Malaysian Satay and Peanut Sauce - Recipes - Poh's Kitchen Wednesday 21 April 2010, Barbecue with Neil Perry Malaysian Satay and Peanut Sauce (44) remove from shortlist Since I left Malaysia when I was nine, I've eaten good, traditional satay very few times. A good satay meal comprises of a few elements. It has to have those beautifully aromatic, slightly sweet, flavours in the marinade, created by such ingredients as turmeric, galangal and lemongrass. Equally as important is the accompanying peanut sauce which should be full of richness and complexity with a hint of acidity from the tamarind and lime juice. This recipe is just brilliant and really replicates those authentic flavours I remember as a child frequenting satay houses with my family. In Australia, it's served as an entrÉe but traditionally it's a meal in itself, served with ketupat (cool, compressed rice) and fresh cucumber, pineapple and Spanish onion pieces, which you also dip into the sauce for a refreshing intermission between the meaty morsels. Method Marinade Mortar and pestle the lemongrass, shallots, galangal and garlic to a fine paste.

Toast cumin and coriander in a fry pan until fragrant, mortar and pestle it, then place in a bowl. Add the lemongrass mixture to the toasted spices, then add brown sugar, salt, dark soy and oil Marinate the meat overnight in a snaplock bag making sure all the air is pushed out first or even better still if you have a crivac machine as the marinate will further penetrate the meat with no air pockets surrounding the meat. Skewer the meat and barbeque or grill very briefly continually turning so it doesn't burn - only till meat is just cooked as you want it nice and juicy still. This is the reason the meat pieces are cut into fairly small pieces. Homemade Satay Sauce (This sauce makes twice the amount you will need but it doesn't really work to make less. It is however, freezer friendly) Using a mini food processor, blitz shallots, garlic, galangal, rehydrated chillies and lemongrass in small batches to achieve a fine paste. Please be patient and don't be tempted to add water as this will make the paste difficult to caramelise.

You can instead use a mortar and pestle but you must add only small amounts of the ingredients at a time, ensuring you have a fine paste before you add more ingredients. Set aside. Heat oil in a heavy based saucepan or wok till medium heat and pour paste in. Stir fry, continuing to make sure bottom isn't catching till there is very little steam rising from the sauce and you can definitely see it caramelising and smell it getting fragrant. Add water and bring to boil. Add tamarind, lime, sugar, only one teaspoon of salt. Add half the amount of peanuts after adding water to the sauce. The other half added just before serving, for crunch. Bring to boil again, remove from heat and set aside till required. You can make this a couple days ahead of time and keep in a glass jar in the fridge and then re-heat to serve. Serve with ketupat and fruit skewers. **To extract tamarind paste from the pulp, dissolve about ¼ cup of pulp with ½ cup of hot water. Mash and stir the mixture with a fork so the water and pulp become homogenized, then push the mixture through a strainer and into a small bowl.

This will catch all the pulp and seeds. Make sure you scrape the bottom of the sieve as the paste is a little sticky and most of it won't fall into the bowl underneath without your help. Discard pulp and seeds and reserve the paste till required. Ketupat Place the rice into a medium saucepan. Make sure the surface of the rice is flat as possible. Add enough water so the water above the surface of the rice is five centimetres high. Bring to boil. Boil for ten minutes stirring occasionally, cover and turn stove off but leave pot to sit on hotplate for another ten minutes. Turn rice into a 33 x 23 centimetre (or thereabouts) baking dish lined with foil. The rice will still be hot so loosely cover the rice with food grade plastic wrap and use a tea towel to shield your palms from the heat while you squash the rice down evenly so it is about two centimetres in height. Cool completely to room temperature (takes about three hours), invert the rice onto a chopping board and discard plastic wrap. Cut into two centimetre cubes to serve with the satay.

Fruit/Vegetable Skewers Skewer the pineapple, Spanish onion and cucumber alternatively all the way down. These are eaten fresh with the satay together with the rice. Reviews (44) Easy Thai Satay Peanut Sauce Recipe Yield: 4 - 6 Servings Preparation Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk. Do a taste-test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar. Serve warm or at room temperature with my Thai Chicken Satay , Thai Pork Satay , or Vegetarian/Vegan Thai Satay . It also makes a great dip with fresh veggies, fresh rolls , or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy! Note: This sauce tends to thicken as it sits - just add a little water or coconut milk to thin it out, as needed.

Otherwise, it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter). Related Articles My Mother-in-Law's Secret Satay Recipe My Mother-in-Law's Secret Satay Recipe Sign Up for Our Free Newsletters Thanks, You're in! There was an error. Please try again. Please select a newsletter. Please enter a valid email address. Did you mean ? Best Ever Chicken Satay (recipe passed down through generations). D.Schmidt Updated November 25, 2016. There's satay, and then there's my mother-in-law's secret satay! If you've never had the real stuff, then you'll fall in love with the succulent taste of this special recipe. Strips of chicken or beef are marinated in a special Thai paste, then skewered and grilled on the BBQ or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation. Even your kids will love it. Satay also makes a great party food!

(For a vegetarian version, see my: Thai Vegetarian Satay ) 2 beef steaks OR 8 boneless chicken thighs, cut into small, thin pieces 1 package wooden skewers 1/4 c. minced lemongrass , fresh or frozen 2 shallots OR 1/4 onion, sliced 4 cloves garlic 1-2 fresh red chilies, sliced, OR 1/2 tsp. to 1 tsp. cayenne pepper , to taste 1 thumb-size piece galangal OR ginger, thinly sliced 1/2 tsp. turmeric 6 tbsp. brown sugar (you need all of this) 2 tbsp. vegetable oil Peanut Dipping Sauce: see my Mother-in-Law's Satay Sauce Add to shopping list Yield: Serves 2-4 as a Main Entree Preparation Place all marinade ingredients in a food processor or chopper. Process well. Taste-test the marinade - you should taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished satay to taste its best. Add more sugar or more fish sauce (in place of salt) to adjust the taste.

