Satay sauce is a flavorful and versatile condiment that can be used to enhance a variety of dishes. It is a staple in Indonesian cuisine and is also popular in other Southeast Asian countries. Satay sauce is typically made with a base of peanuts, coconut milk, and spices. The exact ingredients and proportions can vary depending on the region and the individual cook's preference. Some common spices used in satay sauce include lemongrass, galangal, turmeric, coriander, and cumin. Satay sauce can be used as a marinade for meats, poultry, or seafood. It can also be used as a dipping sauce for grilled or fried foods. In addition, satay sauce can be used to make a variety of dishes, such as satay noodles, satay soup, and satay fried rice.
This article provides recipes for three different types of satay sauce: a classic satay sauce, a spicy satay sauce, and a peanut-free satay sauce. The classic satay sauce is a well-balanced and flavorful sauce that is perfect for marinating or dipping. The spicy satay sauce adds a bit of heat to the classic recipe, making it perfect for those who enjoy a little spice. The peanut-free satay sauce is a great option for those with peanut allergies or sensitivities. It is made with a base of sunflower seeds instead of peanuts, and it has a creamy and flavorful texture.
No matter which satay sauce you choose to make, you are sure to enjoy the delicious and versatile flavors of this classic Indonesian condiment.
CHICKEN SATE WITH SPICY PEANUT DIPPING SAUCE
Steps:
- In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger. Add the chicken strips and marinate for 1 hour. Remove the chicken from the marinade and discard the marinade.
- Spray a nonstick grill pan with cooking spray and preheat over a medium-high flame. While pan is heating, thread chicken onto skewers. Grill 2 to 3 minutes per side, until meat is cooked through and has light grill marks.
- Serve chicken skewers with Peanut Dipping Sauce, and garnish with basil or cilantro and chopped peanuts.
- Yield: 4 servings (2 skewers and 2 tablespoons peanut sauce per serving)
- Place all ingredients in blender and blend until smooth.
- Sauce can be made 1 day ahead of time, and will keep 3 to 4 days in the refrigerator.
PORK SATE WITH PEANUT DIPPING SAUCE
Categories Nut Appetizer Broil Pork Tenderloin Peanut Bon Appétit Tree Nut Free
Yield 6 Appetizer Servings
Number Of Ingredients 13
Steps:
- Mix 1 tablespoon lemongrass, 1 tablespoon lime juice, 1 tablespoon sugar, soy sauce and garlic in large bowl. Add pork; toss to coat with marinade. Let stand 30 minutes to 1 hour.
- Meanwhile, mix remaining 1/3 cup lemongrass, remaining 2 tablespoons lime juice, remaining 1 tablespoon sugar, 1 cup broth, peanut butter, onion, coriander and jalapeño in heavy medium saucepan. Bring to boil, whisking frequently. Transfer mixture to blender and puree. Strain into heavy small saucepan, pressing on solids with back of spoon; discard solids. Simmer until reduced to thick sauce consistency, stirring frequently, about 6 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. Reheat before using, thinning with more chicken broth if necessary.)
- Preheat broiler. Thread 3 pork strips on each skewer. Broil until cooked through, about 3 minutes per side. Pour sauce into bowl; set in center of platter. Sprinkle with green onion. Surround with pork skewers and serve.
INDONESIAN BEEF SATé (SATAY) WITH SWEET SOY SAUCE
Southeast Asian marinated and skewered meat with a sweet soy dipping sauce. May be prepared with chicken, pork, beef sirloin or top round, or lamb shoulder. Serves 6 with rice for dinner or 18 as an appetizer on it's own.
Provided by littleturtle
Categories Steak
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients and purée in blender or food processor.
- Allow beef to marinate in this mixture for at least 2 hours.
- Skewer beef and broil over hot coals, turning frequently for 5-7 minutes or bake on a foil lined baking sheet in preheated 325°F oven.
- Mix together sauce ingredients, and serve skewers with dipping sauce and rice.
Nutrition Facts : Calories 680, Fat 43.5, SaturatedFat 13.7, Cholesterol 170.1, Sodium 2659.9, Carbohydrate 18.6, Fiber 1.9, Sugar 11.8, Protein 53.6
GRILLED PORK CHOPS WITH SATé SAUCE
Provided by Lillian Chou
Categories Blender Quick & Easy Backyard BBQ Dinner Vinegar Coconut Pork Chop Peanut Spice Summer Grill Grill/Barbecue Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Garnish:
- sliced cucumber; chopped peanuts; lime wedges
- Purée all ingredients except pork in a blender. Transfer to a small heavy saucepan and bring to a simmer, stirring, over medium-low heat. Thin sauce if desired with 1 to 2 Tbsp water.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).
