Jan 8, 2010

Challenging myself : Daring Cooks' January Challenge Thai-inspired Chicken Satay

The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day.

I must say that I had Satay a few times, a few ways. This version was new to me.

As it is with most new recipes I will have to work, to make it more fitting for our taste buds, but this one has potential.   

Cuppy was kind enough to not only give us the receipt for the Satay we were also given a recipe for a Peanut Sauce.

On to the challenge, we don`t eat much Pork, we just don`t like it. So I used chicken breasts. Normally I would have used chicken tights but I was just not in the mood for the longer wait.

The sliced up chicken breast only took 15 minutes to marinate and this time I used to make the Peanut Sauce. I used a double broiler to heat up the Sauce, it`s important to let it not get to hot.

The recipes are pretty easy and most of the ingredients I usually have at home, not that this stopped me from having a little fun in the Asia shop ( 45 Euro to be exact).

It`s not really Thai, it tastes more Indian. One of the twins was running away screaming that he would not eat it. My husband took one bite and mumbled that it was not so bad, but he would not eat it.

So the younger one of the twins and I shared them. He liked the chicken a lot, but the sauce had too much chili so I did not let him  taste it.

I think the marinade needs a little more salt, which would have been added with the optional fish sauce, I forgot to buy ( only I can buy half of the Asia Shop and forget the reason I was there in the first place).

It was fun, it was nice, will I do it again?

Yes but I would marinade bigger pieces of meat. Add salt. Roast the coriander and cumin in the oil to give it a more powerful ( more Indian ) taste.

Give it a try and take a look at the amazing things all the other Daring Cooks did with this Challenge. You can find pictures and the original Challenge here.

Pork Satay with Peanut Sauce

Satay Marinade


1/2 small onion, chopped

2 garlic cloves, crushed

1 T ginger root, chopped (optional) (2 cm cubed)

2 T lemon juice (1 oz or 30 mls)

1 T soy sauce (0.5 oz or 15 mls)

1 tsp ground coriander (5 mls)

1 tsp ground cumin (5 mls)

1/2 tsp ground turmeric (2-2.5 mls)

2 T vegetable oil (or peanut or olive oil) (30 mls)

1 pound of pork (loin or shoulder cuts) (16 oz or 450g)


Feeling the need to make it more Thai? Try adding a dragon chili, an extra tablespoon of ginger root, and 1 tablespoon (0.5 oz or 15 mls) of fish sauce. (I keep some premature (still green) dragon chili peppers in the freezer for just such an occasion.)


1a. Cheater alert: If you have a food processor or blender, dump in everything except the pork and blend until smooth. Lacking a food processor, I prefer to chop my onions, garlic and ginger really fine then mix it all together in a medium to large bowl.

2a. Cut pork into 1 inch strips.

3a. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.



Faster (cheaper!) marinade:


2 T vegetable oil (or peanut or olive oil) (1 oz or 30 mls)

2 T lemon juice (1 oz or 30 mls)

1 T soy sauce (0.5 oz or 15 mls)

1 tsp ginger powder (5 mls)

1 tsp garlic powder (5 mls)

1 tsp cayenne pepper (5 mls)



1b. Mix well.

2b. Cut pork into 1 inch thick strips (2-2.5 cm thick), any length.

3b. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.


Cooking Directions (continued):


4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.

5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*

6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.


* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.

Peanut Sauce


3/4 cup coconut milk (6 oz or 180 mls)

4 Tbsp peanut butter (2 oz or 60 mls)

1 Tbsp lemon juice (0.5 oz or 15 mls)

1 Tbsp soy sauce (0.5 oz or 15 mls)

1 tsp brown sugar (5 mls)

1/2 tsp ground cumin (2.5 mls)

1/2 tsp ground coriander (2.5 mls)

1-2 dried red chilies, chopped (keep the seeds for heat)


1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.

2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.

3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.


Anonymous said...

great to see you persevered with the skewers! they do look good on them don't they? maybe I will just give it a go next time....

cuppy said...

