John Myers
Satay Marinade for 400 – 500 Grams of Meat or Tofu
The perfect satay marinade for 400 – 500 grams of meat or tofu recipe with a picture and simple step-by-step instructions.
- 4 tbsp Soybean oil
- 3 tbsp Soy sauce light
- 2 tbsp Onion powder
- 1 tsp Lemongrass powder
- 1 tsp Garlic powder
- 1 Msp Ground caraway
- 1 Msp Ground coriander
- 1 pinch Salt so that the powder is grated finer
- 1 Pc. Freezer bag and clamp
- 450 g Meat as desired
- Grind the onion powder, lemon grass powder, garlic powder, caraway seeds, salt and coriander very finely in a mortar. Alternatively, if all the ingredients are fresh – put them in the mixer and spin for a while. In the end, the marinade comes out at the end. I would personally replace the lemongrass in the fresh version with powder, the fibers are a bit annoying and the taste leaves a lot to be desired and fishing out – yes no – is no longer possible.
- Mix the soy sauce and soy oil and stir in the ground spices, leave to swell.
- Cut the meat into approx. 2 cm cubes. Chicken, beef or pork are used originally.
- Put the marinade in a sufficiently large freezer bag, add pieces of meat. Close the bag and shake well and mix well.
- Let it steep in the refrigerator for at least 2 hours, but overnight is even better
- Send wooden skewers to the swimming pool for 30 minutes
- Line up 3 to 5 meat cubes on a skewer (depending on the cut size and size of the skewer). Satay are nibbled directly from the skewer, so please leave a “handle” on it, it will not do badly when grilling afterwards, e.g. when turning ;-p
- And off with it on the grill then the matching peanut sauce and then peanut sauce
- Good hunger
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