Sri Lanka Chicken Satay

The Serious Foodie takes one of the staples of Southeast Asian street food – satay – and adds the wonderful Sri Lanka combo of sweat/sour/spicy flavors in this Sri Lanka Chicken Satay dish. 

Most people are not familiar with the food of Sri Lanka – an island country on the southern tip of India.  Most people think the food of Sri Lanka is very similar to Indian cuisine.  In fact, just like India, rice and curry are main staples of the Sri Lanka diet , where the curry could be made up of a variety of things like meat, seafood, lentils, and vegetables.  But this is where the similarity ends.  There are distinctive flavors and ingredients of the Sri Lanka table – with lime and coconut playing a major role in their cooking.  Check out this great article on the Travel Triangle website where you’ll learn a lot more about the typical dishes.

Want to learn more about the spicy condiments of Asian cuisine?  Check out our blog on Sambal.

Sri Lanka Chicken Satay

Any meat, or meaty fish (like halibut) can be used for this dish

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Course Main Dish

Cuisine Asian

Ingredients

  

• 8 ounces extra firm tofu It is important to use extra firm
• 2 tablespoons corn starch
• 2 tablespoons neutral vegetable oil We use grapeseed oil
• 2 scallion Sliced, on a bias
• 1/2 medium Sweet onion Julienne sliced
• 3 cups Vegetables We used snow peas, shredded carrots, and broccolini
• 1 bottle Serious Foodie Tamarillo Grill Sauce Go to shop.serious-foodie.devsquad.tech to order
• Salt and Pepper To taste

Instructions

 

• Pat dry both sides of the steak.  Liberally season the steak with the Serious Foodie Seattle Espresso Rub.  Wrap the seasoned flank steak tightly with plastic wrap, and refrigerate for at least 2 hours, or overnight. Sthe sauce over medium heat until it is reduced by one half. Add the mustard, rosemary, . Cook on low heat until the sauce is thick.
• Remove the steak from the refrigerator at least 30 minutes before cooking; pre-heat a gas or charcoal grill.
• To make the sauce: add the olive oil to a sauce pan, and heat over medium. Add the minced garlic, and saute until fragrant, about 60 to 90 seconds. Immediately add the wine and soy sauce, and reduce by 1/2 (about 5 minutes). Stir in the Dijon mustard, rosemary, brown sugar, and optional cayenne pepper. Simmer until desired thickness is achieved.
• Place the steak on the grill, and cook to desired doneness - about 6 minutes per side for rare. It's best not to over-cook flank steak.
• Transfer the steak to a plate, and let stand for 5 minutes before carving. Cut the steak across the grain, and serve with the sauce and the optional arugula fennel salad - see https://serious-foodie.devsquad.tech/versatile-vinaigrettes/

Notes

Some people have asked "what about the bright red color we see from tandoori chicken at our local restaurant?"  The red color comes from food coloring.  If you want red color, we suggest using annatto paste, which can be found in most Latin American grocery stores.  One teaspoon added to the yogurt marinade works just fine.

This same marinade works well with lamb, or a meaty fish such as swordfish.

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