Malaysian Satay Recipes

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CHICKEN SATAY (THE BEST RECIPE!)



Chicken Satay (The Best Recipe!) image

Delicious chicken satay or grilled chicken skewers marinated with spices and served with peanut sauce. Easy, authentic and the best chicken satay recipe you'll find online!

Provided by Rasa Malaysia

Categories     Malaysian Recipes

Time 1h

Number Of Ingredients 14

2 lbs. (1 kg) boneless and skinless chicken thigh and leg meat
Bamboo skewers, soaked in cold water for 2 hours
1 cucumber, cut into small pieces
1 small onion, quartered
oil, for basting
3 tablespoons oil
2 stalks lemongrass, white parts only
2 cloves garlic, peeled
6 small shallots or pearl onions, peeled
2 teaspoons turmeric powder
1 teaspoon coriander powder
1 teaspoon chili powder
1/2 tablespoon salt or more to taste
2 tablespoons sugar or honey

Steps:

  • Cut the chicken meat into small cubes. Set aside.
  • Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
  • For the chicken satay dipping sauce, please click here: satay peanut sauce recipe.
  • Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
  • Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions.

Nutrition Facts : Calories 263 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 144 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 31 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 6 people, Sodium 727 milligrams sodium, Sugar 7 grams sugar

MALAYSIAN CHICKEN SATAY



Malaysian Chicken Satay image

Malaysian satay is just like Thai or Indonesian ones but there is a difference in taste. Give it a try. No need to barbeque, just grill them in your oven. Serve with Malaysian satay sauce.

Provided by Eddie

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time P1DT50m

Yield 60

Number Of Ingredients 12

4 ½ pounds skinless, boneless chicken breasts, cut into 1-inch cubes
2 large onions, coarsely chopped
¼ cup brown sugar
5 cloves garlic
1 1-inch piece shrimp paste (belachan)
2 tablespoons galangal powder (lengkuas)
1 tablespoon ground coriander
2 teaspoons ground cumin
2 teaspoons ground anise seed
1 teaspoon ground black pepper
1 teaspoon ground turmeric
60 bamboo skewers

Steps:

  • Place chicken cubes in a large bowl.
  • Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
  • Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
  • Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
  • Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 45.2 calories, Carbohydrate 1.7 g, Cholesterol 19.5 mg, Fat 0.9 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 0.2 g, Sodium 17.8 mg, Sugar 1.1 g

MALAYSIAN SATAYS



Malaysian Satays image

Provided by Food Network

Categories     appetizer

Time 3h50m

Yield 4 appetizer servings

Number Of Ingredients 25

1/2-pound skinless chicken thighs or beef flank steak, cut into 1-inch strips
2 stalks lemongrass, smashed and coarsely chopped
1 red onion, quartered
1 cup corn oil
1 (1-inch) piece fresh ginger, finely chopped
1 tablespoon ground turmeric
1 tablespoon ground cumin
1 tablespoon coarse black pepper
1 teaspoon kosher salt
6 tablespoons sugar
Peanut Sauce, recipe follows
Rice cakes, for serving
Sliced cucumbers, for garnish
Cubed onions, for garnish
3 tablespoons corn oil
1 white onion, finely chopped
1 teaspoon shrimp paste
1 teaspoon ground turmeric
1 stalk lemongrass, smashed
4 small dried red chiles, crumbled
1/2 cup coconut milk
1/2 cup water
6 tablespoons granulated sugar
1 tablespoon kosher salt
2 cups roasted peanuts, roughly chopped

Steps:

  • Put the chicken or beef pieces in a mixing bowl. Add the lemongrass, onion, oil, ginger, and spices and seasonings. Cover and marinate in the refrigerator for about 3 hours.
  • Heat a grill, preferably charcoal, to medium-high. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using). Grill for 3 to 5 minutes or until cooked through, turning halfway through.
  • Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion.
  • Heat the oil in a large skillet over medium heat. Add the onion, shrimp paste, turmeric, lemongrass, and chiles. Stir to combine and cook over medium heat until fragrant and onion is soft. Add coconut milk and water and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium heat and simmer until the sauce thickens. Remove the lemongrass stalk and serve warm or at room temperature.

MALAYSIAN TOFU SATAY



Malaysian Tofu Satay image

This could also be made with any other meat sub such as seitan, or with real meat like chicken or beef.

