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Beef in Satay Sauce

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Beef in satay sauce is a sweet and meaty Asian recipe that you will enjoy. It is great with rice and noodles too. For this recipe we stir-fried the beef, but you can try grilling it too. If you want to use chicken instead of beef, simply follow the same steps less the time.

 

Serves 4

Ingredients:

1 tablespoon peanut oil

750g beef strips

1 fresh long red chili, sliced thinly

1 medium sized brown onion, sliced thinly

1 medium sized red capsicum, sliced thinly

1/2 cup crunchy peanut butter

1/2 cup coconut cream

1/4 cup sweet chili sauce

1 tablespoon dark soy sauce

 

Heat half of the oil in a wok or medium sized skillet over medium heat. Stir-fry the beef in batches for 4-6 minutes or until soft. Transfer to a plate.

Heat the remaining oil in the wok. Sauté the brown onion, chili and capsicum for 2-4 minutes or until they are soft. Put them on a plate.

Pour the coconut cream into the wok. Add the peanut butter, sweet chili sauce and soy sauce. Increase the heat to high and bring it to a boil. Add the stir-fried onions and beef. Cook it for 5-8 minutes until it thickens. Remove from heat and serve with steamed rice.

 

Photo Courtesy Of: primalprogress

Tofu Wrap with Peanut Sauce

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After my soup streak, I am now into healthy food. I am addicted to crunchy greens and it is actually good. So I have been trying to find different recipes to cater to my current craving and my attempt to go on a diet.

It is also a good idea to season the tofu differently to get a different taste and add other vegetables if desired. Tofu Wrap and peanut sauce is a healthy snack or a light meal that is good for you and yummy too.

 

Serves 4

Ingredients:

4 8-inch whole-wheat flour tortilla

8 ounces thinly sliced tofu

1 cup sliced carrots

4-5 lettuce leaves, torn

1 tablespoon creamy peanut butter

1 1/2 teaspoons coconut milk

1/2 teaspoon water

1/2 teaspoon fresh lime juice

1/2 teaspoon soy sauce

1/8 teaspoon fish sauce

1/8 teaspoon hot sauce

1/8 teaspoon minced fresh ginger root

1/4 clove garlic, minced

3/4 teaspoon chopped fresh cilantro

Salt and pepper to taste

 

Season the tofu with salt and pepper. Bake it for 5-8 minutes or until they are brown and cooked to your desired doneness. Set aside.

Combine the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, minced ginger, garlic and cilantro in a bowl. Mix well.

Spread some peanut sauce on the tortilla. Add tofu, bell pepper and snow peas. Fold the sides and roll it up over the filling. Repeat the process for the remaining tortilla. Serve immediately.

 

Photo Courtesy Of: norwichnuts

 

 

Satay Pork

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Very easy to make, especially if you’re using Peanut Butter to save time. This sauce can be applied to a number of meats, but the classics are Pork and Chicken – you’ll be able to adjust the strength over time when you’ve got a bit more practice, but above all, make sure you’re going to enjoy them!

Satay Sauce

To Serve 4
420g Pork Loin Steaks
8tbsp Dark Soy Sauce
5tbsp Sweet Chilli Sauce
2tbsp Brown Sugar
2tbsp Lime Juice
2cm Piece Root Ginger, peeled and grated
2 Garlic Cloves, peeled and crushed
1tbsp Chilli Oil
175g Crunchy Peanut Butter
150ml Coconut Milk
2tbsp Chopped Fresh Coriander

1. Cut the Pork Steaks into strips about two centimetres wide. Mix six tablespoons of the Soy Sauce, three tablespoons of the Chilli Sauce, the Brown Sugar, Lime Juice, Ginger and a Garlic Clove in a non-metallic dish, then mix in the Pork Strips. Cover with Clingfilm, then leave to marinate in a refrigerator for at least two hours, stirring occasionally.
2. Put some Wooden Skewers in a tub of Cold Water to soak for two hours.
3. Cook the other Garlic Clove in the Chilli Oil over a medium heat, for a minute or two. Begin to add the remaining ingredients slowly (except for the Coriander), and stir until smooth. Make sure you don’t have any patches stuck to the base of the pan. Cook over a low heat until simmering, then remove from the heat and stir in the Coriander.
4. Thread the Pork onto the Skewers, and discard the remaining marinade. Grill for eight to ten minutes, until cooked through. Serve with the Satay Sauce in a dipping bowl and some Lime Wedges

Photo Courtesy of: Juro Tanaka

Chicken Satay

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Satay is a popular dish in Southeast Asia, most especially Indonesia. It is grilled meat, served with peanut sauce. Each country has its own variation of the dish and it can be found almost everywhere. It is served in parties, restaurants and even sold by street vendors.

This is a dish that adults and kids will love because of its peanut buttery taste. Yum!

Ingredients:

Chicken and Marinade:

1/2 cup coconut milk

1 clove garlic, minced

1 teaspoon curry powder

1 1/2 teaspoons brown sugar

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 pound skinless, boneless chicken breast halves – cut into 1 inch strips

10 (6 inch) wooden skewers, or as needed, soaked in water for 30 minutes

Dipping Sauce:

1 cup dry roasted peanuts, unsalted

1/3 cup water

2 cloves garlic, minced

1/2 teaspoon dark soy sauce

2 teaspoons sesame oil

2 tablespoons brown sugar, to taste

2 tablespoons fish sauce or 3 tablespoons soy sauce

1/2 teaspoon tamarind paste or 2 tablespoons lime juice

1/2 teaspoon cayenne pepper or 1 teaspoon Thai chili sauce (optional)

1/3 cup coconut milk

In a large bowl, prepare the marinade by combining 1/2 cup coconut milk, 1 clove minced garlic, 1 teaspoon curry powder, 1 1/2 teaspoons brown sugar. Mix well and season with salt and pepper. Marinate the chicken in this mixture for at least 2 hours up to overnight.

While marinating the chicken, make the dipping sauce. Place the peanuts, water, 2 cloves minced garlic, soy sauce, sesame oil, 2 tablespoons brown sugar, 3 tablespoons soy sauce, tamarind paste and coconut milk. Add chili or cayenne pepper if desired. Blend until smooth. Put more coconut milk if the sauce becomes too thick.

Thread the chicken on the bamboo skewers and grill for 4-5 minutes or until the chicken is cooked. Turn at least once to cook it evenly.

Serve warm with peanut dipping sauce.

Photo Courtesy Of: snowpea&bokchoi