Satay is an Indonesian dish of pieces of marinated meat grilled on wooden skewers and sometimes served with a spicy peanut sauce. Traditionally, the meat used in satay is not cubed but minced and molded around the satay sticks. However, delicious satay can also be made with tender cubes of meat: skinless breast or upper thigh of chicken or best end of lamb or lamb chops.
Marinating the meat before cooking will tenderize as well as flavor it. Use bamboo satay sticks, which should be soaked in water for a few hours before using so they will not burn. They should be about 20 cm long to allow the meat to be skewered along half the length, leaving a 'handle' to grasp during grilling.
Recipe:
500 g chicken meat, cut into 1 x 2 cm pieces
2 tablespoons sweet soy sauce
1 tablespoon margarine, melted
Black Shrimp Paste Sauce:
10 red chilies, boiled and ground
5 tablespoons tomato sauce
1 teaspoon black shrimp paste
5 cloves garlic, ground
2 tablespoons margarine, melted
Salt and sugar to taste
Method:
Mix and combine all the ingredients to prepare the black shrimp paste sauce.
Thread 4-5 pieces chicken onto the satay skewers. Combine the sweet soy sauce and margarine with 5 tablespoons of the black shrimp paste sauce. Dip each skewer into this sauce until the meat is completed covered. Let it stand for 30 minutes. Grill the chicken over hot charcoal, turning skewers over from time to time. Serve with sweet soy sauce and the remaining black shrimp paste sauce.
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