Satay Recipe

by kara on August 4, 2010

When I married my husband, his mom gave me a collection of his favorite recipes.  Satay was one of them.   It’s a recipe that the family’s Unitarian Universalist Church in Bismarck, ND would serve at fundraisers and art fairs.   The Conrads, church members, brought back the recipe from a trip to Indonesia. The first time we made the satay recipe, I was hooked.  It’s a bit time-consuming,  so best made on the weekend.  It is a perfect recipe to serve for a large group of people in the summer and tastes best if marinated overnight.  We’ve tried it with beef, chicken, and tofu.  The beef and tofu have turned out the best.  We had my in-laws over for Beef Satay this weekend and again, got the family thumbs-up.

Satay Recipe

1 1/2 lbs. of meat, cubed into 3/4 inch pieces (lamb, pork, beef, chicken–or tofu)
Seasoning Mix:
1 clove mashed garlic
1 slice of mashed ginger
1/4 tsp. salt
1 Tbsp. oyster sauce
3/4 Tbsp. soy sauce
3/4 tsp. sugar
1/2 Tbsp. sesame seed oil
1/2 Tbsp. Hoisin Sauce
1 1/2 Tbsp. Vermouth
1 Tbsp. Ketchup
1/2 tsp hot sauce
1/4 tsp. white pepper
1 1/2 Tbsp. peanut oil
1 Tbsp. cornstarch
1/4 cup peanut butter (we use Parker’s Farm Creamy)

Place meat on skewers (already soaked in water).  Mix all seasonings well, top meat with marinade and marinade at least one hour, preferably overnight.  Grill until meat is cooked to your liking.

Courtland did all the prep the night before. . .this is what it looked like:

The final product:


Served with a side of spinach salad with caramelized pecans, onions, and feta; grilled corn on the cob;  sauteed green beans, and garden tomatoes. . .delicious!

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