Wild Ginger Young Mountain Lamb Satay Recipes

LAMB SATAY

Lamb Satay image

Originated in Indonesia, satay is a widely renowned in almost all regions of the country and is getting more popular arround the world. It is considered to be a national dish and one of Indonesia's best dishes. In Indonesia, satay can be obtained from a travelling satay vendor, from a street-side tent-restaurant, in an upper-class restaurants, or during traditional celebration feasts.A famous variant among them is "Satay Kambing", it is popular in Java, made with goat, lamb or mutton. To be served either with Peanut Sauce or "Sambal Kecap", an Indonesian relish made from sweet soy sauce, chilli, sliced shallots and diced tomatoes. In his homeland, goat is more popular than lamb/sheep due to it's mild flavour. Eventhough most of indonesian satay sauce are made from peanut paste as basic ingredient, however seasonings or spice will vary slightly by region.The main characteristic of Satay Kambing is the composition of Coriander, Turmeric & Cumin for marinade ingredients. This is one of my husband's favourite as well as our extent family & friends in Germany. According to them the marinade tastes so delicious with the touch of curry flavor. (Note: Curry Powder is based largely on five spices: turmeric, coriander, cumin, cardamom and cloves).For you who are keen of Indonesian Satays, you can also try "Satay Ayam Jawa".Tips: Soak the bamboo skewer in a cold water for about 30 minutes before using to prevent burning during grilling process.

Provided by admin

Number Of Ingredients 18

Ingredients

500 g lamb / mutton fillet, diced (1cm each side)
3 tbsp Indonesian sweet soya sauce / kecap manis
2 tbsp oil or melted butter
10 pc bamboo skewers
3 gloves garlic
2 tsp roasted coriander (or 1 tsp coriander powder)
½ tsp roasted cumin (or 1/4 tsp cumin powder)
1 cm fresh turmeric (or 1/2 tsp turmeric powder)
½ tsp pepper powde
1 tsp salt or to taste
2 pc large red chillies, de-seeded, boiled
4 pc small red chillies, boiled (optional)
1 gloves garlic, boiled
1 tsp sugar
100 g roasted peanut, blended (or Pindakaas)
50 ml hot water
3 tbsp Indonesian sweet soya sauce / kecap manis
salt or to taste

Steps:

For Satay Marinade: Put all ingredients for the paste in a mortar / grinding stone and grind until smooth.
Transfer the paste into a bowl, add the kecap manis & oil.
Add the lamb pieces. Stir to mix. Let stand or store in the refrigerator for 2 hours to allow the flavors to blend.
For Satay: Put about 4 - 5 cubes of lamb on each bamboo skewer. Put aside.
For Peanut Sauce: Blend all ingredients for the sauce in a food processor until smooth. (If necessery add a little bit hot water to help the blending process).
Put in a saucepan & add the peanut powder or pindakaas. Add the hot water & kecap manis. Stir to mix.
Adjust the taste, if necessary add salt or sugar to taste.
Grill the satays on charcoal or under electric / gas grill /pan grill.
Turn them over to grill the other side until both sides half / well cooked as you prefer. Lift.
Serve hot with peanut sauce or "sambal kecap", rice or compressed rice/lontong.
Garnish with chopped bird chillies and shallots if you like it SPICY!!

GINGER GRILLED CHICKEN SATAY

Ginger Grilled Chicken Satay image

This grilled chicken marinated in a ginger-soy glaze is perfect for your next party!

Provided by Aleka Shunk

Categories Meat and Poultry Recipes Chicken

Time 2h35m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound chicken tenders
½ cup soy sauce
½ cup brown sugar
2 tablespoons freshly grated ginger
2 teaspoons fish sauce
1 lime, juiced
16 thin metal skewers
1 tablespoon cornstarch
1 scallion, chopped

Steps:

Slice chicken in half lengthwise to get thin pieces. Prick lightly using a fork or a knife to help tenderize.
Combine soy sauce, brown sugar, ginger, fish sauce, and lime juice in a large bowl, resealable plastic container, or large zip-top bag. Add chicken tenders, making sure marinade fully covers chicken. Cover and chill in the refrigerator for at least 2 hours.
Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken from marinade and thread onto metal skewers.
Meanwhile, add marinade to a small saucepan with cornstarch and bring to a boil. Boil until thickened, 3 to 4 minutes. Turn off heat and transfer sauce to a small bowl for dipping.
Grill skewers on the preheated grill until no longer pink in the centers, about 5 minutes per side. Garnish with scallion and serve with sauce on the side.

Nutrition Facts : Calories 264.1 calories, Carbohydrate 34 g, Cholesterol 64.6 mg, Fat 2.8 g, Fiber 0.9 g, Protein 26 g, SaturatedFat 0.8 g, Sodium 2051.7 mg, Sugar 27.8 g

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