Introduction
Dive into the delicious world of satay with this comprehensive recipe that combines the rich flavors of Southeast Asian cuisine. With choices for both chicken and a vegan lentil version, this dish is perfect for any occasion. Complemented by homemade cucumber pickles, a simple chilli sauce, and a luscious peanut sauce, your taste buds are in for a treat!
Detailed Ingredients with measures
For the Cucumber Pickles:
– 2 cucumbers
– 400g red onions
For the Pickling Liquid:
– 350ml water
– 1 star anise
– 2.5cm piece of ginger, sliced lengthways
– 125g white sugar
– 75ml white rice vinegar
– 1.5 teaspoons salt
For the Simple Chilli Sauce:
– 60g dried chilli flakes
– 2 tablespoons dark brown sugar
– 0.5 teaspoon salt
– 420ml water
For the Satay Spice Paste:
– 1 lemongrass stalk, roughly chopped
– 600g onions, roughly chopped
– 5 garlic cloves
– 1 teaspoon ground coriander
– 1 teaspoon chilli powder
– 1 teaspoon ground turmeric
– 0.5 teaspoon fennel seeds
– 0.5 teaspoon ground cumin
– 1 tablespoon salt
– 100g dark brown sugar
For the Peanut Sauce:
– 180g lightly salted peanuts, dry-toasted
– 75g Satay Spice Paste
– 200ml coconut milk
– 60g dark brown sugar
– 2.5 tablespoons tamarind paste
– 0.25 teaspoon chilli powder
– 150ml water
– 0.5 teaspoon salt (or to taste)
For the Chicken Satay Patties:
– 500g boneless, skinless chicken thighs, minced
– 75g Satay Spice Paste
– 1 egg, beaten
For the Lentil Satay Patties (Vegan Option):
– 250g moong dal lentils, soaked overnight and drained
– 0.125 teaspoon salt
– 0.125 teaspoon cornflour
– 75g Satay Spice Paste
– Oil for frying
For Assembly:
– 4 burger buns (brioche works well)
– Peanut Sauce
– Cucumber Pickles
– Simple Chilli Sauce
Prep Time
Prep time for this recipe is approximately 1 hour, not including marination time for the patties.
Cook Time
Cook time is around 20-30 minutes, depending on whether you are preparing chicken or lentil patties.
Total Time
Total time including preparation and cooking is approximately 2-3 hours, factoring in a minimum of 4 hours marination for the chicken patties.
Yield
This recipe serves approximately 4-6 individuals, depending on portion sizes and appetites.
Enjoy creating this mouth-watering satay dish that promises layers of flavor and irresistible textures with every bite!
Detailed Directions and Instructions
For the Cucumber Pickles:
1. Bring the pickling liquid ingredients to a boil in a medium saucepan, then turn off the heat. Remove the ginger and star anise from the liquid.
2. Halve the cucumbers crosswise, then halve them lengthwise. Deseed and finely slice them into crescent moon shapes, about 5mm thick.
3. Cut the red onions into eighths, then slice them into crescent moon shapes, about 5mm wide.
4. Mix the cucumber and red onion thoroughly in a large bowl, then transfer to a storage container.
5. Pour the pickling liquid over the vegetables and leave at least overnight before draining thoroughly.
For the Simple Chilli Sauce:
1. Combine all ingredients in a medium saucepan and bring to a boil. Turn off the heat and let sit for 1 hour.
2. Bring to a boil again and simmer over medium heat for 15 minutes. Turn off the heat and blend into a sauce using a hand blender.
For the Satay Spice Paste:
1. Blend all ingredients into a fine purée. If using a smaller food processor or handheld stick blender, work in batches, combining once ready. Mix lemongrass with some onion to facilitate blending.
For the Peanut Sauce:
1. Pulse the peanuts in a food processor until they reach a rough, sandy texture.
2. Combine the ground peanuts with the remaining sauce ingredients in a medium saucepan.
3. Set over medium heat and bring to a boil, stirring frequently to prevent burning.
4. Reduce heat to low and simmer for 5 minutes until the sauce thickens.
For the Chicken Satay Patties:
1. Mix the chicken mince thoroughly with the Satay Spice Paste and beaten egg in a large container.
2. Marinate in the fridge for at least 4 hours or overnight.
3. Heat a large frying pan over medium–high heat, adding just enough oil to coat the bottom.
4. Using a large ice-cream scoop, scoop out two balls of the chicken mixture into the pan and flatten into patties using a flat spatula.
