Chicken Satay and Beef Satay

Chicken satay and beef satay are Malaysian best finger food. 
Chicken meat and beef  meat are marinated separately in spices and cooked over hot charcoal heat.



What is Satay

Satays are small pieces of either chicken meat, beef meat marinated in spices, skewered on to bamboo sticks and cooked over hot charcoal heat.

It's full of flavour, aromatic charred meat dipped in creamy peanut satay sauce.



Satay

Stories and Satays 

Satays are not an everyday food, I would consider satays as food to be shared with loved ones, to be enjoyed over good meal or have satays to celebrate an occasion!

... like birthdays :P

 I had Chicken satays and Beef satays for my FIVE ZERO birthday!

Its a scary thought when I hit the big Five zero!

Time ticking over a stick of satay

When I was about 8, looking up at adults around me, a passing thoughts came to mind... 'I wonder what I'll be like 40 plus years from now'...as quickly as the thought came, it was over within split second, my attention was back to playing dolls, play cooking, play house or running around...

Growing old seemed like light years away at that time.
It seemed like...
I am never getting old...
I don't want to get old...

but 'Time' plays a trick on everyone...

... the clock keeps ticking, without us realising that what was once seems like light years away.... is here!

I am living in that bubble of time, which my young head was thinking about once upon a time!
Evidence that TIME has actually passed by ever so fast, crept silently into our lives are :
~half the head is covered with 'salt and pepper' hair, few crows feet on both sides of my eyes, tired eyes, saggy and my skin has lost its elasticity, and most of all... feels like all my energetic self has gone into hiding forever.

Opening and standing at the door of room number Fifty, staring far ahead inside the fifties room... it scares me a little...
... the exit door is within reach!

The next question is....
Am I ready? 

I guess one will never be ...

Authentic beef satay recipe

Preparing Chicken Satay and Beef Satay

Before we start the prep work in the making of Chicken Satay and Beef Satay, there are few things we ought to consider.

Satays are meat on bamboo skewer, cook over charcoal heat.

The cooking time is relatively short.

And time is crucial, between burnt satays or under cook satay or even dry satays.

Its quite crucial to choose right beef cut and chicken meat, before we start our prep work in Chicken Satay and Beef Satay.


Choosing the right meat or cut for the Chicken Satay and Beef Satay

  • For Beef Satays

My suggestion is to use scotch fillet the very least. 

And if you can afford eye fillet by all means, do so. 
Eye fillet is one of the best top quality meat. 
Eye fillet require short time to cook and it is the best. 

  • For Chicken Satays

My go to meat for my chicken satays will always be chicken thigh.

Many of us doesn't quite like chicken thigh as it is considered as 'dark meat', but trust me this is the best meat to use for chicken satays. 

Chicken thigh stays juicy and moist.
Cut into smaller pieces or cube to ensure that chicken satay is cooked thoroughly.

For other steps, follow the recipe below.

chicken satay stick in rich peanut satay sauce

Enjoy your Chicken Satay and Beef Satay

Chicken Satay and Beef Satay sticks are best served on the day.

Everyone loves Chicken Satay and Beef Satay.

Satays are finger food meant to be shared with family, friends and loved ones.

Preparing Chicken Satay and Beef Satay can be done as a group getting together and helping each other.
Some will skew the meat onto the skewer, and few stand by the hot charcoal heat to cook Chicken Satay and Beef Satay to perfection.

Hope you enjoy this Chicken Satay and Beef Satay recipe.

Enjoy Chicken Satay and Beef Satay

What do we usually have with our Chicken Satay and Beef Satay?