You can also add more chili if you want it spicier. Cut meat into small pieces or strips - thinner is better. Place in a bowl and pour the marinade over. Stir well to combine. Allow at least 2 hours for marinating, or longer (up to 24 hours). When ready to cook, thread meat onto the skewers. Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay. Grill the satay, basting the first time you turn it with a little of the leftover marinade from the bowl. Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.

Satay Sauce Recipe - Taste.com.au Taste.com.au Cooking for 1 or 2 Easter Super Food Ideas - June 2008 , Page 66 Recipe by Kirrily La Rosa Photography by Georgie Cole 1/2 cup crunchy peanut butter 1 small red chilli, finely chopped 165ml can coconut cream Add to my Shopping List Shop Ingredients Now [?] Notes Step 1 Place peanut butter, chilli, coconut cream, kecap manis and lime juice in a saucepan over medium heat. Cook, stirring, for 3 to 5 minutes or until combined. Satay with peanut sauce & cucumber and mint salad Serve with chicken skewers, steamed vegetables or hard-boiled eggs. Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections. Reduce food waste and make your grocery shop go further with these tips, tricks and recipes. What's for dinner? Don't have a taste.com.au account? Click here to register . You have previously logged in with a different social network Sign in quickly and securely with your social network: Don't have a taste.com.au account? Click here to register .

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We still need some details from you… This email already exists. You may have previously registered with delicious.com.au, Best Recipes, Vogue Australia or GQ. Please log-in using these details. Yes, I would like to receive the free taste.com.au newsletter &hyphen; a weekly email of our best recipes &hyphen; along with any announcements and special offers from Taste.com.au Yes, I would like to receive exclusive and special offers from carefully selected taste.com.au partners I agree to abide by the taste.com.au Terms & Conditions of use and Privacy Policy Our Privacy Policy includes important information about our collection, use and disclosure of your personal information (including to provide you with targeted advertising based on your online activities). It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature.

Please enter your email address to reset your password Satay Peanut Sauce | Easy Delicious Recipes Easy Delicious Recipes You are here: Home » Recipes » Malaysian Recipes » Satay Peanut Sauce New Recipes Click here for Recipe Many readers sent me emails requesting for Peanut Sauce recipe to go with my chicken satay , a recipe that I shared not too long ago. I apologize it look me this long to post the recipe for satay peanut sauce; it’s just one of those things that I procrastinate. Last weekend, I was devising and perfecting my Malaysian chicken satay recipe so it gave me the opportunity to document my satay peanut sauce recipe… Rate This Satay Sauce Recipe - Allrecipes.com MUSLIMAH 1/24/2006 This sauce is surprisingly very good with very little ingredients. In my country we make this sauce from scratch and it is a very tedious process. I am so happy to find this recipe. So close to ... love2bake 2/26/2006 I have searched for this recipe forever and here it is!Beautiful. Only problem I had was that I only had access to non-natural skippy type peanut butter,so when I boiled the ingredients, the oil...

JOSIE 5/27/2003 This was thicker than my usual satay sauce, but had a good flavor. I love coconut milk and am always looking for ways to experiment with it. I tossed this with pad thai noodles and rather than... ADELINE D 8/11/2005 This is the most authentic peanut sauce if you are looking for what is similar to those found in restaurants...it is made with coconut milk. If the recipe is too bland for your taste, increase ... Yummum 5/25/2006 I'd give it no stars if I could. It was gross. It tasted like the grossest peanut butter you could imagine. I'm a really good cook, and I followed the recipe to a tee. I dunno what everyone ... Chuck 11/23/2005 This Satay sauce is so good that it's so close to the one in the Thai place I eat atand the flavors are just irrestible that this sauce is excellent with Thai Satay of chicken or Beef It's SOOOO... APCOOKING 1/17/2006 Excellent both in taste and in ease of preparation.

Versitile recipe -- my husband had his on chicken, I had mine on tofu. Good with snow peas and other crunchy vegetables. I also have added gro... Cheoah 5/20/2006 Great! I made this to go along with the chicken satay recipe from this website. These go along great together! Thanks for sharing!:) Thea 4/23/2007 Thanks Steve - This was so easy to make and produced the best Satay we have had at home! Actually there is only one Thai shop we have had a better Satay at. Out of habbit I fried the onion with ... Chicken Satay | Easy Delicious Recipes Easy Delicious Recipes You are here: Home » Recipes » Malaysian Recipes » Chicken Satay New Recipes Click here for Recipe Chicken Satay Chicken satay – grilled chicken skewers marinated with spices and served with peanut sauce. Easiest and BEST chicken satay recipe ever! This post was originally published on September 4, 2006. Updated with new recipe and photos.

Chicken satay…the mere mention of the two words conjures up a mental picture of perfectly grilled and nicely charred chicken marinated with exotic spices and served with the addictive peanut sauce , with a side of cucumber. Chicken satay is one of the most popular Asian appetizers and they are loved by many people. There are many variations of chicken satay recipes from Asia, but let me tell you that the best satay comes from Malaysia , my home country. Ask any foodies and chefs who have been to the entire Southeast Asia region and they will agree with me. While Thai chicken sate is delicious, they can’t be compared to the deep and rich flavors of Malaysian chicken satay. This chicken satay recipe has been tried and tested by many readers. They are absolutely mouthwatering and delightful. Enjoy! Rate This Singapore Satay Recipe - Allrecipes.com Denise Ellen Pedroza 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...

JARRIE 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... LED87 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 ... Marlena Engstrom 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. bevcooks 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 ... Peanut Satay Sauce Recipe - Taste.com.au Taste.com.au Cooking for 1 or 2 Easter Making your own satay sauce is surprisingly simple.

