Name: South Seas Satays with Malaysian Spice Paste
Yield: 4 servings
Cuisine: Thai
Ingredients: 2 Tbsp cumin (30 ml); 2 Tbsp coriander (30 ml); 2 Tbsp turmeric (30 ml); 2 tsp cinnamon (10 ml); 2 tsp freshly ground black pepper (10 ml); 2 tsp salt (10 ml); ½ tsp cayenne or hot red pepper flakes, optional (2 ml); 2 Tbsp Malaysian Mix (30 ml); 4 green onions, trimmed; 1 Tbsp fresh ginger root, shopped (15 ml); 2 strips lemon zest; 2 Tbsp lemon juice (30 ml); 2 Tbsp soy sauce (30 ml); 3 Tbsp vegetable oil (45 ml); 1 ½ lb(s) boneless, skinless chicken breast or pork tenderloin (750 grams); Malaysian Spice Paste; Squeeze lemon or lime juice; ½ cup natural chunky peanut butter (125 ml); 2 Tbsp rice vinegar (30 ml); 2 Tbsp fresh lime juice (30 ml); 2 Tbsp soy sauce (30 ml); 2 tsp brown sugar (10 ml); 2 clove garlic, finely chopped; ½ tsp red chile paste or pinch of hot red pepper flakes (2.5 ml); Salt, to taste; 2 Tbsp soy sauce (30 ml); 2 Tbsp rice vinegar (30 ml); 1 tsp sesame oil (10 ml); Pinch of sugar; 1 1 green onion, finely chopped

South Seas Satays with Malaysian Spice Paste

Yields

4 servings

Recipe Courtesy Jane Rodmell, Author, “Best Summer Weekends Cookbook”.

This spice paste starts with a mix of dry spices, which can be made ahead of time. The paste then whirls together in seconds in a blender or food processor (or you can use muscle power and a mortar and pestle) – ready to make chicken or pork satays for appetizers or party snacks, larger ones for dinner.

ingredients

Malaysian Spice Mix

Tbsp cumin (30 ml)

Tbsp coriander (30 ml)

Tbsp turmeric (30 ml)

tsp cinnamon (10 ml)

tsp freshly ground black pepper (10 ml)

tsp salt (10 ml)

tsp cayenne or hot red pepper flakes, optional (2 ml)

Malaysian Spice Paste

Tbsp Malaysian Mix (30 ml)

green onions, trimmed

Tbsp fresh ginger root, shopped (15 ml)

strips lemon zest

Tbsp lemon juice (30 ml)

Tbsp soy sauce (30 ml)

Tbsp vegetable oil (45 ml)

Satays

1 ½

lb(s) boneless, skinless chicken breast or pork tenderloin (750 grams)

Malaysian Spice Paste

Squeeze lemon or lime juice

Peanut Dipping Sauce

cup natural chunky peanut butter (125 ml)

Tbsp rice vinegar (30 ml)

Tbsp fresh lime juice (30 ml)

Tbsp soy sauce (30 ml)

tsp brown sugar (10 ml)

clove garlic, finely chopped

tsp red chile paste or pinch of hot red pepper flakes (2.5 ml)

Salt, to taste

Light Thai Dipping Sauce

Tbsp soy sauce (30 ml)

Tbsp rice vinegar (30 ml)

tsp sesame oil (10 ml)

Pinch of sugar

1 1

green onion, finely chopped

pinch Pinch of hot red pepper flakes

Ingredient Substitution Guide

directions

Step 1

Combine ingredients for Malaysian Spice Mix and store in a covered container.

Step 2

ombine ingredients for Malaysian Spice Paste in a blender or processor and whirl briefly to form a paste. Alternatively finely mince green onions and ginger, chop 2 tsp. lemon zest, and pound ingredients together using a mortar and pestle.

Step 3

Cut chicken or pork into strips about ¼-inch thick, 1 ½-inch wide and 5 to 6-inches long. Coat strips with Malaysian Spice Paste and refrigerate, covered, several hours or as long as overnight.

Step 4

Soak bamboo skewers in cold water for about an hour. Thread meat strips on skewers. Grill over medium high heat for 8 to 10 minutes, turning occasionally, until nicely browned and cooked through. Serve hot, sprinkled with fresh lemon or lime juice. If you like serve with Peanut Dipping Sauce or Light Thai Dipping Sauce.

Step 5

Combine all ingredients thoroughly. Add warm water a spoonful at a time to obtain a light creamy texture. Taste and adjust seasoning with added lime juice or salt. Makes about 1 cup.

Step 6

Combine all ingredients thoroughly. If you like heat, add a few hot red pepper flakes. Makes about 1/3 cup.

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South Seas Satays with Malaysian Spice Paste

ingredients

Malaysian Spice Mix

Malaysian Spice Paste

Satays

Peanut Dipping Sauce

Light Thai Dipping Sauce

directions

Rate Recipe

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