Posts Tagged ‘skewers’

* Chicken Satay with Peanut Sauce

Posted on February 7th, 2015 by Linda. Filed under Appetizer, Cooking Method, Grill, Malaysian.


I have done so many Chicken Satay classes over the years and each just improves with time!  This is from class last night and we merely used a stove top grill pan but still got really succulent chicken with a smoky flavor.

3 stalks lemon grass, white part, cut finely. Reserve green parts.
2 cloves garlic, peeled, smashed
4 shallots, peeled, sliced
3 tablespoons rice bran oil
3 Tablespoons water
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fennel
1 tablespoon ground turmeric
1 Tablespoon kosher salt
6 tablespoons sugar

2 lbs chicken thighs, boneless, skinless, trimmed of fat
1 cup water + 2 tablespoons canola oil
20 bamboo skewers, soaked

Peanut Sauce Spice Paste:
1 stalk lemongrass, white part, sliced finely
1 inch fresh galangal
½ inch fresh turmeric
4 red fresno chile, deseeded, chopped
3 candlenuts
2 cloves garlic
4 shallots, sliced
1 tablespoon belachan

1/4 cup rice bran oil
1/2 cup water
1 ½ cup roasted unsalted peanuts, crushed
6 tablespoons coconut sugar
1 tablespoon tamarind paste
3 Tablespoons fish sauce

1 English cucumber
1 red onion

To make the marinate and satay
In a food processor, grind lemongrass, shallots, garlic and tamarind together till a fine paste.  Add dry spices and salt and sugar and mix together. Add to chicken and marinate at least 30 mins or use an instant marinator. Skewer meat on skewers.

Make cuts lengthwise into the green parts of the lemongrass leaving 2 inches from the leaves uncut. Bunch the stalks together with kitchen twine to make a basting brush. Mix a bowl of water with 2 tablespoons of canola oil and set aside as basting liquid.

On a hot oiled grill/broiler on high, grill skewers – about 2 minutes on each side, or more depending on thickness, until nicely browned.  Baste with water and oil mixture as you grill.

To make the sauce: In a food processor, grind all Peanut Sauce Spice Paste ingredients together., starting with the most fibrous ingredients first. In a sauce pan, heat oil on medium high. Saute spice mixture till fragrant and oil separates. Add remaining ingredients and simmer for 15 minutes, stirring occasionally, till mixture is thick.

Cut cucumber at an angle, avoiding the seeds. Rotate cucumber per cut. Cut onions into small wedges. Serve satay with peanut sauce and cut cucumbers & onions.

Serves: 8

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* Sate Ayam

Posted on September 28th, 2008 by Linda. Filed under Appetizer, Chicken, Coriander, Course, Cuisine, Cumin, Indonesian, Lemongrass, Tumeric.

The Indonesian Sate Ayam or Chicken Satay is fully seasoned and marinated with spices, that it can be served without a peanut sauce.  If you do want to serve a peanut sauce, please look up the Malaysian version of the Chicken Satay.

Chef’s tips: To create a natural basting brush, save the green parts of the lemongrass.  Bunch them together at the leave end and tie with a piece of string.  Using a sharp knife, split each end of the lemongrass halfway up the stalk into four, making a brush.


8 shallots, peeled, sliced
3 stalks lemon grass, white part, cut finely
2 cloves garlic, peeled, smashed
1 inch galangal, peeled, sliced
4 tablespoons palm sugar
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1 tablespoon ground tumeric
½ teaspoon chili/ cayenne
1 tablespoon belachan
1 teaspoon kosher salt
1 teaspoon kicap manis / dark soy sauce
¼ cup coconut milk

2 lbs chicken thighs – boneless, skinless
20 bamboo skewers, soaked
3 tablespoons canola oil

