{"id":14594,"date":"2020-06-16T04:20:57","date_gmt":"2020-06-16T03:20:57","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/06\/16\/huehner-und-rind-satay-mit-selbstgemachter-satay-sauce-chicken-and-beef-satay-with-homemade-satay-sauce\/"},"modified":"2025-10-29T10:41:07","modified_gmt":"2025-10-29T02:41:07","slug":"huehner-und-rind-satay-mit-selbstgemachter-satay-sauce-chicken-and-beef-satay-with-homemade-satay-sauce","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/06\/16\/huehner-und-rind-satay-mit-selbstgemachter-satay-sauce-chicken-and-beef-satay-with-homemade-satay-sauce\/","title":{"rendered":"Huehner- und Rind Satay mit selbstgemachter Satay Sauce – Chicken and Beef Satay with homemade Satay Sauce"},"content":{"rendered":"

Oft werden bei uns Satay Spiesschen als Fingerfood oder Vorspeise serviert, in Asien ist das wohlbekannt. Urspruenglich stammt dieses Gericht aus Java, Indonesien, aber es ist auch sehr populaer in Malaysia, Thailand, Vietnam, Singapore, Philippinen und Suedchina. Heutzutage wird es nicht mehr nur als Street-food serviert, sondern man kriegt es in fast jedem asiatischen Restaurant. Die Fleischspiesschen werden traditionell auf Holzkohlegrills zubereitet, in Thailand werden sie oefters vorgegrillt, mit einem kleinen Stoefchen direkt auf den Tisch, serviert. Das Wort Satay stammt vom Malayischen Satai, Sate in Indonesisch, was Fleisch bedeutet. Das Wort wurde in 1917 veranglisiert, nachdem ein Verkaeufer in Singapur diese Satay Spiesse anbot. Ich habe mich daran versucht, nach original Rezepten, die ich kombiniert habe, so dass sie fuer uns passen. Die Satay Sauce ist die Grundsauce, also nicht einfach mit Peanut Butter gemacht. Sie kann verduennt werden, damit sie als Sauce zu den Satay passt, oder als Grundsauce im Kuehlschrank 2-3 Wochen gelagert werden. Man kann sie als Marinade oder Grundsauce fuer viele Gerichte benuetzen. Mein Liebster, der die ueblichen Satay Saucen hasst, war total ueberrascht und fand sie sehr gut; er ass dann auch Tonnen davon!! Dies ist ein weiterer Beitrag zu Volkermampft\u2019s Kulinarischen Weltreise, dem Juni Grill Spezial<\/a>!<\/p>\n

************<\/p>\n

Here, very often we are served Satay skewers as finger-food or as starter. They are well-known all-over Asia. Originally these skewers are from Java, Indonesia, but they are very popular also in Malaysia, Thailand, Vietnam, the Philippines, Singapore and South China. Today it is not only served as a street food, but even up-class restaurants serve it all over Asia. These skewers are traditionally grilled on a wood-fire BBQ grill, and in Thailand they are often grilled and then served with a small table grill. The word Satay is originally from the Malay word Satai, Sate in Indonesian, it means flesh\/meat. The word had been anglicized in 1917, after a Singaporean street food seller sold them. I tried to make my own, combining several original recipes. The Satay sauce is a base sauce, which can be used as Satay sauce. It is not just peanut butter it has many more ingredients.  If you mix it with water, it is a perfect Satay sauce but can also be used for marinades or other sauces. It can be kept in the fridge for 2-3 weeks! My hubby who hates Satay sauce tried it and was totally surprised; he loved it and ate tons of it!!! This is another entry for Volkermampft\u2019s culinary world travel Grill special<\/a> of this month! <\/em><\/p>\n\n\n

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Fuer 2 Personen:
Sate Ayam\/Huehner Satay:<\/strong>
1 Huehnerbrust, in duennen Streifen geschnitten<\/p>\n

Marinade:<\/strong>
50 ml Kokosnuss Milch
2 EL Soja Sauce
2 EL Gruene Thai Curry Paste (wer\u2019s richtig gewaltig scharf mag, nimmt die Rote!)
1 EL Curry Pulver
\u00bd TL Brauner Zucker
Saft 1 Limette
2 EL Erdnuss Oel<\/p>\n

Alle Zutaten gut zusammen mischen und die Huehnerstreifen darin mindestens 2 Stunden marinieren lassen.<\/p>\n

