Satay : The Daring Cooks January 2010 challenge

Few months ago, I decided to leave the Daring Baker challenge by lack of time. At this time, each month challenge was really a challenge because each creation was made at the last moment and I did not have any pleasure being under stress. My date was not fun. Even if I learned amazing new and different Baking techniques and if I met amazing people via it, I could not stay.
Then recently my life became more organized and I became nostalgic about my old DB challenges so I decided to return to it. It was with opened arms that Lisa and Yvonne, the two talented co-founders, accepted my comeback.

Today, The Daring Bakers span the world as bakers of all nationalities come together once a month to try something new in the kitchen!

Now their new name is the Daring kitchen

including the Daring Bakers and the Daring Cooks. For 2010 I decided to join both Challenges!

The January 2010 DC challenge was hosted by Cuppy, and she chose a delicious Thai-inspired recipe for Pork Satay with Peanut Sauce from the book 1000 Recipes by Martha Day.

I love Thai food and since my come back was approved only 2 days ago and when I realized that I had everything I need to make this challenge in my pantry and in my fridge I decided to do it.

I opted for the Chicken Satay.

I marinated my chicken breast for 10 hours.

The focus of this challenge is to marinade.

1/2 small onion, chopped
2 garlic cloves, crushed
1 Tsp chilli paste
2 T ginger root, chopped (4 cm cubed)
2 T lemon juice (1 oz or 30 mls)
1 T soy sauce (0.5 oz or 15 mls)
1 T fish sauce (0.5 oz or 15 mls)
1 tsp ground coriander (5 mls)
2 T vegetable oil (or peanut or olive oil) (30 mls)
1 pound of  chicken (16 oz or 450g)

Directions:
1.  chop onions, garlic, ginger and peppers really fine then mix it all together in a medium to large bowl.
2. Cut chicken into 1 inch strips.
3. Cover chicken with marinade. You can place the chicken into a bowl, cover/seal and chill, or place the whole lot of it into a ziplock bag, seal and chill.
4. If using wooden or bamboo skewers, soak your skewers in warm water for at least 20 minutes before preparing skewers.
5. Gently and slowly slide meat strips onto skewers. Discard leftover marinade.*
6. Broil or grill at 290°C/550° F (or pan fry on medium-high) for 8-10 minutes or until the edges just start to char. Flip and cook another 8-10 minutes.

* If you’re grilling or broiling, you could definitely brush once with extra marinade when you flip the skewers.

Peanut sauce

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 coriander

Mix dry ingredients in a small bowl. Add soy sauce, chilli paste, Rice Vinegar and lemon, mix well.

Over low heat, combine coconut milk, peanut butter and your soy-lemon-seasoning mix. Mix well, stir often. The peanut sauce literally takes 2 minutes to stir together on low heat (all you’re doing is melting the peanut butter, really), so make your peanut sauce after you’ve made everything else in your meal, or make ahead of time and reheat later.

Verdict:  it was delicious and very easy to make.

I made sticky rice with it, this dish was rich and refreshing at the same time.

The marinade can be done with other ingredients and the Peanut Sauce is a sure staple when cooking something exotic.

The picture was taken inside with a poor light at night… so I appologize for the lack of quality

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