Dead Easy Satay (or is it spelt Saté) Sticks
- 500g of meat (chicken, pig or cow)
- Two large wollops of peanut butter - yeah, I said wollops.
- Enough chilli to induce the sweats but not the runs
- Onion, (The ones that make you cry 'cos real men show their feelings.)
- Vegetable oil
- Vinegar
- Sugar
- Fish Sauce - for those who have to prove their foodie side
- A fairly big tin of coconut milk.
- Skewers
- Doing your best TV chef impersonation, chop up the onion while doing limited damage to yourself.
- Place the chopped onion, peanut butter, chilli, a splash of vegetable oil, splash of vinegar, splash of the fish sauce and just a little too much sugar into a bowl and mix well.
- Cut meat into 2cm cubes. Sorry I don't do the imperial measure. There's probably some website to help you work that out. Or you could just join the rest of the modern world and convert. Jesus, you use the Internet but you won't use the metric system. C'mon. Where was I...?
- Throw the cubes into the bowl with the marinade and put it in the fridge for a few hours or if you're the kind of person with no social life, you can do this the night before. In the meantime you can fold your napkins decoratively, or make a diorama.
- Snap two skewers and place the pointy ends under your upper gum pretending to be a vampire. Use the rest to thread about four or five pieces on each. Repeat until all the meat's gone.
- Don best apron and go and grill those suckers. Or if you're me, you do it on a pan...apronless.
- Pour the remainder of the marinade in a pan, add the coconut milk and let simmer.
- Serve the satay (saté) sticks with rice.
Recommended beverage. A cold bitter pilsener.
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Easy? That's like ten ingredients and skewering!
And pantsless is the only way I do my cooking.