Tuesday, 18 December 2012

Recipe: Sateh Babi and Sateh Ajam with Sateh sauce (peanut sauce)

Sateh is an Indonesian grilled meat dish on a bamboo stick, often served with a hot peanut sauce. It is a fast and lovely dish, can be grilled barbecued or pan-fried. The meat is marinated in a matter of half an hour, but could be left overnight in the marinade. As simple as it is, there is a total harmony in this dish, the smell is amazing and it will make you look like a first class cook!

So lets get started.

You need 500 grams of pork fillet, leave the fatty bits.
or 500 grams of chicken fillet.
Ginger (Jahe) powder or fresh ginger.
Coriander (Ketumbar) seeds or powder.
Cumin (Jinten) seeds or powder.
A knife point of Cinnamon (Korintje).
Sambal Ulek ( or fresh pepper paste with a bit of lemon and vinegar).
Garlic
Salt
peanut oil or sunflower oil
Soy sauce
bamboo skewers

For the sauce you need:
Peanut butter
Soy sauce
Sweet chilli sauce
Milk

Cut the pork or the chicken fillet in cubes about an inch thick ( 2,5 cm ) Put the Bamboo Skewers in water, so they won't stick to the meat.

Make a Bumbu (herbs paste or marinade) grinding 1 clove of garlic, 1 chilli Lombok( red medium chilli annuum) or 3 Rawitt, 2 cm (just a little less than an Inch) of Ginger root together with 1 teaspooon course seasalt, adding slowly 1 teaspoon ground coriander seeds, 1 teaspoon of ground cumin seeds, a tiny knife point of cinnamon, the oil, a few drops of lemon juice, a tablespoon of oil and a tablespoon of soy sauce.

If you have powder and sambal or Sriracha only:
Cut the garlic very fine, put it on the meat, add 1-2 teaspoons of Sambal Ulek or Sriracha sauce, 2 teaspoons of ground ginger root, together with 1 teaspoon normal seasalt, 1 teaspoon ground coriander seeds, 1 teaspoon of ground cumin seeds, a tiny knife point of cinnamon, a tablespoon of oil and a tablespoon of soy sauce.

Mix the meat and the herbs and all, and leave it rest for at least 20 minutes.

Put the meat on the water soaked bamboo skewers, leaving the end to be able to turn them on the grill, in the pan or on the BBQ.

Make the Sateh Sauce:
Put 1 cup of milk (250 ml)2 tablespoons of soy sauce, 3 tablespoons of sweet chilli sauce, 4 tablespoons of peanut butter in a pan.
Stir with a whisk when warming it to an almost boil. You will feel it getting thicker when warming up and should get to an almost syrup like consistency. Remember it should not boil! If it gets too thick add a bit of milk, if it gets too thin add a little peanut butter.
Keep it warm, but don't boil.

Grill, pan fry or BBQ the meat, turning it around. This will take you about 5 minutes, max 7.

Serve it with the sauce on top, not hiding all the meat!

Enjoy!

Yours sincerely,

Bart J. Meijer ( and the wife !

2 comments:

  1. That looks absolutely delicious Bart. Love the way you've laid out all the instructions under the pics...idiot proof :)

    ReplyDelete