Chicken Satay

wasbrokegettingbetter

Peanut butter (crunchy is best)' coconut milk, worchestershire sauce and Tabasco to taste.

Fattening but fantastic

lynzpower

your on the right lines there climbgirl

http://www.waitrose.com/food_drink/recipes/recipesearch/recipe/0605ss26-r03.asp

elljay20

i tried it this way but nobody would eat it!!! i'm sure i did something wrong though!

kethry

my OH is Dutch with Indonesian background (his great-grandmother was indonesian or something) and over in Holland, Indonesian restaurants are like chinese restaurants here, mostly because of the colonial connections i think.

anyway, for the indonesian version of satay sauce - you were on the right track with the peanut butter and coconut milk - this is how to make the meat sticks that satay sauce goes on top... and this is for the satay sauce itself.

note: kecap manis is sweet soy sauce. if you want to be authentic, then specialist chinese supermarkets should stock it, but if not, just substitute dark chinese soy sauce with 1 or 2 tsp of dark brown sugar. Sambal Ulek is a sort of chilli relish, Sambal is a big part of indonesian cooking, there are different types, some meant to put on food, some meant to use in cooking. Sambal Ulek (or sometimes spelled Olek) is the most common and i think the mildest - again, a good chinese supermarket should stock it, although i've even seen it in Aldi!

both these recipes really are nice, in fact, if you fancy getting stuck into indonesian cooking i can recommend the whole site. some recipes are good enough that OH thinks they're as good as his mother's - which is high praise indeed, as his mom learned from the indonesian great-grandmother herself!!

hope that helps!

keth
xx

Wickedkitten

I make mine with peanut butter, half quantities of stock and coconut milk, hoi sin sauce, coriander and chilis.

Don't have an exact recipe though.

KittyKate

I saw Hugh Fearnley Whittingstall do a chicken satay with lime juice, chicken breast and peanut butter - I LOVE chicken satay and I even have a load of skewers - but I don't have a lime :rolleyes: so does anyone have a similar recipe?

Also, we have a fan assisted oven, how long do I cook skewered 'thumb sized' chicken breast for?

Psykicpup

Ohhh can you post a link to the recipe (s) - I luuuurve Satay (esp beef)

newmrslockwood

probably lemon juice would be just as good

newleaf

It does need to be lime juice for Satay really, plus a bit of chilli.
You can buy lime juice in a bottle and it keeps for ages in the fridge, it's with the Jif lemons at the supermarket. It's worth keeping a bottle in if, like us, you are fond of Thai or Indonesian food.
I would grill the chicken skewers myself, chicken doesn't take long to cook, especially when it's cut up small.

MrsBartolozzi

Hugh's recipe for Satay sauce from the River Cottage Cookbook:

1 onion finely chopped
2 garlic cloves, crushed
1 tbsp groundnut/sunflower oil
half- 1 fresh green chilli (or to taste) finely chopped
2-3 tbsp dark soy sauce
1 tbsp brown sugar
125g crunchy peanut butter
juice of half-1 lime

gently cook the onion and garlic until soft and lightly browned. Add the rest of the ingredients and mix well, then let it bubble and thicken in the pan. Taste and adjust the flavour adding lime juice, chili, or soy sauce if needed. Add water to make good pourable consistancy. Sauce will keep for a week in the fridge . If reheating it you may need to add more water.

He serves this with rabbit - you could use chicken I presume?
HTH
MrsB.xx