daring cook challenge, satay, thai


Showing up a week late to the Daring Kitchen’s monthly ‘Daring Cooks Challenge’ I decided to follow through on this months challenge: Satay.
This is a dish I order as often as I can when we go out to eat. Sure, it’s fun to eat things that come on sticks, but it’s really the peanut sauce, served on the side for dipping, that tends to draw me in.
Because I fell outside the time frame, therefore not contributing, I made modifications to the recipe that was given, which follows:

Satay Marinade (longer version)


1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
1/2 tsp ground turmeric (2-2.5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 lb Chicken (16 oz or 450g)

1. Mix well.
2. Cut pork into 1 inch thick strips (2-2.5 cm thick), any length.
3. Cover pork with marinade. You can place the pork into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.

Cooking Directions (continued):

1. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
2. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*

3. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.

**I added 1cp greek yogurt and doubled the amounts above. I also, to make it more Thai, added 2TBS Fish Sauce.

I marinated the chicken for 8 hours

and now for my favorite:

Peanut Sauce


3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)


1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.

The recipe came out as well as any I’ve ordered in restaurants. After making many peanut sauces, I realize now that they were missing the acid of the lemon juice to cut through the weight of the peanut butter. The chicken was phenomenal, slightly tart and spicy with a good bit of char. Definitely a recipe to be made again.