Satay

My favorite variety of this is Chicken Satay but other varieties, pork, shrimp, et al. One of my favorite appetizers, one that I like making at home, and one that I could make a meal from. I've yet to run int a satay I disliked though there are variations from one restaurant to another.
Any particular favorites from anyone?

My current favorite satay marinade is from the cookbook THAI FOOD, by David Thompson. The marinade is more complex than some and it includes bourbon. It caramelizes nicely without burning. It's good on beef, chicken or pork. Pork is my favorite, but I'd never turn down the others.

Little place at the end of my street has an appetiser Beef Satay with Peanut Sauce. Doesnt sound like it would be good but it is.

I believe peanut sauce is like "compulsory" with the Thai Satays.Its like an integral part of the dish,though served on the side.I think its a world-class appetizer,and I too prefer the chicken.

Peanut sauce is classic for at least Malay and Indonesian satay, as well as a dipping sauce for veggies. A bunch of Asian countries have equivalents of satay -- yakitori in Japan, and the ubiquitous bbq (on a stick) in the Philippines, for example. Japanese and Philippine go a bit sweet on the dipping sauce; the sweet carmalized pork, cooked on rather than dipped is a favorite in the Philippines. In the Philippines, if it can be put on a bamboo skewer, it will turn into a satay-style bbq; treading into Fear Factor stuff here.

My favorite around here is at an Indonesian restaurant in Wheaton called Sabang - seems to be marinated first and then glazed while it cooks. Definitely a cut above what I've had at Thai places. Rarely met a satay I didn't like though

I had Satay (as an appetizer tonight at a neat little place in Wash DC tonight called Thaiphoon. On Connecticut Ave just down the street from The Hilton. This such a neat area, tons of neat little places to choose from. Thaiphoon is not upscale by any means, excellent service and an excellent curry. See y'all!

guess i've been very naive where international food is concerned. i thought satay was malaysian food and known only malaysians, how wrong i was. now i know thais and indonesions too have their own versions of satay. i was born a malaysian and i thought i make the best satay in town...so says my many asian friends here. i'll post my grand opening evite when my street location materialises

I think the Malaysians do make the best satay, particuarly when the peanut sauce is thrown in the mix. However, the indonesians have a better marinade and grill the chicken better. Satay in Thailand is an afterthought compared to Malaysia and Indonesia.

Best places on the planet to get Satay are in small towns in Selingor, Negeri Semberan and Johor in Malaysia.

When it comes to mu (pork) satay, it's hard to beat a specialist!

I'd say the man in the photo is ready to make a statement with that pan of chili and onions.

quote:

Originally posted by tigerjohn

I think the Malaysians do make the best satay, particuarly when the peanut sauce is thrown in the mix. However, the indonesians have a better marinade and grill the chicken better. Satay in Thailand is an afterthought compared to Malaysia and Indonesia.

Best places on the planet to get Satay are in small towns in Selingor, Negeri Semberan and Johor in Malaysia.

There is a town in Selangor (this is the correct name of the state at the west coast of Malaysia) named Kajang which is famous for its satay....well, used to be anyway. Apart from this small little town, one can actually get this dish anywhere in town at coffeeshops, etc. Yes, Negeri Sembilan too. The difference always lies in their peanut sauce but the satay is always good as it is. Hmmm....time for me to marinade some chicken and have a satay barbeque before the summer is over!

I find the spicy peanut sauce absolutely delicious on chicken, pork ,etc., but I find it hard to resist when Thai restaurants here offer a "Thai salad" as an appetizer...I know it's probably not too authentic, but I love the taste of the satay sauce on iceberg lettuce and tomatoes, with the occasional cucumber tossed in (and I really am not a big fan of cucumbers, either).

The recipe that I like the best is the one from www.ThaiTable.com . Not the original one but the "my version one" http://www.thaitable.com/Thai/recipes/Satay_-_My_Version.htm .

Seems the trick is bunching up the meat.