We normally have something soothing and sweet with our Chicken Satay and Beef Satay like


Malaysian Chicken satay recipe, Chicken satay, beef satay, satays, satay sauce, chicken satay recipe, satay recipe, peanut satay sauce
Yield: 6 to 8

Chicken Satays and Beef Satays

Chicken satay and beef satay are Malaysian best finger food. Chicken meat and beef meat are marinated separately in spices and cooked over hot charcoal heat.

ingredients:

Beef Satay
  • 1 kg scotch fillet - cut into 2cm cube
  • 1 1/2 tablespoon coriander seeds
  • 2 teaspoon cumin seeds
  • 2 teaspoon fennel seeds
  • 1 teaspoon ground tumeric
  • 5 tablespoon sugar
  • 2 teaspoon salt
Chicken Satay
  • 1 kg chicken thigh- cut into 2 cm cube
  • 2 teaspoon cumin
  • 2 teaspoon fennel
  • 1 tablespoon coriander seeds
  • 1 1/2 teaspoon ground turmeric
  • 5 tablespoon sugar
  • 2 teaspoon salt
Satay Peanut Sauce
  • 300g roasted peanuts - ground
  • 10 dried chillies - wash and soak overnight
  • 2 lemongrass stalks - chopped
  • 1 red onion
  • 2 garlic
  • 1 teaspoon fennels seeds - ground
  • 1 cm galangal
  • 1 tablespoon peanut butter
  • 1 tablespoon tamarind extract
  • 4 tablespoon canola oil
  • 250ml coconut milk
  • 2 cups of water
  • 1/2 cup sugar
  • salt
Rice Cubes
  • 400g long grain rice
  • 800 ml water
  • 1 teaspoon salt
Condiments for Chicken Satays and Beef Satays
  • Cucumber
  • red onions

instructions

Day 1:

  1. Grind spices separately to marinate beef and chicken cubes.
  2. Place chicken and beef into the 2 bowls.
  3. Add spices and refrigerate overnight.
  4. Soak bamboo skewers (overnight).

Day 2:

  1. making rice cubes
  2. wash and cook rice on HIGH for 15 minutes in the microwave.
  3. Stir and check that the water is fully absorb by the grains and rice is cooked.
  4. The texture is soft and not quite porridge.
  5. With care (its hot!!!), mash up the rice with mortar (if you have one) or using the rice ladle and mash the rice against the side bowl, until its comes together (dough like).
  6. Remember that the rice is still hot! Transfer to a food grade plastic bag.
  7. Squish and squash the rice in the bag and flatten to an almost rectangular shape (or any shape) thickness of 1.5 cm (approx).
  8. Leave it flat on the kitchen bench.
  9. Place a tray loaded with some weight (books etc) on the rice bag.
  10. Leave the weight on until the rice is cool completely.
  11. Cut into cubes.
  12. Making satay peanut sauce
  13. Blend chillies, galangal, onions, garlic, lemongrass and the spices with 1 1/2 cup of water until smooth.
  14. Heat oil in a medium size pot,
  15. Add the blended ingredients into the pot.
  16. Bring to boil and reduce the heat to a simmer.
  17. Add tamarind extract, coconut milk, salt and sugar.
  18. if the sauce is too thick, add 1/2 cup of water
  19. Add peanut butter to thicken the sauce. simmer for 10 minutes.
  20. Ready to barbecue
  21. thread the marinated beef and chicken with bamboo skewers.
  22. Fired up the barbecue and cook until the meat is thoroughly cooked (especially the chicken satay)
  23. Serve satay with rice cubes, cucumber, onions and satay peanut sauce.
Calories
941.02
Fat (grams)
55.49
Sat. Fat (grams)
23.76
Carbs (grams)
65.44
Fiber (grams)
3.40
Net carbs
62.03
Sugar (grams)
42.94
Protein (grams)
51.81
Sodium (milligrams)
177.62
Cholesterol (grams)
157.73
Created using The Recipes Generator


chicken satay recipe and peanut satay sauce

5 comments:

  1. Mouthwatering! This is one of my favorite dishes.


    Cheers,

    Rosa

    ReplyDelete
  2. Your delicious satay makes my mouth watered. Especially the yummy gravy.

    ReplyDelete
  3. So yammy!!!

    kiss
    food&emotions
    http://fefoodemotions.blogspot.pt

    ReplyDelete
  4. Happy Birthday, Lisa!
    girl, you is smokin' hot!!
    xoxo

    ReplyDelete
  5. They look so delicious and are my favourite too.

    ReplyDelete