Satay Daging Recipes

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CHICKEN SATAY



Chicken Satay image

Why go out for Thai food when you can make it at home? These delicious Thai-style chicken satay are made of chicken marinated in a peanutty sauce, and then grilled.

Provided by BROWNYN

Categories     World Cuisine Recipes     Asian     Thai

Time 2h40m

Yield 12

Number Of Ingredients 8

2 tablespoons creamy peanut butter
½ cup soy sauce
½ 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

Steps:

  • 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.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 4.1 g, Cholesterol 68.4 mg, Fat 3 g, Fiber 0.7 g, Protein 28.8 g, SaturatedFat 0.7 g, Sodium 693.9 mg, Sugar 1.8 g

SINGAPORE SATAY



Singapore Satay image

A delicious Asian satay marinade and sauce for chicken and beef.

Provided by Bob MacDonald

Categories     World Cuisine Recipes     Asian

Time 8h30m

Yield 4

Number Of Ingredients 12

1 large red onion, chopped
2 large garlic cloves, chopped
3 stalks lemon grass, chopped
½ cup soy sauce
1 tablespoon peanut oil
1 tablespoon ground turmeric
1 ½ teaspoons brown sugar
1 teaspoon ground cumin
1 teaspoon ground ginger
salt and black pepper to taste
1 pound skinless, boneless chicken breast halves - pounded thin
12 wooden or bamboo skewers

Steps:

  • In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
  • About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

Nutrition Facts : Calories 221.9 calories, Carbohydrate 13.9 g, Cholesterol 64.6 mg, Fat 6.5 g, Fiber 1.4 g, Protein 26.7 g, SaturatedFat 1.4 g, Sodium 1865.1 mg, Sugar 3.9 g

SATE DAGING (SOY AND GINGER BEEF SATAY)



Sate Daging (Soy and Ginger Beef Satay) image

For this sate, cubes of rib-eye, marinated in soy, garlic, ginger and sesame oil, get threaded onto skewers and quickly grilled.

Provided by Adapted from

Yield 2

Number Of Ingredients 18

1/4 cup soy sauce, preferably light
2 tablespoons rice vinegar or white wine vinegar
1 tablespoon toasted sesame oil
1 (2-inch) piece ginger (about 1 ounce), peeled and grated
2 cloves garlic, crushed
1 teaspoon palm sugar or light brown sugar
1/2 teaspoon ground coriander
1 (14- to 16-ounce) rib-eye steak, cut into 1- to 1 1/2-inch cubes (may substitute the same weight of tempeh, cubed, or 8 to 12 ounces button or cremini mushrooms, halved)
Sunflower oil or another neutral oil, for the grill
Cooked white rice, for serving (optional)
1 tablespoon sunflower oil or another neutral oil
1 to 2 long red chiles, deseeded and finely chopped
1 clove garlic, crushed
1/4 cup unsweetened, unsalted smooth peanut butter
4 teaspoons kecap manis , or more to taste (may substitute with 2 teaspoons soy sauce and 2 teaspoons light brown sugar)
2 teaspoons tamarind paste (may substitute with 2 teaspoons lime juice and 2 teaspoons brown sugar)
1/8 teaspoon fine sea salt or table salt, or more to taste
1/4 cup water, plus more as needed

Steps:

  • 1 Make the sate: In a large bowl or gallon-size resealable bag, combine the soy sauce, vinegar, sesame oil, ginger, garlic, sugar and coriander
  • 2 Add the beef (or other protein or mushrooms) and toss until thoroughly coated
  • 3 Marinate in the refrigerator for 10 to 45 minutes; if using meat, it may be marinated overnight
  • 4 Make the sambal: In a small saucepan over medium heat, heat 1 tablespoon of sunflower oil
  • 5 Add the chile and garlic and fry, stirring until softened, 3 to 4 minutes
  • 6 In a small food processor, combine the peanut butter, kecap manis, tamarind paste, salt and cooked chiles and garlic
  • 7 Pulse briefly, then add a splash of water to loosen the sauce and pulse again
  • 8 Gradually add 1/4 cup of water and continue to pulse until the sauce is pourable
  • 9 Taste, and season with additional salt or kecap manis, if desired
  • 10 Cook the sate: If using a grill, lightly oil the grates with sunflower oil
  • 11 Preheat the grill to 450 degrees
  • 12 If using a charcoal grill, heat the coals until they smolder or cook skewers over indirect heat
  • 13 Use a grill thermometer or the hand method: If you can hold your hand an inch from the grill for no longer than 3 seconds, the grill should be around 450 degrees
  • 14 If using a grill pan, heat it on high just until it starts to smoke lightly
  • 15 Thread 4 or 5 cubes of beef (or other protein or mushrooms) onto 6 skewers (see headnote)
  • 16 Cook the skewers for 1 to 2 minutes on each side for medium, or until lightly charred and done to your liking
  • 17 Drizzle some of the sambal over the skewers and serve with the acar (see related recipe), additional sambal, and rice on the side, if desired

Nutrition Facts : Calories 254 calories, Fat 11 g, Carbohydrate 6 g, Cholesterol 99 mg, Fiber 0 g, Protein 31 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 661 mg, Sugar 3 g

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

SATAY DAGING



Satay Daging image

This is a recipe from "The Complete Asian Cookbook" by Charmaine Solomon. Malay Beef Satay

Provided by kellychris

Categories     Asian

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 lbs rump steak
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 teaspoons ground fennel
finely grated rind of half lemon
1 1/2 teaspoons salt
1 tablespoon sugar
4 tablespoons thick coconut milk

Steps:

  • Cut beef into small cubes, about 2 cm. thick each way.
  • Trim off excess fat, leaving a thin layer of fat on some of the cubes.
  • Cut the trimmed-off fat into thin squares.
  • Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.
  • Add beef and mix well, cover and leave to marinate for 1 hour or longer.
  • *The longer it is left, the more the flavors will penetrate the meat.
  • Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and leaving at least half the skewer uncovered.
  • Use the squares of fat where necessary, for they keep the meat tender.
  • Grill over hot coals or under a preheated griller until beef is well done and crisp and brown on all sides.
  • Serve immediately.

Nutrition Facts : Calories 259.9, Fat 16.2, SaturatedFat 7.3, Cholesterol 85, Sodium 644.8, Carbohydrate 3.5, Fiber 0.5, Sugar 2.1, Protein 24

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