Satay - Barbecued Meat
The Southeast Asian form of
kebab made from seasoned, skewered and barbecued meat,
served with a sauce.
Equipment
-
Grill
Ingredients
- 1 lb chicken, boned and skinless (or beef or pork)
- ½ clove garlic, finely chopped and crushed
- 1 - 2 oz Madras curry powder
- 1 tbsp coriander powder
- salt and fish sauce to taste
- 1 - 2 oz melted butter
- 3 - 4 oz single cream, coconut cream or milk
- approximately 8" long bamboo skewers available from Chinese supermarkets
Satay Sauce
- ¾ pint coconut cream
- 2 tbsp prepared Masaman curry paste available from oriental grocers
- 1 oz sugar
- 3 tbsp crunchy peanut butter
- salt to taste
- 1 tbsp tamarind juice
- 1 - 2 oz tomato puree
Instructions
-
Slice the chicken or other meat thinly into pieces 3½" -4" long and ¼" - ¾" wide.
-
Using a mortar and pestle or a blender, make a fine paste of the chopped garlic.
-
Mix this paste with the meat, curry powder, coriander powder, salt, fish sauce, melted butter, cream or coconut cream or milk and blend well. Let the meat marinate for at least 3 hours, (if possible, overnight), before cooking.
-
Examine the skewer to make sure they are smooth. If there are splinters sticking out, carefully peel them off.
-
Remove from the meat from the marinade. Puncturing the meat with the sharp side of the tip of the skewer, put the meat onto the bamboo sticks, stopping half or three quarters of the way from the top of the sticks.
-
Grill gently under medium flame until brown on both sides.
Satay Sauce
-
Heat 4 oz of coconut cream and bring it to the boil.
-
Stir fry the curry paste.
-
Add the sugar, peanut butter and salt and cook for a few minutes. Gradually add more of the coconut cream, enough to make a smooth sauce.
-
Simmer and repeat until all the coconut cream has been added.
-
Simmer for a further 5 - 10 minutes, then add the tamarind juice and cook for a few minutes more.