Satay Chicken and Beef: Best home-BBQ recipe

The Cooking Junket LOVES meat!

And what can be better than MEAT on a STICK!

Yes! Lisa, from Lisa’s Lemony Kitchen has shared yet another fantastic recipe that we just can’t do without

If you have a cupboard / pantry full of delicious dried spices just screaming your name – definitely whip this up in a flash this weekend.

Otherwise, if you have a ready made sauce in the fridge – make this! You won’t regret it.

 

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Beef and Chicken Satay

Serve 6-8
Beef satay
1 kg scotch fillet – cut into 2cm cube
1 1/2 tablespoon coriander seeds
2 teaspoon cumin seeds
2 teaspoon fennel seeds
1 teaspoon ground tumeric
5 tablespoon sugar
2 teaspoon salt
Chicken satay
1 kg chicken thigh- cut into 2 cm cube
2 teaspoon cumin
2 teaspoon fennel
1 tablespoon coriander seeds
1 1/2 teaspoon ground turmeric
5 tablespoon sugar
2 teaspoon salt
Satay peanut sauce
300g roasted peanuts – ground
10 dried chillies – wash and soak overnight
2 lemongrass stalks – chopped
1 red onion
2 garlic
1 teaspoon fennels seeds – ground
1 cm galangal
1 tablespoon peanut butter
1 tablespoon tamarind extract
4 tablespoon canola oil
250ml coconut milk
2 cups of water
1/2 cup sugar
salt
Rice cubes
400g long grain rice
800 ml water
1 teaspoon salt
Cucumber
red onions
Day 1: 
  1. Grind spices separately to marinate beef and chicken cubes.
  2. Place chicken and beef into the 2 bowls.
  3. Add spices and refrigerate overnight.
  4. Soak bamboo skewers (overnight).
Day 2:
making rice cubes
  1. wash and cook rice on HIGH for 15 minutes in the microwave.
  2. Stir and check that the water is fully absorb by the grains and rice is cooked.
  3. The texture is soft and not quite porridge.
  4. With care (its hot!!!), mash up the rice with mortar (if you have one) or using the rice ladle and mash the rice against the side bowl, until its comes together (dough like).
  5. Remember that the rice is still hot! Transfer to a food grade plastic bag.
  6. Squish and squash the rice in the bag and flatten to an almost rectangular shape (or any shape) thickness of 1.5 cm (approx).
  7. Leave it flat on the kitchen bench.
  8. Place a tray loaded with some weight (books etc) on the rice bag.
  9. Leave the weight on until the rice is cool completely.
  10. Cut into cubes.
Making satay peanut sauce
  1. Blend chillies, galangal, onions, garlic, lemongrass and the spices with 1 1/2 cup of water until smooth.
  2. Heat oil in a medium size pot,
  3. Add the blended ingredients into the pot.
  4. Bring to boil and reduce the heat to a simmer.
  5. Add tamarind extract, coconut milk, salt and sugar.
  6. if the sauce is too thick, add 1/2 cup of water
  7. Add peanut butter to thicken the sauce. simmer for 10 minutes.
Ready to barbecue
  1. thread the marinated beef and chicken with bamboo skewers.
  2. Fired up the barbecue and cook until the meat is thoroughly cooked (especially the chicken satay)
Serve satay with rice cubes, cucumber, onions and satay peanut sauce.
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