5. Pan-fry the patties on both sides for around 8 minutes in total, flipping every couple of minutes.
For the Lentil Satay Patties:
1. Blitz the drained lentils, salt, cornflour, and Satay Spice Paste in a food processor until a fine paste forms.
2. Heat a large frying pan over medium heat, adding enough oil to coat the bottom.
3. Using a large ice-cream scoop, scoop out two balls of the lentil mixture into the pan and flatten into patties using a flat spatula.
4. Pan-fry the patties on both sides for around 5 minutes in total, flipping every minute.
For Assembling the Burger:
1. Cut the buns in half and toast cut-side down.
2. Add the toppings to the bun base in this order: Peanut Sauce (enough to cover the base), cooked chicken or lentil satay patty, 2 tablespoons Cucumber Pickles, 1 tablespoon Simple Chilli Sauce (or more, to taste), and the top half of the bun.
Notes
Storage for Cucumber Pickles:
Cucumber pickles can be stored in the refrigerator for up to one week.
Chilli Sauce Consistency:
If the chilli sauce is too thick, you can add a little water to reach your desired consistency.
Peanut Sauce Adjustment:
Taste the peanut sauce and adjust the salt, sugar, or tamarind paste to fit your flavor preference.
Vegetarian Conversion:
You can omit the chicken and use only the lentil patties for a completely vegetarian burger option.
Serving Suggestion:
Consider garnishing with fresh herbs or sliced chillies for additional flavor before serving.
Cook techniques
Pickling Cucumbers and Onions
Bringing the pickling liquid to a boil and allowing the vegetables to sit in it ensures they absorb the flavors. The combination of sugar, vinegar, and spices creates a zesty, tangy pickle.
Making Simple Chilli Sauce
Simmering the dried chili flakes, sugar, salt, and water helps meld the flavors together, resulting in a balanced chili sauce that can be adjusted to taste.
Creating Satay Spice Paste
Blending various aromatics and spices into a fine purée allows for an even distribution of flavors, essential for both chicken and lentil patties.
Preparing Peanut Sauce
Dry-toasting the peanuts enhances their flavor, while simmering the blended ingredients together creates a creamy, rich sauce perfect for drizzling or dipping.
Cooking Chicken Satay Patties
Mixing the minced chicken with the spice paste and egg creates a flavorful patty, while pan-frying over medium-high heat gives it a crispy exterior and juicy interior.
Making Lentil Satay Patties
Blending soaked lentils with spices and cornflour helps achieve the right texture, while pan-frying ensures they are crispy on the outside and tender on the inside.
Assembling the Burger
Layering the burger with sauces and pickles enhances flavor and texture, making for a well-balanced bite.
FAQ
How long should I pickle the cucumbers and onions?
To achieve the best flavor, it’s recommended to let the cucumbers and onions pickle for at least overnight.
Can I adjust the spice level of the Simple Chilli Sauce?
Yes, you can add more or less dried chili flakes to suit your taste preferences.
What if I can’t find tamarind paste for the Peanut Sauce?
You may substitute tamarind paste with a mixture of lime juice and brown sugar, but the flavor will differ slightly.
Can I use another type of meat for the patties?
Yes, you can substitute chicken with turkey or pork; just adjust the cooking times accordingly.
What oil is best for frying the patties?
Vegetable oil, canola oil, or peanut oil are recommended for frying due to their high smoke points.
Can I make the lentil patties gluten-free?
Yes, ensure that the cornflour used is certified gluten-free, as some brands may contain gluten.
How should I store leftover pickles?
Leftover pickles can be stored in an airtight container in the refrigerator, where they will keep for several weeks.
Conclusion
The combination of vibrant flavors from the cucumber pickles, spicy chilli sauce, and rich peanut sauce makes these satay patties a delightful addition to any meal. Whether you choose the chicken or lentil option, the result is a satisfying burger experience that can easily be customized with different toppings and sides. Enjoy experimenting with these flavors in your next culinary adventure!
Spicy Tofu Sliders
Try substituting tofu for the chicken or lentils. Press and marinate the tofu in the satay spice paste, then grill or pan-fry until crispy. Assemble with the same toppings for a delicious vegetarian option.
Grilled Vegetable Satay Burgers
Mix grilled zucchini, bell peppers, and onions with the satay spice paste and breadcrumbs. Form into patties and cook. Serve with cucumber pickles and peanut sauce for a hearty veggie burger.
Sriracha Aioli
For an alternative sauce, mix mayonnaise with sriracha, lime juice, and garlic for a creamy, spicy topping that enhances the flavors of the burger.
Coconut Rice
Serve your satay burgers with coconut rice on the side. The creaminess of the coconut complements the spices perfectly, creating a satisfying meal.
Fresh Herb Salad
Create a refreshing salad with chopped cilantro, mint, and basil, dressed with lime juice and a sprinkle of salt. This adds a burst of freshness to balance the richness of the burger.
