Monday, 20 June 2011

Recipe: Chicken Satay


I was inspired to make chicken satay after my mom made some for a dinner party. Not thinking too hard about the ingredients I marinated the chicken cubes (I should’ve cut them into strips like try satay, but, live and learn) in a combination of soy sauce, peanut butter and my favourite spices. For the dip I used a recipe my coworker K suggested from Rebar.


K suggested doubling or quadrupling the recipe. Since I forgot the recipe at work (what’s new!) I googled it and found the recipe we had been talking about. Not realizing the recipe was already quadrupled I set on decrupling (is that the right word for x10?) the recipe which yielded a mere litre-and-a-half of peanut sauce. Needless to say I was making a lot of peanutty meals over the following week.




Rebar Peanut Sauce (already doubled!)


Ingredients


  • 4 garlic cloves

  • 2 T ginger

  • 4 T honey

  • 1/2 c cilantro

  • juice of 2 limes

  • 2 T sesame oil

  • 2 t hot chili sauce (sriracha, sambal oelek, etc.)

  • 1/2 c peanut butter (crunchy or smooth)

  • 1/2 c soy sauce

  • 4 T rice wine vinegar

Directions


  1. drop ginger and garlic through chute of a running food processor to mince

  2. combine everything from honey through chili sauce in food processer, blend until smooth

  3. add remaining ingredients, blend again

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