[CH] Satay
Emile & Dewi (e.steenbrink@worldonline.nl)
Fri, 17 Mar 2000 22:53:39 +0100
Hi Chileheads,
I am going to post a recipe for satay the way my uncle prepares it. It's his
way to make it so I just write down what he uses. I actually never made it
myself, but always watched him prepare it and helped with skewering the
meat. He usually makes it for birthdaypartys by request. Well, here it is:
1 kilo pork, chicken or beef, some like to use fish
sweet soy sauce
2 teaspoons garlic powder or 2-3 fresh cloves chopped finely
1 teaspoon ketoembar, don't worry it's ground coriander
salt to taste
a pinch of ve-tsin, MSG, but it's optional
butter
skewers, wooden (make sure to soak them before putting them on the grill) or
metal
BBQ
Put all the ingredients but the meat in a bowl and mix it all up. The soy
sauce should be enough to marinate the meat in.But don't let it swim in it.
My family cooks by taste and not by measurements, so keep tasting.
Add the meat of choice and let it marinate preferably a day or maybe two.
When your ready to BBQ, prepare some more soy sauce in a deep plate. Add
some pieces of butter and smush it with a fork so it breaks up in tiny bits
swimming in the soy sauce.
Lay your skewers on the plate with the fresh soy sauce before grilling so
the butter pieces stick to the meat and that way won't stick to the grill.
Turn once or twice for an even brown colour.
Sometimes people like to prepare satay with lamb or goat meat. The only
thing to add to the first soy mixture is 1 teaspoon koenjit and that's
kurkuma powder. So this is the way my dear uncle makes sate or satay.
If there are questions I'll try to answer them. Good luck and good eating!
Miss Dewi