Satay is a dish unique to the region of Indonesia. Arab traders in the 15th century brought their culinary culture to Southeast Asia. Kebabs laid the genesis for present-day satay. Satays can be served with salads for lunch or a light dinner.
Directions
- Cut the chicken into thin slices.
- Marinade: In a large bowl, combine the soy sauce, olive oil, turmeric, grated onion, garlic, cilantro and sugar. Add the chicken strips, cover and refrigerate for at least 2 hours or up to overnight.
- Thread the chicken strips onto skewers and barbecue or broil. The chicken will cook quickly.
- Since the chicken cooks quickly, turn the skewers frequently, brushing on marinade with each turn.
- Peanut Sauce: Blend together the peanut butter, water, lime juice, soy sauce, maple syrup, chili paste, garlic and sesame oil.
- Serve with the peanut sauce or a sauce of choice.
℞ M.D. Notes
- Brush on the marinade only during the early turns, and discard any marinade that has touched raw chicken once the skewers are done.
