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My review
Singapore Satay
21
Bob MacDonald
"A delicious Asian satay marinade and sauce for chicken and beef. "
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Ingredients
8 h 30 m servings 222Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight.
- About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate.
- Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.
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Footnotes
- Cook's Notes
- For beef, slice beef into thin slices and tenderize with a fork. Trim away any fat and gristle. Marinate, slice, and thread onto skewers as for chicken.
- Make extra marinade, reduce in a saucepan over high heat for about 5 minutes, and strain to make a dipping sauce for the satay.
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Reviews
Read all reviews 1118 Ratings
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Most helpful positive review
11/7/2010
I didn't thread this on skewers, but instead chopped the meat into bite size pieces before marinating, and then used it as part of a stir fry. This was my first time trying lemon grass, and I l...
Most helpful critical review
6/12/2017
I've been cooking for 45 yrs. This was one of the worst I have ever attempted. There is a previous review that refers to it as "dry." This person is correct. But more important is balance. The...
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11/7/2010
I didn't thread this on skewers, but instead chopped the meat into bite size pieces before marinating, and then used it as part of a stir fry. This was my first time trying lemon grass, and I l...
6/26/2010
I made this as the Recipe Exchange Group Recipe for the week of June 21st. Having never eaten satay before, neither I nor my husband know what it "should" be like. With that said, we thought thi...
6/20/2010
I made this tonight with pad thai noodles and the baked egg rolls recipe from this website. I left out the tumeric and cumin just because we dont like those flavors. I added a little fish sauce ...
9/3/2010
Fabulous flavor, but a bit too salty for my taste. Next time I would not marinate overnight, as I did this time.
7/8/2011
My husband LOVES this recipe! (I do too) I use sesame oil instead of peanut (allergies) and when I can't find fresh lemongrass I use powdered. I serve them just as chicken breasts, and they're ...
10/26/2014
This recipe is quite authentic, similar in taste to the satay found in singapore. I used kikkoman soy sauce and skipped the salt but it still turned out a little too salty for our liking. Next t...
11/8/2012
didnt have tumeric, used fresh ginger and garlic and one full stock of lemon grass per chicken breast. next time add a lil peanut butter perhaps or greek plain yogurt and bake...... overall F**...
6/12/2017
I've been cooking for 45 yrs. This was one of the worst I have ever attempted. There is a previous review that refers to it as "dry." This person is correct. But more important is balance. The...