SatÉ Daging Recipes

CHICKEN SATAY

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.

SATE DAGING (SOY AND GINGER BEEF SATAY)

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

SATE DAGING (SOY AND GINGER BEEF SATAY)

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