Serve it with chicken skewers or vegies. 0:15 Australian Good Taste - November 2005 , Page 143 Recipe by Tracy Rutherford 1/2 small brown onion, finely chopped 1 garlic clove, crushed 1 small fresh red chilli, finely chopped 70g (1/4 cup) natural crunchy peanut butter 125ml (1/2 cup) water 1 tablespoon fresh lemon juice 1/2 teaspoon balsamic vinegar All nutrition values are per serve. Select all ingredients Add to my Shopping List Shop Ingredients Now [?] Notes Step 1 Heat oil in a saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until soft and golden. Add garlic and chilli and cook for 1 minute or until aromatic. Remove from heat. Step 2 Add peanut butter and stir to combine. Place over low heat. Add water, lemon juice, vinegar and sugar. Cook, stirring, for 3 minutes or until sauce thickens. Serve as an accompaniment to chicken skewers or vegies Find recipes that make the most of seasonal produce in our summer collection. You may also enjoy our warm salad and pasta collections.

Liven up your weekday lunches and snacks using Arnott's Vita-Weat and these top 10... More Video Reduce food waste and make your grocery shop go further with these tips, tricks and recipes. What's for dinner? Don't have a taste.com.au account? Click here to register . You have previously logged in with a different social network Sign in quickly and securely with your social network: Don't have a taste.com.au account? Click here to register . Sign in quickly and securely with your social network: Sign in with Facebook Sign in with LinkedIn Sign in with Instagram Our Privacy Policy includes important information about our collection, use and disclosure of your personal information (including to provide you with targeted advertising based on your online activities). It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature. Or, register using your email address: This email already exists. You may have previously registered with delicious.com.au, Best Recipes, Vogue Australia or GQ.

Please log-in using these details. Yes, I would like to receive the free taste.com.au newsletter &hyphen; a weekly email of our best recipes &hyphen; along with any announcements and special offers from Taste.com.au Yes, I would like to receive exclusive and special offers from carefully selected taste.com.au partners I agree to abide by the taste.com.au Terms & Conditions of use and Privacy Policy Already a member? Click here to sign in . We still need some details from you… This email already exists. You may have previously registered with delicious.com.au, Best Recipes, Vogue Australia or GQ. Please log-in using these details. Yes, I would like to receive the free taste.com.au newsletter &hyphen; a weekly email of our best recipes &hyphen; along with any announcements and special offers from Taste.com.au Yes, I would like to receive exclusive and special offers from carefully selected taste.com.au partners I agree to abide by the taste.com.au Terms & Conditions of use and Privacy Policy Our Privacy Policy includes important information about our collection, use and disclosure of your personal information (including to provide you with targeted advertising based on your online activities).

It explains that if you do not provide us with information we have requested from you, we may not be able to provide you with the goods and services you require. It also explains how you can access or seek correction of your personal information, how you can complain about a breach of the Australian Privacy Principles and how we will deal with a complaint of that nature. Please enter your email address to reset your password Chicken Satay with Peanut Sauce Recipe : Tyler Florence : Food Network Chicken Soup Recipes 4.0 128 I make this recipe every New Year's Eve. Everyone loves it and the next day, I make a yummy noodle salad with the sauce that's left over. This year, the noodle salad is making an appearance on NYE! :D No, really...that sauce is that good! MELISSA C. 2014-12-30T19:44:42Z item not reviewed by moderator and published I only made the peanut sauce because I already made chicken using a recipe similar to Tyler's. So, I can't comment on the chicken. But, the peanut sauce was delicious! I could eat it with a spoon. I used leftover sauce to make peanut noodles and it was awesome.

I can't say whether this is "authentic" or not, but it sure is tasty! n_cattleskin 2014-09-05T17:02:46Z item not reviewed by moderator and published This peanut sauce didn't do it for me at all- it is so far from teh real deal, as you would have in Asia. Too sweet, needs the Tamarind, ginger, and lemongrass. Erin Michelle Threlfall 2014-07-13T23:21:19Z item not reviewed by moderator and published Delicious - I use this recipe to make soba noodles with peanut sauce. It works either hot, or cold, and it is very versatile, as you can add whatever protein pleases you or your guests. I usually add in shredded carrots and scallions. Today, I will also be adding in some shredded pea pods. Guest 2014-06-14T18:28:10Z item not reviewed by moderator and published thats not sate... yoghurt? no tamarind, galangal and most important NO lemongrass ?!

James Hughes 2014-01-24T15:32:57Z item not reviewed by moderator and published Ok, so I only made the peanut sauce because I already made the chicken and it was soooo yummy! It was a hit with all- such nice flavors- not too rich, had some tang and spice. My husband commented "it has such complex flavors." It's a go-to sauce for me now! Theresa J. 2013-07-05T20:45:30Z item not reviewed by moderator and published Love it! jlerch14 2013-05-08T17:02:57Z item not reviewed by moderator and published Awesome! I served this to a crowd and got lots of raves. It was delicious and easy. Will definately keep this as a go-to appetizer! jrmath 2013-01-27T11:34:05Z item not reviewed by moderator and published My family loves this one so I make it from time to time. I just use chunky peanut butter instead of using smooth and adding peanuts... Why bother?

The fresh cilantro counter balances the spice. Yum! Nike77 2012-12-29T15:44:46Z item not reviewed by moderator and published Absolutely Outstanding!!! Tyler never leads me astray!... isms 2012-06-28T19:59:45Z item not reviewed by moderator and published this is a go-to recipe in my house. my son loves indian and asian foods so this is right up his alley. i make it with tofu or chicken, in the oven or on the grill. i make extra peanut sauce and freeze leftovers for future dinners. the recipe is easy and delish, you cant go wrong! META A. 2012-05-21T21:25:42Z item not reviewed by moderator and published easy tasty. needed to adjust spice levels in marinade. more curry Guest 2012-02-27T17:05:46Z item not reviewed by moderator and published I thought the chicken was really tasty.

The peanut sauce was very thick and I made a few tweeks as other reviewers suggested - added a splash of tamari, some rice wine vinegar, and coconut oil. It went well with the chicken. Overall I would make the chicken again but would look for a different satay sauce. Christina H. 2012-01-17T16:59:18Z item not reviewed by moderator and published I didn't make the chicken - but, needed a satay sauce to compliment another meal. The basic recipe is sound and great. I used cashew butter instead of PB, didn't have lime (used lemon, used a bit of sesame oil. My husband said it was one of the best satay sauces he's had (and, he loves Thai food. T. Gordon 2011-12-17T19:58:42Z item not reviewed by moderator and published I thought this dish was amazing. I agree with "thetoddclan" that it turned out better than at a restaurant. I too changed it up just a bit. I also added a squeeze of chili sauce and used greek yogurt.

