Satay

• • http://leitesculinaria.com/81453/recipes-thai-grilled-pork.html

  • http://allrecipes.com//Recipe/chicken-satay/Detail.aspx

  • http://www.thaitable.com/thai/recipes/satay.htm

  • http://thaifood.about.com/od/thairecipes/r/thaichickensate.htm

  • http://www.seriouseats.com/recipes/2016/07/indonesian-balinese-pork-satay-sate-babi-soy-glaze-peanut-recipe.html

Fine Cooking

• • 2 boneless, skinless chicken breast halves (about 1 lb.)

  • 2 Tbs. soy sauce

  • 2 Tbs. fresh lemon juice

  • 1 Tbs. vegetable oil

  • 2 medium cloves garlic, minced

  • 1/2 tsp. curry powder

  • Kosher salt and freshly ground black pepper

  • 1/3 cup crunchy natural peanut butter

  • 1/3 cup unsweetened coconut milk

  • 1 tsp. light brown sugar

  • Pinch cayenne

  • About 32 bamboo skewers, soaked in water for at least 20 minutes

Method

• 1. Remove the chicken tenders, if still attached, and trim any excess fat from the chicken breasts. With a sharp knife, cut the breasts lengthwise into 1/2-inch slices (you should have about six slices per breast). Cut each slice in half crosswise to make about 32 pieces total. If you have tenders, cut those in half, too.

  2. Combine 1 Tbs. of the soy sauce and 1 Tbs. of the lemon juice with the oil, garlic, curry powder, 1/2 tsp. salt, and a few grinds of pepper in a medium bowl. Add the chicken and toss well to coat. Let the chicken marinate at room temperature for least 15 minutes and up to 1 hour.

  3. Meanwhile, combine the remaining 1 Tbs. soy sauce and 1 Tbs. lemon juice with the peanut butter, coconut milk, brown sugar, cayenne, and 1/8 tsp. salt in a small saucepan.

  4. Position an oven rack as close to the broiler as possible and heat the broiler to high. Thread one chicken piece onto the end of each skewer. Set the skewered chicken on a broiler pan and broil, turning the skewers once halfway through, until the chicken is lightly browned and cooked through, about 7 minutes total. While the chicken cooks, warm the sauce gently over medium-low or low heat. If the sauce seems very thick, thin it with about 1 Tbs. water. Let the chicken cool slightly and then serve the satés with the peanut sauce for dipping.

Felicity Cloake

https://www.theguardian.com/lifeandstyle/wordofmouth/2014/jan/30/how-to-cook-perfect-chicken-satay

(Serves 4)

• • 1 tbsp coriander seeds

  • 3 garlic cloves, finely chopped

  • 2.5cm piece of ginger, finely chopped

  • 3 tbsp finely chopped lemongrass

  • 2 kaffir lime leaves, shredded

  • 1 tbsp vegetable oil

  • 1 tbsp kecap manis

  • 1 tsp soy sauce

  • 500g skinless, boneless chicken thighs

  • Crispy fried shallots, to serve (optional)

For the peanut sauce

• • 2 bird's eye chillies, seeded and finely chopped

  • 5 shallots, finely chopped

  • 3 garlic cloves, finely chopped

  • 1/2 tsp shrimp paste

  • 1 tbsp vegetable oil

  • 150ml coconut milk

  • 2 tbsp palm sugar

  • 150g unsalted peanuts, roasted and roughly chopped (or finely ground, according to preference)

  • 2 tsp kecap manis (or 1 tsp soy sauce, 1 tsp brown sugar)

  • Juice of 1 lime

Method

• 1. Start by making the marinade. Toast the coriander seeds in a dry pan until fragrant, and then grind to a powder in a pestle and mortar.

  2. Add the garlic, ginger, lemongrass and kaffir lime leaves and pound to a rough paste along with a generous grinding of black pepper. Transfer to a large bowl and stir in the oil, kecap manis and soy sauce.

  3. Cut the chicken into long strips about 3cm wide and stir into the marinade, mixing well. Cover, refrigerate and leave to marinade for at least 30 minutes if you've got it, and up to 12 hours.

  4. Soak eight wooden skewers in cold water until ready to use.

  5. Meanwhile, make the sauce. Put the chillies, shallots, garlic and shrimp paste in a pestle and mortar, or the small bowl of a food processor, and pound or blitz to a paste. Heat the oil in a wok or wide frying pan, and then fry the paste until it smells cooked. Add the coconut milk and palm sugar and simmer for a couple of minutes, then add the peanuts and simmer until slightly thickened. Stir in the kecap manis and lime juice, add a little water or coconut milk if it's too thick, then taste to check the balance of flavours; add more lime juice, sugar or soy sauce if you think it's lacking. Serve warm or at room temperature.

  6. Thread the strips of meat onto the skewers in an "S" shape, pushing them down so they're all touching. Cook the skewers on a barbecue, or a griddle pan over a medium-high heat, for about 20 minutes until cooked through, turning regularly. You can turn the heat down to medium on the griddle after all are well charred – don't worry about black bits, they add flavour. Serve with the sauce, and plenty of napkins.