Shellfish Satay (sate kerang)

Ingredients:

* 500 gr cleaned shellfish
* 5 pieces onion
* 2 tablespoons soy sauce
* 1 lemon lime, sliced
* Adequate salt & pepper

Method:

* Boil the Shellfish till cooked, Leave to cool, then peeled
* Peeled Onion and sliced thin, slice the lemon lime and take the water
* Mix all ingredients with the sauce and shellfish, mixed up, give adequate salt & pepper
* Thread Shellfish onto skewers.
* Grilled briefly, do not unduly long time (because a bitter taste of sauce), lift & Serve in a round plate, flush with the rest remaining ingredients was.

Pork Satay

Pork satay can be served in a pineapple-based satay sauce or cucumber relish, to be eaten only by non-Muslims. An Indonesian version uses a soy-based dip.
Some believe that satay was invented by Chinese immigrants who sold the skewered barbecue meat on the street. It is also possible that it was invented by Malay or Javanese street vendors influenced by the Arabian kebab. The explanation draws on the fact that satay only became popular after the early 19th century, also the time of the arrival of a major influx of Arab immigrants in the region. The satay meats popularly used by Indonesians and Malaysians, mutton and beef, are also traditionally favoured by Arabs and are not as popular in China as are pork and chicken.


INGREDIENTS
2 cloves garlic
1/2 cup chopped green onions
1 tablespoon chopped fresh ginger root
1 cup roasted, salted Spanish peanuts
2 tablespoons lemon juice
2 tablespoons honey
1/2 cup soy sauce
2 teaspoons crushed coriander seed
1 teaspoon red pepper flakes
1/2 cup chicken broth
1/2 cup melted butter
1 1/2 pounds pork tenderloin, cut into 1 inch cubes
skewers

DIRECTIONS
In a food processor, process garlic, green onions, ginger, peanuts, lemon juice, honey, soy sauce, coriander, and red pepper flakes. Puree until almost smooth. Pour in broth and butter, and mix again.
Place pork cubes in a large resealable plastic bag, and pour mixture over meat. Marinate in the refrigerator for 6 hours, or overnight.
Preheat grill for medium heat. Remove pork cubes from bag, and thread onto skewers. In a small saucepan, boil the marinade for 5 minutes. Reserve a small amount of the marinade for basting, and set the remainder aside to serve as a dipping sauce.
Lightly oil preheated grill. Grill for 10 to 15 minutes, or until well browned, turning and brushing frequently with cooked marinade. Serve with dipping sauce.

Sate ayam (Chiken satay)

Satay is a very popular delicacy in Indonesia, with a rich variety among Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia). In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. A close analog in Japan is yakitori. Shish kebab from Turkey and sosaties from South Africa are also similar to satay.
INGREDIENTS

* 3 tablespoons soy sauce
* 3 tablespoons tomato sauce
* 1 tablespoon peanut oil
* 2 cloves garlic, peeled and minced
* 1 pinch ground black pepper
* 1 pinch ground cumin
* 6 skinless, boneless chicken breast halves - cubed
* 1 tablespoon vegetable oil
* 1/4 cup minced onion
* 1 clove garlic, peeled and minced
* 1 cup water
* 1/2 cup chunky peanut butter
* 2 tablespoons soy sauce
* 2 tablespoons white sugar
* 1 tablespoon lemon juice
* skewers


DIRECTIONS

1. In a bowl, mix soy sauce, tomato sauce, peanut oil, garlic, black pepper, and cumin. Place chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator for at least 15 minutes, but not overnight. This will make the meat too dark.
2. Preheat the grill for high heat.
3. Heat vegetable oil in a saucepan over medium heat, and saute onion and garlic until lightly browned. Mix in water, peanut butter, soy sauce, and sugar. Cook and stir until well blended. Remove from heat, mix in lemon juice, and set aside.
4. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill skewers about 5 minutes per side, until chicken juices run clear. Serve with the peanut sauce.

Sate

Satay (spelled as sate in both Indonesian and Malay) is a dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers. These are grilled over a wood or charcoal fire, then served with various spicy seasonings (depends on satay recipe variants). Satay may have originated in Java or Sumatra, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, Philippines, and Thailand, as well as in The Netherlands which was influenced through its former colonies. Satay is a very popular delicacy in Indonesia, with a rich variety among Indonesia’s diverse ethnic groups’ culinary art (see Cuisine of Indonesia). In Indonesia, satay can be obtained from a traveling satay vendor, from a street-side tent-restaurant, in an upper-class restaurant, or during traditional celebration feasts. In Malaysia, satay is a popular dish - especially during celebrations - and can be found throughout the country. A close analog in Japan is yakitori. Shish kebab from Turkey and sosaties from South Africa are also similar to satay. Although recipes and ingredients vary from country to country, satay generally consists of chunks or slices of meat on bamboo or coconut-leaf-spine skewers, grilled over a wood or charcoal fire. Turmeric is often used to marinate satay and gives it a characteristic yellow color. Meats used include: beef, mutton, pork, venison, fish, shrimp, squid, chicken, and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat. It may be served with a spicy peanut sauce dip, or peanut gravy, slivers of onions and cucumbers, and ketupat. Pork satay can be served in a pineapple-based satay sauce or cucumber relish, to be eaten only by non-Muslims. An Indonesian version uses a soy-based dip. (wikipedia)