Sate Matang\/Rindfleisch Satay:<\/strong>
1 Rindfleisch Steak oder Sirloin Steak, in ca 2 cm grosse Wuerfel geschnitten<\/p>\n

Marinade: <\/strong>
2 EL Gruene Thai Curry Paste (wer\u2019s richtig gewaltig scharf mag, nimmt die Rote!)
Saft 1 Limette
\u00bd TL brauner Zucker
1 EL Weisser Essig
2 EL Erdnuss Butter<\/a>
2 EL Erdnuss Oel<\/p>\n

Alle Zutaten gut zusammen mischen und die Rindfleischwuerfel darin mindestens 2 Stunden marinieren lassen.<\/p>\n

Fuer die Satay Sauce:<\/strong>
200 g geschaehlte und enthaeutete Erdnuesse, in einer fettlosen weiten Pfanne geroestet. Falls die Haut nicht wegkommt, macht das nichts, sie kommt nach dem Roesten leicht weg, indem man sie rubbelt. Die geroesteten Erdnuesse nun fein hacken oder im Blender puerieren. Es ist Euch ueberlassen, ob Ihr sie ganz fein wollt, oder eher in Stueckchen!<\/p>\n

1 Stengel Lemongrass, gequetscht und klein geschnitten
1 Stueck Galangal, ca 6 cm lang, kleingeschnitten (falls Ihr kein Galangal erhaelt, bitte NICHT durch Ingwer ersetzen, das ist zu kraeftig im Geschmack. Einfach weglassen!)
2 Knoblauchzehen
3 Fruehlingszwiebeln
1-2 rote Chilies, ohne Samen
2 EL Tamarind Paste
200 ml Kokosnuss Milch
2 EL brauner Zucker
Saft 1 Limette
2 EL Erdnuss Butter<\/a><\/p>\n

Das Lemongrass mit den Knoblauchzehen, dem Galangal, dem Chili und den Fruehlingszwiebeln im Blender zerhacken. Dann mit ganz wenig Fett in einer weiten Pfanne braten, das dauert ca 5 Minuten. Auskuehlen lassen.
Dann mit den gehackten Erdnuessen und allen anderen Zutaten vermischen. Nochmals im Blender puerieren, in ein Gefaess geben und im Kuehlschrank ca 2 Stunden setzen lassen. Diese Paste wird relativ trocken und hart, vor dem Servieren mischt man ca 3 EL dieser Paste mit etwas kaltem Wasser, bis man die gewuenschte Konsistenz fuer die Satay Sauce hat.<\/p>\n

Mango Salsa:<\/strong>
2 Mangos, kleingeschnitten
1 Tomate, gehackt
1 Prise Salz
Pfeffer
Saft 1 Zitrone
2 Fruehlingszwiebeln, gehackt<\/p>\n

Alle Zutaten zusammen mischen. Diese fruchtige Salsa passt wunderbar zum Rindfleisch!<\/p>\n

Fuer die Satay Spiesse:<\/strong>
Mehrere Holz- oder Bambus Spiesse in Wasser eingelegt. Das verhindert, dass sie Feuer fangen.<\/p>\n

Die Rindfleischwuerfel auf die Spiesse stecken. Die Huehnerstreifen in Wellen auf die Spiesse stecken. Ich schneide die Huehnerbrueste immer in Streifen, und nicht in Wuerfel, weil sie so gleichlang wie das Rindfleisch zum Grillen brauchen. In Wuerfeln benoetigen sie mehr Zeit! Ich grille diese delikaten Spiesschen auch immer auf einer Grillplatte, also nicht direkt auf dem Feuer. Durch die Marinade verbrennen sie sonst sehr schnell. Ich habe sie auf der heissen Grillplatte 3 Minuten gegrillt, dann gewendet und nochmals 3 Minuten gegrillt, dann auf eine Seite gekippt und nochmals 2-3 Minuten gegrillt. Sie waren perfekt!
Die Satay Spiesse mit der verduennten Satay Sauce servieren!<\/p>\n

