sauce or cucumber relish, to be eaten only by non-Muslims. An Indonesian version uses a soy-based dip.
The Philippines has two versions of Satay, the first is marinated then brushed on with a thick sweet sauce consisting of soy sauce and banana ketchup (which gives its red colour) then grilled, due to American influence, this version is simply called Barbecue/Barbikyu. The second, Satti is native to the peoples of Mindanao, Sulu and Tawi-Tawi, and is much more similar to traditional Satay, except that it is served with a thick peanut infused soup as well. This dish is well renowned by locals in the main southern Philippine cities of Zamboanga and Davao.
Satay is not the same as the Vietnamese condiment, “Sate”, which typically includes ground chili, onion, tomato, shrimp, oil, and nuts. Vietnamese sate is commonly served alongside noodle and noodle-soup dishes.
pork satay
Ingredients
4 pounds pork loin, fat trimmed and cut into thin slices
3/4 cup low-sodium soy sauce
1/2 cup vinegar or cooking sherry
1/4 cup Chinese 5 Spice
4 teaspoons honey
2 teaspoons fresh garlic, finely minced
4 teaspoons crushed red pepper
1/2 cup olive oil
Serves / Yields
25 appetizer servings
Preparation Instructions
Mix all of the ingredients, except the pork, in a bowl. Place the pork and marinade mix in a covered container, or large zip lock bags, and refrigerate. Marinate several hours, or overnight, turning several times for full coverage of the meat.
Bring to room temperature before grilling. If using wooden skewers, soak them in water for a couple hours before grilling to prevent burning. Thread pork slices onto skewers and grill to desired doneness.