BEEF SATAY
Steps:
- Slice the beef against the grain into 1/2-inch wide strips and place into a large resealable bag. In a bowl, whisk together the soy sauce, oil, lime juice, brown sugar, garlic and ginger. Pour the marinade into the bag over the beef. Seal the bag and toss to coat completely. Place the bag into a large bowl and put into the refrigerator to marinate for at least 1 hour or as long as overnight.
- To serve: Preheat a grill or grill pan over medium-high heat. Thread 24 of the beef strips onto the skewers. Oil the grill gates and place the beef on the grill. If desired, reserve the remaining beef strips and marinade for another use, such as Round 2 Recipe Beef and Cabbage Stir Fry. Cook the skewers 2 to 3 minute per side. Remove from the heat, place on a serving platter and sprinkle with the scallions. Serve immediately.
SATE BABI (OR AYAM)
This is what we call a sweet sate and the chili paste that I add does not really belong in this recipe. Can be made with chicken breasts and then it is called Sate Ayam. Here it usually served with a ketjap peanut sauce and prawn crackers, it can be an appetizer, snack or a side dish when part of an Indonesian rijsttafel. If you cannot get the sweet soy sauce, use regular and add some brown sugar. Marinating time is not included.
Provided by PetsRus
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the pork up, into cubes.
- Make a marinade from the remaining ingredients.
- Add the meat and leave to marinate for 30 minutes minimum.
- Skewer the meat onto metal or bamboo/wooden skewers, if you use the wooden soak for half an hour in water, keep the marinade.
- Roast them under a grill, in a grill pan or best of all on the barbeque until done, usually about ten minutes or shorter.
- Baste with the remaining marinade during cooking.
Nutrition Facts : Calories 219.5, Fat 6.4, SaturatedFat 2, Cholesterol 110.7, Sodium 91.5, Carbohydrate 3, Fiber 0.8, Sugar 0.8, Protein 35.7
SATE BABI - INDONESIAN PORK SATAY
Marinated pork pieces make these Indonesian grilled pork satays extra juicy with bold flavors. The marinade also serves as a delicious chili sauce for the satays.
Provided by Anita Jacobson
Categories Main Dish
Time 2h30m
Number Of Ingredients 17
Steps:
- Pork satays: Grind shallots, garlic, red chilies, candlenuts, and galangal in a food processor into a smooth paste.
- Mix pork with the spice paste, palm sugar, coriander, cumin, turmeric, soy sauce, kecap manis (sweet soy sauce), and lime juice in a mixing bowl. Cover the bowl with plastic wrap and rest in the fridge overnight to marinate. Please marinate for a minimum of two hours even if you don't have much time.
- Skewer marinated pork pieces with bamboo skewers.
- Heat a cast-iron grill pan over medium-high heat until very hot. Brush the grills with oil using a silicone brush, and grill pork skewers until the surface is golden brown and slightly charred, about 2 minutes per side. Arrange grilled pork satays on a serving plate.
- Chili sauce: Transfer leftover marinade into a saucepot and bring to a boil. Cook until the sauce thickens.
- Place the sauce into a bowl, add thinly sliced shallots, chopped red chilies, and lime juice. Serve pork satays with the chili sauce.
CHICKEN SATAY (SATE AYAM)
Here is the chicken version of satay, where the peanuts are mixed with candlenuts. The dipping sauce is also used as a marinade to give the meat a more intense flavor. The same sauce can also be used with fish.
Provided by Anissa Helou
Categories HarperCollins HarperCollins Grill Peanut Nut Chicken Dinner Chile Pepper Garlic Soy Sauce
Yield 4 servings
Number Of Ingredients 13
Steps:
- Soak 14 medium bamboo skewers for 30 minutes in cold water.
- To make the marinade: Put the candlenuts, garlic, chilies, and a little salt in a mortar and grind with a pestle until you have a fine paste-you can also do this in a food processor. Transfer to a bowl. Add the coriander, black pepper, and cayenne and mix well.
- Heat the vegetable oil in a skillet over medium heat. Add the candlenut-garlic mixture and fry until lightly colored, 2 to 3 minutes. Add the peanuts and kecap manis and fry for another couple of minutes. Let cool.
- Prepare a charcoal fire in an outdoor grill or preheat the broiler to high.
