Satay
is a grilled meat dish famous throughout Southeast-Asia. Indonesia is thought to be the true birthplace of satay, but the dish was carried to surrounding countries including Thailand, Malaysia, Singapore, and others. The most popular is chicken or pork satay, but beef is also used as well as tofu satay. To make satay, you cut the meat up into thin strips or small bite-size pieces, then marinate it in a flavorful mixture of herbs and spices (see recipe below). The meat is then skewered onto wooden sticks (known as satay sticks) and grilled over charcoal or your own backyard BBQ. Satay is traditionally served with satay sauce, which is a fresh peanut sauce (never made with peanut-butter, by the way!) - a must for any true satay lover. Check out the following recipe to see all the ingredients. Note that this recipe comes to us courtesy of my husband's family which has both Malaysian and Thai roots. It has been handed down through the generations and now I gladly share it with you. Hope you enjoy it INGREDIENTS
INGREDIENTS
For an authentic satay sauce, try this easy Thai Satay Sauce recipe! While most Western versions of satay sauce are made with peanut butter, this one starts with real peanuts - and you'll taste the difference! At the same time, this is a very easy recipe to make - just throw everything into your blender or food processor and blitz. Satay sauce can be used for a variety of purposes, from a dip for chicken or beef satay to an Asian salad dressing or a dip for fresh rolls. Or use it to make a yummy cold noodle salad or as a marinade for grilled chicken |
Satay
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