Sateh Recipes

Steps:

• Stir together 1/2 cup coconut milk, garlic, 1 teaspoon curry powder, brown sugar, salt, and pepper until the sugar has dissolved. Toss marinade with the chicken, cover, and marinate for at least 2 hours.
• Bring 1 cup coconut milk, 1 tablespoon curry powder, peanut butter, chicken stock, and 1/4 cup brown sugar to a simmer in a saucepan over medium-high heat. Simmer for 5 minutes, stirring constantly, until smooth and thickened. Remove from heat and stir in lime juice and soy sauce; season to taste with salt.
• Preheat a grill for medium-high heat.
• Thread marinated chicken onto skewers, then grill 4 to 5 minutes per side, or until cooked through. Serve with warm peanut sauce.

Steps:

• In a mixing bowl, combine peanut butter, soy sauce, lime juice, brown sugar, curry powder, garlic and hot pepper sauce. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.
• Preheat a grill to high heat.
• Weave the chicken onto skewers, then grill for 5 minutes per side.

Steps:

• Preheat broiler. Place meats in a large bowl. Add garlic, curry powder, coriander, lemon juice, soy bean sauce, salt, and pepper. Add onion and pour marinade over meats. Soak for one hour.
• Drain meat and dry with a paper towel. Skewer meat, alternating chicken, veal and pork. Brush with clarified butter to keep moist. Broil for 6 minutes on one side, 4 minutes on the other, with pan 4 inches away from heat.
• For sauce: Pour clarified butter into heated saucepan and add onion. Add garlic and fry. To this, add ground spices, shrimp sauce and brown sugar. Season with salt and chili pickle. Increase heat and add peanut butter. Stir briskly. Reduce heat to low and add coconut milk and 1/2 cup water. Stir thoroughly and remove from heat. Add pan juices collected from skewers to sauce and serve in a sauceboat alongside meat.