Satay is a dish of marinated, skewered and grilled meat, served with a sauce. Satay may consist of diced or sliced chicken, goat, mutton, beef, pork, or fish.
Rather than describing one particular dish, the term satay (also known as sate, satae) actually refers to a method of cooking, in which thin strips of marinated meat are threaded onto skewers and grilled. The skewers (bamboo or metal) spread the meat effectively for cooking and make it easy-to-handle, for both grilling and eating.
- 150 grams of meat fillet or loin, thinly sliced into 8-9 strips
- 1/2 tsp roasted cumin seeds
- 1/2 tsp roasted coriander seeds
- pinch of salt *
- 1/2 Tbsp. garlic, finely chopped*
- pinch of turmeric powder*
- 1 tsp palm sugar*
- 1/2 tsp curry powder*
- 1/4 cup coconut cream
- 1 Tbsp. vegetable oil
- 8-9 skewer sticks
- For brushing: 2 Tbsp coconut milk (1 Tbsp coconut cream + 1 Tbsp water)
- Use a granite mortar and pestle to grind the coriander and cumin seeds.
- Pound together all ingredients marked with “*”.
- Pour mixed ingredients in a bowl with coconut cream.
- Add the meat strips and vegetable oil and marinate overnight or for at least 3 hours.
- Thread meat strips in satay sticks.
- Grill satay on charcoal stove over low heat turning them regularly and brushing them with the remaining marinate sauce and coconut milk.
- When satay is cooked, serve with spicy peanut sauce.
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2
Recipe: Spicy Peanut Sauce for Satay
- Grind or crush the peanuts to a fairly fine paste and set aside.
- Pour coconut cream into pan and over medium heat, add massaman curry paste and stir from time to time until the sauce has become smooth.
- Combine them with the remaining ingredients. If the sauce is too thick, add a little water.
Preparation time: 10 minute(s)
Cooking time: 5 minute(s)
To those who are living in Dubai – you can find Thai ingredients including kaffir lime leaves, curry paste, etc at the Asian store called Sunflower Supermarket in Karama.
* Photo taken using Canon EOS 550D