To the marinade I added the garlic, fresh ginger,curry powder, then added a squeeze of bottled ginger juice. I also put all the peanut sauce ingredients into a small sauce pan and whisked it till it simmered instead of using a blender and having a bigger mess to clean up. Worked fine. I will definetley make this again. Especially for a small party group such as a bridal shower, baby shower or friends over. Nice presentation. It was delicious! I would also buy an extra package of bibb lettuce next time. I had left over chicken and used just under 1.5 pounds of chicken, but ran out of the lettuce. marcia400 2011-09-23T19:07:49Z item not reviewed by moderator and published Amazing! Super easy to follow and so tasty. I added extra chili saice to the peanut sauce, and I used greek yogurt. Turned out better than the restaurant we get it from!! The chicken was VERY juicy and moist!!

Guest 2011-09-13T21:05:30Z item not reviewed by moderator and published The chicken seemed to be a little dry and plain-tasting, but we did enjoy it. I agree that the peanut sauce tasted like not much more than PB itself, so next time, I will add some extra ingredients as suggested below. melissa v. 2011-09-07T20:15:05Z item not reviewed by moderator and published I made this the 1st time and it was so easy and turned out great, that I made it a few days later to take to a party and got rave reviews. However, I doubled the amount of ginger and garlic, added more curry powder, and really tweaked the peanut sauce. If you make the peanut sauce according to the recipe, it pretty much tastes like peanut butter. I was embarrassed at the thought of serving that, so I scrambled to fix it. I would add a little coconut milk or cream. I also added a little tamarind, approx. 3 T. of Vietnamese fish sauce, more lime juice, soy sauce, Siracha chili sauce, and cilantro. Much better.

I would just use way less peanut butter in the future, but I already followed the original recipe so I had to add the extra lime juice, etc. Use low sodium soy sauce as the recipe calls for. I only had regular, and it was a little salty. Even before I added the stuff to fix the peanut sauce, it was way too much peanut sauce in proportion to the rest of the recipe. Sue Mara 2011-07-30T19:33:06Z item not reviewed by moderator and published thought the peanut sauce was REALLY good ! the chicken was bit bland, but next time will try the coconut milk as suggested below. lovesdanger 2011-07-25T23:46:32Z item not reviewed by moderator and published The entire family loved this, best of all it was so quick and easy! I didn't have yogurt, so I substituded with sour cream...it was great!! Wendy F. 2011-06-04T19:54:05Z item not reviewed by moderator and published This recipe - both the marinated chicken and sauce - is a winner!

I made it tonight for my husband, children, and parents and we all loved it. The sauce had just the right amount of heat. I'll definitely make this again. asuburbanlife 2011-06-04T00:34:23Z item not reviewed by moderator and published Liked the chicken, however, not a major fan of the peanut sauce. Disappointed and I love Tyler's recipes. I followed the recipe to a tea, only one modification 1/8 cup of soy sauce. Because I didn't care for the taste, then followed the suggestion of one reviews where they added coconut milk and cilantro, which made it better. The peanut sauce was still NOT like how the restaurants make it. Guess I am still on the hunt for a tasty peanut dipping sauce...sorry Tyler. snowskiing 2011-05-05T07:00:19Z item not reviewed by moderator and published My family loves this meal. I'm with georgesco. I serve it with a cucumber relish from Steven Raichlen's How to Grill cookbook. My challenge is to not "sample" all the peanut sauce before I serve the dish.

Hmmm, wonder what it would be like served over vanilla ice cream? Jessica S. 2011-03-21T23:12:09Z item not reviewed by moderator and published This is one of the most authentic Thai satay recipe that I found. The rest are other chefs inventions. Easy to prepare and simple. I wish there was also a note for cucumber relish which is how this dish is served. I improvised with a chopped cucumber, chopped onion, cilantro and diluted Thai sweet chili sauce. All came out great!! Rick G. 2011-02-28T19:43:36Z item not reviewed by moderator and published This is an simple to make dish very tasty, welcome any time of the year. Love it! ADA M. 2011-02-05T11:02:25Z item not reviewed by moderator and published I used this recipe just for the peanut sauce, but made many modifications since I didn't have everything it required. I tossed the sauce in with a mixture of angel hair and penne pasta, bean sprouts, shrimp, and bok choy to make a thai-inspired pasta dinner.

Instead of 1/4 c low sodium soy sauce, I used 1/8 c. Instead of the chili paste, I used about 5 dashes of chili powder and 2 tbsp of a hot sauce I got from my trip to Costa Rica (but I would guess any hot sauce would do the trick) Instead of lime juice, I used the equivalent of 1 medium lemon's worth of lemon juice. I mixed everything by hand with a whisk instead of using a food processor or blender and had no trouble. My dad asked me to write down my modified recipe, so I guess it was a hit! le218 2011-01-22T21:55:10Z item not reviewed by moderator and published Wow. I have not eaten the chicken yet-I think it will be good; the way it smells from marinating I could eat it now! However, the sauce needed severe modifications. I added everything as the recipe directed and the soy sauce and the peanut butter both had an overwhelming flavor-that didn't taste good combined. I added a few sprinkles of Red pepper flakes, a little bit of sesame oil, but what made the most difference is when I added 13 oz of coconut milk.

This helped to settle down the strong taste of soy sauce and help to thin out the think pb consistency. I would not use this peanut satay recipe again however thankfully to the modifications, it turned out alright. Hopefully my guests will enjoy it! :) Lindsay H. 2010-12-18T12:12:08Z item not reviewed by moderator and published The chicken was bland and the peanut sauce was awful. We couldn't bear to eat the leftovers, on top of that it was murder getting the gross peanut sauce off our dishes! Sabrina M. 2010-09-23T16:26:16Z item not reviewed by moderator and published So the marinade was good. Added turmeric like the other's suggested, but the dipping sauce was a catastrophe. Don't use this recipe for the dipping sauce; its just "nasty peanut butter" no matter how fancy a brand you use.

