January Daring Cooks Challenge: Satay

This month's challenge was particularly awesome, not just because it was easy, but because it was totally delicious! I have blogged about satay before, but this recipe involved a totally different marinade and is served with a yummy coconut-peanut dipping sauce. The original recipe was for pork satay, but I used chicken and tofu instead. Both were flavorful, but it's the dipping sauce that really makes the dish. The full recipe is at Cuppy's website, Cuppylicious, but I have posted the recipe for the marinade and the dipping sauce below.

Satay Marinade

from Cuppy

for 1 pound of meat or tofu

1/2 small onion, chopped

2 garlic cloves, crushed

1 Thai dragon (bird’s eye) chili pepper

2 tbsp ginger root, chopped

2 tbsp lemon juice

1 tbsp soy sauce

1 tbsp fish sauce

1 tsp ground coriander

1 tsp ground cumin

1/2 tsp ground turmeric

2 tbsp vegetable oil (or peanut or olive oil)

Mix or blend ingredients together. Use marinade for 1 pound of meat or tofu. For chicken, marinate at least 2 hours.

Peanut Sauce

from Cuppy

for 1 pound of meat or tofu

3/4 cup coconut milk

4 Tbsp peanut butter

1 Tbsp lemon juice

1 Tbsp soy sauce

1 tsp brown sugar

1/2 tsp ground cumin

1/2 tsp ground coriander

1-2 dried red chilies, chopped (keep the seeds for heat)

Place all ingredients in a small saucepan and stir on low heat, cooking until well-mixed.