Meat Skewers with Coconut Satay Sauce 椰汁沙爹雞牛豬肉

Meat Skewers with Coconut Satay Sauce 椰汁沙爹雞牛豬肉


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.


Serving for 4

For meat

  1. Clean meat, pat dry;
  2. Slice meat to 1” - 1 1/2” wide and 3/8” thick;
  3. Add ginger juice, liquid Aminos and dark soy, marinate over night;
  4. Pre-heat oven to 400˚F (200˚C);
  5. Put the meat on skewers like sewing;
  6. Evenly spread out on the skewers for even cooking;
  7. Place them on a panini press, can sauté in a sauté pan;
  8. Pork and chicken need to cook longer;
  9. Flip and cook both sides to 90%;
  10. Transfer to a baking pan and brush with honey;
  11. Turn the oven to a broiler and place skewers in;
  12. Keep an eye on them to avoid burning;
  13. Plate and top with coconut milk satay sauce;
  14. Serve warm.

For coconut milk satay sauce

  1. Add coconut milk to a medium size sauce pan on medium heat;
  2. Add 2 tablespoons of Tom Yum sauce when coconut milk starts bubbling, adjust for your own taste;
  3. Mix Tom Yum sauce until it melts;
  4. Add peanut butter;
  5. Turn off the heat when peanut butter melts and comes back to a boil and the sauce thickens;
  6. Serve warm.

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