Instead, try this one from Better Homes and Gardens: ingredients 1/2 cup creamy peanut butter 1/4 cup rice vinegar 1/4 cup soy sauce 1/4 cup unsweetened coconut milk 2 teaspoons minced garlic 1 teaspoon toasted sesame oil 1/4 teaspoon crushed red pepper 1/4 cup thinly sliced green onions (2) Chopped peanuts (optional) directions 1. In a bowl stir together peanut butter, vinegar, soy sauce, coconut milk, garlic, sesame oil, and crushed red pepper. Stir in green onion. 2. To use, brush meat or poultry with sauce during the last 5 minutes of grilling. Heat remaining sauce until bubbly, stirring occasionally, and pass warmed sauce with meat or poultry. If desired, garnish sauce with a few chopped peanuts. Makes about 1 cup. Liz M. 2010-08-05T13:09:28Z item not reviewed by moderator and published This recipe was not great as written. The peanut dipping sauce was good only after I made some significant modifications...one lime instead of two, plus I added coconut milk instead of the water to give it some depth.

I used a really good quality natural peanut butter which gave the sauce a better flavor and consistency. Without these changes the sauce was bland and tasted like runny lime peanut butter. With the changes it was quite good. We found the marinade for the chicken made it too soft and soggy, and gave it a bitter aftertaste - NOT good at all. Weber has an outstanding marinade for chicken satay that goes great with the peanut dipping sauce. Take the time to check it out - very tasty. Melissa L. 2010-07-30T10:55:12Z item not reviewed by moderator and published Had as an appetizer-BBQed. For my tastebuds I need more heat...red pepper flakes or a serrano...next time. MC grills 2010-07-09T22:57:01Z item not reviewed by moderator and published The results were very disappointing. I first had to adjust the peanut sauce recipe. I had to reduce to one lime, add more water than 1/2 cup and about a tablespoon more of soy sauce.

The chicken was very plain, so when making the marinade, I recommend salt and pepper. Tien N. 2010-07-09T15:44:50Z item not reviewed by moderator and published This recipe is to die for!! Typical of what I would expect from Tyler - over the top! I made sobe noodles with some scalions and pea pods(sp?) and drizzled the peanut sauce over it and topped it with a couple of skewers and some crushed peanuts....yes, that is not in the recipe, but just an extra touch to make it a meal! Of course everyone has different tastes and things they like to stand out in a recipe for the "top" flavor. I disagree with some of the reviews - the peanut butter in a recipe is regular peanut butter unless it states "unsweetened". In this case you use regular creamy peanut butter. Chili paste and Curry paste can be used interchangeably with similar heat. I always make a recipe according to the recipe directions exactly and then make notes for the next time I make it what I would like to try next for "my taste". Just so happens this recipe is good as it is!! Thanks Tyler for another great recipe!

Michelle W. 2010-03-21T18:43:41Z item not reviewed by moderator and published Great marinade and recipe for the chicken - I add 2 teaspoons turmeric and more garlic. The problem with the peanut sauce is its failure to specify what type of peanut butter to use: sugary Jiff type stuff, or your less sweet Adam's variety. Easy fix: if using sweet peanut butter, omit the sugar; if using unsweetened, add the sugar. As for the lime, the recipe just has it wrong. Use maybe 1 or 2 teaspoons - any more and the sauce will taste nasty. I also recommend substituting coconut milk for water. Dylan W. 2010-02-24T19:11:02Z item not reviewed by moderator and published The marinade and chicken were all things I had on hand at my house, so it was really easy to do at the last minute. I added extra tumeric and cumin to the marinade, and the chicken was tasty on its own. There was WAY too much peanut sauce and it was kinda blah.

I would definitely look for a more interesting and realistic peanut sauce, but make the chicken the same. It seemed way fancier than the effort I put forth. Nicki G. 2010-02-21T00:25:14Z item not reviewed by moderator and published I could not find a good peanut sauce, and with some changes this one is great. I used one less lime than reccommended and added a dash of fresh chopped ginger and used a pinch of chipolte chili powder instead of the hot sauce. Very simple to make and everyone loved it. Logan M. 2010-01-25T22:06:28Z item not reviewed by moderator and published Didn't like this one. I had it without the sauce so maybe it would be better with it. Amy m. 2010-01-16T18:59:25Z item not reviewed by moderator and published Made the chicken Satay as an appetizer for NYE Party. Everything was gone in a matter of minutes. The marinade gave a nice taste to the chicken.

As for the sauce, I could not find the red chile paste so I substituted chile powder. It gave the sauce a nice kick. Cassoulet 2010-01-02T17:31:10Z item not reviewed by moderator and published This was easy, and looked like I worked my fingers off! My family absolutely loved it. I did add about a cup of coconut milk and some additional soy sauce to the peanut sauce. Instead of grilling on the regular grill, I pulled out my indoor grill and it worked perfect. Great appetizer or main dish. Kathy H. 2009-12-31T19:29:38Z item not reviewed by moderator and published I thought this was a GREAT solid recipe. I changed the sauce by adding a 4 oz can of unsweetened coconut milk and a few sprigs of cilantro. My kids loved it so much that they wanted to drink it. With all of the left over sauce, I am going to add it to pasta and broccoli for a sesame cold noodle dinner tonight. Thanks Tyler for a good recipe foundation! Michele K.

2009-09-16T17:20:31Z item not reviewed by moderator and published this was a pretty simple recipe, but the peanut sauce wasn't great, and I didn't find the satay had enough taste. It was perfectly edible though. It's just not something I'll repeat. I've had more luck with other skewer recipes, but this is the first satay recipe I've tried. Scott B. 2009-09-15T18:21:31Z item not reviewed by moderator and published When a group of my friends had a GNO this summer to the classic movie "Breakfast at Tiffany's" at The Fox theatre in ATL, we went next door for some pre-show apps, and ordered Chicken Satay. I had never prepared it at home, so of course, I went to foodnetwork.com. This recipe was spot on for what we had that night. I cheated on the sauce, cut the peanut butter in half, and just used chili powder instead of paste. It was still yummy! I taught the kids how to handle the skewers: dip-slide-dip-slide-dip . . . They loved it!

