Time: 2 hours 40 minutes
Complexity: easily
Quantity: 20 pcs.

Satay are miniature skewers popular in Southeast Asia, particularly Malaysia and Indonesia, where they are widely sold both on the street and in restaurants. Small pieces of meat are marinated in spices, skewered on wooden skewers, grilled, and served as an appetizer with sauces. The most common sauce for satay is peanut sauce. It's made from peanut paste mixed with coconut milk, lime juice, and spices. Chicken fingers—tender pieces of meat cut from the ends of chicken breasts—are excellent for the skewers themselves. They marinate quickly and are also quickly grilled. Serve satay piping hot on the skewers or chilled with an exotic peanut sauce dip.

Ingredients:

Sate

• 1 kg of chicken fingers
• 1 cup of yogurt
• 1 tbsp. curry powder
• 4 drops hot sauce, or to taste
• 2 cloves garlic, crushed
• 1 shallot, chopped
• 2.5 cm ginger root, finely chopped

Peanut sauce

• 1 tbsp. vegetable oil
• 1 tbsp. curry powder
• 2 cloves garlic, crushed
• 1 shallot, chopped
• 2.5 cm ginger root, finely chopped
• 0.5 cup creamy peanut butter
• 0.5 cup coconut milk
• 1/4 cup soy sauce
• 2 tbsp. l. brown sugar
• 0.5 tsp hot chili oil
• Juice of 2 limes
• 0.5 cups of hot water
• 0.5 cup chopped cilantro for serving
• Special equipment: 20 wooden skewers

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken breasts, yogurt, curry, hot sauce, garlic, shallots, ginger root, Peanut butter, coconut milk, soy sauce, brown sugar, chili oil, lime, cilantro

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Preparation:

Step 1
• Sate: Cut the chicken fingers into 5 cm (2 in) pieces and place in a large container. In a small bowl, combine the yogurt, curry powder, hot sauce, garlic, shallot, ginger, and a pinch of salt. Pour the mixture over the chicken, cover, and refrigerate to marinate for 1-2 hours.
Step 2
• Meanwhile, soak wooden skewers in water.
Step 3
• When the chicken is done, heat a grill pan over medium heat.
Step 4
• Remove the chicken from the marinade and thread 2 pieces onto each skewer. Grill the chicken in a grill pan until cooked through and grill marks appear, 3-4 minutes per side. Let cool. Cover the chicken and refrigerate.
Step 5
• Peanut sauce: Heat the oil in a small saucepan. Add the curry powder, garlic, shallot, and ginger and sauté until fragrant. Transfer the spice mixture to a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice, and a pinch of salt. Blend, adding hot water a little at a time to thin the sauce until smooth. Transfer to a bowl, cover, and refrigerate.
Step 6
• To serve, place the bowl of peanut sauce in the center of a round serving platter. Arrange the chicken finger skewers around the bowl, meat-side down. Sprinkle with cilantro.

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