GRILLED PORK TENDERLOIN SATAY
My dad made this often when grilling for the family. I love this served on roasted veggies and yellow rice. Peanut butter and soy sauce come together for great Asian flavor. -Gayle Jefferson, Las Vegas, Nevada
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 skewers (1/2 cup sauce).
Number Of Ingredients 9
Steps:
- In a small saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until thickened. Set aside 1/2 cup mixture for sauce., Cut pork in half widthwise; cut each half into thin strips. Thread pork strips onto eight metal or soaked wooden skewers. Grill, uncovered, over medium-hot heat for 2-3 minutes on each side or until no longer pink, basting occasionally with remaining mixture. Serve with reserved sauce.
Nutrition Facts : Calories 287 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 549mg sodium, Carbohydrate 19g carbohydrate (15g sugars, Fiber 1g fiber), Protein 26g protein. Diabetic Exchanges
RABBIT TENDERLOIN SATAY
From Wild Fare and Wise Words, the South Carolina Outdoor Press Association Cookbook, developed by hunters who cook their catch.
Provided by fluffernutter
Categories Rabbit
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine the marinade ingredients and tenderloin in a non-reactive bowl and refrigerate for several hours.
- Soak wooden or bamboo skewers for 15 to 30 minutes; thread the meat on the skewers. Grill over hot coals for four to five minutes per side.
- Combine the ingredients for the sauce. Serve the skewers with the sauce.
Nutrition Facts : Calories 511.1, Fat 35.5, SaturatedFat 14.2, Cholesterol 64.7, Sodium 1237.2, Carbohydrate 19.2, Fiber 3.3, Sugar 12.7, Protein 32.3
NUTTY CHICKEN SATAY STRIPS
Keep these nutty chicken satay strips in the fridge for a healthy choice when you're peckish. The chicken is served with cucumber and sweet chilli sauce
Provided by Sara Buenfeld
Categories Lunch, Snack, Starter
Time 20m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/180C fan/gas 4 and line a baking tray with non-stick paper.
- Mix 2 tbsp chunky peanut butter with 1 finely grated garlic clove, 1 tsp Madras curry powder, a few shakes of soy sauce and 2 tsp lime juice in a bowl. Some nut butters are thicker than others, so if necessary, add a dash of boiling water to get a coating consistency.
- Add 2 skinless chicken breast fillets, cut into strips, and mix well. Arrange on the baking sheet, spaced apart, and bake in the oven for 8-10 mins until cooked, but still juicy.
- Eat warm with roughly 10cm cucumber, cut into fingers, and sweet chilli sauce. Alternatively, leave to cool and keep in the fridge for up to 2 days.
Nutrition Facts : Calories 276 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.7 milligram of sodium
PORK SATAY
Cilantro layers on the freshness, while the sesame oil and Thai chili sauce add Asian flavors that pair perfectly with peanut butter. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 7 ingredients. Set aside 1/4 cup for dipping sauce. Pour remaining sauce into a bowl or shallow dish; add the pork and turn to coat. Cover and refrigerate 30 minutes. , Drain pork, discarding marinade. Thread pork slices onto 20 metal or soaked wooden skewers. Place skewers in a greased 15x10x1-in. baking pan. Broil 3-4 in. from heat 3-4 minutes on each side or until meat juices run clear. , Meanwhile, for sauce, combine peanut butter and water in a small bowl until smooth. Stir in lime juice and reserved soy sauce mixture. Serve with skewers.
Nutrition Facts : Calories 73 calories, Fat 4g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 172mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
HOW TO MAKE BEEF SATAY
With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef. This is the main course-size version of a fabulous Thai appetizer, strips of beef marinated in Asian spices, skewered, and grilled for a truly amazing combination of flavors. I think you should try this very soon.
Provided by Chef John
Categories World Cuisine Recipes Asian Indonesian
Time 2h30m
Yield 4
Number Of Ingredients 14
Steps:
- Place ginger, garlic, onion, brown sugar, fish sauce, vegetable oil, soy sauce, coriander, cumin, turmeric, and cayenne pepper into a mixing bowl; whisk into a smooth marinade.
- Bruise lemon grass by hitting it lightly several times with the back of a large chef's knife; mince the lemon grass and add to the marinade.
- Cut beef sirloin into strips about 2 1/2 inches long and 1/8 inch thick. Thoroughly mix the beef into marinade until all beef strips are completely coated, about 1 minute. Cover bowl with plastic wrap and marinate in refrigerator for 2 to 4 hours.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Remove beef from marinade and shake off excess marinade. Thread 1/4 the meat onto each metal skewer.
- Arrange skewers on the preheated grill and cook until the meat stops sticking to the grill, about 1 to 2 minutes. Flip skewers over onto other side and cook until meat is well browned and shows grill marks, 2 to 2 1/2 minutes. Turn onto first side again and cook until meat is still slightly pink, 2 more minutes. Transfer to a platter and let skewers rest about 2 more minutes before serving.
Nutrition Facts : Calories 484.1 calories, Carbohydrate 19.2 g, Cholesterol 120.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 40.1 g, SaturatedFat 8.5 g, Sodium 1638 mg, Sugar 14.3 g
PORK SATAY WITH THAI SPICES AND PEANUT SAUCE
Throughout Southeast Asia, little skewers of marinated meat, grilled over coals, are sold as street snacks. Sweetly fragrant with coconut milk and spices, they are perfect for barbecue parties served with steamed rice, or on their own with drinks, whether grilled indoors or out. You may use pork loin or tenderloin, but marbled sirloin or shoulder is more succulent.
Provided by David Tanis
Categories finger foods, appetizer
Time 45m
Yield 12 small skewers
Number Of Ingredients 30
Steps:
- Prepare the skewers: Put pork in a mixing bowl. In a separate bowl, stir together shallot, garlic, ginger, lemongrass, cumin, coriander, turmeric, cayenne, fish sauce, lime juice, soy sauce, brown sugar and coconut milk, and pour over meat. Toss with your hands to coat well. Let marinate for at least 30 minutes or overnight. Meanwhile, soak 12 bamboo skewers in water.
- Prepare the cucumbers: Put cucumbers in a mixing bowl and season with salt. Add lime juice, sugar, shallots and chiles and toss to coat. Let stand for 15 minutes. Check seasoning, then transfer to a serving dish.
- Prepare the peanut sauce: Pulse the peanuts briefly in a food processor just until finely ground. Add the garlic, soy sauce, sesame oil, brown sugar, fish sauce, lime juice, cayenne and coconut milk, and process until well puréed. Transfer to a bowl, then taste and adjust seasoning. Thin a bit with lime juice or water as desired.
- Thread 2 slices of pork onto each bamboo skewer, keeping the meat as flat as possible. Grill over hot coals, under the broiler or on a stovetop grill pan for 3 minutes on each side, until cooked through and lightly browned. Transfer to a platter and garnish with cilantro and basil leaves. Serve with cucumber relish and peanut sauce.
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