I made sides of easy saffron rice and a broccoli slaw with ginger dressing, peanuts, cilantro, and green onions. Yummy. Thanks, Tyler! Gina F. 2009-09-12T22:27:03Z item not reviewed by moderator and published My dinner guests loved this so much they were putting the peanut sauce on everything. I served it with Emeril Lagasse's indonesian jasimine rice which was perfect! My dinner guest from Rwanda contributed cassava to the meal and that was the icing on the cake. Everyone raved. I would also consider blanched green beans tossed in sesame oil as a side. You definitely have to use real unsweetened peanut butter, not that hydrogenated crap and real soy sauce, not kikkomon. I made the chicken again for a reception for business clients, along with about 10 other savory choices and the chicken was once again, a bit hit. Kris K. 2009-09-03T08:54:07Z item not reviewed by moderator and published This was the worst waste of Peanut Butter I have ever seen.

Just a horrible taste of acidic lime juice and Peanut Butter. The sauce totally overpowered the Chicken, which by itself was under seasoned. This was Tyler's Ultimate, alright, Ultimate Failure! (I normally like almost everything Tyler does). Markplumber 2009-08-28T12:19:33Z item not reviewed by moderator and published I had a hard time with this one. I've had chicken satay with peanut sauce before, and was really looking forward to making it at home. But, the marinade seemed to make the chicken really soft even though I didn't exceed the 2 hour time limit. Also, it makes a major mess of your BBQ. I agree with the reviewers who disliked the sauce: it tasted just like thin peanut butter. Wouldn't do this again. Carena P. 2009-08-05T22:25:46Z item not reviewed by moderator and published This is a great marinade for the chicken. I've read some of the reviews for the peanut sauce, so I thought I could lend some advice. I've attempted to make the peanut sauce in the past with failure.

My mother is an immigrant from Indonesia and I've learned its in the type of peanut butter you buy. Cheap brands such as Skippy, Peter Pan, Jiff will not work as well as some of organic types or those in which the oil is separated. Sambal Badjak is a flavorful, medium heat, chili paste I use in with the peanut sauce as well as minced garlic and shalots. One of my favorite dishes my mother would prepare would included the chicken satay with the peanut sauce, white rice and cold veggies, such as cucumbers, green beans, and bean sprouts. As a kid, I would drizzle the peanut sauce over the veggies and rice and I'd be in heaven. Jim S. 2009-07-24T13:05:36Z item not reviewed by moderator and published I used my own peanut sauce, but the chicken was excellent on its own! The marinade was perfect. Very easy, too. I will definitely make this again! Amber A. 2009-07-17T02:11:49Z item not reviewed by moderator and published I thought it was excellent!

Lived in Indonesia for a few years and this took me back there. I'll add coconut milk to the peanut sauce next time b/c I missed the flavor in the mix. GREAT recipe and easy to make! Patsy C. 2009-05-23T19:41:22Z item not reviewed by moderator and published This peanut sauce wasn't good. It had too strong of a peanut butter taste, without any other interesting flavors to balance it out. Also, why do you need 3 cups of sauce to go with 1 1/2 pounds of chicken? Quit a waste of peanut butter. I would not make this again. Maria M. 2009-05-18T20:46:51Z item not reviewed by moderator and published I didn't care for this. The chicken was ok, but the peanut sauce was horrible. THERESA L. 2009-04-29T14:41:42Z item not reviewed by moderator and published I think this is the first Tyler Florence that I haven't loved -- his Chicken Parmigiana is the only I make at this point.

However, this dish just doesn't pan out. The yogurt and curry marinade is fine, provided you have a good curry powder, and it gives a very nice texture to the meat when grilled, especially if you marinade overnight. However, the peanut butter sauce is pretty disappointing. The flavor lacks depth entirely, and it just doesn't mesh very well with the chicken. George E. 2009-04-15T20:35:43Z item not reviewed by moderator and published This is definitely one of my all time favorites recipes. It's great as a dinner entre or an appetizer at a cocktail party. I usually just use the peanut sauce from the grocery store because it really can't be beaten. For the marinade I also add soy sauce, sesame oil, and have used chili powder instead of the curry powder in a bind. The flavor packs a punch but is SOOOO great!!! The longer the marinade time the better, I try to do it overnight.

susandelano 2009-02-17T19:20:26Z item not reviewed by moderator and published The chicken satay was really tasty, but the peanut sauce was so good I could eat it on anything and eat it by the spoonful!! Excellent as an easy dinner (cous cous or noodles as a side) or a great entertaining dish!! Dee G. 2008-12-08T17:42:59Z item not reviewed by moderator and published I made this for the 2008 Ohio State vs. Michigan Game, and there wasn't any left when the game was over. Very easy to make, we marinated the chicken over night and grilled them right before game time. We just bought House of Tsang Peanut Sauce. This appetizer recipe just became one of my favorites. Nan V. 2008-11-23T09:59:04Z item not reviewed by moderator and published Another great chicken recipe- this is so creamy and delicious. Great tapas or appatizer too. Brandy B.

2008-04-11T19:08:30Z item not reviewed by moderator and published Thanks for this cool (and simple) recipe. I love satay and peanut sauce, but can rarely afford to order it. This simple, clear recipe will allow me to make it a regular snack in my house. Thanks again FoodNetwork! Kenneth J. 2008-04-11T12:17:01Z item not reviewed by moderator and published I tried to put these on a bbq grill because it was too hot to fire up the stove top grill, but I really think you need the oil from the grilltop to get the chicken done right. It will be ok but I think the grill top is a better method. Patrick M. 2008-04-04T20:37:01Z item not reviewed by moderator and published The chicken was bland, yet overwhelmed with ginger. The satay sauce was way too thick, way too peanut-buttery, and totally unbalanced flavor wise. All I really tasted was gloppy pb and acid from the lime juice. greg t.

