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SATE

Sate is a style of shish kebab that has long been popular in Indonesia and Thailand. It is most often associated with Thai food, where it is made from beef, chicken, or goat cubes, and can be dipped in traditional peanut sauce or sauces. Food history is uncertain if sate is introduced in Indonesia or in Southeast Asia. Regardless of origin, the two Thai Thai variants and praised by the fans are quite delicious.

Sate Indonesia has some popular variants. Sate Madura is one of the most famous and most popular. It usually uses goats or chickens, marinated in sugar, green onions, soya sauce and salt. The marinated meat bits are then skewered and quickly roasted. Traditional accompaniments include curry and basmathi rice.

Another variant of Indonesian sate uses beef, which is finely chopped and pressed together into a paste or a ball, which is then skewered and baked. Indonesian version often uses animal organs or turtle meat. A new one for a meal may find that this change is quite unusual.

Sate Thai can also use meat most US visitors do not take it often. Some popular types include those made from goats. Some dishes from Thailand and Indonesia are marinated and cooked only on animal skins, which are worth the damage when cooked.

Often, very good sate is not bought at the restaurant but directly from food stalls, which are abundantly available in places like Singapore. If the user is asking about meat, and is familiar with the language, he may ask about the origin of this meat.

Sate is popular in some European countries. Holland is known for its excellent performances, since the Dutch occupied parts of Indonesia from 17th through the early 19th century. Netherlanders brought home this great meal, and many other specialties in Indonesia, which had influenced Dutch cuisine to this day.

Diners can find Thai sate in almost any Thai restaurant. Major cities throughout Europe and the United States may have several Indonesian restaurants offering dishes as well, though this is less common and often less popular than Thai food.

HOW TO MAKE SATE:

Ingredients for Chicken Satay:

800g Chicken thigh, cut into strips

3 Shallots (90g), coarsely chopped

2 lemongrass (white part), coarsely chopped

4 cloves of garlic

2-3 slices of ginger

1/2 tsp ground coriander

1/2 tsp ground cumin

1/4 tsp Turmeric powder

2 Tbsp brown sugar

1 tsp salt

1 Tbsp oil

Garnish:

1/4 cucumber, coarsely chopped

1/2 red onion, cut into wedges

How to cook:

Blend shallots, lemongrass, garlic and ginger using hand blender or food processor until it becomes a smooth paste. Mix the paste with chicken and add ground coriander, cumin, turmeric, brown sugar, salt and oil and combine well. Cover with glad wrap and marinate in the fridge for 2hrs or over night if you can.

Soak skewers in water while you are marinating chicken to prevent them from burning.

Thread the chicken onto the skewers and brush oil on top.

Grill in oven for couple of minutes on each side or you can use grilled pan / BBQ to cook!

Serve with cucumber and red onion along with peanut sauce.

Peanut Sauce:

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Peanut sauce:

Paste:

6 dry chili (seeded and soaked in hot water for 5 mins)

2 shallots, coarsely chopped

2 cloves of garlic

1 lemongrass (white part), coarsely chopped

2 slice of galangal

2 slice of ginger

1/4 cup oil

1 tsp chili powder

1/4 cup peanut butter

2 Tbsp Tamarind puree (Soak 1 Tbsp of Tamarind paste into 4Tbsp of hot water to get the puree)

2 Tbsp palm sugar

salt to taste

How to make peanut sauce:

Blend chili, shallots, garlic, lemongrass, galangal and ginger using hand blender or food processor until it becomes a smooth paste. Add oil and mix well.