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Satay (Rael)
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    Satay (Rael)
  • 1 kilo pork, chicken or beef, some like to use fish
  • sweet soy sauce
  • 2 teaspoons garlic powder or 2-3 fresh cloves chopped finely
  • 1 teaspoon ketoembar, don't worry it's ground coriander
  • salt to taste
  • a pinch of ve-tsin, MSG, but it's optional
  • butter
  • skewers, wooden (make sure to soak them before putting them on the grill) or metal
  • BBQ
  • Put all the ingredients but the meat in a bowl and mix it all up. The soy sauce should be enough to marinate the meat in. But don't let it swim in it. My family cooks by taste and not by measurements, so keep tasting. Add the meat of choice and let it marinate preferably a day or maybe two. When your ready to BBQ, prepare some more soy sauce in a deep plate. Add some pieces of butter and smush it with a fork so it breaks up in tiny bits swimming in the soy sauce.

    Lay your skewers on the plate with the fresh soy sauce before grilling so the butter pieces stick to the meat and that way won't stick to the grill. Turn once or twice for an even brown colour.

    Sometimes people like to prepare satay with lamb or goat meat. The only thing to add to the first soy mixture is 1 teaspoon koenjit and that's kurkuma powder. So this is the way my dear uncle makes sate or satay. and Kurkuma is called Turmeric

    If there are questions I'll try to answer them. Good luck and good eating!

    From: Rael
    Posted By: Emile & Dewi, via:Chile Head Mailing List
    Post Date: Fri, 17 Mar 2000

    *BACK TO THAI*







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