SATAY 3-WAY WITH HOMEMADE MARINADE AND PEANUT SAUCE | BEEF, CHICKEN AND LAMB SATAY | MALAYSIAN SATE💯

This week we are recreating Malaysia’s most popular Street Food dish, SATAY, but 3- WAY🤤
To be exact, Beef, Chicken and Lamb Satay with Chef Sha’s homemade Marinade and Peanut Dipping Sauce. Follow us around Step-by-Step to ensure best results and catch valuable Top Tips.

Video chapters:
0:00 Intro
01:50 Overview of Ingredients for the Marinade
02:38 Preparing of the Marinade
05:22 Marinating of the Meats
06:59 Overview of Ingredients for the Peanut Sauce
07:49 Preparation of the Peanut Dipping Sauce
14:10 Skewering and BBQing of the Satay
18:06 Tasting

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FIND HERE THE RECIPE FOR…
SATAY
Prep time: 20min.
Waiting time: min. 3 hours (Marinating the Skewers)
Cooking time: 40min.

Ingredients for 4 portions:
500g Chicken stripes
500g Lamb cubed
500g Beef cubed
1 Onion
2g MSG
3g Chili Flakes
5g Turmeric
5g Salt
15g Garlic
5g Pepper
30g Lemongrass chopped
30g Galangal (Asian supermarket)
30g Shredded Coconut (unsweetened preferably)
30ml Canola Oil
Ingredients Peanut Sauce:
½ Onion
30g Tamarind paste
250ml Water to soak
25g Ginger/Garlic paste
1g MSG
Salt and Pepper to taste
3g Chili flakes
25g Brown sugar
60g Lemongrass chopped
170g Crunchy Peanut butter
Optional Side Salad:
½ Cucumber, ½ Pineapple, ½ Onion
Equipment and Tools:
Blender
Small pot
Chopping board
Small and big knife
Skewers

Instructions Marinade:
1. Cut up the Beef and Lamb into bite sized pieces. Slice the Chicken into stripes and set all 3 aside.
2. For the Marinade combine the Onion, Lemongrass, Garlic, Salt, Pepper, MSG, Turmeric and Chili flakes in a blender. Blend it into a smooth paste. Then add the Galangal until smooth again and finally add the shredded Coconut and Canola oil and blend again. The Marinade should be smooth but gritty.
3. Distribute the Marinade over the 3 Meats and ensure they are well covered when massaging the Marinade in. Wrap them and place them in the fridge for at least 3 hours.
Instructions Peanut Sauce:
4. Soak the Tamarind paste in the Water.
5. Combine the Onions and the Lemongrass and blend it as finely as possible.
6. Heat up 2 tsp of Canola Oil in a small pot. Once hot enough, pour in the Onion/Lemongrass mixture. Keep stirring it constantly until the mixture turns brown.
7. Once cooked, turn down the heat to low to medium heat and add in the Brown sugar, a pinch of Salt and Pepper, Chili flakes and Ginger/Garlic sauce. Let it cook for a few minutes.
8. Add in the Peanut butter, stir and let it cook down so it can release liquid. Gradually add in the Tamarind water until the Peanut sauce has the right consistency. Don’t forget to add the MSG.
9. Chef Sha’s Top Tip: Keep the last bit of Tamarind water with the residue and add it only at the end when the heat is turned off. Finally season it with Salt and Pepper.
Instructions Satay:
10. After at least 3 hours, remove the marinated Meats from the fridge and skewer them, spreading the pieces evenly. In the meantime, heat up your BBQ.
11. Once hot, turn down the heat to medium and place the skewers on the BBQ. Be cautious not to burn the beautiful coating.
12. Don’t move them around too much, but turn them a few times, ensuring they will char evenly.
13. Slice up Cucumbers, Onions, Pineapple and Red Chili as a Side salad.
14. Assemble everything. VOILÀ!! ENJOY!!
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