20 mins
Satay with Peanut Sauce
Recipe by Graham
This simple recipe for Satay with Peanut Sauce is intended as part of an aperitif rather than as a main dish as, in these bite-size portions, there is no need to go to the trouble of creating Satay paste in which to marinate the meat. However, my Chicken Satay or Pork Satay recipes can be used for main courses. (Likewise, either chicken or pork can be used in this recipe.)
As with any recipe with a lot of ingredients, a few minutes preparation so that everything is ready to use makes life in the kitchen much easier.
Sashimi (Raw Seafood) 
Sausage and Bacon Flan Ingredients for Satay with Peanut Sauce
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Satay with Peanut Sauce
- Cut the pork fillet or chicken breasts into small dice about ¾" (2cm) cubed and thread them onto cocktail sticks (about two or three cubes to a stick). Cook under a preheated hot grill (broiler) for one minute on each side or until cooked through. Drain on absorbent kitchen paper and keep warm.
- Meanwhile, peel and grate (shred) the onion, peel and crush (mince) the garlic. Blend the chili powder with 1 teaspoon of cold water to make a paste. Heat the sunflower oil in a pan, add the onion, garlic and chili paste and fry gently until the onion is soft then add all the remaining ingredients, stirring well to combine them together. When warm, transfer the sauce to a serving bowl and serve the Satay warm with the peanut sauce.
GRAHAM'S HOT TIP:
Soak the cocktail sticks in water for an hour before you cook the pork, it will stop them burning.
Reviews of Satay with Peanut Sauce
| April 12 2015 I only made the peanut sauce because I already made chicken and pork satay so I can't really comment on that (though it looks pretty straightforward!). But, the peanut sauce was delicious! I could eat it with a spoon. I used leftover sauce to make peanut noodles and it was awesome. My husband commented "it has such complex flavors." It's a go-to sauce for me now! JackieMann (2 reviews) |
What To Eat Tonight
Not everything is right for freezing. Some foods, however, just beg to go into the freezer waiting for that moment when you need them most!
Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.
Fried and Grilled (Broiled) food is usually quick and easy to do. Our whole range goes from stupidly simple to fiendishly complex!
Other Chicken Recipes
Roasted Garlic and Peppers Poussin uses half a poussin per person. A poussin is a small, immature chicken, sometimes called a spring chicken.
Chicken Kiev - created in Moscow Merchants' Club in the early 20th century and renamed Chicken Kiev in one of the Soviet restaurants in later years.
Chicken Tikka originates from the northern part of India and is not just popular in India but worldwide. Easy both on the palate and the pocket
