Sateh is spicy meat on a stick that gets grilled and served with sateh sauce. This is not a quick fix dish, but it's lovely and worth the effort. For me it is part of my heritage. I cannot count the number of times I ate this during my childhood. It is probably the most iconic dish that the Dutch imported from Indonesia and made their own.
One of the aspects of cooking as a foreigner in different countries is that you must learn to find adequate replacements for your ingredients, you will see a lot of that below.
Materials:
* You can make this from almost any type of meat, I use chicken, pork, beef, lamb, veal and turkey for this. It is important that you select good quality non fatty meat which cooks fast for this. So you'd have chicken breast, pork loin or beef steak or similar quality other meat. It needs to be cubed into cubes that are roughly 2.5 by 2.5 cm. Since this is a laborious dish, I tend to buy a kilogram of meat and prepare it all and save some ready prepared in the freezer. Make sure you buy fresh meat and that you don't buy it far in advance due to the period the meat needs to marinade.
* 1.5 bottle of sweet soy sauce. This is hard to get outside the Netherlands where it is called ketjap manis. Teriyaki sauce is a decent replacement. Salty soy sauce is really better avoided for this.
* Half or a third of a jar of high quality crunchy peanut butter. I tend to go for organic stuff, it seems to produce a better quality sauce.
* Powdered or fresh ginger or both. You need quite a lot.
* Several cloves of garlic.
* Mashed red chili paste. This is known in the Netherlands as Sambal Oelek. Red thai curry sauce is a good replacement.
* Cumin powder.
* Sesame oil.
* 2/3 shallots.
* Vanilla essence, this is my (not so) secret ingredient for this.
* Brown cane sugar.
* Bamboo skewers.
* A sauce pan with a heavy bottom.
* Milk.
To prepare the meat:
* Find a dish you can cover airtight.
* Put the meat in the dish and pour the bottle of soy sauce over it.
* Put in a teaspoon of the chili paste.
* Put in a table spoon of ginger powder and some fresh mashed ginger if you have it.
* Put in one clove of garlic mashed.
* Mix the spices a little over the meat.
* Close the box and leave to marinade in the fridge for 24 - 48 hours.
To prepare the sauce:
* Mash the garlic.
* Cut the shallots finely.
* Put the sauce pan over a medium heat on the hob.
* Put in a spoon of sesame oil.
* Turn up the heat and wait for the oil to get hot.
* Put in a teaspoon of the chili paste, a tablespoon of powdered ginger and the other 2 cloves of mashed garlic and the shallots.
* Fry this for a few minutes whilst stirring.
* Get the meat out of the fridge and pour off the liquid into the sauce pan.
* Turn the heat down to medium low.
* Start adding the peanut butter from the jar.
* Keep adding more soy sauce to thin it.
* Add 1.5 table spoons of sugar.
* Add a teaspoon of vanilla essence.
* Add a teaspoon of the cumin powder.
* Add some fresh mashed ginger if you have it.
* Use some milk to gel the sauce.
* Leave the sauce on the hob for another 5 - 10 minutes.
* Add more milk to get it as thin or thick as you like.
In the meantime:
* Put your bamboo skewers to soak in some water for 20 minutes.
* Put some aluminium foil at the bottom of your grill and oil the grate you will put the skewers on to save on the cleaning up operation.
* Heat up your grill.
* Put about 3 or 4 pieces of meat on each skewer.
* Grill the skewers under a high heat to sear the meat and leave it tender inside. You should be able to do this in 10 - 20 minutes, depending on how well done you like your meat and what meat type it is. Turn the skewers half way.
Serve 3 - 4 skewers per person, ladle some sauce over the skewers. Sateh goes well with something like a cucumber salad and french baguette for mopping up the sauce.
Enjoy!
One of the aspects of cooking as a foreigner in different countries is that you must learn to find adequate replacements for your ingredients, you will see a lot of that below.
Materials:
* You can make this from almost any type of meat, I use chicken, pork, beef, lamb, veal and turkey for this. It is important that you select good quality non fatty meat which cooks fast for this. So you'd have chicken breast, pork loin or beef steak or similar quality other meat. It needs to be cubed into cubes that are roughly 2.5 by 2.5 cm. Since this is a laborious dish, I tend to buy a kilogram of meat and prepare it all and save some ready prepared in the freezer. Make sure you buy fresh meat and that you don't buy it far in advance due to the period the meat needs to marinade.
* 1.5 bottle of sweet soy sauce. This is hard to get outside the Netherlands where it is called ketjap manis. Teriyaki sauce is a decent replacement. Salty soy sauce is really better avoided for this.
* Half or a third of a jar of high quality crunchy peanut butter. I tend to go for organic stuff, it seems to produce a better quality sauce.
* Powdered or fresh ginger or both. You need quite a lot.
* Several cloves of garlic.
* Mashed red chili paste. This is known in the Netherlands as Sambal Oelek. Red thai curry sauce is a good replacement.
* Cumin powder.
* Sesame oil.
* 2/3 shallots.
* Vanilla essence, this is my (not so) secret ingredient for this.
* Brown cane sugar.
* Bamboo skewers.
* A sauce pan with a heavy bottom.
* Milk.
To prepare the meat:
* Find a dish you can cover airtight.
* Put the meat in the dish and pour the bottle of soy sauce over it.
* Put in a teaspoon of the chili paste.
* Put in a table spoon of ginger powder and some fresh mashed ginger if you have it.
* Put in one clove of garlic mashed.
* Mix the spices a little over the meat.
* Close the box and leave to marinade in the fridge for 24 - 48 hours.
To prepare the sauce:
* Mash the garlic.
* Cut the shallots finely.
* Put the sauce pan over a medium heat on the hob.
* Put in a spoon of sesame oil.
* Turn up the heat and wait for the oil to get hot.
* Put in a teaspoon of the chili paste, a tablespoon of powdered ginger and the other 2 cloves of mashed garlic and the shallots.
* Fry this for a few minutes whilst stirring.
* Get the meat out of the fridge and pour off the liquid into the sauce pan.
* Turn the heat down to medium low.
* Start adding the peanut butter from the jar.
* Keep adding more soy sauce to thin it.
* Add 1.5 table spoons of sugar.
* Add a teaspoon of vanilla essence.
* Add a teaspoon of the cumin powder.
* Add some fresh mashed ginger if you have it.
* Use some milk to gel the sauce.
* Leave the sauce on the hob for another 5 - 10 minutes.
* Add more milk to get it as thin or thick as you like.
In the meantime:
* Put your bamboo skewers to soak in some water for 20 minutes.
* Put some aluminium foil at the bottom of your grill and oil the grate you will put the skewers on to save on the cleaning up operation.
* Heat up your grill.
* Put about 3 or 4 pieces of meat on each skewer.
* Grill the skewers under a high heat to sear the meat and leave it tender inside. You should be able to do this in 10 - 20 minutes, depending on how well done you like your meat and what meat type it is. Turn the skewers half way.
Serve 3 - 4 skewers per person, ladle some sauce over the skewers. Sateh goes well with something like a cucumber salad and french baguette for mopping up the sauce.
Enjoy!
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