Indonesian Satay Meat Marinade
This famous Indonesian charcoal-grilled marinated meat on skewers can be found on restaurant menus all over the world. This rich, spicy-sweet marinade is the essential ingredient to a tender succulent Satay.
Most likely to have originated from Java, Indonesia, satay is said to have been made by the Javanese street vendors to counterpart an Indian kebab. Satay has become Indonesia's national dish where it is available from street foods to high-end restaurants.
Different versions of Satay exist, some are made of chicken, some lamb, pork, beef, fish, goat, or any various cuts and parts of the animal. Vegetarian versions use tofu and tempeh.
No Preservatives, No Added MSG, No Artificial Colors.
Onion, Sugar, Lemongrass, Soy Sauce (Water, Sugar, Salt, Soybean, Wheat Flour), Galangal, Salt, Garlic, Coriander Seeds, Cumin, Ground Turmeric, Soybean Oil.
Allergen Advice: Contains Soy, Wheat.
Indonesian Satay Recipe
1 packet Indonesian Satay Marinade
450g (1 lb) boneless chicken, lamb, beef, cut into 2 cm (1") cubes
2 tbsp vegetable oil
Sliced cucumber and onions as garnish
1. Marinate the meat with Marinade and oil. Cover and leave for at least 2 hours
2. Thread meat onto wooden skewers
3. To charcoal/electric grill: Grill for 8-10 minutes. Brush at least twice with remaining marinade. Turn occasionally. Serve with Asian Home Gourmet Indonesian Peanut Sauce.
4. Garnish, serve & enjoy!
Soak wooden skewers in water for 30 minutes before use to prevent them from burning. For more intense flavours, leave to marinate for at least 2 hours or refrigerate overnight.
Storage: Keep away from direct sunlight and store in a cool, dry place. Once open, use immediately.
Balinese Spring Rolls
*recipe from asianhomegourmet.com
1 packet Asian Home Gourmet Indonesian Satay Marinade
1 tbsp vegetable oil
1 onion, thinly sliced
150g (5 oz) cabbage, thinly sliced
60g (2 oz) carrots, shredded
60g (2 oz) French beans, thinly sliced
30g (1 oz) ground roast peanuts, unsalted
15 spring roll pastry sheets, 12.5cm by 12.5cm (5" by 5")
1 egg, beaten
Oil for deep frying
Heat oil in non stick pan on medium heat. Add onion, stir fry for 2 minutes. Stir in Marinade, cabbage, carrots, French beans and peanuts; simmer uncovered for 10 minutes or until semi dry and cooked.
Place 2 tbsp of filling onto the lower half of the spring roll pastry. Fold in the sides and roll up securely. Seal edges with a little egg.
Deep fry spring rolls in a preheated pot of oil for about 5 minutes or until golden brown.
Serve & enjoy!