Thursday, 31 July 2008

Satay – The Kebab of South East Asia

Satay – or sate - as it is spelled in South East Asia originates from Java in Indonesia although it is universally claimed by both Thailand and Malaysia. It developed from kebab recipes brought with them by Muslim traders from both India and the Middle East. Satay sticks were originally bamboo skewers or sticks from the central spine of the banana leaf. In the coastal villages of Indonesia turtle and shrimp are threaded on to the sticks, pork satay is common amongst the Chinese and the Buddhists but in Thailand the most popular satay is chicken. Every little village and town seems to have its own recipe and every chef his favourite.

Satay makes a great barbeque meal – you can offer different dips with it, the most common being a thick peanut based sauce. However you can have satay with soy based sauces and some are even flavoured with turmeric, curry spices and coconut milk.

You can serve satay with platters of fresh exotic fruits like mangoes, papayas, bananas and pineapples. Side bowls of finely sliced cucumber and onion or tomatoes and sweet green peppers are good as well.

Thai Chicken Satay

1 inch piece of fresh ginger root
3 cloves garlic
1 tbsp Thai Curry Paste
1 tbsp ground turmeric
2 tbsp whipping cream flavoured with 4 drops coconut extract
2lb chicken breasts, sliced into thick ribbons

Pound the ginger root and garlic into a paste using a pestle and mortar. Add the Thai Curry Paste, turmeric and whipping cream and stir. Place the chicken pieces on a plate and rub the paste into the chicken. Marinate at room temperature for 2 hours.

Preheat the barbeque! Thread each chicken slice onto a skewer and cook for a couple of minutes on each side. Serve with Thai Peanut Sauce.

Thai Peanut Sauce

1 cup coconut milk
1 tsp Thai Curry Paste
3 tbsp smooth peanut butter
1 tsp salt
1 tbsp South East Asian Fish Sauce
¼ tsp anchovy paste
1 tbsp lime juice

Heat the coconut milk in a pan and bring to the boil. Stir in the Thai Curry Paste and cook for 3 mins. Stir in the remaining ingredients and cook for another 5 mins. Pour the sauce into individual bowls ready to dip the satay in.

Try this dish with one of the rosés from our selection of award winning Bordeaux Rosés and Clairets (£68.99)! These lovely summer wines are all top of their class and are the favourites of well known wine critics. We are releasing them at a saving of £30 off the recommended retail price as a summer treat which will go perfectly with your barbeque. Enjoy!

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