Ingredients:
For meat (chicken, beef and pork)
- 1 piece flank steak, about 1 lb (0.5 kg);
- 1 piece chicken breast, can substitute with dark meat, about 1 lb (0.5 kg);
- 1 piece pork tenderloin, about 1 lb (0.5 kg);
- 3 tablespoons ginger juice, (1 large piece of ginger, about 4-6 oz, (125 -150 gm), peel, grate and squeeze for juice);
- 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale supermarket);
- 2 tablespoons dark soy sauce;
- 2 tablespoons honey;
- Sea salt.
For coconut milk satay sauce
- 1 can, 13.5 fl oz. (400 ml) unsweeten coconut milk;
- 3 teaspoons Tom Yum sauce, Thai hot and sour soup mix (adjust to taste);
- 3 tablespoons creamy peanut butter;
- Sea salt, if desired.
Recipe:
Serving for 4
For meat
- Clean meat, pat dry;
- Slice meat to 1” - 1 1/2” wide and 3/8” thick;
- Add ginger juice, liquid Aminos and dark soy, marinate over night;
- Pre-heat oven to 400˚F (200˚C);
- Put the meat on skewers like sewing;
- Evenly spread out on the skewers for even cooking;
- Place them on a panini press, can sauté in a sauté pan;
- Pork and chicken need to cook longer;
- Flip and cook both sides to 90%;
- Transfer to a baking pan and brush with honey;
- Turn the oven to a broiler and place skewers in;
- Keep an eye on them to avoid burning;
- Plate and top with coconut milk satay sauce;
- Serve warm.
For coconut milk satay sauce
- Add coconut milk to a medium size sauce pan on medium heat;
- Add 2 tablespoons of Tom Yum sauce when coconut milk starts bubbling, adjust for your own taste;
- Mix Tom Yum sauce until it melts;
- Add peanut butter;
- Turn off the heat when peanut butter melts and comes back to a boil and the sauce thickens;
- Serve warm.