Provided by BusyBeeHoneyBee

Categories     Lunch/Snacks

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 20

1 teaspoon lemon zest (or ground lemongrass powder)
1 1/2 tablespoons fresh ginger, minced
1 fresh red chili peppers, minced or 1 teaspoon sriracha hot sauce
2 cups chopped shallots
2 tablespoons vegetable oil
3/4 cup dark brown sugar
1 teaspoon fresh lemon juice, in 1/4 cup water
1/2 cup water
1 1/2 teaspoons kosher salt
3 1/2 teaspoons coriander seeds, ground
1 tablespoon creamy peanut butter
1 tablespoon soy sauce
1 teaspoon sriracha hot sauce or 1 teaspoon red pepper flakes, to taste
1 tablespoon brown sugar
2 teaspoons freshly squeezed lime juice
2 teaspoons rice wine vinegar or 2 teaspoons white wine vinegar
2 teaspoons ginger
1 garlic clove, minced
1/4 cup water
2 lbs tofu, cut into strips and threaded onto metal skewers

Steps:

  • Preheat grill to high heat.
  • Put the first four marinade ingredients in a food processor and grind.
  • Heat a nonstick pan, pour in the oil, then add ground mixture. Cook until fragrant (about 5 minutes).
  • Combine the remaining marinade ingredients in a pot on the stove; add the cooked mixture.
  • Bring to a boil and let simmer 5 minutes.
  • Let cool, then pour over tofu and marinate for at least an hour and as long as overnight.
  • Mix all satay ingredients together, except the water and tofu.
  • Slowly add the water until the sauce reaches desired consistency.
  • Grill tofu strips for 2 minutes on each side, or until cooked through.
  • Put the skewers on a plate and pour some sauce over them. Serve with a bowl of extra sauce.

Nutrition Facts : Calories 313.9, Fat 11.9, SaturatedFat 1.7, Sodium 669.1, Carbohydrate 43.8, Fiber 1.2, Sugar 30.6, Protein 12.9

MALAYSIAN BEEF SATAY



Malaysian Beef Satay image

Beef (or pork, or elk, or whatever) marinated in a coconut milk curry, grilled, and drizzled with satay sauce. From "The Essential Curries Cookbook" by Steer (2008). My roommate said, "I don't know what 'satay' is, but we need to make it more often!"

Provided by Da Huz

Categories     Steak

Time 50m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

1 lb beef steak, cut into long, thin strips (or other meat)
1 tablespoon vegetable oil
1 teaspoon fennel seed
1 teaspoon fenugreek seeds
2 red chilies, chopped finely
2 garlic cloves, peeled and crushed (or finely diced)
1 tablespoon Thai red curry paste
7 fluid ounces coconut milk
1 red chili pepper, finely diced
1 tablespoon lime juice
2 fluid ounces fish sauce
2 tablespoons chunky peanut butter
1 tablespoon roasted peanuts, chopped
2 green onions, finely chopped

Steps:

  • If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
  • Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
  • Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
  • Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
  • Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
  • While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.

Nutrition Facts : Calories 231, Fat 20.6, SaturatedFat 11.3, Sodium 1492.8, Carbohydrate 9.7, Fiber 2.1, Sugar 3.5, Protein 5.9

PENANG PORK SATAY



Penang Pork Satay image

I'm not exactly sure how much pork satay they eat in Penang, but I'm confident that your average pork-loving Malaysian would enjoy this explosive combination of flavors. Use a fairly large chunk of pork, because it doesn't take long to develop that beautifully brown, crusty exterior on the grill. Or in a broiler turned to high. Or in the oven at 500 degrees! Serve over rice with peanut sauce and cucumber salad.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Malaysian

Time 4h50m

Yield 10

Number Of Ingredients 18

2 ½ inch piece turmeric root, peeled and sliced thinly across the grain
1 teaspoon ground turmeric, or to taste
1 (2 inch) piece fresh ginger root, sliced
1 large shallot, roughly chopped
8 cloves garlic, peeled, or more to taste
¼ cup light brown sugar
3 tablespoons ancho chili powder
2 teaspoons ground coriander
1 teaspoon chipotle chili powder
½ teaspoon cayenne pepper
¼ cup rice vinegar
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon tamarind paste
½ bunch lightly packed cilantro leaves and stems
1 (2 1/2 pound) pork shoulder roast
1 tablespoon kosher salt
5 large metal skewers

Steps:

  • Place fresh turmeric in a food processor along with powdered turmeric. Add ginger, shallot, garlic, brown sugar, ancho chili powder, coriander, chipotle, cayenne, rice vinegar, soy sauce, fish sauce, tamarind paste, and cilantro. Blend into a fine paste.
  • Cut pork into 1 1/2-inch cubes, trimming off fat as needed. Place pork in a bowl; season with salt. Pour in the marinade. Mix and massage pork with your hands until completely coated. Cover with plastic wrap and refrigerate for 4 to 18 hours.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pork through skewers so the pieces are touching but not squished together. Reserve leftover marinade.
  • Grill skewers, brushing on reserved marinade, until pork just starts to firm up but is still slightly pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Serve immediately.

Nutrition Facts : Calories 152.9 calories, Carbohydrate 8.1 g, Cholesterol 35.6 mg, Fat 8.8 g, Fiber 1.1 g, Protein 10.3 g, SaturatedFat 3.2 g, Sodium 897.8 mg, Sugar 3.9 g

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