Posted by Olivia on Tuesday, August 27th, 2013
Here’s another recipe from the Gourmet Gals’ Test Kitchen. The Gourmet Gals’ are a group of gourmands from Jacuzzi Family Vineyards, Cline Cellars, and The Olive Press who come together and create delicious food and wine pairings. This one features Olio Diavolo from The Olive Press on a Spicy Chicken Satay – yum!
Serves 6. Makes about 25 pieces.
1 lb. chicken tenders or breasts
2 Tbsp. chopped shallot
1 Tbsp. chopped garlic
2 Tbsp. sweet soy sauce, ketjap manis**
2 Tbsp. Maggie seasoning or soy sauce
2 Tbsp. granulated sugar
1/2 Tsp. salt
1/2 Tsp. ground cumin
3 Tbsp. vegetable oil
Additional oil for brushing satays
Slice the chicken thinly into 1 x 6-inch strips.
In a food processor, process the shallot and garlic until finely chopped. Combine with the rest of the marinade ingredients and marinate the meat for a least 1 hour.
If using wooden skewers, soak them in water for at least 15 minutes. Skewer and thread one strip of meat on a skewer. Brush the meat with oil and grill until done, about 1-2 minutes on each side brushing with additional oil if they look dry. Remove from heat and serve with the peanut sauce.
Peanut Sauce Nam Jim Satay
1 1/2 cups coconut cream **
1/4 cup Thai red curry paste, panaeng curry paste,** or mussamun curry paste. ** Or use a combination of all three.
3/4 cups ground peanuts or chunky peanut butter
3 Tbsp. palm sugar**, more to taste
2 Tbsp. fish sauce, more to taste
1 Tsp. chicken base or bouillon
2 Tbsp. tamarind liquid ** or 1 Tbsp. lime juice
In a pot over medium heat, heat 1/4 cup coconut cream and cook the curry paste until fragrant, about 5 – 7 minutes. Add the remaining coconut cream, ground peanuts, sugar, fish sauce, chicken base, and tamarind liquid. Cook for 5-7 minutes, stirring constantly. Adjust the taste with more seasonings.
Drizzle the satays with Olio Diavolo from The Olive Press.
* You may substitute pork tenderloin for the chicken.
** Ingredients available at an Asian grocery store. Other Asian ingredients available at a well stocked grocery store.
You can substitute a combination of soy sauce and molasses for the sweet soy.
I used a combination of all three types of curry paste.