- To prepare the satay: Marinate the chicken in the sauce for at least 30 minutes or longer, then scrape the marinade off the chicken before threading it equally onto the skewers. Grill or broil for 3 minutes on each side, or until completely cooked through.
- Meanwhile, scrape the leftover marinade into a small saucepan. Add 1/2 cup (125 ml) water and a little more kecap manis (or a little sugar) and bring to a boil over medium heat. Transfer to a small bowl and serve as a dipping sauce with the grilled chicken.
HOW TO MAKE BEEF SATAY
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
- Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
- Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
- Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g
BOSNIAN SATARAS (SATARASH)
This is a basic type of sauce that goes great on top of potatoes, or on the side and with meat. We usually eat it with roasted pork and potatoes. I am totally approximating all of the measurements for this recipe as I dont have them written down. I hope that it turns out for you if you try it! I am also hoping to put some more Bosnian recipes on here as well, I just have to figure out how since I dont use recipes for them. I'll try and post some pics one day as well... ;o) This is a reddish colored sauce/gravy that we eat. It's simple but very good. If you try it and ever want to add more stuff to it, feel free! Bosnian food is usually more simple, but very tasty.
Provided by asperblood
Categories Sauces
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- You will want to add the vegetables in this order to the cooking pan, onion, pepper and tomato. I usually cut the onion up first, into rings and then I either halve or quarter the rings depending on how large the onion is. It doesnt have to be chopped into small peices, but it's totally up to you.
- Heat a medium sized non-stick skillet over medium heat until it starts to get hot. Then add the oil and let the oil sit for 30 seconds or so until it gets hot. Add the chopped up onion and let it cook on medium heat for about 5-10 minutes or until it starts getting soft and translucent. While the onion is cooking, start chopping up the yellow pepper into strips about a quarter of an inch thick and as long or short as you like.
- Once the onion is nice and soft, add the yellow pepper. Let that cook for about 10 minutes or more, until it becomes soft. Make sure not to let the veggies burn at all, they should just be nice and soft during the cooking process. You may need to add a little more oil if the 2 tablespoons isnt quite enough to keep everything nicely coated. I usually have enough oil in the pan to let the veggies sort of "simmer" in it. You may want to add a little water here and there as well to keep the sauce from getting thick and from burning on the pan. The sauce should be thin enough to spoon onto meat and potatoes but thick enough to keep it's consistency. I usually add the water around the time where the tomatoes are added.
- Once the pepper starts getting soft, cut the tomato up into quart inch thick slices, again the length is up to you, and add to the onion and pepper mixture. Let the juices from the tomato cook out into the pan to add some more liquid. I usually lower the temperature on the stove to a nice simmering temp at this point. You can keep the skin on the tomato and let it shrink as the tomato cooks. Once you notice the skin starting to shrink up and almost peel away from the tomato, add the paprika and let it cook a few minutes to let the flavor come out of the paprika. Then add vegeta to taste. I usually add about at least a teaspoon, just depends on how salty and flavorful you like it.
- Spoon over potatoes, mashed, roasted, baked, anything.
SATI BABI
Pork butt is marinated in a savory blend of spices, before being grilled on skewers and served with a sprinkle of fresh lime juice.
Provided by FRUNKLE
Categories World Cuisine Recipes Asian Filipino
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- In a glass bowl or dish, mix together the salt, pepper, coriander, cumin seed, and vegetable oil. Add pork cubes, and stir to coat. Let stand for 20 minutes. Add onion, brown sugar, soy sauce, and ginger; stir to blend. Cover and refrigerate for at least one hour, but best overnight.
- Preheat an outdoor grill for high heat, and lightly oil the grate. Thread pork cubes onto skewers.
- Cook pork on the grill, basting frequently with the remaining marinade. Turn occasionally until cooked through, about 15 minutes. Serve sprinkled with lime juice to taste. Discard any unused marinade.
