Name of Recipe:Number of People:Ingredients:Preparation:Photos:Tips/Hints:Meat sates
500g steak, 500mg lamb, 3 chicken breasts, 3 chicken thighs
Sate marinade (and you need 1 lot of this for each kind of meat, so these amounts are for 1 serve, if you want to do the whole lot triple the amount)
2 shallots
2 cloves garlic
1 small piece fresh ginger
1 tsp ground coriander
1/2 tsp chilli powder (or according to taste)
3 tsp lime juice
1 tbsp light soy sauce
1/4 tsp salt
1 tsp sugar
2 tbsp vegetable oil
Cut the meat into 2cm chunks
Chop shallots, ginger, garlic finely speed 7
Scrape down sides
Add remaining ingredients and blend on 9 for a few seconds
Marinate each kind of meat separately, and if you're using all of them chop the meat on separate boards
Marinate for a few hours
Peanut sauce
1/4 cup peanut or vegetable oil
1 and 1/3 cup raw peanuts
2 cloves garlic
4 shallots
Small piece trasi (shrimp paste)
Pinch of salt
1/2 tsp chilli powder
1/2 tsp brown sugar
1 tbsp dark soy
2 cups water
1 tbsp lemon juice
Cook peanuts in oil for 4 minutes Varoma temperature speed 2-3
Drain carefully, reserving 1 tbsp oil, let the peanuts cool
Let TMX cool as well
Chop garlic and shallots on 7, scrape down
Add the 1 tbsp oil, cook on 100 C for 2 minutes
Add peanuts and pulse
until finely chopped. If you end up with peanut butter it doesn't really matter, but try to avoid turning into peanut butter if possible, but it doesn't really matter.
Add remaining ingredients and cook on 100 C speed 2-3 with MC off for about 10 minutes, or until thick
Add lemon juice and extra salt if needed
Thoughts
Since the cry went out for meat recipes, I've been thinking of how to adapt some I like. I went to Bali a few years ago to visit my brother, who was living in Java. He introduced me to these Indonesian sates, which I think are a whole level above the Thai ones we're used to in Australia. They were cooked and served on hot coals brought to the tables in little metal baskets with a grid on top. I bought a book by Sri Owen about Indonesian food, and adapted this recipe for a mini Weber barbeque I own. She points out that the West doesn't know much about Indonesian food, despite it being the 4th most populous country in the world and having huge regional variations. There are virtually no Indonesian restaurants in Australia, although there is a very good Balinese one in Cairns right across from where I work.
Theses sates remain incredibly moist. I don't know whether it is the marinade, but the chicken breast especially does not dry out as much as usually happens. I think it's important to try to cook them over coals to get the right flavour, but you could easily use a gas barbecue or a stove top. I try to use the thicker bamboo sate sticks, and here's a tip. Soak them in water for a few hours before threading the meat on. It makes the meat easier to slide off without stabbing your neighbour, and the ends of the sticks don't burn away entirely.
The sate sauce is so much better then anything out of a jar or tin. It will keep for a couple of weeks under a layer of oil in the fridge. You can use it as a dip for raw veges. Trasi is that horribly stinky shrimp paste, you can buy it in powder form from Asian food shops now and that's much better than gagging as you scrape a slice off! I think it's important to use it though. I did have to wash the jug in the dishwasher after this. I also have a recipe somewhere for a non-peanut sate sauce, as a friend of mine has a peanut allergy. It's basically the same but with reduced coconut cream. If anyone's interested I'll try and find it.
