Chicken And Beef Sates Food

CHICKEN SATéS

Steps:

• Combine chicken with shallots, garlic, palm sugar, pepper, oil, fish sauce, rice wine, and salt in a sealable plastic bag and turn to coat chicken, then squeeze bag to eliminate as much air as possible and seal. Marinate chicken, chilled, at least 12 hours but no longer than 24.
• Thread each chicken strip lengthwise onto a skewer, keeping strip as straight as possible. Discard any remaining marinade.
• Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).
• Grill skewers, turning over once, until chicken is cooked through, about 4 minutes total.

CHICKEN AND BEEF SATAY WITH PEANUT SAUCE

Steps:

• Trim fat from beef or chicken. Cut into strips about 3 inches long and 1/2 inch thick. Refrigerate until needed.
• Combine remaining ingredients in blender, and puree until smooth. Pour over meat, and mix to coat evenly. Marinate at least 1 hour or overnight.
• Preheat grill or grill pan until hot. Thread a piece of meat lengthwise on each skewer, and grill until done, 2 to 3 minutes on each side. Baste occasionally with marinade during cooking. Serve immediately with peanut sauce.

CHICKEN AND BEEF SATES

Steps:

• In a baking pan soak skewers in warm water 20 minutes. While skewers are soaking, in a blender blend cream, spices, salt, onion, and garlic. Cut chicken and beef crosswise into 1/4-inch-thick strips and in a bowl toss with cream mixture. Marinate chicken and beef, covered, at room temperature 15 minutes.
• Preheat broiler. Thread some chicken and beef strips lengthwise, without bunching, onto each skewer (using three fourths of skewer) and discard any remaining marinade. Broil satés on well-oiled rack of a broiler pan as close to heat as possible, turning once, 2 to 3 minutes on each side, or until just cooked through.

CHICKEN, SHRIMP AND BEEF SATES WITH PEANUT SAUCE

Steps:

• For saté: Combine first 5 ingredients in large glass baking dish, Stir until sugar dissolves. Add shrimp, chicken and beef; stir to coat. Cover; chill 30 minutes to 1 hour.
• Remove shrimp, chicken and beef from marinade. Thread on separate skewers, using about 3 shrimp per skewer and 2 beef or chicken pieces per skewer. Place on platter. (Can be prepared 2 hours ahead. Cover and chill.)
• Prepare barbecue (medium-high heat) or preheat broiler. Grill skewered meats until cooked through, about 3 minutes per side. Line large platter with banana leaves. Place sauce in bowl in center of platter. Surround with skewers. Garnish with lime and flowers, if desired, and serve.
• For peanut sauce:
• Place peanut butter in heavy medium saucepan. Gradually mix in chicken broth. Add all remaining ingredients except lime peel. Stir over medium heat until smooth and thick, about 6 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Before serving, stir over medium heat until hot, thinning with water if necessary.) Pour sauce into bowl and garnish with lime peel. Makes about 3 cups.

CHICKEN (OR BEEF) SATAY

Steps:

• Using a sharp knife, trim any fat from chicken, then cut into 3" strips.
• For marinade, place onion, garlic, ginger, soy, shili powder, coriander, brown sugar lemon juice and vegetable oil in a zip top bag and mix well. Add chicken strips and mix in marinade until well coated. Put in refrigerator for 2 hours and up to overnight.
• Remove meat from marinade and thread the strips accordion style onto pre-soaked wooden skewers.
• Broil the skewers for 8-10 minutes, turning and brushing occasionally with the marinade until cooked through.
• Meanwhile, make sauce.
• Mix coconut milk with peanut butter, fish sauce, and lemon juice in saucepan. Bring to a boil and cook for 3 minutes.
• Season to taste with salt and pepper.
• Transfer sauce to serving bowl and serve with cooked satays.

BEEF AND CHICKEN STEW

Steps:

• Place all ingredients in a pot (including juice from cans); add some of the broth or water if it is too thick.
• Simmer for about 45 minutes. stirring occasionally.
• Can be put in crock pot on low.