Leannas Satay Sauce Food

CHICKEN SATAY WITH PEANUT SAUCE

Steps:

• Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.
• Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
• Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

SATAY SAUCE

Steps:

• Mix the lime juice, honey, soy sauce, curry powder and peanut butter in a small bowl. Add a splash of water if it's too stiff. Transfer to a small pan with the coconut milk, and heat gently for 5 mins stirring continually, until combined.

SATAY SAUCE

Steps:

• In a food processor fitted with metal blade or in a blender, combine all the ingredients and process until smooth. Refrigerated, in a covered container, the sauce will keep for up to 5 days.
• I use chili powder in place of the crushed red pepper because I like it really spicy.
• I've also frozen and thawed leftovers - it is still delicious.
• A note about this recipe from the book: Satay is a theme that recurs all over Asia and it varies depending on the country. My Version most closely resembles the Thai rendition; it's creamy and highly spiced. Serve it with grilled chicken, beef or seafood [or tofu].

SATAY SAUCE

Steps:

• Toast Peanuts till golden brown. careful not to burn. Blend untill you get a mix of small chunks of peanuts and some fine peanut powder.
• grill or toast shrimp paste (belacan) then blend with steamed dried chillies,
• mix coconut milk with 4 cups water.
• mix tamarind with 1 cup water . strain.
• scrape gula melaka into pan. add sugar, belacan and blended chilly paste, tamarind juice and half peanuts,
• cook over moderate heat stirring constantly for 4 min, stir in coconut milk and bring to boil and simmer stirring for 3 minutes.

LEANNA'S SATAY SAUCE

Steps:

• Put everything in a pan.
• Stir over medium heat until it is smooth.
• If it is too thick, add a little water.
• Or if you want it creamier, add a little coconut milk.

SATAY SAUCE

Steps:

• Put the peanut butter in a small, microwave-safe bowl, and heat for 20 seconds till easy to stir.
• Combine with chili sauce, sweet soy sauce, coriander, and garlic.
• That's it!

SIMPLE SATAY SAUCE

Steps:

• Combine all the ingredients in a small saucepan over a low heat and stir until smooth and heated through. Remove from heat.
• Serve over your favorite meat or vegetables or even use as a dipping sauce.

QUICK SATAY SAUCE

Steps:

• Combine all ingredients but coriander and lime juice in pot.
• Cook on medium heat stirring for 5 minutes.
• Add coriander and lime juice.
• Serve with grilled fish.

QUICK SATAY SAUCE

Steps:

• Mix all ingredients adding water to get the desired consistency.