Thai Satay
Although satay (or sate, satae) is not Thai in origin, in Thai restaurants it is one of America's favorite dishes. Originating in Indonesia, this hawker fare (street food) has been adopted and adapted in many Asian countries. This recipe uses chicken, the most popular type of satay, but you may also use any other type of meat like pork, beef or even tempeh.
Satay is simply marinated meat, skewered, and charcoal-grilled and served with peanut sauce. What makes this recipe for Satay marinade particularly delicious is the use of whole dried spices. Dry-roasted and ground in a mortar and pestle, the flavor is tastier, fresher and bolder than ground spices. (Find out the best way to dry roast spices).
Satay Gai (satay chicken)
from http://www.templeofthai.com/
1 1/2 lb. boneless chicken breast
1 tsp. whole coriander seeds
1 tsp. whole cumin seeds
1 tsp. ground turmeric
3-4 shallots, peeled and sliced thin crosswise
1 stalk fresh lemon grass, sliced thin crosswise
1/4 inch piece of fresh galangal
1 clove garlic, peeled and smashed
1/2 tsp. sea salt
2 tsp. sugar [or palm sugar]
20 bamboo skewers
2 Tbsp. cooking oil, canola or peanut
Slice chicken into long thin slices, approximately 1/4" thick and 2" in length. Pat dry with paper towels.
Dry roast coriander seeds for a minute or two in a wok over medium heat to roast lightly, stirring often.
Grind the coriander seeds in a mortar and pestle or electric coffee grinder (reserved for spices).
Combine all the spices with the shallot, lemon grass, galangal and garlic together in a bowl.
Add chicken pieces to the marinade and mix well to cover meat. Allow to marinate for at least an hour or up to overnight.
Before cooking, soak bamboo skewers in water for at least 10 minutes, so that they will not burn.
Skewer 2 to 3 pieces of chicken onto each stick. Grill over a hot fire until cooked through. Baste with cooking oil after turning.
Notes:
Serve with MaeSri Peanut Sauce (homemade Thai Peanut Satay Sauce), Sticky Rice and a simple Thai Cucumber Salad (Ajat). Instead of chicken you may also use pork, beef, tempeh or tofu in this recipe.
Authentic Thai Satay
from https://www.thespruce.com/
There's satay, and then there's real satay! If you've never had the real stuff, then you'll fall in love with the succulent taste of this special Thai satay recipe. Strips of chicken or beef are marinated in a special Thai paste, then skewered and grilled or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation. Satay makes a great party food and the kids will love it.
For the Meat:
2 beef steaks or 8 boneless chicken thighs, cut into small, thin pieces
1 package wooden skewers
For the Marinade:
1/4 cup minced lemongrass, fresh or frozen
2 shallots or 1/4 onion, sliced
4 cloves garlic
1 to 2 fresh red chiles, sliced, or 1/2 teaspoon to 1 teaspoon cayenne pepper, to taste
1 thumb-size piece galangal or ginger, thinly sliced
1/2 teaspoon turmeric
2 tablespoons ground coriander
2 teaspoons cumin
3 tablespoons dark soy sauce (available at Asian food stores)
3 tablespoons fish sauce
6 tablespoons brown sugar (you need all of this)
2 tablespoons vegetable oil
For the Sauce:
Peanut dipping sauce
Make the Marinade
Make the marinade by placing the lemongrass, shallots, garlic, chiles, galangal or ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and oil in a food processor or chopper. Process well.
Taste-test the marinade. You should taste sweet, spicy, and salty. In order for the satay to taste its best, the strongest flavors should be sweet and salty. Add more sugar or more fish sauce (in place of salt) to adjust the taste. You also can add more chile if you want it spicier.
Prepare the Meat
Cut beef or chicken into small pieces or strips—thinner is better. Place in a bowl and pour the marinade over. Stir well to combine.
Allow at least 2 hours for marinating, or longer (up to 24 hours).
Cook and Serve the Satay
When ready to cook, thread meat onto the skewers. Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay.
Grill the satay, basting the first time you turn it with a little of the leftover marinade from the bowl. Depending on how thin your meat is, the satay should be done in 10 to 20 minutes.
Serve with Thai jasmine rice and Thai peanut sauce for dipping. For extra special occasions, serve with Thai coconut rice.