2008-02-05T21:11:37Z item not reviewed by moderator and published I made this recipe last night and it was absolutely delicious! The chicken marinade was perfect with a slight curry flavor and very tender. I did not make the peanut sauce...I just bought some in the store to save me some time. I would highly recommend this recipe if you like curry or Thai food. Andrea G. 2008-01-24T21:42:37Z item not reviewed by moderator and published I'm not too big on Thai food so this was a stretch for me. Most complain about the sauce tasting too much like peanut butter but for a beginner...it was great! I marinated whole chicken breasts and grilled those as I prepared this as a meal for two. The marinade was fine but I think I would have preferred more curry flavor. The yogurt helped keep the chicken moist on the grill which is helpful but does not add any flavor. Served over coconut flavored rice which as nice as all the flavors complimented each other well. I will definitely try this again...maybe more chili paste and grated ginger in the sauce like others recommend.

Otherwise, this is a great recipe for beginners. Whitney S. 2008-01-09T00:24:19Z item not reviewed by moderator and published I only made the satay sauce, and I ended up adding some coconut milk trying to reduce the over-riding lime juice flavour. Next time I'll reduce the limes to one only and add 1/3 cup coconut milk or cream instead and maybe add more chilli too. Very easy to make out of the pantry though. Cookingupastorm 2008-01-06T21:20:26Z item not reviewed by moderator and published I picked this dish because of the ease of the peanut sauce. I didn't need to go out and get sesame oil, fish oil, etc....things I would never use again. I didn't use the yogurt marinade, I just salt and peppered the chicken and used olive oil and grilled them outside. They came out fine. The peanut sauce on the other hand, well, it wasn't bad, but not the best I have had. I swapped in hot chinese chili oil for the sambai and added some cilantro.

It was pretty ok, with a nice kick of spice at the end of tasting it. BUT, I couldn't taste the "peanut" so much. I tasted lime juice and heat (from the oil). It tasted good with the chicken that day, but I had a ton of the sauce left over. I reheated it on the stove, grilled up a couple chicken breasts to use up the sauce, and it was NOT as good as the first night. The thai restaurant around the corner from me has much better peanut sauce. I am trying to beg them for the recipe. Mike G. 2007-11-01T14:00:57Z item not reviewed by moderator and published This was a huge hit with a large crowd. tripled the recipe and was not only easy to make but came out better than expected. put one piece of chicken per skewer so they were easy to dip. Def a try for any type of party. Elizabeth P. 2007-09-04T15:02:26Z item not reviewed by moderator and published The curried chicken was easy, although I prefer recipes that don't require advance preparation (overnight marinating).

Chicken was good with otherwise minimal effort. The peanut sauce was good also, but I didn't like the chicken with the sauce. To me the chicken was fine by itself with rice and the sauce was delicious over noodles and plain chicken. Would make again, but not for the same meal. Rosalyn T. 2007-08-22T18:57:22Z item not reviewed by moderator and published Even my 8 year old who is very picky will eat this dish. Kari T. 2007-07-20T17:47:06Z item not reviewed by moderator and published The chicken in this recipe turns out simply marvelous. Juicy and tender, loaded with subtle flavor, and made sublime by the fabulous satay sauce. A HUGE hit at any gathering! You rock Tyler : ) Stahley S. 2007-07-18T15:32:56Z item not reviewed by moderator and published We enjoyed this recipe. Thanks! Kathryn P. 2007-07-01T16:39:08Z item not reviewed by moderator and published I liked the peanut sauce.

I watered it down further, added more soy, chili, sesame oil and fresh ginger. Pretty darn good stuff. But.... I completely burned the chicken though. It was so charred that I couldn't get it off of the skewers. Tip of the recipe? MIND THE CHICKEN. I was too busy setting the table and all that. My mistake. Mary Demerjian 2007-06-25T20:12:18Z item not reviewed by moderator and published this was delicious. i always have trouble cooking chicken. this was very tasty. the peanut sauce was awesome. my husband loved it. it was also pretty easy to make. JENNIFER E. 2007-04-07T15:21:42Z item not reviewed by moderator and published With just a few ingredients, this dish will be ready in no time. You do have to allow time for marinating, but after that, it couldn't be simpler - and it is really delicious! Christina G.

2007-03-25T17:33:44Z item not reviewed by moderator and published Made this tonight for my hubby and three picky kids and they all LOVED it! The chicken was great, tender and delicious. I split the sauce in two portions, one with spice and one with a bit of coconut milk. Both were great. An easy recipe with a great result... my family ate one dinner together!! (and Mommy only had to cook one dinner...) Claudia D. 2007-03-05T22:22:12Z item not reviewed by moderator and published Very Yummy!!! Jennifer B. 2006-12-01T17:31:44Z item not reviewed by moderator and published The chicken was delish and not dry. The peanut sauce however was kinda gross everyone has different taste I guess! Mariloly M.

2006-11-21T21:29:43Z item not reviewed by moderator and published I had a few friends over for a movie and I decided to make this well everyone loved it and so did I my husband who's not really a chicken eater couldn't have enough..This recipe is easy and delicious..I only used a little more chili paste because I like my sauce spicy. Tyler you rock!! ROXIE D. 2006-11-03T14:03:19Z item not reviewed by moderator and published This was simple and very, very good. The peanut sauce is also good on other dishes, such as tofu with vegetables. JULIE M. 2006-11-01T16:32:35Z item not reviewed by moderator and published I didn't have the sticks or a griddle pan, so I made them in my panini maker. They turned out fine! Meliha H. 2006-10-19T11:05:48Z item not reviewed by moderator and published I have made this recipe many times.

It is a great appetizer while having a BBQ. I usually place chicken skewers in a rectangle platter with the side of the peanut sauce. eregueira 2006-10-15T07:50:52Z item not reviewed by moderator and published Marinated them too long I think. Meat was mushy. Would like to retry it with shorter time in the marinade and use coconut milk as main ingredient. Sally C. 2006-08-28T14:00:40Z item not reviewed by moderator and published I loved it, everyone else loved the chicken although the peanut sauce was a little spicy for some people. I like spicy foods so it wasn't an issue. But I can't wait to make this again Latham T. 2006-08-16T15:49:30Z item not reviewed by moderator and published The chicken was didnt have as much flavor as i would have expected, but it was still really good! It tastes really good when you mix everything, including some rice, with it:). Katie L.

