Chicken or Pork Sate with Peach Mango BBQ sauce
I love sate, anytime, anywhere. The inspiration for this simple, yet yummy recipe came from a trip to Bali and all of Indonesia. I had sate in every form possible. The Peach Mango BBQ sauce is super pronto to make. I like taking the flavors more to the Indonesian side with a good smack of curry powder or paste (really the paste is 10,000 times better and is in the Asian food isle of the store), a good dash of sesame oil and its a done deal.
1 jar Peach Mango salsa
1 good scoop curry (red) paste
Sesame oil: a huge dash
Rum: a good dash
12+ chicken tenders, sliced pork butt, or tofu
12+ bamboo skewers soaked in water
Sesame seeds: sprinkle sesame seeds over the finished sate
Puree all the first 4 ingredients together in a blender…into a nice chunky paste. If you want it sweeter, then add a couple of tablespoons of brown sugar! I love the sweet grill crust this gets!
Carefully thread the meat (chicken, pork or tofu) onto the moist bamboo skewer, bbq on a hot grill. HOT TIP: I like to gently spray the meat with some Pam or vegetable based non-stick spray…no stickin’ or burning!…..turn to cook through..be careful not to burn the bamboo skewers…I generally either put some foil under the grilling sticks (wood part only) or hang them off the grill..make sense??….look at the photo of sate-man in Bali..you will get it!
By the way, these sates cook just as well in a 350 degree oven….turn the convection on!