Chicken Satay with Peanut Sauce
Ingredients:
For Satay
l Chicken leg boneless 200 gms
l Garlic paste 25 gms
l Sweet soya sauce 25 ml
l Fresh lime juice 30 ml
l Cumin powder 5 gms
l Coriander powder 5 gm
l Salt 4 gms
l Oil 20 ml
l 8 Satay sticks
Method:
l Soak satay sticks in water till chicken is marinated.
l Clean and cut chicken into thin strip and keep it in a bowl.
l Mix all the above satay ingredients together except oil and make a marination, check seasoning.
l Apply above marination onto chicken strips and refrigerate for half-an-hour.
l Thread chicken into soaked satay stick till 3/4th of stick.
l Grill chicken satay for 15-20 minutes on an electric barbecue and serve hot with peanut sauce.
Ingredients:
For Peanut sauce
l Roasted peanuts 80 gms
l Lemon grass paste (available at all gourmet shops) 3 gms
l Onion paste 4 gms
l Garlic paste 3 gms
l Turmeric powder 2 gms
l Red chili paste 2 gms
l Sugar 2 gms
l Sweet soya sauce 4 ml
l 2 Bay leaves
l Salt 3 gms
Method:
l Crush roasted peanuts.
l Heat oil and add all the ingredients together and saute till oil starts leaving at the sides.
l Add crushed peanuts and mix nicely.
l Check seasoning.
l Serve grilled satays with the peanut sauce.
Malaysian Tofu Satay
Ingredients:
l Lemongrass 15 gms
l Galangal 10 gms (available at gourmet shops)
l Onion 20 gms
l Garlic 3 gms
l Coriander seeds 4 gms
l Cumin seeds 4 gms
l Black pepper corns 2 gms
l Aniseed 2 gms
l Salt 2 gms
l Tofu steak 200 gms
l Oil 35 ml
l 8 Satay sticks
Method:
l Soak satay sticks in water for 25 minutes.
l Make paste of all the above ingredients.
l Heat oil, add the paste and saute till semi-thick in consistency.
l Let the mixture cool.
l Apply mixture into tofu steak and thread tofu into satay sticks.
l Grill the tofu and serve hot with peanut sauce, sweet chilli sauce or any dip of your choice.
Singapore Chicken Satay
Ingredients:
l Chicken breast boneless 200 gms
l Onion paste 20 gms
l Lemongrass paste 20 gms
l Soya sauce 20 ml
l Turmeric powder 4 gms
l Brown sugar 4 gms
l Salt 3 gms
l Oil 35 ml
Spice Mix
l Cumin seeds 5 gms
l Coriander seeds 5 gms
l Black pepper corns 3 gms
Method:
l Soak satay sticks in water till you marinate the chicken.
l Clean and cut chicken into thin strips and keep it in a bowl.
l Take the spice mix ingredients and make it into a fine powder.
l Heat oil, add onion paste, lemongrass and cook till moisture evaporates.
l Add turmeric powder, brown sugar, soya sauce and salt. Check seasoning and cool mixture.
l Marinate chicken with the above paste and thread chicken into soaked satay sticks.
l Grill and serve with peanut sauce, sweet chilli sauce, mint chutney or tartar sauce.
Asian Sweet Soya Vegetable Satay
Ingredients:
l Onion paste 15 gms
l Garlic paste 10 gms
l Cumin powder 4 gms
l Sweet soya 15 gms
l Light soya 40 gms
l Oil 20 ml
l Salt 3 gms
l Button mushrooms 40 gms
l Broccoli 80 gms
l Red pepper 30 gms
l Yellow pepper 30 gms
l 8 Satay sticks
Method:
l Cut peppers into thick cubes, broccoli into florets and remove the stems from mushrooms.
l Heat oil, add all the above mixture and saute till thick in consistency.
l Let the mixture cool.
l Apply above mixture onto the vegetables and check seasoning.
l Thread vegetable into satay stick and grill.
l Serve hot with barbecue sauce, peanut sauce, or mint and coriander chutney.
(All recipes by Executive Chef Girish Kumar, Courtyard by Marriott, Chakan)