- Pat pork dry, then sprinkle all over with 1/2 tsp salt and 1/4 tsp pepper.
- Oil grill rack, then grill pork, covered only if using a gas grill, turning once, until just cooked through, about 5 minutes total. Serve with sauce.
- Serve with:
- Perfect Steamed Rice or Cumin Herb Rice Pilaf
SATE SAUCE
Provided by Elaine Louie
Categories condiments
Time 15m
Yield 2 cups (8 servings)
Number Of Ingredients 12
Steps:
- Combine all the ingredients and mix well. Refrigerate unused portion.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 12 grams, Carbohydrate 7 grams, Fat 21 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 8 grams, Sodium 63 milligrams, Sugar 3 grams, TransFat 0 grams
GRILLED CHICKEN SATE WITH SPICY PEANUT SAUCE
This is really delicious and fun to eat!! It is a bit time consuming because of all the chopping, but it's worth it! Good to make on a weekend. The sauce can also be made days in advance and refrigerated. If the peanut sauce is too thick for you just add more chicken stock little by little until you get your desired texture.
Provided by Lindsey McCue
Time 25m
Number Of Ingredients 21
Steps:
- 1. --12 (10") bamboo skewers, soaked for 20 min. in water. --3/4 Cup Spicy Peanut Sauce --2 Tbls. minced fresh basil --1/4 Cup toasted peanuts
- 2. In a medium sized bowl, whisk together the chicken stock, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest and ginger. Put the chicken into a large ziplock freezer bag. Pour the chicken stock mixture over the chicken and marinate for 2-4 hours. Remove the chicken from the marinade and discard the marinade.
- 3. Preheat grill to medium high heat. While grill is heating, thread chicken onto skewers. Grill 2-3 minutes per side, until meat is cooked through and has light grill marks.
- 4. Serve chicken skewers with Peanut Sauce, and garnish with basil and peanuts.
- 5. FOR THE PEANUT SAUCE--Place all ingredients in blender and blend until smooth. Sauce can be made ahead of time and keeps for 3-4 days in the refrigerator.
WOK TOSSED MUD CRAB WITH SATE SAUCE: CUA XAO SATE
Provided by Food Network
Time 2h5m
Yield 4
Number Of Ingredients 20
Steps:
- *Can be found at specialty Asian markets.
- To prepare your crabs humanely, place them in the freezer for 1 hour to put them to sleep. For the Sate Sauce: Pour the vegetable oil in a wok and bring to medium heat, fry the garlic and spring onions until fragrant. Now add the crab meat, shrimp, sugar, salt, oyster sauce, and fish sauce. Stir to incorporate, and then reduce the heat to a low simmer for 30 minutes, stirring every 5 minutes. Lastly add the chile oil, stir and simmer for another 5 minutes. Cooks Note: Use this sate sauce as a dipping sauce for noodle soups or add to stir-frys. Refrigerate the extra sauce in an airtight container. For the crab: Remove the upper shell of the crab, pick off the gills, which look like little fingers, and discard them. Clean the crab under running water and drain. Place the crab on its stomach and chop the crab in half with a heavy cleaver. Now chop each half into 4 pieces, chopping each piece after each leg. With the back of the cleaver gently crack each claw this makes it easier to extract the meat. Heat the oil in a wok to 400 degrees F, or until a cube of bread dropped into the oil browns in 5 seconds. Dust the crab pieces with potato starch, shaking off the excess. Deep-fry the crab in batches for 3 minutes, turning over once, until golden brown. Remove the crab pieces from the wok and drain on kitchen paper towels. Carefully, remove the oil from the wok, reserving 2 tablespoons, and clean the wok. Heat the reserved oil in the wok, then add the shallots and garlic and fry until fragrant. Now add the sate sauce and stir for 1 minute. Add the crab, spring onions, and chiles and toss, making sure to coat the crab well. Transfer the mixture to a serving bowl and garnish with red chile. Serve the dish with jasmine rice.
Tips:
- Use fresh ingredients. This will make a big difference in the flavor of your sate sauce. Use ripe tomatoes, fresh garlic and ginger, and good quality peanut butter.
- Don't be afraid to experiment. There are many different ways to make sate sauce. Try adding different spices, herbs, or vegetables to find a flavor that you love.
- Make a big batch. Sate sauce is a great make-ahead sauce. You can store it in the refrigerator for up to a week, or in the freezer for up to 3 months.
Conclusion:
Sate sauce is a delicious and versatile sauce that can be used in a variety of dishes. Whether you're making a classic chicken satay or a simple stir-fry, sate sauce is sure to add a delicious flavor. So next time you're looking for a new sauce to try, give sate sauce a try. You won't be disappointed.
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