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Saucy SATAYS
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Satays make the perfect snack or serve them as starters in an oriental meal.
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SATAY IS now as universal as the hamburger. It originated in Malaysia and was later introduced to Thailand via the southern Muslim region. But now the popularity of the satay has spread to all the oriental countries. Be it Bangkok, Singapore or Tokyo the aroma of char grilled satays fill the air.
A popular snack, the satay is made of marinated chicken, beef, lamb strips or even fish, charcoal broiled on skewers. They are usually served with peanut sauce, although other sauces can be served along with it too.
For the marinade
Ingredients
Madras curry powder- 20gm
Lemongrass- 150gm
Coconut milk- 50ml
Sugar- 15gm
Salt- 10gm
Coconut /bamboo stick as required
Method
Cut lemon grass into small pieces and mince in blender, squeeze out the juice. Add Madras curry powder, lemon grass juice, coconut milk, salt, sugar and mix till the sugar and salt dissolves in the marinade. Check the seasonings and keep aside.
The basic marinade should be both, a little sweet and a little salty. When marinating meat clean, wash and drain the excess water. Any meat (lamb, beef, pork, chicken, etc) or seafood, (prawns, fish, squid, etc), to be used should be cut into strips or small chunks, as it is easier to insert them on the satay sticks and it takes lesser time to cook The same thing is applied to the vegetables (baby corn, potatoes, bean curd, yam, etc) being used for satay. In case of vegetables they should be par-boiled and then marinated. Leave the marinated meat or vegetables in fridge for nearly four hours. Cook the satay on charcoal grill or on a non-stick pan.
Surprisingly, no oil is required in cooking satay. The thick extract of coconut milk in the marinade tempers down the original flavour of curry powder. But charcoal broiled imparts satay its own special taste. The oil present in the coconut milk makes a marked difference in the flavour. At the same time the citrus freshness of lemon grass works as a tenderizer and softens the meat and vegetables.
Satay is the influence of Muslim cuisine into Thai food. Char broiled and curry flavoured, Satays are yummy and are turning popular the world over.
HRUDANANDA BEHERA
(The author is sous chef at the Taj Malabar, Kochi. His email id is behera_in@yahoo.com)
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