Best 5 Satay Daging Recipes

CHICKEN SATAY

Steps:

• In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
• Preheat a grill to high heat.
• Weave the chicken onto skewers, then grill for 5 minutes per side.

SINGAPORE SATAY

Steps:

• In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
• About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.

SATE DAGING (SOY AND GINGER BEEF SATAY)

Steps:

• 1 Make the sate: In a large bowl or gallon-size resealable bag, combine the soy sauce, vinegar, sesame oil, ginger, garlic, sugar and coriander
• 2 Add the beef (or other protein or mushrooms) and toss until thoroughly coated
• 3 Marinate in the refrigerator for 10 to 45 minutes; if using meat, it may be marinated overnight
• 4 Make the sambal: In a small saucepan over medium heat, heat 1 tablespoon of sunflower oil
• 5 Add the chile and garlic and fry, stirring until softened, 3 to 4 minutes
• 6 In a small food processor, combine the peanut butter, kecap manis, tamarind paste, salt and cooked chiles and garlic
• 7 Pulse briefly, then add a splash of water to loosen the sauce and pulse again
• 8 Gradually add 1/4 cup of water and continue to pulse until the sauce is pourable
• 9 Taste, and season with additional salt or kecap manis, if desired
• 10 Cook the sate: If using a grill, lightly oil the grates with sunflower oil
• 11 Preheat the grill to 450 degrees
• 12 If using a charcoal grill, heat the coals until they smolder or cook skewers over indirect heat
• 13 Use a grill thermometer or the hand method: If you can hold your hand an inch from the grill for no longer than 3 seconds, the grill should be around 450 degrees
• 14 If using a grill pan, heat it on high just until it starts to smoke lightly
• 15 Thread 4 or 5 cubes of beef (or other protein or mushrooms) onto 6 skewers (see headnote)
• 16 Cook the skewers for 1 to 2 minutes on each side for medium, or until lightly charred and done to your liking
• 17 Drizzle some of the sambal over the skewers and serve with the acar (see related recipe), additional sambal, and rice on the side, if desired

MALAYSIAN BEEF SATAY

Steps:

• If you're using wooden skewers, soak them for 30 minutes prior to grilling so they don't burn.
• Heat oil in a frying pan, add the fennel and fenugreek and fry until they start to pop (30 seconds to 1 minute).
• Add the chillies, garlic, and curry paste. Fry another 2 minutes, stirring.
• Remove from heat and mix in the coconut milk. Put mixture in a large ziploc with the meat and marinate at least 30 minutes (overnight is best).
• Heat grill to high. Skewer the meat and grill 8-10 minutes or until cooked.
• While meat is grilling, place red chile, lime juice, fish sauce, peanut butter, peanuts, and green onions in a small saucepan and heat.

SATAY DAGING

Steps:

• Cut beef into small cubes, about 2 cm. thick each way.
• Trim off excess fat, leaving a thin layer of fat on some of the cubes.
• Cut the trimmed-off fat into thin squares.
• Combine turmeric, cumin, fennel, lemon rind, salt, sugar and coconut milk in a bowl and stir to dissolve sugar.
• Add beef and mix well, cover and leave to marinate for 1 hour or longer.
• *The longer it is left, the more the flavors will penetrate the meat.
• Thread on bamboo skewers that have been soaked in cold water for a few hours, putting about 5 pieces on the end of each skewer and leaving at least half the skewer uncovered.
• Use the squares of fat where necessary, for they keep the meat tender.
• Grill over hot coals or under a preheated griller until beef is well done and crisp and brown on all sides.
• Serve immediately.