Chicken or Pork Sate

9
Contributed by: Chef Haley Nguyen

Chicken or Pork Saté A classic Southeast Asia street food, Stakes or skewers clad with thin slices of marinated meat, are cooked on charcoal at the market or in sidewalk stalls throughout the city are served hot. The marinade for this dish is so flavorful that dipping sauces are seldom needed. A fatty cut of meat is preferred; for a healthy version, use a leaner cut of meat and add oil in the marinade. Note: For easy slicing, freeze the meat for 30 minutes until firm. For the marinade: 3-4 Garlic cloves – finely chopped 2 T Cilantro stem – finely chopped 1T Fish sauce ½ T Soy sauce 4 T Coconut milk 2 T Canola oil 1 t Honey ½ t White pepper 1 lb. Pork Loin or Chicken Breast Soak skewers in warm water Freeze meat for 30 minutes or until firm but not hard Slice meat against the grain into long thin pieces, about 2 x 1/4” wide Mix all marinade ingredients Marinate meat for at least 20 minutes Put one piece of meat on skewers by threading it in and out Continue until all meat is on skewers Cook on charcoal grill until slightly charred Serve hot. Chef Haley Nguyen Xanh Bistro Fountain Valley

Chicken or Pork Sate

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Chicken Or Pork Sate taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.

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  1. Chicken or Pork Saté A classic Southeast Asia street food, Stakes or skewers clad with thin slices of marinated meat, are cooked on charcoal at the market or in sidewalk stalls throughout the city are served hot. The marinade for this dish is so flavorful that dipping sauces are seldom needed. A fatty cut of meat is preferred; for a healthy version, use a leaner cut of meat and add oil in the marinade. Note: For easy slicing, freeze the meat for 30 minutes until firm. For the marinade: 3-4 Garlic cloves – finely chopped 2 T Cilantro stem – finely chopped 1T Fish sauce ½ T Soy sauce 4 T Coconut milk 2 T Canola oil 1 t Honey ½ t White pepper 1 lb. Pork Loin or Chicken Breast Soak skewers in warm water Freeze meat for 30 minutes or until firm but not hard Slice meat against the grain into long thin pieces, about 2 x 1/4” wide Mix all marinade ingredients Marinate meat for at least 20 minutes Put one piece of meat on skewers by threading it in and out Continue until all meat is on skewers Cook on charcoal grill until slightly charred Serve hot. Chef Haley Nguyen Xanh Bistro Fountain Valley

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