2006-06-17T20:39:23Z item not reviewed by moderator and published I enjoyed this dish....but it was totally was I was expecting. The sauce was way too thick...I needed to water it down for dipping. The flavors were good...but after watching the show..I expected phenominal. LISA H. 2006-06-11T20:26:52Z item not reviewed by moderator and published This recipe misses the mark when Tyler attemps to substitute ingredients for ones that are now readily available at most major supermarkets. The usage of yogurt is a bastardization to the dish and an insult to the simplicity of Thai cooking. While the substitute for coconut milk may be an attempt to cut back on the calories, nothing will be able to truly recreate the taste that is achieved when using proper ingredients. The dish fails in other ways, but I am mainly upset that this excellent chef attempts to "save time and calories" by using an inferior substitute thus changing the overall flavor of the dish. Richard Z.

2006-06-09T14:32:07Z item not reviewed by moderator and published My wife goes into withdrawal if she doesn't have this once a week. Simply delicious. Ken Des Plaines, Il Marilyn P. 2006-06-06T14:10:41Z item not reviewed by moderator and published I love Tyler, watch all his shows, and have made several of his recipes. This one isn't the best. The peanut sauce, even after I more than doubled the chili paste and added more Soy Sauce, still tasted only like peanut butter. The chicken was pretty good, I couldn't really taste the curry that much and there was no spice whatsoever in them. When I make the 2nd time I'll definately modify like others have done. Josh W. 2006-05-22T02:46:40Z item not reviewed by moderator and published I don't know how to pronounce it, but this was really good! I only marinated for 1 hour and didn't use ginger because I don't care for the taste. Then I grilled it on my George Foreman on the skewers.

It was easy! I actually used store bought Peanut Sauce made by "Real Wasabi". There were definately NO leftovers! Brenda M. 2006-05-19T18:07:11Z item not reviewed by moderator and published good Jamie S. 2006-05-19T08:46:23Z item not reviewed by moderator and published Simple but satisfying. Although I prefer the peanut sauce given with the "Penne and Vegetable Salad with Indonesian Peanut Sauce" recipe in its stead. Jonathan R. 2006-04-18T20:07:57Z item not reviewed by moderator and published Very good tangy and a zest flavor w/o peanut sauce. Amitria L. 2006-04-17T21:09:02Z item not reviewed by moderator and published This was a fabulous dish to prepare and serve. My guests thought I ordered the food as well as the other dishes. Thank you Tyler. It was easy to prepare too. Glynda P.

2006-02-01T07:39:11Z item not reviewed by moderator and published I went out on a limb and tried this recipe as the dish I brought to a friends "Tiki Theme" party. I had a few of them hot off the grill, and they were quite tasty. I let the chicken marinate a little longer than two hours, it was very good. I used the sambal "to taste", as I like my peanut sauce pretty warm. I served the skewers stuck into a pineapple, sliced in half lengthwise, and the peanut sauce was served in a halved gourd for an attractive presentation. They went fast! ROBIN L. 2006-01-22T15:12:43Z item not reviewed by moderator and published I modified the recipe a little and dipped the chicken in the peanut sauce before putting in the oven! It gave the chicken the fabulous peanutty flavor. Linda B. 2006-01-02T20:32:19Z item not reviewed by moderator and published The only thing I made from this recipe was the Peanut Sauce, and I was very disappointed.

It tasted like peanut butter and nothing else. Even after tripling the soy sauce and doubling the red chili paste it was aweful. Finally I took 50% of this sauce and 50% of a store bought Sesame Miso sauce and it was great. Todd G. 2005-10-10T12:12:39Z item not reviewed by moderator and published I have to disagree with other reviewers on this one. The chicken by itself (with the yogurt marinade) is very bland and is only good if served with the peanut sauce. I was horrified when some of my guests were eating the chicken plain! Next time I will drizzle the satays with the sauce before serving and then serve more on the side for extra dipping. They really are awful on their own. The peanut sauce itself, while pretty good, could use work too. I added grated ginger, cilantro, chile oil, etc to give it more kick. Though the chicken itself was not too great, dipped into my reworked peanut sauce it was fabulous! Renee G.

2005-09-07T16:03:02Z item not reviewed by moderator and published made for a party, there were none left. SARAH L. 2005-08-22T17:29:43Z item not reviewed by moderator and published Easy to make and tastes great!!! Renee K. 2005-07-18T22:26:35Z item not reviewed by moderator and published This is the only dish my VERY picky boyfriend will order when we go out to Thai restaurants- and he LOVES this recipe! He especially likes the peanut sauce (I added a touch of sesame oil to it though). MARY G. 2005-07-11T22:00:04Z item not reviewed by moderator and published The Peanut sauce is very good, but i would use a little less peanut butter otherwise its overpowering. The chicken however could use a little more in the marinade- i added chopped green chilis, a little tumeric powder and some garam masala to it. Turned out great with these additions. MILUPA P.

2005-07-08T11:39:58Z item not reviewed by moderator and published This is great. I like making these for dinner. Peggie A. 2005-06-22T22:38:04Z item not reviewed by moderator and published Great dish. BEN M. 2005-04-11T20:19:06Z item not reviewed by moderator and published I made these for a party and they were a hit! I used chicken tenders instead of sliced chicken breast and it worked out great. The peanut sauce was good too, but I've had better. For the sauce, I used chili sauce instead of chili paste. I will definitely make this recipe again. It was pretty easy and really delicious! ANALIESE J. 2005-04-11T19:51:26Z item not reviewed by moderator and published real peanut sauce.. James Hughes 2014-01-24T15:41:01Z item not reviewed by moderator and published On TV

Question: What flavour is traditional satay sauce?
Answer: PEANUT