Pakistani Chinese Sate

Ingredients

In this adaptation, the original Indonesian Sate Madura is infused with the bold flavors of Pakistani Chinese cuisine. The marinade for the meat incorporates Pakistani Chinese spices such as ginger, garlic, soy sauce, and chili paste, giving it a distinctively spicy and aromatic profile. The peanut sauce is also enhanced with Pakistani Chinese spices, adding an extra layer of complexity to the dish. Additionally, the traditional accompaniments of jasmine rice and cucumber salad are included to complement the flavors of the sate. We alse have the original recipe for Sate Madura, so you can check it out.

• 500g (1.1 lb) boneless chicken or beef, cut into bite-sized pieces 500g (1.1 lb) boneless chicken or beef, cut into bite-sized pieces
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons chili paste 2 tablespoons chili paste
• 1 tablespoon ginger paste 1 tablespoon ginger paste
• 1 tablespoon garlic paste 1 tablespoon garlic paste
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes
• For the peanut sauce: For the peanut sauce:
• 1 cup (240ml) unsalted peanuts, roasted and ground 1 cup (240ml) unsalted peanuts, roasted and ground
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons chili paste 2 tablespoons chili paste
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon vinegar 1 tablespoon vinegar
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• For serving: For serving:
• Jasmine rice Jasmine rice
• Cucumber salad Cucumber salad

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 4g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 30g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the soy sauce, chili paste, ginger paste, garlic paste, vegetable oil, sesame oil, honey, Chinese five-spice powder, black pepper, and salt. Mix well to form a marinade.
2. 2.
   Add the chicken or beef pieces to the marinade and toss until evenly coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill or grill pan over medium-high heat.
4. 4.
   Thread the marinated meat onto the soaked bamboo skewers.
5. 5.
   Grill the skewers for 8-10 minutes, turning occasionally, until the meat is cooked through and slightly charred.
6. 6.
   Meanwhile, prepare the peanut sauce by combining the ground peanuts, soy sauce, chili paste, honey, vinegar, sesame oil, and water in a saucepan. Cook over low heat, stirring constantly, until the sauce thickens slightly.
7. 7.
   Serve the grilled sate with jasmine rice, cucumber salad, and the peanut sauce on the side.

Treat your ingredients with care...

• Chicken or beef — Ensure that the meat is cut into uniform bite-sized pieces to ensure even cooking. Marinate the meat for at least 2 hours, or overnight, to allow the flavors to penetrate.

Tips & Tricks

• Soaking the bamboo skewers in water before grilling prevents them from burning.
• Adjust the amount of chili paste according to your spice preference.
• For a smokier flavor, grill the skewers over charcoal instead of a gas grill.
• Serve the sate with a squeeze of fresh lime juice for an extra burst of tanginess.
• Experiment with different meats such as lamb or shrimp for variety.

Serving advice

Serve the Pakistani Chinese Sate hot off the grill, accompanied by fragrant jasmine rice, cucumber salad, and a generous drizzle of the peanut sauce. Garnish with chopped cilantro and sliced red chilies for added freshness and heat.

Presentation advice

Arrange the grilled sate skewers on a platter, placing a small bowl of peanut sauce in the center. Surround the skewers with mounds of fluffy jasmine rice and a vibrant cucumber salad. Sprinkle some chopped cilantro over the dish for a pop of color.