Ginger Lime Shrimp Satay with Chili Honey Sauce

October 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1½ pounds medium to large sized shrimp
Wooden skewers presoaked
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
2 tablespoons fresh mint, chopped fine
Zest of 1 lime
Juice of 3 limes
1 teaspoon salt
1 tablespoon spicy sambal
Chili Honey Sauce (recipe follows)

Directions

Mix the ginger, garlic, lime juice and zest, salt and sambal together in a bowl until well combined. Place the shrimp in the marinade and marinade overnight or for at least an hour. Thread the shrimp on the skewer into a row of shrimps. Grill until crispy on the outside and tender on the inside or about 2 minutes per side. Brushing with the marinade as desired. Serve with Chili Honey Sauce.

Chili Honey Sauce

Makes ¾ cup

Ingredients

½ cup honey, warmed
¼ cup spicy sambal

Directions

Mix together all ingredients thoroughly. Let stand for about 20 minutes before serving, servee warm over satay.

Ginger-Lime Basil Coolers

October 7th, 2011 § 0 comments § permalink

Makes One Pitcher

Ingredients

2 chunks of fresh ginger the size of a small sized hand each
2 cups fresh basil leaves
1 cup sugar
3-4 lime juiced
2 liters seltzer water
2 cups water

Directions

Wash and scrub ginger well, remove skin by scraping ginger with a spoon, not worrying too much about getting peel off. Chop ginger up into small chunks, lime chopping an onion roughly. In a medium sauce pan place ginger, basil leaves and 2 cups water and bring to a boil, let simmer for about 15 minutes. Take off burner and let rest until room temperature. Strain and discard ginger basil pulp. Add 1 cup of sugar and place back on burner, bring to a boil and then reduce temperature to simmer about 5 minutes. Cool mixture completely.

In a pitcher combine ginger basil syrup and lime juice and 1-2 liters seltzer water, until desired sweetness and taste. Chill & serve over ice.

Pickled Ginger Red Onion Cucumbers

October 7th, 2011 § 0 comments § permalink

Makes 2 cups

Ingredients

1 cup water
1 cup rice wine vinegar, flavored with ginger if you can find
¼ cup sugar
1 teaspoon salt
¼ cup chopped fresh mint
1 large euro cucumber washed & sliced thin (peels on)
2 cayenne or red chili peppers sliced thinly, seeds removed (Serrano chili’s can be substituted)
1 medium red onion sliced thin
¼-½ cup fresh ginger, peeled and sliced thin

Directions

Whisk water, vinegar, sugar & salt together until sugar and salt are totally dissolved. Add cucumbers, red onions, ginger, and chilis and mix well. Refrigerate for about 1 hour or until desired pickled taste.

Spicy Indonesian Chicken Satay with Peanut Sauce & Spicy Sambal

October 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1½ pounds of chicken breast, cut into strips and pounded thin
Wooden skewers, pre-soaked
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
½ cup red onion, chopped fine
¼ cup fresh mint, chopped fine
¼ cup fresh cilantro, chopped fine
Zest of 1 lime
Juice of 3 limes
2 tablespoons soy sauce
¼ cup coconut milk
1 tablespoon sambal
Peanut Sauce (recipe follows)
Spicy Sambal (recipe follows)

Directions

Mix the ginger, garlic, onion, herbs, limes juice and zest, coconut milk and sambal together in a bowl until well combined. Place the meat in the marinade overnight or for at least an hour. Thread the meat on the skewer into a long thin meat stick. Grill until crispy on the outside and tender on the inside or about 2-3 minutes per side. Brushing with the marinade as desired. Serve with Peanut Sauce & Spicy Sambal.

Peanut Sauce

Makes 1½ cup

Ingredients

¾ cups creamy peanut butter
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
Zest of 1 lime
Juice of 2 limes
¼ cup tamari
2 tablespoons brown sugar
1-2 tablespoons spicy sambal (chili paste)
¼ cup very hot water

Directions

Whisk together all ingredients until smooth and creamy adjust spiciness by adding more sambal. Adjust saltiness by adding more tamari.

Spicy Sambal

Makes 1½ cups

Ingredients

Grapeseed oil or vegetable oil
6 red chilies, chopped fine
8 cloves of garlic, chopped fine
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
1 cup tomatoes, chopped
Zest of 1 lime
Juice of 1 lime
¼ cup rice wine vinegar
3 tablespoons sugar
1 teaspoon salt

Directions

In a sauté pan heat oil to a medium high heat. Sauté chillies, garlic, ginger and lemongrass bulb until all items are tender for about 5 minutes. Add tomatoes, lime zest and juice and continue to cook a minute or two. Transfer mixture to a blender and add vinegar, sugar and salt and blend until a smooth but chunky paste is formed. Season to taste with extra salt.

Tamarind Beef Satay with Hot & Cold Cucumber Mint Sauce

October 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1½ pounds beef, hanger of flank steak preffered, cut into strips and pound thin
Wooden Skewers, pre-soaked
2 tablespoons tamarind paste
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
1 shallot, chopped fine
Zest of 1 lime
Juice of 3 limes
2 tablespoons soy sauce
1 tablespoon sambal
Hot & Cold Cucumber Sauce (recipe follows)

Directions

Mix the tamarind, ginger, garlic, shallot, lime juice and zest, soy sauce and sambal together in a bowl until well combined. Place the meat in the marinade overnight or for at least an hour. Thread the meat on the skewer into a long thin meat stick. Grill until crispy on the outside and tender on the inside or about 2-3 minutes per side. Brushing with the marinade as desired. Serve with Hot and Cold Cucumber Sauce.

Hot & Cold Cucumber Sauce

Makes 1½ cups sauce

Ingredients

1 cup fresh mint leaves
¼ cup fresh cilantro leaves
½ tablespoon fresh ginger, chopped
3 tablespoons lime juice, with pulp
2 tablespoons grape seed oil or vegetable oil
2 tablespoons spicy sambal sauce
1 teaspoon salt (more to taste possibly)
½-¾ cup cucumbers, peeled and chopped superfine

Directions

Mix together all ingredients and mix thoroughly and gently. Let stand for about 20 minutes before serving, serve cold over satay.

Thai Basil Chili Tofu Satay with Mild Peanut Sauce

October 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound firm tofu, cubed
Wooden skewers, presoaked
1 tablespoon fresh ginger, grated
3 cloves of garlic, grated
2 tablespoons fresh thai basil, chopped fine
Zest of 1 lime
Juice of 3 limes
2 tablespoons soy sauce
Mild Peanut Sauce (recipe follows)

Directions

Mix the ginger, garlic, thai basil, lime juice and zest, and soy sauce together in a bowl until well combined. Place the tofu in the marinade and marinade for about 20 minutes. Thread the tofu on the skewer into a row of cubes. Grill until crispy on the outside and tender on the inside or about 2 minutes per side. Brushing with the marinade as desired. Serve with Mild Peanut Sauce.

Mild Peanut Sauce

Makes 1½ cups

Ingredients

¾ cups creamy peanut butter
1 teaspoon fresh ginger, chopped superfine
1 teaspoon lemon grass bulb, chopped superfine
Zest of 1 lime
Juice of 2 limes
¼ cup tamari
2 tablespoons brown sugar
¼ cup very hot water

Directions

Whisk together all ingredients until smooth and creamy adjust spiciness by adding more sambal. Adjust saltiness by adding more tamari.

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