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’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’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. 


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.


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


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
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.


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 ☺ ♥

13 Responses to "Chicken Satay – Daring Cooks’ Challenge (January 2010)"

  1. chef_d   January 25, 2010 at 1:29 am

    your satay looks juicy! i should have used calamansi juice too!

  2. Bridgett   January 21, 2010 at 4:04 pm

    This looks so full of flavor with that gorgeous color. I would love to give this recipe a go.

  3. Patty   January 20, 2010 at 6:45 pm

    I actually have all the ingridients in my fridge to make this satay! However, I don’t have the pork….whoops. But I suppose I could use beef or even chicken? We don’t usually cook with pork, but it seems that pork is the ideal meat for this specific recipe. Thanks so much for sharing! Delicious!

  4. Natasha - 5 Star Foodie   January 19, 2010 at 11:35 am

    Delicious satay! I love your marinade and the peanut sauce is excellent!

  5. kristy   January 19, 2010 at 1:24 am

    I love satay! I swear I can eat all of these in one shot! haha….

  6. Pia (Taga_Luto)   January 18, 2010 at 9:01 am

    I was looking for you! Better late than never=;) I like your idea of just adding pounded peanuts instead of the pb! I’d love some calamansi on mine too if only i can get a hold of the fresh ones.

    • Olive   January 18, 2010 at 6:44 pm

      Hi Pia! You found me 🙂 I did not submit my challenge in the forum because I was late but hey thanks for dropping by… maybe you could plant calamansi in your backyard if it’s possible (I don’t know much about gardening)..

      ..Thanks as well to you, Alberto 🙂

  7. Trissa   January 18, 2010 at 6:47 am

    Your satay version looks fantastic – how was it to substitute kalamansi? Do you think it made a big difference for the better? I’ve got a lot that needs to be used soon!

    • Olive   January 18, 2010 at 6:38 pm

      thanks Trissa! I prefer using calamansi in marinades than lemon, no there’s not much difference in taste, really ..calamansi is abundant and thus cheaper than lemons here in the Phil so it’s what I usually use. I reserve my lemons for baking..lemon is better in baked goods in my op

      ..since you have lots, why not make bistek with lots of onions and calamansi juice with honey 😉

  8. cuppy   January 16, 2010 at 10:27 pm

    I’m glad you were able to make substitutions to meet your dietary needs. 🙂

    Everything looks lovely! Well done! ;D

  9. Ed Schenk   January 16, 2010 at 9:45 am

    Great Recipe! I love satay. For sauce I do a sweet and sour tamarind sauce that is just tamarind pulp brown sugar and water.Strain it through a sieve and you have a great sauce.

  10. MaryMoh   January 16, 2010 at 1:59 am

    Looks very delicious. Satays are my favourite. They are fun to eat and very delicious with the peanut sauce. My favourite is the famous Malaysian Kajang satays….just so good…..mmmm

  11. Jeannie   January 16, 2010 at 12:49 am

    Thumbs up! I love satay and we have plenty here:D Can get it anywhere and whenever it’s that popular among us Malaysians! Your version looks very tempting! I must say I usually eat my satay without the peanut sauce too because I am not a peanut fan.


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