************<\/p>\n

For 2 Persons:<\/em>
Sate Ayam\/Chicken Satay:<\/em><\/strong>
1 Chicken Breast, cut into thin stripes<\/em>
Marinade:<\/em><\/strong>
50 ml Coconut Milk<\/em>
2 tbsp Soy Sauce<\/em>
2 tbsp green Thai Curry Paste (if you like it spicier, use the red one!)<\/em>
1 tbsp Curry Powder<\/em>
\u00bd tsp brown Sugar<\/em>
Juice of 1 Lime<\/em>
2 tbsp Peanut Butter<\/a><\/em><\/p>\n

Mix all ingredients together and marinate the chicken stripes in this for at least 2 hours. <\/em><\/p>\n

Sate Matang\/Beef Satay:<\/em><\/strong>
1 Steak or Sirloin, cut into 2 cm cubes<\/em>
Marinade: <\/em><\/strong>
2 tbsp green Thai Curry Paste (if you like it spicier, use the red one!)<\/em>
Juice of 1 Lime<\/em>
\u00bd tsp brown Sugar<\/em>
1 tbsp White Vinegar<\/em>
2 tbsp Peanut Butter<\/a><\/em>
2 tbsp Peanut Oil<\/em><\/p>\n

Mix all ingredients together and marinate the beef cubes in this for at least 2 hours. <\/em><\/p>\n

For the Satay Sauce:<\/em><\/strong>
Roast 200 g peeled and skinned Peanuts in a fat free wide pan. If the skin doesn\u2019t come off, no problem, just rub them after roasting in a kitchen towel and it comes off. Then chop the roasted peanuts, either by hand or blend them. I leave it up to you if you want the sauce chunky or soft. <\/em><\/p>\n

1 Lemongrass, squished and chopped<\/em>
1 Galangal, approx. 6 cm long, chopped (if you cannot get Galangal, do NOT substitute it with ginger, the taste would be too strong. Just omit it!)<\/em>
2 cloves of Garlic<\/em>
3 Spring-onion<\/em>
1-2 red Chilies, de-seeded<\/em>
2 tbsp Tamarind Paste<\/em>
200 ml Coconut Milk<\/em>
2 tbsp brown Sugar<\/em>
Juice of 1 Lime<\/em>
2 tbsp Peanut Butter<\/a><\/em><\/p>\n

Blend the galangal, lemongrass, chilies, garlic, and spring-onion to a pulp. Then fry it in a lightly greased wide pan, this will take just 5 minutes. Let cool. <\/em>
Then mix with the peanuts and the rest of the ingredients. Blend again, to make it smooth. Put into a bowl, cover, and let set in the fridge for approx. 2 hours. It will get dry and hard. You need to mix it with cold water to get the consistency you need for the Satay sauce. I mix 3 tbsp with some cold water for a small bowl.<\/em><\/p>\n

Mango Salsa:<\/strong> <\/em>
2 Mangoes, chopped <\/em>
1 Tomato, chopped <\/em>
1 Pinch Salt <\/em>
Pepper <\/em>
Juice of 1 Lemon <\/em>
2 Spring-onion, chopped<\/em><\/p>\n

Mix all ingredients together. This Salsa is very good with beef!<\/em><\/p>\n

For the Satay Skewers:<\/em><\/strong>
You need some wood or bamboo skewers, soaked in some water. That will avoid them to start burning. <\/em>
Put the beef cubes onto the skewers. Do the same with the chicken but put the stripes like waves onto them. I never cut the chicken in cubes, because they would then take longer to grill, than the beef. This way their grill time will be the same. I always grill these delicate skewers on a grill plate, not directly on the flames. Because of the marinade they would get burned easily! I grilled them on the hot grill plate for 3 minutes, turned them over, another 3 minutes, then on the side 2-3 minutes until they were perfect! <\/em>
Serve them with the Satay Sauce mixed with some Water. <\/em><\/p>\n\n\n

