This satay sauce can be tossed through a stir fry or served alongside crumbed chicken, rice and salad as a satay katsu mash-up. Alternatively, cool the sauce and use as a dip with summer or spring ...

To make the marinade, mix together the lemongrass purée ... Follow the instructions, but add 1 tablespoon of soy sauce to the satay sauce rather than 1 teaspoon.

Marinate the chicken for at least two hours. 2. Then pierce 4-5 pieces of chicken per skewer. Heat oil in a pan and saute the onion paste for some time. Mix in the peanut butter, add salt and sugar ...

Finally, if you fancy giving satay a go but prefer almond butter to PB, Marcus Bawdon’s aubergine skewers are for you. The recipe combines creamy coconut milk and sweet chilli sauce for a ...

Blend for 20 to 30 seconds to form the sauce. Set to one side. Pork satay can either be enjoyed as a delicious starter or as ...

Here is a tasty chicken satay recipe. These have been pan fried with the lovely oriental flavors of lemongrass and galangal. Serve with peanut sauce. In a bowl, add palm sugar, fish sauce, curry ...

This recipe for Pork Satay with Peanut Sauce features tender, spiced, marinated skewered pork paired with an aromatic and ...

I tried making a version by adapting my usual satay recipe, combining both the marinade and the sauce and increasing the amount of some ingredients while using less of others. To my surprise ...

You can find satay in Thailand, Malaysia ... The marinade and peanut sauce also go well with other types of meat, especially lamb and pork; choose tender cuts to substitute for the chicken.

Add the coconut milk, and bring to a boil. Stir in the peanuts, and season with soy sauce. Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1⁄4 inch thick, and thread ...