Saté sauce is a big thing in the Netherlands. The connection between the Netherlands and saté is that the Dutch colonised much of Indonesia, which is where saté originated as skewers of protein served with various sauces including the now famous peanut one.
The Dutch love to serve chicken and pork dishes with saté sauce. Having said that, anyone who has spent time in Amsterdam will know that the one saté recipe Dutchies love the most is “patat oorlog”. Which basically is French fries slathered with mayonnaise and dark saté sauce which seems to tastes especially good after a big night out on the town.
I remember when Den and I started dating (back when I was still living in France), my girlfriends and I organised a big barbecue and (so you know) Dennis came by with just a huge pot of saté sauce and french baguette! XD Whatever the scary french cooks would serve that night he would have his saté sauce right next to him!
I have tried different saté recipes in the Netherlands but never quite found something I’d love to re-create at home, which a bit sad for my lovely Dennis that is mad in love with the sauce.
A few month later, I was shopping for new cookbooks and found Gizzi Erskine saté sauce recipe, which is nothing but light, delicious and so easy to make. Serve it with pan-fried chicken, some brown rice and fresh Asian herbs and you will make your man happy I can tell you that!
Thai chicken satay rice bowl, served with cucumbers, spring onions and fresh coriander leaves:
Cooking time: 25min
– 2 chicken tights, skin on, bone removed
– curry powder
– sea salt
– olive oil
– 30gr Thai yellow curry paste
– 200gr half-fat coconut milk
– 200ml chicken stock
– 1tbsp peanut butter (I like to use the one with chunk of peanuts)
– 1tbsp fish sauce
– juice of 1lime
– 120gr freshly cooked brown rice
– 1 small cucumber, deseeded and cut into matchsticks
– 2 spring onions, cut into matchsticks
– a handful of coriander leaves
Rub the chicken thighs with the curry powder and salt, then spritz gently with olive oil. Set aside.
To make the sauce, spritz a little oil into the bottom of a pan over a moderate heat. Add the curry paste and fry for 2 minutes. Pour over the reduced-fat coconut milk, then add the chicken stock, peanut butter, fish sauce and lime juice. Bring to the boil, then simmer for 5 minutes. Keep warm.
Heat a griddle pan until smoking. Lay the chicken thighs in the pan, skin-side down, then lower the heat to medium. Griddle for 4mins (i like to put a lid over the pan to avoid the kitchen stove getting all dirty + the chicken will stay really tender), until the skin is crisp and lightly charred, then turn over and cook for a further 4mins until the chicken is cooked through. Transfer to a plate and set aside to rest for a few minutes.
Put the chicken on a chopping board covered with baking paper (to prevent staining), then slice it thickly, pouring any excess cooking juices into the curry sauce.
Divide the cooked rice between bowls, pour on a little sauce, then top with the chicken, cucumber, spring onions. Scatter over the coriander leaves and serve.
A white Cabernet would be great here as you are getting a spice so you’re going to need a sweeter wine, however you don’t’ want to overpower the chicken. To be honest a light cold beer is probably a better match with this dish than wine!
The Dutch boyfriend’s opinion:
Cultural exchange is one of the few positive effects of historical colonisation and later imperialism. How else would a culinary blind people as the Dutch integrate sateh in their cuisine? In my opinion sateh/saté is the best ‘Dutch’ sauce there is, period. So when Raphaëlle wanted to try a new sateh-recipe, I was very curious about the result. And damn, what a good result it was! The chicken cooked this way really augments the flavours of the meat, with the fresh onion and cucumber siding perfectly with the oh-my-god-delicous sateh-sauce. Great combo, great food, never enough!