The January 2010 DC challenge was hosted by Cuppy of Cuppylicious and she chose a delicious Thai-inspired recipe for Satay from the book 1000 Recipes by Martha Day.
I made mine using tofu and it was *super*duper yummy. I let it marinate for 3ish hours and then grilled it up on my cast iron grill pan. I also made a yummy peanut sauce for dipping.
Marinade:1/2 small onion, chopped
2 garlic cloves, crushed
1 T ginger root, chopped (optional) (2 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
1 tsp ground cumin (5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
I buy homemade tofu from the little asian grocer near me, but I used the equivilent to one and 1/4 of a container of tofu. All the marinade was soaked up during cooking, so you'd be fine with just one container. Blend the Marinade until smooth and then let your drained and cubed tofu sit in it for a few hours, in the fridge. Put them on the grill or a grill pan until most or all of the marinade is soaked up and there are some sweet grill lines!
Peanut Sauce3/4 cup coconut milk (6 oz or 180 mls)
4 Tbsp peanut butter (2 oz or 60 mls)
1 Tbsp lemon juice (0.5 oz or 15 mls)
1 Tbsp soy sauce (0.5 oz or 15 mls)
1 tsp brown sugar (5 mls)
1/2 tsp ground cumin (2.5 mls)
1/2 tsp ground coriander (2.5 mls)
1-2 dried red chilies, chopped (keep the seeds for heat)
1. Mix dry ingredients in a small bowl. Add soy sauce and lemon, mix well.
2. Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often.
3. All you’re doing is melting the peanut butter, so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat.
