This is a very easy recipe and the results are pretty good. First time we tried it, we used chicken breast, but that came out too dry. Next time, we used chicken thigh, since it stays moist and tastes better. Also, from a show with the chef who runs the BBQ University (http://www.bbqu.net/) , it isn't necessary to soak wooden skewers, since it doesn't make a difference, when compared with skewers which aren't soaked.
This can also be broiled, which we tried, but tastes best barbecued. When making this dish, I doubled the recipe and used about 2 pounds of chicken. Also, it's best to marinade this in a glass or metal bowl, versus plastic, as the spices will stain.
Another reason for the steel and or glass bowls is that they are non-reactive.
Using 2 skewers for each serving simplifies the cooking process. When we broiled it in the oven, the skewers needed to be set on top of a pan, so that the chicken does not cook in the marinade, otherwise, it will remain wet and not darken.
Meat Satays
Seasoning
2 cloves garlic, minced
2 tsp / 10 ml ground tumeric
1 tsp / 5 ml ground coriander
1/2 tsp / 2 ml cumin
1 tbsp / 15 ml sugar
1 tbsp / 15 ml fish sauce
Salt, pinch
1/4 cup / 50 ml vegetable oil
Main Ingredients
1 1/4 lb / 600 g lean beef, chicken, lamb or pork, thinly sliced into strips
Garnish
Tomato and cucumber, peeled small shallot onions and lettuce leaves
Method
1. Soak a package of small bamboo skewers in water for 2 to 3 hours.
Prepare all ingredients and have at hand.
2. Combine the seasoning ingredients in a medium-size stainless steel or glass bowl and mix well.
Mix the meat with the seasoning and marinate at room temperature for one hour or refrigerate overnight.
3. Preheat a grill or broiler. Thread the marinated meat onto the skewers.
Cook the satays over a hot fire or broil them in the oven 3 to 5 minutes per side, or until done.
Do not leave them unattended! Serve immediately on a garnished plate.
Ideally, satay should also be accompanied by peanut sauce and cucumber relish.
This can also be broiled, which we tried, but tastes best barbecued. When making this dish, I doubled the recipe and used about 2 pounds of chicken. Also, it's best to marinade this in a glass or metal bowl, versus plastic, as the spices will stain.
Another reason for the steel and or glass bowls is that they are non-reactive.
Using 2 skewers for each serving simplifies the cooking process. When we broiled it in the oven, the skewers needed to be set on top of a pan, so that the chicken does not cook in the marinade, otherwise, it will remain wet and not darken.
Meat Satays
Seasoning
2 cloves garlic, minced
2 tsp / 10 ml ground tumeric
1 tsp / 5 ml ground coriander
1/2 tsp / 2 ml cumin
1 tbsp / 15 ml sugar
1 tbsp / 15 ml fish sauce
Salt, pinch
1/4 cup / 50 ml vegetable oil
Main Ingredients
1 1/4 lb / 600 g lean beef, chicken, lamb or pork, thinly sliced into strips
Garnish
Tomato and cucumber, peeled small shallot onions and lettuce leaves
Method
1. Soak a package of small bamboo skewers in water for 2 to 3 hours.
Prepare all ingredients and have at hand.
2. Combine the seasoning ingredients in a medium-size stainless steel or glass bowl and mix well.
Mix the meat with the seasoning and marinate at room temperature for one hour or refrigerate overnight.
3. Preheat a grill or broiler. Thread the marinated meat onto the skewers.
Cook the satays over a hot fire or broil them in the oven 3 to 5 minutes per side, or until done.
Do not leave them unattended! Serve immediately on a garnished plate.
Ideally, satay should also be accompanied by peanut sauce and cucumber relish.
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