Chicken satay is a really popular dish in Singapore and I can't believe it's taken me so long to make my own! We used this handy mix to marinate the meat, then threaded it onto skewers to be put over the hot grill for just a few minutes. It is so delicious and really close to what you'd get in Singapore.
The Thai noodles were cobbled together using soba noodles, red peppers, and edamame and garnished with spring onions and cashews. I didn't love the base (sesame oil, rice wine vinegar) so will be seeking out another recipe and will share a success soon I hope!
Have a great weekend!
Here is my go-to recipe for Saté sauce:
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1 (1-inch) piece peeled ginger
2/3 cup smooth peanut butter (not natural-style)
6 tablespoons warm water
3 tablespoons rice vinegar (not seasoned)
2 1/2 tablespoons soy sauce
1 1/2 tablespoons Asian sesame oil
1 teaspoon sugar
1 teaspoon hot red-pepper flakes
With motor running, drop garlic and ginger through feed tube and finely chop. Add peanut butter, water, vinegar, soy sauce, sesame oil, sugar, and red-pepper flakes and blend until smooth.
I double the sauce part to have extra on hand. It is so very good.
Here's the rest of the recipe: http://www.epicurious.com:80/recipes/food/views/Sate-Chicken-Salad-352776#ixzz1tZnOoxQo