Here are a few of the recipes we've developed with Tiger Saté.
Make something neat with Tiger Saté? Show off your photos and recipes on Instagram and tag @pantrybynature, or email to firstname.lastname@example.org so we can share with the Saté family!
Thanksgiving meal: Honey-glazed saté chicken
Like many people, we're having a smaller Thanksgiving this year, but that doesn't mean you can't have a delicious centerpiece bird. Try this mouthwatering roast chicken with a honey-saté glaze, to pair with all your favorite Thanksgiving side dishes. Bon appetit!
- 1 whole chicken (5-6 lbs)
- 4 tbsp Tiger Saté
- ½ tbsp sugar
- 1 tbsp fish sauce
- 1 tbsp five spice powder
- Extra light olive oil
- Wash the chicken, cut along the breast to flatten (spatchcock) the chicken.
- Rub salt on the chicken, including under the wings and on the inside. Set aside for 15-20 mins. Then lightly wash the salted chicken and set aside.
- Make the marinade by combing Tiger Saté, fish sauce, sugar and five spice powder.
- Rub the marinade onto the chicken including under the wings and on the inner surface. Marinate for 4-5 hours at room temperature or overnight in the fridge.
- Preheat the oven to 350F.
- Place the chicken, skin side up, on a baking rack with a foil-lined baking sheet.
- Bake the chicken at 350F for 30-35 mins. Then bake at 400F for 10 mins. Take it out and brush the chicken with honey, and then drizzle with olive oil.
- Put it back into the oven for another 10-12 mins, and the chicken will be ready to serve.
BBQ Spareribs and Portabella
There's nothing like firing up the grill in the summertime. With Labor Day coming up, try this pairing of grilled ribs and portabellas, sure to please carnivores and vegetarians alike.
For the pesto, we used fresh basil from my garden, which was a spectacular complement to the mushrooms.
- 5.5 lb of spare ribs (1 rack)
- 2 ½ teaspoon mushroom seasoning
- 2 Tbsp fish sauce
- 2 shallots/ 4 scallion (white parts) (minced)
- 8 Tbsp Tiger Saté
- 2 Tbsp sugar
- 1 ½ Tbsp oyster sauce
- 4 garlic cloves (minced)
- 1 ½ Tbsp soy sauce
- 12 portabella mushrooms
- 2 cups of Thai/sweet basil
- 2 Tbsp of pine nut/ walnut
- 2 garlic cloves
- ½ cup olive oil
- ½ cup Parmesan cheese
- Wash the rack of ribs and pat dry. Cut the rack into individual ribs.
- Mince the onion and garlic and add the remaining ingredients to create the marinade.
- Marinate the rib in the fridge overnight, or 3 hrs at room temperature
- Grill the ribs until both sides turn golden brown (about 15 minutes over direct heat).
- Top with additional Tiger Saté to taste
- Drizzle the olive oil over the mushrooms on both sides
- Grill the mushrooms (about 10 minutes), they are cooked when they shrink and have grill lines.
- In the food processor, add the basil, nut and garlic. Process until finely minced.
- Slowly add the oil to the food processor until the mixture is smooth
- Add the Parmesan cheese and mix briefly.
- Serve with mushrooms and enjoy!
Spicy shrimp skewers
I brought this dish to a Fourth of July get-together, and they were gone within minutes. These shrimp are flavorful and spicy, and a great, easy-to-make appetizer for gatherings.
- 4 lbs of headless shrimp
- 1 1/2 tbsp of salt
- 1/2 cup Tiger Saté (medium)
- 1 bunch of Vietnamese coriander/laksa leaves (optional)
- Lemon chili sauce for dipping (optional)
- Wash and peel the shrimp (leaving the shell just on the tail).
- Marinate the shrimp with salt and Tiger Saté for 20 minutes.
- Skewer the shrimp (2-3 on a skewer).
- Shave some butter on the shrimp.
- Grill the shrimp for 5-7 minutes. (Broiling also works if you don’t have a grill.)
- Serve with Vietnamese coriander and lemon chili dipping sauce.
This quick and easy recipe makes a great light summer meal. Tiger Saté adds a flavorful punch, while the soy-lime marinade adds a lightness to the salmon that makes it a great accompaniment to rice and salad.
Ingredients (serves 1):
- 8-10 oz salmon filet
- 2 Tbsp soy sauce
- 1-2 tsp sugar
- 1 tsp lime juice
- 2 tsp Tiger Saté (to taste)
- Wash the salmon, pat dry, and set aside
- Combine soy sauce, sugar and lime juice, and stir until the sugar dissolves. Marinate the salmon in the this marinade for 15-20 mins. Do not discard the marinade.
- Pan-sear the salmon on low heat with extra light olive oil until golden brown, about 3 minutes per side. Set salmon aside.
- Deglaze the pan with the reserved marinade. Add 1-2 teaspoons Tiger Saté to taste. Pour about half of this sauce over the salmon, to taste.
- Serve with steamed rice and mixed greens.