Friday, September 9, 2011


While grilling yakatori skewers on the bbq grill the other weekend,  I got to thinking about bbq chicken skewers other than Japanese style and considered Turkish Shish Kebab  and Russian Shashlik.  Then I recalled a Thai restaurant located north of Atlanta, Georgia that had Sate Madura on its menu, a most popular Sate because it uses peanut sauce. Since it sounds like Satay, you often see it spelled this way.  The dish was made truly toothsome because of the sauce used.  This Satay peanut sauce is and has been extremely popular all over Southeast Asia and is the national dish in Indonesia, where it originated.  Arab immigrants, who from way back in history put chunks of meat on their swords and cooked them over an open fire introduced proto skewers to the Indonesians. Indonesia developed the peanut sauce introduced by the Spanish and the rest is history. Because of its location and resources (Spice Islands)  Indonesia was influenced by visitors from the Middle East, India, China, Portugal, Spain and Holland; which is why Satay is very popular with the Dutch.
Traditionally, satay refers to any grilled skewered meats with various sauces, and is not necesarily served in peanut sauce. But the peanut sauce is the most renowned  and is often used with non-skewered dishes, even hamburgers.
Chicken satay is not difficult to make, nor is the fabulous satay sauce.  Like the popular Chicken Yakatori, the satay variation is wonderful.
This recipe is adapted from “Favourite Asian Recipes”  Murdock books.

Chicken Sate                   serves 6 or 8

16 bamboo skewers

·        2 lbs (1kg) boneless skinless chicken breasts, cut into strips
·        1 Tablespoon peanut oil
·        1 teaspoon asian sesame oil
·        1” (3 cm) fresh gingerroot, peeled and grated or minced
·        1 clove of garlic bruised

Sate Sauce:
·        1 tablespoon peanut oil
·        1 onion, minced
·        1 cup (8oz, 250gm) crunchy style peanut butter
·        ¼ cup (60ml) sweet soy sauce, or regular plus a little sugar
·        ¾ tablespoon ground coriander
·        1 teaspoon turmeric
·        1 teaspoon chili paste
·        1 cup (8 oz, 250gm) coconut milk
·        1 teaspoon brown sugar or molasses
·        1 tablespoon of lemon juice

1.      Mix the peanut oil, sesame oil, gingerroot and garlic
2.      Put the chicken strips in a resealable plastic bag
3.      Pour in the marinade, cover and refrigerate 3 hours
4.      Soak 15 bamboo skewers in water for 30 minutes
5.      Thread the chicken strips onto the skewers
6.      Cook on charcoal grill till cooked through, about 5 minutes or under a preheated broiler
7.      Place the skewers onto a platter

To prepare the Sate sauce:
1.      Heat the oil in a pan
2.      Cook the onion for 5 minutes
3.      Add the peanut butter, soy sauce, coriander, chili paste and coconut milk
4.      Bring to boil, then simmer for 5 minutes
5.      Stir in the sugar or molasses and the juice until combined
6.      Pour the sauce into a serving bowl.

Unless you have a peanut allergy, you will want to try this Satay. Enjoy.


Kalyan said...

lovely looking easy to prepare recipe...delicious!

schmetterlingwords said...

Sate chicken looks very inviting.. Love the satay sauce with the peanut butter. The spices added would definitely be very delicious!!

By the way, for the pancake I have maple syrup. :)

Manzanita said...

Looks fantastic. I just found an unopened bag of skewers in a drawer at the ranch and thought, what should I do with these? Thanks for providing the answer.
Take good advantage of a beautiful weekend.

The Golden Eagle said...

I've heard of Satay, but hadn't known what it was. Thanks for the recipe and background!

anthony stemke said...

KALYAN: Yes, this is a wonderful way to grill chicken, especially with the sauce.

SCHMETTERLINGWORDS: Thank You,is very tasty dish. Maple syrup is lovely on pancakes.

