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Satay

Description

Satay is a traditional dish consisting of skewered meat that's served with a sauce on the side. All types of meat can be used to make satay, even some exotic varieties such as crocodile or snake meat. In most cases, the meat is marinated before grilling. Marinades vary, but typically include dark soy sauce, sugar, garlic, lime juice, and other seasonings. The most common sauces served with satay are peanut, soy, or pineapple sauce.

It is believed that satay originated in the Indonesian region of Java. From the moment it originated in Java, satay quickly spread throughout Southeast Asia, and eventually all over the world. In Indonesia, it has become a national dish and nowadays it can be found everywhere, from street vendors to high-class restaurants.

Ingredients

• 3 tablespoons soy sauce
• 3 tablespoons tomato sauce
• 1 tablespoon peanut oil
• 2 cloves garlic, peeled and minced
• 1 pinch ground black pepper
• 1 pinch ground cumin
• 6 skinless, boneless chicken breast halves - cubed
• 1 tablespoon vegetable oil
• ¼ cup minced onion
• 1 clove garlic, peeled and minced
• 1 cup water
• ½ cup chunky peanut butter
• 2 tablespoons soy sauce
• 2 tablespoons white sugar
• 1 tablespoon lemon juice
• Skewers

Steps

1. In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
2. Preheat the grill for high heat.
3. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.