Chicken Satay And Rice

Satay or Sate is originally from SouthEast Asia, the Indonesian and Malaysian kitchen: grilled meat like chicken, beef or pork, often on skewers with a spicy peanut sauce.

SouthEast Asian, Indonesian and Malaysian cooking uses a lot of spices. Healthy and with lots of health benefits. This recipe is an example of an Indonesian Satay.

Health benefits of #ginger, may:

• reduce risk of diabetes and cancer

• have anti-inflammatory properties

• settle upset stomach

• prevent heart disease

• relieve period pain and morning sickness

Health benefits of #sesame (oil), may:

• prevent diabetes

• be good for cardiovascular health

• contain antioxidant and anti-inflammatory properties

• be helping with digestion, high blood pressure and eye health

• be good for bone health and skin

• relieve rheumatoid arthritis and sunburns

• be treating anxiety

Ingredients Satay Meat:

• 800 grams chicken

• 4 gloves of garlic minced plus 1 inch ginger grated, divided

• 100 ml soya sauce

• 100 ml canola oil

• 2 tablespoons brown sugar

• juice of 1/2 lemon

• 1 tablespoon cooking molasses

• 1 teaspoon black pepper

• 1 or 2 teaspoons mineral salt

Preparations Meat:

• slice the meat in 1 inch-pieces

• mix minced garlic and grated ginger; use 2/3 for marinade and keep 1/3 for the Satay Sauce

• make a marinade of soya sauce, canola oil, molasses, brown sugar, garlic/ginger mix, lemon juice, black pepper and salt

• marinade the meat pieces and let sit for at least one hour in the fridge

• take the meat out of the marinade and drain (keep drained marinade for Satay Sauce!)

• fry meat for around 10 minutes until done, in frying pan or on skewers on the barbecue

Ingredients Satay Sauce:

• 3 small shallots

• 1 tablespoon sesame oil

• 1 teaspoons Sambal Oelek* or hot sauce

• 5 tablespoons peanut butter

• 1/2 cup or 1 dl coconut milk

Preparations Satay Sauce:

• on medium, heat sesame oil in small sauce pan

• fry shallots for around 3 minutes together with 1/3 of garlic/ginger mix

• add left-over marinade, hot sauce or Sambal Oelek

• slowly, on medium heat simmer for 5 minutes

• add peanut butter and whisk it through the marinade

• add 1/2 can of coconut milk and heat, but don't let it boil anymore

Keep warm until ready to use

For the Satay Sauce you might want to add more peanut butter or coconut milk to your taste.

Coconut milk makes the taste of the Satay Sauce more smoother, but it makes it also sweeter.

When you are a peanut butter fan, then you should add a couple more tablespoons of peanut butter!

Are you ready to enjoy?

• put the meat on 4 plates with rice and vegetables

• spoon two tablespoons of Satay Sauce on top of meat

Yummy!

Prep time: 30 min

Serves: 4

Marinade time: 1 hour

Great with rice or noodles and mixed vegetables like broccoli, cauliflower, red and yellow peppers!

Tip for a more and authentic Satay:

- put the meat on soaked bamboo skewers, put the skewers on a bbq to grill the meat for around 10 minutes on medium heat!

* Sambal Oelek is originally from the Indonesian/Malaysian kitchen: hot chilli sauce with garlic, shrimp paste, ginger, lime juice and palm sugar. Buy Sambal Oelek at speciality stores.