Satay Peanut Marinade

Satay is a much loved dish in Southeast Asia, with skewers of meat such as chicken or beef cooked – usually over a super-hot charcoal barbeque, after being marinated in a rich peanut marinade. The satay meat is usually accompanied by a peanut sauce for dipping.

Each culture has their own recipe for satay, some requiring up to more than 30 ingredients.

This simple version, while not “authentic” is easy to prepare and still gives delicious results.

This marinade will flavour your chosen meat, and can be reduced to give a delicious dipping sauce. Usually combined with skewers of barbequed chicken, pork or beef, a tasty vegetarian alternative can be made using grilled or barbequed tofu.

Ingredients

125 grams of peanut butter

240 ml (1 cup) low fat coconut milk

30 ml (1.5 Tbsp) soy sauce

40 ml (2 Tbsp) maple syrup

4 grams fresh grated ginger

2 garlic cloves, minced

30 ml (1.5 Tbsp) fresh lime juice (about 1 Lime)

30 ml (1.5 Tbsp) Sweet chilli sauce

Method

In a small saucepan, fry the garlic and ginger until aromatic, but do not let the garlic burn.

Lower the heat and add the peanut butter, soy sauce, maple syrup and chilli sauce. Sir briskly to mix the peanut butter with the sauces.

Continue to stir while slowly adding the coconut milk.

Stir in the lime juice.

Remove from the heat and allow to cool to room temperature.

Meat may be chicken pork, beef or lamb according to your preference.

Cut the meat into small cubes and place in a bowl.

Pour the marinade over the meat and mix well to ensure even coating.

Marinate for at least 30 minutes, but preferably much longer, such as two hours in the fridge.

Thread the cubes of meat onto metal or wthin wooden skewers (if using wooden skewers, soak them in water for 10 minutes beforehand to stop them from burning).

Place the meat skewers on a grill or barbeque, for best results use the barbeque grate over charcoal so the flames lick the meat for some delicious crispy edges and a smoky flaovour.

Turn often, basting the meat frequently with the marinade.

To make a dipping sauce, pour the marinade into a small saucepan and reduce over medium heat until a syrupy consistency is achieved. Stir frequently.