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May 27, 2006 02:33 AM


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I am looking for a great recipe for chicken sate. A recipe for the marinade and for the peanut sauce. I would like to use the fresh ground peanut butter from Fairway. Can the peanut sauce be used as a sauce for noodles?


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  1. I've tried several of Colonel Ian Khuntilanont-Philpott's posts of Muoi Khuntilanont's Thai Kitchen recipes. All have been great! Good luck!


    2 Replies
    1. re: sel

      That recipe for satay sounds great!!
      My peanut sauce is different, and I use peanut butter.

      1 cup rich coconut milk
      3 tablespoons crunchy natural peanut butter
      1 tablespoon grated fresh ginger
      teaspoon crushed garlic
      1/4 teaspoon thai red curry paste
      lime juice to taste, about 1/2 a juicey lime
      salt to taste

      Mix well and bring to a low simmer, cool,

      use for dipping satays,
      also makes a good salad dressing for a salad made of crispy lettuce, sliced cucmber, carrots, hard boiled eggs, thin sliced sweet red onions, cooked shrimp or chicken, etc....

      1. re: ciaolette

        My father created one after several business trips to Indonesia back in the 70s. It is nowhere near "authentic", but I like it and always make it with these ingredients - the quantities vary the way I make it, depending on the tastes of my guests. This is just the way Dad would make it - I usually at least double or triple the curry and ginger.

        * Exported from MasterCook *

        Dad's Satay Sauce for Shish-Kebabs

        Recipe By :
        Serving Size : 4 Preparation Time :0:20
        Categories : Grill Recipes Main Dishes
        Sauces Marinades & Rubs

        Amount Measure Ingredient -- Preparation Method
        -------- ------------ --------------------------------
        1/3 cup peanut oil
        3 Tbsp chunky peanut butter
        1/2 tsp ground ginger
        1/2 tsp curry powder
        3 Tbsp honey
        2 tsp lemon juice
        2 Tbsp ketchup
        2 Tbsp teriyaki sauce
        dash Tabasco sauce or hot chili oil
        1/2 tsp garlic powder
        1/2 tsp freshly ground pepper
        1/2 tsp dry mustard
        1 oz sherry
        ***KEBAB CHOICES***
        1/4 lb. beef stew meat -- cut into 1" cubes
        1 whole boned and skinned chicken breast -- cut into 1" pieces
        1/2 lb. sea scallops, whole -- rinsed and drained
        1/2 lb. mushrooms -- stems removed
        1 green pepper -- cut into chunks
        1 medium onion -- peeled, quartered,
        and separated into 3-4 onion "layers" each
        2 medium zucchini -- sliced 1" thick

        Whisk all ingredients together until completely blended. Add a little more peanut butter to thicken, if necessary. Mixture should be of a medium thickness (similar to a thick barbeque sauce). Taste for spiciness - it should be peanutty-spicy; not an overwhelming taste of curry or ginger, but something with "bite" after a few seconds on your tongue. Add more spices to your preference.

        Prepare kebabs on thin metal skewers, alternating ingredients, using your choice of beef, chicken, large scallops, whole white mushrooms, green peppers, onions, and sliced zucchini. Prepare 2 skewers per person, keeping in mind that the beef (and sometimes chicken, depending on how big the chunks are) will take longer than scallops or vegetables to cook. ( I usually prepare beef kebabs separately from the vegetables.) Spoon satay sauce over prepared kebabs, and let "marinate" for about 15-30 minutes.

        Set kebabs on a medium-hot grill (or if using a charcoal grill, make sure the coals have reached a white-ash stage). Grill until done, about 5-7 minutes each side. Serve with hot white rice, and any extra sauce on the side (I usually make extra sauce for passing at the table - multiplying the sauce ingredients by half usually gives me enough.)

        - - - - - - - - - - - - - - - - - -

    2. what kind of sate.