Name: Mixed satay
Cook time: 85 min
Total time: 85 min
Ingredients: 250 gram chicken breast fillets, sliced; 250 gram piece beef eye fillet, sliced; 250 gram pork fillets, sliced; 2 clove garlic, crushed; 1/2 teaspoon ground coriander; 1/4 teaspoon ground cumin; 1/2 teaspoon curry powder; 2 tablespoon oil; 1 tablespoon brown sugar; 1 tablespoon fish sauce; 1/4 teaspoon sambal oelek; Satay sauce; 1 cup (150g) peanuts; 1 tablespoon oil; 1 brown onion (150g), finely chopped; 2 clove garlic, crushed; 2 fresh red chillies, finely chopped; 1 tablespoon finely chopped fresh lemon grass; 1/2 teaspoon curry powder; 1/4 teaspoon ground cumin; 1/4 teaspoon chopped fresh coriander root; 1 cup (250ml) coconut milk; 2 tablespoon brown sugar; 2 teaspoon tamarind sauce; 2 teaspoon lime juice; Sweet and sour sauce; 1/4 cup (60ml) white vinegar; 1/2 cup (110g) sugar; 1 1/2 tablespoon water; 1/2 carrot (35g), finely chopped

Mixed satay

Recreate your favourite Asian starter dish at home with delicious satay and sweet and sour sauces.

Skip to Recipe

Makes 30 Item

Cook

1H 25M

Ingredients

250 gram chicken breast fillets, sliced

250 gram piece beef eye fillet, sliced

250 gram pork fillets, sliced

2 clove garlic, crushed

1/2 teaspoon ground coriander

1/4 teaspoon ground cumin

1/2 teaspoon curry powder

2 tablespoon oil

1 tablespoon brown sugar

1 tablespoon fish sauce

1/4 teaspoon sambal oelek

Satay sauce

1 cup (150g) peanuts

1 tablespoon oil

1 brown onion (150g), finely chopped

2 clove garlic, crushed

2 fresh red chillies, finely chopped

1 tablespoon finely chopped fresh lemon grass

1/2 teaspoon curry powder

1/4 teaspoon ground cumin

1/4 teaspoon chopped fresh coriander root

1 cup (250ml) coconut milk

2 tablespoon brown sugar

2 teaspoon tamarind sauce

2 teaspoon lime juice

Sweet and sour sauce

1/4 cup (60ml) white vinegar

1/2 cup (110g) sugar

1 1/2 tablespoon water

1/2 carrot (35g), finely chopped

1/4 green cucumber (65g), seeded, chopped

Method

1.Thread chicken, beef and pork onto skewers; place in shallow dish. Combine garlic, coriander, cumin, curry powder, oil, sugar, sauce and sambal oelek in bowl; pour over skewers. Cover, refrigerate skewers for at least 1 hour.

2.Grill skewers until tender, turning often; serve with sauces.

3.To make the satay sauce. Blend or process peanuts until crushed. Heat oil in wok, add onion, garlic, chillies, lemon grass, curry powder, cumin and coriander root. Cook, stirring, until onion is soft. Add peanuts and remaining ingredients, stir until hot.

4.To make the sweet and sour sauce. Combine vinegar, sugar and water in pan, stir until sugar is dissolved, bring to boil. Boil, uncovered, for 3 minutes. Pour syrup over carrot and cucumber in serving bowl; cool.

Satay skewers can be prepared a day ahead; sauces made 6 hours ahead. Store satay skewers, covered, in refrigerator; sauces, covered, at room temperature. Uncooked satay skewers suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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