MANZANITA: Hey, glad I could help,cm. The weekend her in NE Ga is like autumn, we are enjoying it

THE GOLDEN EAGLE: Thank You for calling, please try this mouth watering chicken dish.

Alex J. Cavanaugh said...

I've enjoyed those many times! Nothing beats Thai food.

Purabi Naha said...

Satay chicken is one of my favourite chicken dishes! I am so glad that you shared it here...I loved the photograph...looks very tempting!

Stephanie said...

I love chicken satay. I must say that is one I haven't tried making at home. Thanks for the recipe.

Jessica Thompson said...

Haha, that's great!

Anonymous said...

Thank you for this recipe. A new way to prepare chicken. Yumm!

Shellie said...

I haven't tried this one yet, but I wanted to report that your pancake panacea turned out great, even though I had to hide the yogurt in the batter. Thanks, anthony!

anthony stemke said...

ALEX: Thanks,I have to agree with you.

PURABI: Thank You, it is certainly a delicious dish. There are people around here who like the sauce so much they just put it on almost everything, like plain rice (yummn).

STEPHANIE: Make this once or twice and you'll put it into your regular rotation. Thank You for calling.

SUSANNE: You're quite welcome. Family, friends or special guests will love this.

SHELLIE: Thank You, you are so cool, hiding the yoghurt. My BW loves the thick yoghurts and the syrup sweetens it like a cream, I think finicky kids will take to it.

Kitchen Belleicious said...

this satay looks delicious and so easy to make. I love having chicken like this and fun and exotic sauces to go along with it!

dora said...

looks tasty!

Leovi said...

Wow, I love you prick us. If this is as good as the lamb, I sign up for lunch.

Uma said...

I missed few of your recipes after my vacation. Now I'm back and enjoying this dutch delicacy. The detail explanation makes me to think the recipe is easy and the picture is so lovely.


Torviewtoronto said...

I like the flavours you have used in this chicken looks wonderful

anthony stemke said...

KITCHEN BELLEICIOUS: We love this sauce.

DORA: Thank You it is.

LEOVI: Thank You.

UMA: Welcome back and Thank You for your kind words.

TORVIEW: Thank You, we love this dish, the sauce is very appealing.

The Golden Eagle said...

Thank you so much for reading my Campaigner Challenge Entry! I read your comment about the Linky List--sorry for not being clearer about where it actually was.

Here's the link:

Vardhini said...

Being vegetarian cannot say much about the chicken dish. :)

Regarding the urad dal fritters, yes you can reduce the onion or even omit it. I do it that way for my kids - no onion or chillies. Onion powder is not necessary. Actually instead of flattening it you can also make small balls and fry. I make the hole for the vadai with my finger.

anthony stemke said...

GOLDEN EAGLE: Okay voted.

VARDHINI: Thank You for clearing up the urad dal fritter question.

Al Penwasser said...

No peanut allergy here. I'm planning to enjoy.

aipi said...

What a classic dish so beautifully recreated!

Alison Miller said...

Ohmygosh - this looks so good! I will have to pass this recipe onto my husband. :)

Natural One said...

These look great, perfect time to grill with the weather cooling off.

anthony stemke said...

AL: Good for you, you'll love it.

AIPI: Thank You, well put.

ALISON: Please do, he will appreciate the ease of preparation, the wonderful taste and the many compliments he receives.

NATURAL ONE: Yeah right. In the hot sun everybody looking for a shady spot, now you can actually enjoy the outdoors even more.

Alexis AKA MOM said...

WOW that would be a hit with all the boys. I have never thought of doing chicken that way, I've seen it but never have tried. Love it!

anthony stemke said...

ALEXIS: Oh yeah and it's not hard to do.

neatfit said...

The nutritional value is not that bad too, I might try this :).

anthony stemke said...

NEATFIT: Please do. The nutritioal value is very important, right after taste.
Thank You for calling.

kitchenmorph said...

this is one killer dish on my to do flagging this one!

anthony stemke said...

KITCHENMORPH: Is great for backyard bbq's but hurry up. autumn is upon us.
Thank You for calling.

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