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Marinade for Chicken<\/figcaption><\/figure>\n\n\n\n
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Marinade for Beef<\/figcaption><\/figure>\n\n\n\n
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Alle Mitreisenden:<\/strong><\/p>\n\n\nSusi von Turbohausfrau mit Erd\u00e4pfel-Focaccia<\/a>\n
Wilma von Pane-Bistecca mit Folien-Fisch vom Grill<\/a> und Huehner- und Rinder Satay mit selbstgemachter Satay Sauce<\/a> und Gegrillte Pfirsiche auf Eis<\/a> und Pizza vom Grill – Italien<\/a>\n
Michael von SalzigS\u00fcssLecker mit Yakitori – Grillh\u00e4hnchen auf Japanisch<\/a>\n
Gabi von USA kulinarisch mit Hawaiian Teriyaki Kabobs (Teriyaki-Grillspie\u00dfe)<\/a>\n\n
Ronald von Fr\u00e4nkische Tapas mit Feuerkartoffeln<\/a>\n
Susanne von magentratzerl mit Fisch-Zitronengras-Sat\u00e9 mit Acar<\/a>\n\n
Britta von Brittas Kochbuch mit Flanksteak, gr\u00fcner Spargel, Salate<\/a>\n\n
Petra aka Cascabel von Chili und Ciabatta mit Galletto al Mattone \u2013 H\u00e4hnchen auf Backsteinart<\/a> und Vietnamesische Ente vom Grillspie\u00df mit Sternanis und Honig<\/a>\n
Simone von zimtkringel mit Tomaten-Chili-Relish<\/a>\nund Pestokranz<\/a>\n
Sonja von fluffig & hart mit Dakkochi – Korean Streetfood<\/a> und gegrillter Chicor\u00e9e<\/a>\n
Ute von wiesengenuss mit Zweimal Lamm – einmal gegrillt und einmal mit Rosenbl\u00fcten <\/a>\n
Volker von Volkermampft mit Baba Ghanoush mit Koriander \u2013 israelische Auberginenpaste<\/a> und Spargel vom Grill – Outdoork\u00fcche ohne Fleisch<\/a> und mit Adana & Urfa Kebap – t\u00fcrkische Spie\u00dfe vom Grill<\/a>\n\n\n
Sylvia von Brotwein mit Caf\u00e9 de Paris Butter<\/a>\nund Russisches Schaschlik vom Grill<\/a>\nund Roastbeef vom Grill – r\u00fcckw\u00e4rts gegart<\/a>\n
Andrea von our food creations mit Indisches Naan-Brot vom Grill<\/a>\nund Mexikanische Tomatensalsa<\/a>\n
Katrin von Soulsister meets Friends mit BBQ Pulled Pork S\u00fcdstaaten Style Pulled Pork aus dem Smoker<\/a>\n\n
Conny von Mein wunderbares Chaos mit Rinderrippchen auf Koreanisch mit eingelegtem Rettich<\/a>\n
Silke von Rezepte Silkes Welt mit fruchtige Salsa<\/a>\n\n\n\n

\"\"<\/figure><\/div>\n\n\n\n
\"\"<\/figure><\/div>\n","protected":false},"excerpt":{"rendered":"

Oft werden bei uns Satay Spiesschen als Fingerfood oder Vorspeise serviert, in Asien ist das wohlbekannt. Urspruenglich stammt dieses Gericht aus Java,…<\/p>\n","protected":false},"author":5,"featured_media":159215,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,116,41,139,250,221,424,136,124,73,331,44,246,337,140,112,45,197,122,62,33,345,65,64,75],"tags":[47,127,333,50,248,125,39,70],"class_list":{"0":"post-14594","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-appetizer","10":"category-asia","11":"category-chili","12":"category-curry","13":"category-dip","14":"category-peanuts","15":"category-finger-food","16":"category-meat","17":"category-fruits","18":"category-bbq","19":"category-main-dishes","20":"category-chicken","21":"category-indonesien","22":"category-garlic","23":"category-mango","24":"category-marinade","25":"category-nuts","26":"category-beef","27":"category-sauce","28":"category-snack","29":"category-tamarind","30":"category-tomato","31":"category-starters","32":"category-lemon","33":"tag-asien","34":"tag-meat","35":"tag-grillen","36":"tag-main-dish","37":"tag-chicken","38":"tag-beef","39":"tag-snack","40":"tag-vorspeise","41":"post_format-post-format-gallery"},"yoast_head":"\nHuehner- und Rind Satay mit selbstgemachter Satay Sauce - Chicken and Beef Satay with homemade Satay Sauce[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2020\/06\/16\/huehner-und-rind-satay-mit-selbstgemachter-satay-sauce-chicken-and-beef-satay-with-homemade-satay-sauce\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Huehner- und Rind Satay mit selbstgemachter Satay Sauce - Chicken and Beef Satay with homemade Satay Sauce\" \/>\n<meta property=\"og:description\" content=\"Oft werden bei uns Satay Spiesschen als Fingerfood oder Vorspeise serviert, in Asien ist das wohlbekannt. 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