Anyone a recipe for Satay with Peanut Sauce ?

Question

Anyone a recipe for Satay with Peanut Sauce ?

Answer 1

http://www.marthastewart.com/recipe/chic...

Answer 2

Here is a good one for you ...... = )

Spicy Beef Satay with Peanut Sauce

750 g rump steak

Marinade

1/3 cup soy sauce

1/4 cup peanut oil

1 small onion

2 garlic cloves

2 teaspoons ground cumin

1/2 teaspoon cayenne pepper

1 teaspoon lemon juice

Satay Sauce

1/3 cup crunchy peanut butter

400 ml coconut milk

1 tablespoon brown sugar

1/3 teaspoon chili flakes

1/2 cup fresh coriander (the leaf chopped)

1. Finely chop onion and crush garlic.

2. Finely slice rump into thin strips, place in a non-reactive dish.

3. Mix marinade ingredients together in a small jug, then pour over rump, cover and chill for 1 hour.

4. For satay sauce put peanut butter, coconut milk, sugar and chilli in a small saucepan and stir over a medium heat until peanut butter melts and becomes thick. Remove from heat and stir through coriander.

5. Assemble beef satay by threading one or two strips onto presoaked wooden skewers, reserve marinade.

6. Preheat a chargrill or barbecue on high. Cook for about 4 minutes basting with marinade, turning frequently.

7. Serve with satay sauce.

Answer 3

Ingredients

600 g of chicken or pork, cut into cubes

and pounded lightly

2 cucumbers, sliced

2 onions, peeled and sliced

40 satay sticks (skewers)

Rempah to Blend (spice mix)

1 stalk lemongrass, peel and use white portion

only, 10 shallots, peeled, 2 tsp coriander

powder, 1 tsp cumin powder, 1 tsp turmeric

powder, 1/4 tsp cinnamon powder, 1 1/2 tsp

salt, 2 tsp sugar, 2 tbsp ground roasted

peanuts, 1 tbsp oil  



Method

Marinade meat with rempah for 30 minutes, skewer the meat. Grill satay on a BBQ or on the top shelf of the oven at 240oC for five to seven minutes on each side, basting with oil during cooking. Serve with peanut sauce, cucumber and onions.

Peanut sauce

2 stalks lemongrass (white portion only), 180ml oil, 4 rounded tbsp tamarind (assam) pulp , 4 to 6 cups of water, 4 tbsp sugar, 1 tbsp salt, 600g peanuts, roasted and ground, 4 to 5 tbsp oil

Rempah to blend for Sauce

12 slices of galangal, 12 peeled shallots, 6 cloves garlic, 20-30 softened dried chilli, 1 tbsp prawn paste

Method

Knead tamarind pulp with 2 cups of water and strain. Heat a wok over a high flame, add oil. Stir fry the rempah and lemongrass till fragrant. Add tamarind water, boil for two minutes before adding sugar, salt, ground peanut and about 2 cups of water. Simmer until the sauce thickens.



Voila!!!

Enjoy!!!

Answer 4

Satay With Sauce:

8-16 skinless chicken thighs, cut into small pieces or strips, or the equivalent of beef (enough for your family/party)

1 package wooden skewers

SATAY MARINADE:

1/4 cup minced lemongrass, fresh or frozen (if using fresh, see below for instructions)

1 small onion, quartered

2 cloves garlic

1 thumb-size piece galangal or ginger, peeled and sliced

1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric

2 Tbsp. coriander seeds, ground (grind them yourself with a coffee grinder)

2 tsp. cumin

3 Tbsp. dark soy sauce

4 Tbsp. fish sauce

5 Tbsp. brown sugar

1 Tbsp. fresh lime juice

Preparation:

For complete instructions on how to buy and cook with fresh lemongrass, go to: All About Lemongrass.

Cut chicken or beef into thin pieces or strips (small enough to easily skewer). Place in a bowl.

Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass, if using fresh). Process well.

Taste-test the marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. If necessary, add more sugar or more fish sauce (instead of salt) to adjust the taste.

Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (up to 24 hours).

When ready to barbecue, slide the pieces of meat onto the wooden skewers. TIP: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle" to work with. This makes it easier to turn the satay during cooking.

Barbecue the satay, OR grill on an indoor grill, OR cook in the oven on a broiling pan with the oven set to "broil" (Place satay close beneath the heating element and turn the meat every 5 minutes).  Cook for 10 minutes.

Peanut sauce

1 cup dry roasted peanuts

1/3 cup water

1 clove garlic, minced

1/2 tsp. dark soy sauce

2 tsp. sesame oil

2 Tbsp. brown sugar

2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)

1/2 tsp. tamarind paste

1 tsp. red chilli sauce (more or less to taste)

squeeze of fresh lime juice (about 1 tsp.)

Preparation:

Place all ingredients in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water.

Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chilli sauce if not spicy enough. If too salty, add another squeeze of fresh lime juice.

Serve as a dip with fresh veggies, chicken or beef sate, fresh spring rolls, or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!