Satay is a dish of marinated, skewered and grilled meat, typically served with peanut sauce. Diced or sliced chicken, mutton, beef, pork or fish can be used. It is grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.
1 kg chicken, beef or pork fillet or a combination
100 ml soy sauce
15 ml fish sauce
15 ml sugar
15 ml lime or lemon juice
15 ml crushed garlic
15 ml minced ginger
5 ml ground ginger
± 20 bamboo sticks (± 20 cm long)
10 ml crushed garlic
30 ml sesame oil
30 ml soya sauce
30 ml rice vinegar
30 ml sweet chilli sauce
100 ml smooth peanut butter
200 ml coconut cream
- Soak the sticks in a shallow dish with water for 1 hour to prevent them from scorching during cooking.
- Mix together the soy sauce, fish sauce, lime or lemon juice, garlic and ginger in a large mixing bowl or a container with a lid.
- Cut the meat into 2 cm x 2 cm cubes and it to the marinade.
- Cover the bowl with cling film or cover the container with a lid. Marinate in the fridge for at least 1 hour.
- Preheat the oven to 180 ° C.
- Thread the meat onto the sticks. Leave 5 cm open at the one end of the stick for holding.
- Place the satay on an oven tray or roasting tin lined with foil and bake on the middle shelf for 10 – 15 minutes on each side until cooked through. The satay can also be barbequed for 5 – 7 minutes on each side.
- Baste the satay with the leftover marinade while it is baking or grilling.
- In the meantime, combine the ingredients for the sauce in a small saucepan and heat while stirring continuously. Remove from the heat and transfer to a serving dish.
- Serve the satay hot with the peanut sauce (room temperature or heated).
8 to 10 servings.