Although popular all over Southeast Asia, satay is said to have originated in Java, Indonesia. Derived from Middle Eastern kebabs, brought to Java by Muslim traders, this popular skewered meat dish has evolved into something distinctly Southeast Asian in taste. While each country has its own version, including our own Muslim brothers in Mindanao’s Sati, the concept remains the same—skewered meat, served with a sweet/spicy sauce. Like Japanese yakitori, satay can be made from a variety of meats, but most common are chicken, lamb/goat, beef and pork.
Keeping with the idea of skewering, I decided to create a unique version of satay. Instead of the typical meats, squid I find cooks much quicker and is also great char-grilled. Of course, satay wouldn’t be complete without its signature peanut sauce. You may opt to make the dish as spicy or as sweet as you wish. Either way, the grilled squid is good, even on its own. I hope you try my version of satay and include this recipe in your repertoire of Asian seafood dishes.
Ingredients:
1 kg squid (medium-sized), cleaned
Marinade
1 tbsp cumin seeds
2 tbsp corriander seeds
1 pc chili (optional)
2 tbsp fish sauce
2 tbsp lime juice
1 tbsp brown sugar
sauce
2 tbsp vegetable oil
1 tbsp garlic, chopped
1 tbsp ginger, chopped
1 pc sili labuyo, chopped
2 tbsp lime juice
2 tbsp Thai fish sauce
2 tbsp brown sugar
1/4 cup roasted peanuts (unsalted), ground
1/8 cup cilantro, chopped
1/4 cup coconut cream
procedure:
- Separate tentacles from body. Slice body lengthwise. Thread squid into bamboo skewers. Place tentacles in the middle.
- Prepare marinade. In a pan, heat cumin, coriander and chili over low-medium heat until aromatic. Remove from heat. Using a mortar and pestle, pound cumin, corriander, chili mix with fish sauce, lime juice and brown sugar.
- Marinate squid skewers with paste mixture for 30 minutes.
- Prepare the sauce ingredients by sautéing garlic and ginger in oil until aromatic. Add the rest of the ingredients and simmer for 10 minutes.
- On a preheated grill, place squid and cook both sides basting with the marinade.
- Serve with sauce on the side.