Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

I fell in love with sate and peanut sauce the first time that I had it at Restaurant La Plume in Haarlem, the Netherlands. Since then, we have worked on recreating it in our own kitchen at home. It is another recipe that is great for company since you can prepare it in advance and be part of your own party (with a little help at the grill). If I wanted to simplify things and just grill one meat, I would make it a pork sate.

Mixed Grill Sate
Meat Marinade
  • 1 cup teriyaki sauce
  • 1 tablespoon soy sauce
  • 6 garlic cloves, minced
  • 3 tablespoons fresh lime juice
  • 2 tablespoons scotch whiskey
  • 2 tablespoons packed brown sugar
  • Zest of one lime
  • 2 1/2 tablespoons minced fresh ginger root

  • 3 pounds beef tenderloin, pork tenderloin, boneless chicken breasts and/or jumbo shrimp

    Peanut Sauce
  • 1 cup creamy peanut butter
  • 2 1/2 tablespoons soy sauce
  • 16 ounces chicken broth
  • 2 tablespoons scotch whiskey
  • 2 tablespoons minced fresh ginger root
  • 1/4 cup fresh lime juice
  • Scant 1/2 teaspoon dried crushed red pepper flakes
  • 3 tablespoons packed brown sugar
  • Zest of one lime

    Garnish
  • Chopped scallions
  • Crushed peanuts

  • Wide Chinese lo mein noodles
  • Kroepoek*

    First, prepare the three pounds of meat. If you are using beef or pork tenderloin, wash, dry well and remove any excess fat or membrane. For chicken, wash, dry well, remove the skin and any excess fat or cartilage. For shrimp, remove the shell, devein, wash and dry well. Cut the beef, pork and chicken into equally-sized 2 1/2 inch pieces. Place in individual glass bowls.

    For the marinade, combine all ingredients in a glass bowl, making sure to stir well until the sugar dissolves into the liquid and to distribute evenly the minced garlic and ginger. Divide the marinade equally between the individual containers of beef, pork, chicken and/or shrimp stirring to coat evenly. Cover each container with plastic wrap. Marinate the beef and/or pork in the refrigerator for no longer than six hours. Marinate the chicken and/or shrimp in the refrigerator for no more than one hour.

    For the peanut sauce, combine all ingredients in a pot on the stove, stirring to combine over low heat. (Be conservative: use barely a half teaspoon of crushed red pepper flakes. You can always make it hotter by adding more later. This recipe is about as hot and spicy as we can handle.) Once combined, stir over medium heat for about 5 minutes until it is smooth and thick. If it gets too thick, you can add a bit more chicken stock. (It always needs to be thinned with a little more stock if you reheat it another night.) Taste and add a wee bit of salt and freshly cracked black pepper to taste.

    Preheat the grill on high. Remove the meats from their marinades, thread on separate skewers and refrigerate on a covered platter for no more then two hours before grilling. Grill the skewered meats until cooked through: grilling time will vary for each meat. Cook the wide Chinese lo mein noodles, drain and mix them with a little peanut sauce. Top the lo mein noodles with the grilled meats, more peanut sauce and garnish with chopped scallions and crushed peanuts. Serve with kroepoek and our Refreshing Light Cucumber Salad. Serves 6. *Kroepoek is an Indonesian deep fried chip-like cracker that is traditionally dipped into peanut sauce. If you cannot find it locally, you can order it from the Dutch Epicure (Litchfield, CT) at www.alldutchfood.com.

  • Recipe Seeds: Garlic, Onions

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