I get that "screaming and running away" from my toddler a lot. :)

I've never done the full marinade with chicken, so perhaps it's just too overpowering? I'll have to give it a go and see, since you're not the only one with this same opinion. ;)

I'm glad you made an effort, and it looks super yummy from where I'm sitting. Good call on the double boiler, too!

Kris Ngoei said...

Wic, satays look delicious! And lemon and lime really spice them up....

Sawadee from Bangkok,

Begoña said...

Hello Wic, I think that this month's challenge is a very, very, good recipe. I like it, the pork satay and the diferents sauces.
I also add salt....
Un saludo, Begoña

Esther said...

You are right it does taste quite Indian I suppose but we like both Thai and Indian so that's not a problem here. I have just been reading about Indian/Chinese recipes which apparently come from an area of India with a lot of Chinese living there so Indian/Thai is cool too :)

Anonymous said...

It is funny that you mentioned it is similar to Indian. I pulled out many of the spices I have used only for Indian food.

I don't find it strange that one twin liked and the other didn't. My two best friends are fraternal twins. If you didn't know, you wouldn't even think they are related.

Audax said...

Strange I'm a twin so I know that each can have different tastes, your final dish looks so good and delicious. Well done on this challenge and thanks for your kind comments on my blog. Cheers from Audax in Sydney Australia.

Winnie said...

I love all your comments about what you'd do differently next time...I myself enjoyed this one, but it's definitely more Thai inspired than truly Thai and some of the spices are definitely quite Indian. From my research I learned there are tons of different versions of satay, so this is just one way to do it!

Susan/Wild Yeast said...

These look great! I like your idea about toasting the spices -- I'll try that too.

Lisa said...

Wix, your chicken satay turned out beautiful, and i agree..it did have a more Indian flavor to it. Wish I could have seen your twin running away from it like that..so cute! lol

Unknown said...

Too bad for the hubby and the one twin that didn't like it but YaY for you and the other one who got to eat it all up!

Sue said...

Hi Wic,

Your satay looks excellent. I never thought of toasting the spices for this but in hindsight I think that was the way to go. I bet the lemon and lime added great flavor too. I'll check in with you for next month's challenge.

Evelyne@Cheap Ethnic Eatz said...

You Saty looks delicious. I agree the recipe leaves plenty of room to improve if one wants too. its easy to make variations.

Denise said...

Happy New Year and a toast to you on this Challenge. Looks like you grilled the lime? Nice touch!

Anna said...

Your satay meat looks delicious! And the sauce has very nice consistency :)
Cheers! Anula.

Cookinva said...

Yep, my toddler run away too. I am glad you mentioned that it tasted more Indian than Thai -- I had the same impression but by the time I was doing the write up, I completely forgot about it. Your satay looks absolutely scrumptious.

Jenny said...

Looks delicious! Too bad not the whole family enjoyed it, but hey, more for you and one of the twins! :) Great job!

Rosemary & Garlic said...

The satay looks nice, but the yogurt cake... I can see why they ate it all!

Monkeyshines in the Kitchen said...

Your satays look delicious. Too bad your hubby and one twin didn't enjoy as much - oh well, more for us adventurous ones, right?!

I think maybe the most fun of trying a new recipe is to figure out how you might change it the next time.

Jo said...

Great job on your challenge and the satays look really delicious. Maybe another satay recipe might work for your hubby?

NKP said...

Looks yummy!

Dani said...

Funny post. Your satays look good to me!

Margie said...

I love your story about going to the Asian shop and forgetting the one thing on your list. I hate when that happens! Your chicken satay looks fabulous. And I'm wishing I had a mortar and pestle like yours.

nikki said...

Your satay looks perfectly crisped and tasty, now to squeeze the citrus and dredge in through some sauce...

sarah @ syrupandhoney said...

great job!

Valérie said...

Excellent job! I think roasting the spices sounds like a very good idea.

Olga said...

looks appetizing! especially since you used a grill.

Madeline said...

Great job! Toasting the spices is a great idea and I also think lime would be delicious as well.

chef_d said...

Yummy looking chicken satay!