What is the difference between Yakitori and Chicken Satay?
Mar 13, 2014 | 2:00 pm
#16
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Thanks.
The pictures on the grill had one tray two-thirds cooked the back one was raw and had just been placed on so when finished most pieces were darker with some a little charred.
We both thought it tasted identical to the satay we have in Singapore except that my pieces of meat were fatter, juicier, tastier and of a nicer texture. I prefer them being fatter. I did that because my kitchen lava grill is going to not be as hot as my charcoal bbq and I didn't want it to dry. I didn't add too much turmeric because I didn't want to increase the earthy taste.
To be honest it tasted perfect although I can't be bothered to make the peanut sauce but the bought one was anaemic. I'm going to find a better one.
The pictures on the grill had one tray two-thirds cooked the back one was raw and had just been placed on so when finished most pieces were darker with some a little charred.
We both thought it tasted identical to the satay we have in Singapore except that my pieces of meat were fatter, juicier, tastier and of a nicer texture. I prefer them being fatter. I did that because my kitchen lava grill is going to not be as hot as my charcoal bbq and I didn't want it to dry. I didn't add too much turmeric because I didn't want to increase the earthy taste.
To be honest it tasted perfect although I can't be bothered to make the peanut sauce but the bought one was anaemic. I'm going to find a better one.
Mar 16, 2014 | 2:46 pm
#18
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Join Date: Jun 2004
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Another satay not mentioned is Malaysian. Indonesian ones tend to be a lot sweeter. More spices and herbs used in the Malaysian ones. Don't think yakatori has any herbs and spices.
Malay ones need to be grilled over charcoal for best flavour and are accompanied by cold compressed rice cakes, cucumber and (the local) red onion, as well as the peanut sauce. Unfortunately it can be difficult to find in Malaysia these days.
Malay ones need to be grilled over charcoal for best flavour and are accompanied by cold compressed rice cakes, cucumber and (the local) red onion, as well as the peanut sauce. Unfortunately it can be difficult to find in Malaysia these days.
As for sate in Malaysia, check out the city of Kajang, relatively near KL.
Mar 16, 2014 | 2:58 pm
#19
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Mar 20, 2014 | 5:44 pm
#20
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In the end I decided to continue to make what I thought we'd enjoy without any other published formula. It is satay I believe. I short marinaded narrow strips of chicken thigh for a few hours in a soy, garlic, ginger, chilli, honey, sugar, 5 spice, turmeric, dry sherry etc marinade. I couldn't get outside to put it over charcoal so I used our kitchen lava grill (lots of smoke ....) with some flat grillers rather than skewers as I didn't want them to stick to the grill bars. I then brushed all the way through grilling with the sweet marinade. I used some satay peanut dip and some flat breads (and some grilled Pitta ... I am sorry ...) and it was really good. Pictures never tell the story but here they are.
Thank for all the discussion. In the end I did what we like.
Thank for all the discussion. In the end I did what we like.
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