Tofu Satay

An extremely popular starter common to Thai, Indonesian and Malaysian cuisines. However its origins are traced to Indonesian food culture. A quick , easy and exotic starter and very fast moAving with drinks. Equally popular with kids, youngsters and adults, this skewered  dish tastes just as delicious  Paneer and Tofu are delicious options.

400 gms extra firm tofu sliced into 1/4th inch thick x 2 inch rectangular strips. pat dry and marinate for an hour., cut into strips or thin cubes.

 1st marinade : 

 salt, pepper , 2 tsp soy sauce, 2 tsp cornflour. mix well and keep for abt 10 mins.

peanut sauce :

1 small onion, 6 cloves garlic, 1 tsp red chilli powder, 1 inch piece of ginger, 2 tbsp soy sauce, 1 tbsp chopped green coriander, , 2 tbsp sweet mango chutney , 1 cup peanuts or 1/2 cup peanut butter. if the mango chutney or achaar is not sour enough , mix in the juice of one lemon. the taste has to be crunchy sweet and a little sour. if you like more spice add in a green chilli while grinding. 

this is basically the peanut dipping sauce. just mix all ingredients except the peanuts and blend to a paste, add in the peanuts and blend till the peanuts are coarsely crushed.  use 1 tbsp of this as a marinade and add to the tofu. 

soak the wooden skewers or toothpicks in water for about half an hour. thread in the marinated tofu and keep aside till required.. just line up on a hot gridle, or grilling surface. turn every 2 mins till all sides are well roasted. serve hot with the peanut dipping sauce separately or spooned over the satay. 

Chicken Satay

We are always on the look out for exotic, easy to make and non fried party snacks. Anything that is on skewers seems to be difficult to make and needs to be tended to. Not the satay. Its easy to assemble, needs no special equipment. Can be just as easily cooked on a girdle as it can on a barbeque . Its juicy, yummy and flies off the plate really fast. i have had guests , monopolizing the satay plate . The peanut dipping sauce is as yummy on its own as it is with the satay. It can be used as a dip with julienned vegetables as well. I make the peanut sauce in larger quantities , so its just a matter of marinating some chicken and putting it on skewers the next time we feel like having satay. 

4 chicken breast boneless, cut into strips or thin cubes.

1st marinade :
 salt, pepper , 2 tsp soy sauce, 2 tsp cornflour. mix well with the chicken and keep for abt 10 mins.

peanut sauce :
1 small onion, 6 cloves garlic, 1 tsp red chilli powder, 1 inch piece of ginger, 2 tbsp soy sauce, 1 tbsp chopped green coriander, 2 tbsp fish sauce, 2 tbsp sweet mango chutney ( if not available use 1 tbsp mango murabba or 2 tbsp oil free sweet mango achaar), 1 cup peanuts or 1/2 cup peanut butter. if the mango chutney or achaar is not sour enough , mix in the juice of one lemon. the taste has to be crunchy sweet and a little sour. if you like more spice add in a green chilli while grinding.

this is basically the peanut dipping sauce. just mix all ingredients except the peanuts and blend to a paste, add in the peanuts and blend till the peanuts are coarsely crushed.  use 1 tbsp of this as a marinade for the chicken.

soak the wooden skewers or toothpicks in water for about half an hour. thread in the marinated chicken and keep aside till required. this chicken will cook in 7 to 10 mins flat. just line up on a hot gridle, or grilling surface. turn every 2 mins till all sides are well roasted. serve hot with the peanut dipping sauce separately or spooned over the chicken.