To make the marinate and sate
1.    In a food processor, grind marinate ingredients together till a fine paste.
2.    Cut chicken into thin strips, 1 X ¼ X 4 inch.
3.    Marinate chicken in marinade at least 30 minutes.
4.    Skewer chicken with the bamboo skewers.  Brush with oil.  In a separate bowl, add 1 cup of oil with a couple tablespoons of oil for basting the chicken.
5.    On a hot oiled grill/broiler on high, grill chicken skewers  about 2 minutes on each side, or more depending on thickness, until nicely browned.  Baste frequently with oil and water solution.
6.    Cut cucumber at an angle, avoiding the seeds.  Rotate cucumber per cut.
7.    Cut onions into small wedges.  Serve satay with peanut sauce and cut cucumbers & onions.
Serves: 6

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* Bo La Lot

Posted on September 6th, 2008 by Linda. Filed under Appetizer, Beef, Coriander, Fish sauce, Lemongrass, Street Foods, Vietnamese.

This is a very tasty Vietnamese appetizer and part of the famous “bo 7 mon” Vietnamese menu of eating 7 different types of beef dishes. Beef 7 ways. No holy cow here. The skewers of little green parcels of beef make a lovely presentation.

La lot is a type of Asian herb – a large shiny heart-shaped leaf which gives a peppery, pungent and aromatic taste. Also called wild betelnut leaves or daun kadok in Southeast Asia, it is a vine and is related to the pepper family. La lot looks somewhat similar to betelnut, a member of the palm family, which is used like chewing tobacco in some parts of Asia. La lot lacks the narcotic content that betelnut gives. Even without the addictive content, the bo la lot is pretty addictive by itself!

Chef’s tip: Use double skewers when skewing the meatballs. That way, you won’t have it pivoting around the skewer.


Nuoc Mam Cham Sauce:
1 red Thai chile, finely minced or 1 teaspoon sambal olek
2 cloves garlic, minced
4 tablespoons sugar
1 lime, juiced to make ¼ cup
2 tablespoons fish sauce
1 teaspoon rice wine vinegar
½ cup water

24 La-Lot leaves (sub: perilla, shiso, grape leaves), blanched

1 Tablespoon canola oil
2 large shallots, diced finely
3 cloves garlic, minced
3 Tablespoons lemon grass, finely minced
3 La-lot leaves, chiffonade

12 oz ground beef (15-20% fat)
2 Tablespoon fish sauce,
1  teaspoon Asian five spice powder
½ teaspoon tumeric powder
1 teaspoon palm sugar (sub: brown sugar)

8 bamboo sticks, pre-soaked
Some canola oil for brushing

Preparing the sauce:
1.    Mix all dipping sauce ingredients together (chile, garlic, sugar, lime juice, fish sauce, vinegar and water).  Set aside.
Preparing the leaves:
2.    Remove the hard stem from the leaves.
3.    Bring a small pot of salted water to boil.  Drop in 24 leaves, wait 5 seconds and immediately remove and plunge into a bowl of iced water.  Drain and pat dry.  Leave whole.
Preparing the meatballs:
4.    In a small sauté pan, heat the canola oil.  Add the chopped shallots and fry till translucent, about 3 minutes.  Remove from heat.  Stir in minced garlic, chopped lemongrass and chiffonaded la-lot leaves. Let cool.
5.    In a medium bowl, mix together the meatball ingredients (beef, fish sauce, five spice powder, sugar, and pepper.) Add the cooled mirepoix.  Mix together to combine.
6.    Lay out a piece of leave, shiny side (top) up.  Take about 1 tablespoon of the meat mixture and form into a small log.  Place the log on stem end of the leave.  Fold in the sides and slowly roll tightly to enclose the log.   Set on a baking tray. You should have about 24 rolls.
7.    Using 2 skewers in parallel, about ½ inch a part, skewer 3 logs per skewer.  Brush the logs with oil.
8.    Place the skewers on a grill rack, and cook about 3 minutes per side, till the leaves are slightly charred.
9.    Serve with the nuoc mam cham dipping sauce.

Serves: 4

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