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Satay pan

With fresh peanut sauce and spicy pineapple. Served in a cast iron sauce pan on a cast iron warmer.Enjoying time together on the terrace? Put the pan on the table to let your guests enjoy together! It’s not only delicious, but also attractive and creates extra coziness on the terrace. We know: seeing is selling! With these pans, perfect for sharing, you’ll definitely succeed. The pans are used for serving, not for cooking. This way you work quickly and efficiently.

Ingredients

400mlCoconut milk
1Ketjap
1Soy sauce
250mlChicken broth
1Sambal
2Ginger syrup
5Coriander seeds
340gSkippy peanut butter
2Limes (juice and zest)
6gFresh ginger (grated)
Sesame oil
6Lemongrass stalks (finely chopped)
8gGarlic (grated)

1Fresh pineapple (not too ripe)
50gPowdered sugar
120mlWater
200mlWhite wine vinegar
Salt to taste
10gFresh turmeric (peeled and finely chopped)
0.5units.itemsRed chili pepper (finely chopped)

Cast Iron sauce pan
Chicken satay
Rechaud
Seroendeng
Coconut chips
Spring onion
Red chili pepper (finely chopped)

Preparation

  1. Heat a little sesame oil in a pan.
  2. Sauté the garlic, lemongrass, and ginger gently.
  3. Add sambal and coriander and briefly fry together.
  4. Deglaze with coconut milk, stock, ketjap, soy sauce, ginger syrup, and lime juice.
  5. Add the peanut butter and stir well.
  6. Cover the pan and let it cook gently for about 20 minutes.
  7. Strain the sauce and season with lime zest.

  1. Clean the pineapple and cut into brunoise.
  2. Mix with the red chili.
  3. Heat water, vinegar, sugar, and salt until the sugar dissolves.
  4. Add turmeric and briefly heat together.
  5. Pour this warm mixture over the pineapple.
  6. Let cool until use.

  1. Let the chicken satay thaw.
  2. Deep-fry the satay skewers.
  3. Place them warm in a pan or dish.
  4. Pour warm peanut sauce over them.
  5. Spoon spicy pineapple on top.
  6. Garnish with seroendeng, coconut chips, spring onion, and red chili.