26 April, 2009

[resto-indonesia] What's in Satay (recipes)?

You are What You Eat

What's in Satay (recipes)?

April 7, 2009, 9:49am

In my many trips to Malaysia, I have never missed seeing a satay dish in the menu listing. This made me wonder, what's in these recipes that they are always part of the Malaysian menu? Satay is not only loved by Malaysians but a big part of Southeast Asian people. Satay is often considered the counterpart of the Middle Easten kebab. But while it is famous in Asian countries, each has its own characteristics. The Indonesian satay is much sweeter because of the heavy use of sweet sauce they call Kecap Manis, while the satay prepared in Thailand tend to be less sweet as coconut milk is used instead. Now let's see what recipe we can follow to make our own satay dish:

¼ kilo boneless chicken breast

6 cloves of garlic, chopped
4 tsp coriander
4 tsp brown sugar
1 tbsp black pepper
2 tsp salt
½ cup shoyu
4 tsp ginger, chopped
2 tbsp lime juice
6 tbsp oil
¼ cup coriander,
chopped (for garnish)

Mix marinade ingredients. Cut chicken in 1 ½ inch cubes. Add to mixture and marinate at least two hours.
Thread the chicken onto a barbecue stick and broil (or barbecue) while basting with marinade; serve with peanut sauce for dipping.

Peanut Sauce:
1 c. chunky peanut butter
1-2 tsp. hot chili sauce
2 cloves garlic, crushed
3 tbsp. honey
1 tsp. cayenne pepper
1/4 c. lime juice
1/4 c. shoyu
1/2 c. peanut oil

Mix ingredients together. Should have a sweet/hot peanut flavor. Taste and adjust ingredients accordingly.

Eating your chicken satay will surely be more pleasure when you learn the different health benefits you can get from its ingredients. Take note of the following and after which, share this recipe to your friends:

Shoyu. It is a soy sauce made from soya beans. Natural shoyu employs the use of a centuries-old method of fermentation involving a special koji (Aspergillus oryzae), which converts hard-to-digest soy proteins, starches and fats into easily absorbed amino acids, simple sugars and fatty acids. Most commercial shoyu is made by a chemical process in which cereals and soybeans are mixed with acids. Although shoyu does not contain as much isoflavone as tempeh or tofu, it can still give meaningful nutrients like carbohydrates, calcium, iron, magnesium, phosphorus, potassium, vitamin B3 and B5, and folic acid.

Coriander. It contains a powerful diuretic that reduces the sanguine pressure and ameliorates a headache. The Indians used coriander not only in their everyday cuisine, but also in the medicinal field. They used the herb to treat insomnia, flu and constipation.

Honey. It is potentially useful for treating wounds in earthquake-stricken and war-torn areas where running water is scarce and often contanimated. It is being used in Iraq to treat burn wounds in children." Honey is composed of sugars like glucose and fructose and minerals like magnesium, potassium, calcium, sodium chlorine, sulphur, iron and phosphate. It contains vitamins B1, B2, C, B6, B5 and B3 all of which change according to the qualities of the nectar and pollen. Other than that, copper, iodine, and zinc exist in it in small quantities.
(Write the author at wellbeing@mb.com.ph)




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