Satay

Satay, skewered meat or seafood in kebab-fashion, is known to be Indonesia’s national dish.  But did you know that its origin traces back to the Arabs?  (Most likely from Marco Polo’s trade route in Asia.)

Today Satay is also very popular in other Southeast Asian countries i.e. Thailand, the Philippines, Malaysia, Singapore, Brunei and even in the Netherlands (due to the Dutch colonizing Indonesia).  As these countries have adopted Satay, they have added their own spicy sauces and marinade.

The following Satay marinade and sauce recipe is my version but has its roots from the Hawaiian Isles.  Hawaiian locals too have fashioned Satay to their own liking adding their own flavors to the sauce and marinade.  This Satay recipe is very simple, my way of cooking, but is very delicious .  I hope that you will enjoy it with your family.  Bon appetit!

Marinade
- 2 Tbsp. grape seed oil (you may substitute vegetable or Avocado oil)
- 2 Tbsp. fish sauce
- 2 Tbsp. Agave (may use white or brown sugar)
- 1 Chopped onion
- 4 Cloves peeled & minced garlic
- 2 Limes (juice).  (If too sour, use one.)

Sauce
- 2 Cups coconut milk
- 1 Cup smooth or chunky peanut butter
- 1 Onion (cut in halves)
- 2 Tbsp. Agave (may use white or brown sugar)
- 2 Tsp. Cayenne pepper (you may add or less, depending on preference)
- 2 Tbsp. soy sauce
- 1 or 2 Stalks Lemon Grass (may substitute Green Onions).  Cut Lemon Grass in 4 – 5″ pieces.

2 to 3 lbs. of beef, pork, chicken or shrimp.  Cut meat thinly into strips of 3/4″ by 2″ in length.  If using shrimp, cut butterfly style without separating.

16 – 20 Large Bamboo skewers

Yields:  4 – 8

Instruction

1. Prepare your meat or shrimp and set aside.
2. Mix all marinade ingredients in a large pan.
3. Place meat or shrimp in marinade and marinate for at least 1 hour.
4. Prior to threading meat or shrimp, soak Bamboo skewers in a flat pan (large enough for skewers to lay flat) containing water and ice for 20 to 30 minutes.  Drain water prior to threading marinated meat or shrimp.  [Soaking Bamboo skewers will prevent them from burning on the grill.]
5. Thread meat or shrimp, side-ways,  into skewer ( 3 or 4 pieces).  Thread all marinated pieces.
6. Grill meat or shrimp over coals, 2 or 3 minutes on each side for meat but less for shrimp.  (Depending on how hot your grill is, cooking time may take longer).  Avoid over cooking.
7. Lay grilled Satay in serving tray and cover with foil.  (Set aside grilled Satay for at least 5 minutes prior to serving.)
8. Puree all sauce ingredients in a blender.
9. Pour puree in a sauce pan and cook, stirring, until it comes to a boil.  Serve sauce in a dip bowl or evenly pour over grilled Satay.

This recipe could also be enjoyed even if you are gluten intolerant by substituting ingredients that call for gluten-free ingredients (i.e. brown sugar, soy sauce, peanut butter, etc.).  The proportions may need to be adjusted depending on how salty or sweet the gluten-free ingredients are.

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