A perennial childhood favourite of mine, sate is a true South East Asian classic.
Perhaps the ultimate skewered meat treat, sate is often considered more of a snack than an actual meal in itself and is typically ordered as a side dish or “starter”. Sate is also a popular option for young children as the meat is sweet and irresistibly flavoured, without being too spicy – great for fussy eaters!
Whilst beef and chicken are by far the most popular varieties of sate, the use of mutton and goat meat is not entirely uncommon. Personally, I’ve always preferred chicken sate over beef, as it seems to fare better over the hot coals and the inherent blandness of chicken seems to marry better with the flavours of the marinade. Also at least you know what you are getting with chicken (for the most part anyway). The daging (i.e. meat) version of sate is, by definition, a tad ambiguous and there have just been too many scandals where meat of a dubious nature has been passed off as beef. Trust me, stick to the chicken lest you are partial to the odd bit of horse meat.
At any rate, it turns out that making a decent stick of chicken sate at home is actually pretty damn hard! It isn’t that the recipe itself is particularly complicated or that the main ingredients are impossible to source, the problem lies in recreating the way the sate is actually cooked. Expertly grilled over searing hot coals on a specially designed oblong barbecue and basted with a brush made of lemongrass, the real deal is nothing short of chargrilled-perfection!
After many attempts at recreating the optimal cooking environment for sate, I must confess that I still haven’t got it quite right. Alas sometimes you just need to say “c‘est la vie” and except that perfection isn’t always an option when recreating your favourite dishes. Luckily, however, sate doesn’t have to be perfect to still be pretty damn amazing and totally worth making!
So here are a few tips on making the near-perfect sate:
Firstly, soak your bamboo sticks overnight otherwise they will burn and break off. Make sure the sticks are completely submerged in the water, I use a tall bottle with a stopper to soak mine in.
Secondly, marinate your meat overnight in the fridge – your sate will be all the better for your patience.
Finally, make a basting brush out of the outer skins of the lemongrass; it may seem a tad over-involved to go to such extremes, but it’s worth it. To make the brush, simply shred the reserved lemongrass lengthwise and then tie at the top with some kitchen string. Give the “brush” a very light bash with a meat mallet just before using.
To discover other delicious Malaysian recipes from The Muddled Pantry, please click here