Chicken Satay – Daring Cooks’ Challenge (January 2010)

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

I am late in posting this but it’s way better than never, right?!  The funny thins is this is the only challenge that I did early, like, days before the reveal date unlike the others that I did just a day before..it’s a long story why I’m posting late …here’s my post on the challenge.  This is a delicious dish that I will definitely make again..it’s easy too :)

Satay (or sate) is very often served as “street fare” all over the world, and you dip your cool little meat skewer into any variety of dipping sauces.

The required part of this challenge is to marinate. Marinades serve two purposes, to: 1) add awesome flavor and 2) tenderize tougher meats.

I used calamansi instead of lemon for my marinade and used chicken thigh and breast fillet.  I also did not use skewers for this because I don’t have it in stock and it’s just as well because sans skewers makes it easier for my kids to eat this delicious grilled chicken.  

I love the spices that were used in the marinade and for the sauce I was hesitant to add the peanut butter, I have tasted a local dish before with peanut butter and I didn’t like it ; but I do love peanuts not peanut butter on something savory  and satay is known for it’s peanut sauce,  so what I did was ground up some peanuts and added it instead, it works for me..I like the peanut-y sauce but without the cloying taste of peanut butter. 

satay_marinade_ingredients

marinade ingredients..I used calamansi juice (mixed with the soysauce)  instead of lemon and whole coriander seeds..dump these into a mini blender and pour over your choice of meat..marinate  for  at least half an hour before cooking

Satay Marinade

1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of pork (loin or shoulder cuts) (16 oz or 450g)

Directions:1a. Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.

2a. Cut meat into 1 inch strips.
3a. Cover meat with marinade. You can place the meat into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

Faster (cheaper!) marinade:

2 T vegetable oil (or peanut or olive oil) (1 oz or 30 mls)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ginger powder (5 mls)
1 tsp garlic powder (5 mls)
1 tsp cayenne pepper (5 mls)

Directions:1b. Mix well.
2b. Cut pork into 1 inch thick strips (2-2.5 cm thick), any length.
3b. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

chicken_satay_marinating

I did what cuppy suggested, I added extra ginger root, fish sauce and of course chilli flakes to the marinade….yum!

chicken_satay_grilled

Cooking Directions (continued):

4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*
6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.

* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.

peanut_sauce

Peanut Sauce
3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)  ( I used ground peanuts)
1 Tbsp lemon juice (0.5 oz or 15 mls) ( I sub calalmansi juice)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)

1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

chicken_satay

Pepper Dip (optional)
4 Tbsp soy sauce (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)
1 finely chopped green onion (scallion)

Mix well. Serve chilled or room temperature.

Tamarind Dip (optional)
4 Tbsp tamarind paste (helpful link below) (2 oz or 60 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 clove of garlic, minced
1 finely chopped green onion (scallion)
1 tsp brown or white sugar, or to taste (about 5 mls)

Mix well. Serve chilled or room temperature.

♥ Thank you all for reading and Have a nice day!! …Smile ☺ ♥

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