A delicious southeast asian satay marinade and sauce that you can use for chicken or beef. For better flavour, be sure to marinate the meat overnight.
I didn't thread this on skewers, but instead chopped the meat into bite size pieces before marinating, and then used it as part of a stir fry. This was my first time trying lemon grass, and I loved the taste it gave the marinade. However, it is not very edible on it's own--very very woody. Think of lemon grass like bay leaf, some that adds seasoning, but is never eaten! - 07 Nov 2010 (Review from Allrecipes US | Canada)
I made this as the Recipe Exchange Group Recipe for the week of June 21st. Having never eaten satay before, neither I nor my husband know what it "should" be like. With that said, we thought this was a very tasty dinner. Next time I'd omit the onion and replace it with onion powder since I couldn't taste the onion & you don't wind up eating it anyway, why waste an onion when onion powder would work better? In the future I would used dried lemongrass. I can hear the purists squealing now but honestly...I couldn't taste it. Most of us don't live in a place where fresh or frozen lemongrass is available; mine was in those little plastic boxes in the produce section and I think it was inferior. I'm also not sure I'd use turmeric again. It stained my fingernails a weird pumpkin color (It'll wash off!) Lastly I did not pound my chicken, I just cut it into strips and let my husband sort out the cooking times (ha!). Overall we enjoyed this recipe thoroughly, thanks for posting! - 26 Jun 2010 (Review from Allrecipes US | Canada)
I made this tonight with pad thai noodles and the baked egg rolls recipe from this website. I left out the tumeric and cumin just because we dont like those flavors. I added a little fish sauce & lime to the marinade. I only marinated the meat for 1 hour. I grilled chicken and skirt beef on my indoor grill and basted the satay skewers with a peanut satay sauce I made. I lived in Singapore for a year and this was close to what I was looking for!!! Its a keeper!!! - 20 Jun 2010 (Review from Allrecipes US | Canada)