satay

Satay is a shish kebab style dish that has long been popular in Indonesia and Thailand. It is most frequently associated with Thai food, where satay made from cubes of beef, chicken, or lamb may be dipped in a traditional peanut relish or sauce. Food historians are not certain if satay was first introduced in Indonesia or in Southeast Asia. Regardless of origin, both Thai and Indonesian satay are praised by fans as quite delicious dishes.
Indonesian satay has several popular variants. Satay Madura is one of the best known and most popular. This type of satay usually uses lamb or chicken, marinated in sugar, green onions, soy sauce and salt. The bits of marinated meat are then skewered and quickly grilled. Traditional accompaniments include curry and basmati rice.
Other variants of Indonesian satay make use of beef, which is finely chopped, and pressed together into a paste or ball, which is then skewered and grilled. Indonesian satay often uses the interior organs of animals. Someone new to satay may find this taste somewhat unusual. Likewise, it is not uncommon to use turtle meat for variants of satay.
Thai satay may also use meats most US diners do not consume regularly. Some popular varieties include those made from goat. Some satays in both Thailand and Indonesia marinate and cook only the skin of the animal, which is valued for its crunchiness when cooked.
Often, excellent satay is not purchased in restaurants but directly from food stalls, which are found in abundance in places like Singapore. If one is concerned about the meat, and is familiar with the language, one can inquire about the meat’s origins.
Satay is popular in several European countries. Holland is particularly known for its excellent satay offerings, since Holland occupied parts of Indonesia from the 17th through the early 19th century. Netherlanders brought home this fabulous dish, and many other Indonesian specialties, which has influenced Holland’s cuisine to this day.

HOW TO MAKE CHICKEN SATAY

Things You'll Need:

* 2 tbsp. chunky peanut butter
* 1 large garlic cloves - peeled and minced
* spatulas
* saucepans
* 1 c. coconut milk
* mixing bowls
* 1 tsp. canola oil
* 3 tbsp. freshly chopped cilantro
* chef's knives
* 1 1/2 tsp. tomato paste
* 2 tsp. ground coriander
* 3 1/4 tsp. dark brown sugar
* 2 tbsp. Asian chili sauce
* serving platters
* 1/4 c. hoisin sauce
* 3/4 tsp. red pepper flakes
* 1 1/2 lbs. boneless, skinless chicken breasts
* 2 tbsp. fish sauce
* Chef's Knives
* Chef's Knives
* Mixing Bowls
* Saucepans
* Serving Platters
* Spatulas
* Saucepans
* Spatulas
* Mixing bowls
* 1/4 c. hoisin sauce
* 1 c. coconut milk
* 3 tbsp. freshly chopped cilantro
* 3 1/4 tsp. dark brown sugar
* 1 large garlic cloves - peeled and minced
* 1 1/2 tsp. tomato paste
* 1 tsp. canola oil
* 2 tbsp. Asian chili sauce
* 2 tbsp. fish sauce
* 1 1/2 lbs. boneless, skinless chicken breasts
* 2 tbsp. chunky peanut butter
* 2 tsp. ground coriander
* 3/4 tsp. red pepper flakes


TO MAKE IT

1
Mix the coconut milk, 2 tbsp. of the sugar, chili garlic sauce, fish sauce, red pepper flakes and coriander together in a large bowl. Slice the chicken breasts crosswise into 1/2-inch thick slices.
2
Add the chicken breasts to the marinade, mix well and cover. Place in the refrigerator for a minimum of 3 hours and as long as overnight.
3
Combine the peanut butter, tomato paste, remaining sugar, 1/3 c. water and hoisin sauce. Heat the oil in a small saucepan over high heat. When the oil is hot but not smoking, add the garlic and pepper flakes.
4
Stir frequently for 4 or 5 seconds and then add the sauce mixture. Cook, stirring constantly, for 3 to 4 minutes.
5
Remove the sauce from the heat.
6
Heat a grill to medium hot or preheat a broiler.
7
Thread the chicken on the skewers and grill or broil until just done.
8
Serve with the sauce alongside and the cilantro sprinkled over the top.