Thursday, January 14, 2010

Daring cooks go satay...


The January 2010 DC challenge was hosted by Cuppy of Cuppyliciousand she chose a delicious Thai-inspired recipe for Pork Satay from the book 1000 Recipes by Martha Day. Being vegetarian I adapted it for a paneer-satay which I served as appetiser and some tofu-satay which got brown bagged into a sammich! Yumm ..
Satay (or sate) is very often served as “street fare” all over the world, and you dip your cool little meat/veggie skewer into any variety of dipping sauces
The required part of this challenge is to marinate to add awesome flavor to the paneer/tofu . I made the marinade from scratch as follows:

Satay Marinade

Satay Marinade 011/2 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)

Chop the onions, garlic and ginger really fine then mix it all together in a medium to large bowl.

Make about 1 inch strips of the paneer and tofu and marinate for 2-4 hours turning it around occasionally . I grilled them in my panini press and they turned out to be quite scrumptious ! I cannot believe I forgot the sauces/dips but in my defense the satay were amazing by themselves . Nevertheless, for posterity's sake Im pasting the sauce recipe here ..

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)
Peanut Sauce Ingredients
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.

Pepper Dip (optional)

4 Tbsp soy sauce (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)
1 finely chopped green onion (scallion)

Mix well. Serve chilled or room temperature.

Tamarind Dip (optional)

4 Tbsp tamarind paste (helpful link below) (2 oz or 60 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 clove of garlic, minced
1 finely chopped green onion (scallion)
1 tsp brown or white sugar, or to taste (about 5 mls)

Mix well. Serve chilled or room temperature.



10 comments:

  1. Hi. This looks so appetising, I should try this...
    Wish u a happy sankranti/pongal.

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  2. Nice marinade..nice recipe of paneer

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  3. I grilled them in my panini press and they turned out to be quite scrumptious ! They looks so so so delicious and your photos are so professional well done on this challenge. I grilled them in my panini press and they turned out to be quite scrumptious !

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  4. it looks delicious.
    and I can`t say it enough that plate is stunning.

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  5. Hi Dips, that sounds really good. Never thought of making a satay sandi.
    Correct me if I am wrong, but I thought Thai satay had peanuts (peanut butter) in it. Or is it the dipping sauce? It is still early in the morning and I am groggy.

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  6. Paneer! BRILLIANT! I would have never thought of that... and we love paneer! :D

    I'm so glad that you did this recipe with something other than the suggestion. :) And I'm with Wic on this one, that plate is stunning! Pretty!

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  7. Thank you all for your kind comments! And Jaya, you got me , even while groggy ;) I had missed out the sauce recipe, updated now!

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  8. Paneer satay sounds so good right now, lovely job!

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  9. ooh, it'd be so good with paneer: I love Indian food and made paneer once. Looks delicious.

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  10. That just looks gorgeous, Dips. Love the satay marinade and the peanut sauce and those amazing dips. Great recipes and I would love to try them out with tofu.

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