Nutrition Facts : Calories 224.3 calories, Carbohydrate 6.6 g, Cholesterol 70.7 mg, Fat 13 g, Fiber 1.4 g, Protein 20.2 g, SaturatedFat 4.5 g, Sodium 873.4 mg, Sugar 2.6 g
More about "satebabiorayam recipes"
SAMARACHI KODI – GOAN FOOD RECIPES
From goanfoodrecipes.com
Estimated Reading Time 3 mins
HOW TO MAKE SABUDANA FRYUMS RECIPE ~ SAGO PAPADS - BLEND …
From blendwithspices.com
ROBLOX ID FISHY ON ME RECIPES
From recipesforweb.com
SATAY AJAM - COOKING WITH KEASBERRY
From keasberry.com
WHAT IS SATAY? A DESCRIPTION AND RECIPE FOR THAI KEBABS - THE …
From thespruceeats.com
SATAY SAPI (BEEF SATAY) RECIPE : SBS FOOD
From sbs.com.au
BEST CHICKEN SATAYS RECIPES AND CHICKEN SATAYS COOKING IDEAS
From thedailymeal.com
MAKE CUSTOM KEYCAPS BEST RECIPES
From recipesforweb.com
SAGGUBIYYAM PAYASAM - SWASTHI'S RECIPES
From indianhealthyrecipes.com
10 BEST SATSUMA RECIPES | YUMMLY
From yummly.com
SATARASH | TRADITIONAL BALKAN DISH - SIMPLY ANCHY
From simplyanchy.com
SATE KAMBING - LAMB SATAY RECIPE | DAILY COOKING QUEST
From dailycookingquest.com
SATYAJIT RAY | BENGAL CUISINE
From bengalcuisine.in
SATE REMBIGA (LOMBOK-STYLE SPICED BEEF SATé OF INDONESIA) RECIPE
From indonesiaeats.com
MUSHROOM SATAY | INDONESIAN | KID-FRIENDLY | RECIPE
From bawarchi.com
TENDER MONGOLIAN BEEF SATAY | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SATAY BABI (PORK SATAY), CLASSIC INDONESIAN RECIPE
From pisangsusu.com
JAVVARISI PAYASAM | SAGGUBIYYAM PAYASAM | SAGO PAYASAM
From vegrecipesofindia.com
SATE AYAM MADURA: MADURA STYLE CHICKEN SATé RECIPE - INDONESIA …
From indonesiaeats.com
BEEF SATAY - RASA MALAYSIA
From rasamalaysia.com
SABUDANA KHEER RECIPE | SABAKKI PAYSA RECIPE - HEBBAR'S KITCHEN
From hebbarskitchen.com
SERBIAN FOOD: SATARASH RECIPE - BLOGGER
From serbianfoodrecipe.blogspot.com
SATORI RECIPE (MAHARASHTRIAN MAWA FLAT BREAD) BY ARCHANA'S KITCHEN
From archanaskitchen.com
SATE AYAM - INDONESIAN CHICKEN SATAY - COCONUT AND SPICE
From coconutandspice.com
VEGETABLE SATAY RECIPE | EATINGWELL
From eatingwell.com
PERANAKAN SATAY BABI (PORK SATAY) : SHIOKMAN RECIPES
From shiokmanrecipes.com
THE WORLD OF SATAY | SAVEUR
From saveur.com
BEST SATARAS RECIPE | EATING CHEATING
From eatingcheating.com
SATAY BABI RECIPE : SBS FOOD
From sbs.com.au
THAI SATAY RECIPE - THE SPRUCE EATS
From thespruceeats.com
SAMBAR SADAM-SAMBAR SADAM RECIPE-SAMBAR RICE WITH ONION RAITA
From padhuskitchen.com
FOODIES' FUN...: DISHES FOR SATAM - BLOGGER
From simplycookandfun.blogspot.com
SATAY KAMBING (LAMB SATAY) | SAVEUR
From saveur.com
SENAGAPAPPU SAGGUBHIYAM PAYASAM RECIPE • CHAKRIS KITCHEN
From chakriskitchen.com
SATAY RECIPE INDONESIAN INGREDIENTS & VIDEO - INDO FOOD STORE
From indofoodstore.com
SATAY DAGING RECIPE FROM THE COMPLETE ASIAN COOKBOOK BY …
From cooked.com.au
ASTRAY RECIPES: SATAY BABI
From astray.com
PANEER SATAY RECIPE
From savitaskitchen.blogspot.com
SATé KAMBING (LAMB OR GOAT SATAY WITH PEANUT SAUCE) - STEFAN'S …
From stefangourmet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love