- We are Sorted, a group of mates from London exploring
the newest and best in the world of food
whilst trying to have a few laughs along the way.
We've got chefs, we've got normal
and a whole world of stuff for you to explore
but everything we do starts with you.
Oh hi, I'm Jamie and this is Barry.
- Are you ready for chicken satay, three ways?
- I am so ready.
- If you're a fan of chicken satay,
I reckon we've probably got you covered in this video.
We've got everything from a quick one, to a no-nut one,
to a really chefy one.
We're gonna eat them, we're gonna compare them,
we're gonna see which one is best.
- And I can answer that straight away.
It's this one.
I'm obviously going to say this but having tested this
and eaten it, I don't see how the other guys
are gonna create something that tastes as good as this.
Also, it's so quick you're not even gonna believe it.
I am using chicken thighs,
lime, chilli and coriander for garnish
and all of this stuff.
I'll list it as we go and you can also find the full list
and recipe in the link down below.
And who's got time for chopping and blending?
So I'm using this.
Quick prep, I'm peeling ginger, taking the head off a chilli,
slicing a lime, quartering some lemongrass
and then all of this goes into my chopper
along with the juices of the lime, coconut milk,
fish sauce, dark soy sauce, ground coriander,
garlic granules, ground turmeric, light brown sugar,
and my ultimate cheat, crunchy peanut butter.
Come on.
Yes, I'm absolutely gonna do this.
Lid on and I'm gonna juz it up to a smooth paste.
I need to let this down slightly because at the moment it
is a little bit thick so I'm just adding some water
and then I juz again.
So call me Juz Michael.
Look at that!
This is the consistency you want!
It smells amazing!
I can't describe just how incredible that is so you have to
listen to Jamie and Ben talk about how amazing it is later.
I'm basically gonna not only use this from the sauce but
also as a marinade so two tablespoons go into a bowl
with my chicken thighs which have been quartered
and then give it a mix up.
Turmeric makes everything look like it tastes better
and then it tastes better.
Now I could leave these to marinate but this is quick
and speedy and still amazing even if I don't.
So these go straight onto bamboo skewers that have been
soaked in water so they don't burn under the grill and then
they go under the grill, four to five minutes each side
'til they're crispy, delicious,
juicy and cooked most importantly.
If you're gonna give this first bit a shot at home.
Best to pick the chunkiest bit of chicken, cut through and
make sure that's cooked and then the rest will be done.
These go onto a plate.
Scatter some chopped chilli for garnish.
Wedge of lime.
Spoon in some satay sauce,
this is the star so you want loads of it.
And a few bits of coriander to finish,
that makes it look like you know what you're doing.
- [All] Ah!
- It's a good starting point.
- Oh no, it's the end point.
- This is the end point.
So here's my challenge.
Can I make a nut-free satay chicken that is good enough
to blow the mind of the other two guys who are
making a nutted satay chicken--
- No! - Well I'm gonna give it
the best shot I can.
To make that happen each element is gonna
have to be spectacular.
So to start, I'm gonna marinate my chicken
using chicken breasts and all of these marinade ingredients
including kaffir lime leaves and palm sugar.
My satay sauce is obviously not going to include
any nuts at all so I'm gonna replace them with
a bunch of seeds, yogurt, and all of this, I will tell you
about them later and the full ingredients are
down below in the recipe.
Obviously I'm gonna need some bamboo sticks,
a little bit of garnish and we're gonna be helped out
by this guy.
First up, let's marinate our chicken in a marinade
that we have to make.
So into the Multi Mill goes turmeric, lemongrass,
kaffir lime leaves, palm sugar, ground coriander, soy sauce,
and little bit of water just to bind it all together.
To prepare the chicken we're gonna cut it into thin,
yet also wide strips.
You'll see what I mean in a minute.
Worth pointing out at this stage, we're using breast because
when we did satay chicken a long time ago, people told us
we should be using breast not thigh.
Something that Mike seems to have duly ignored.
With the chicken stripped up, it can go into the bowl,
along with the marinade and we'll leave it there
to marinate for a while.
Oh is that the right way around?
Yeah it is the right way around.
I always get confused with marinade and marinate.
As with any good marinade, the longer you can
leave it the better.
A couple of hours, over night.
To be honest, there's so much flavor in there, we're gonna
crack straight on and start weaving those thin yet wide
strips through our bamboo skewers.
We get the chicken under the grill for a few minutes
whilst we get on with our sauce.
Now how, I hear you ask, are we gonna get that satisfying
nutty taste without using nuts?
We're gonna use seeds and to make the most of those seeds,
we're gonna toast them to bring out a nutty flavor.
Sunflower, pumpkin, sesame seeds, into a dry pan to toast
for a few minutes and then we'll add them into a blender
along with our other sauce ingredients to create the perfect
no nut satay sauce.
When you can start to smell your seeds, they're done.
Get 'em off the heat, pop 'em into your food processor
along with the other sauce ingredients, give 'em a wiz
and then share in the delight that is an amazing
nut free satay sauce.
Ah, chicken seed-tay
- Interesting.
What?
I'm gonna ignore that and move straight along to this one.
Little bit more time involved,
but so much better.
For this version the chicken is very similar but the sauce
is where it gets amazing.
Unlike Mike's no cook or Jamie's quick hot seed sauce,
this one needs cooking out.
I'm gonna use exactly the same ingredients as Jamie did
for his marinade.
Basically throw them all into the Multi Mill blitz up and
it's the lemongrass and kaffir lime that gives
this an amazing flavor.
Chicken breasts, and they're going on soaked bamboo skewers
but the sauce is where it gets interesting.
Loads of roasted peanuts shallots, garlic, chilli sauce,
tamarind paste and a whole bunch of other things
that we're gonna cook out.
And to do it I'm gonna need one of these.
I'm gonna start with the marinade and chicken
which is the exact same as Jamie's.
A bunch of ingredients into the chopper, make a paste,
let it down with water, and marinate chicken breast slices.
Now like with any marinade, the more time you give it,
the better, but there's so much flavour in here that actually
we're gonna move straight on.
So long as you got your bamboo skewers soaked in water so
they don't burn under the grill, so soaked in fact,
it should go, whoa dad joke, dad joke.
Does that look good?
It doesn't look good does it?
Just like the other two underneath a really hot grill and
you go through the phases of smelling like a sauna
as wet bamboo heats up, to perfectly charred chicken
at the end.
And now an incredible sauce, it starts with loads of peanuts
they are already roasted and shelled but I'm now gonna add
them to a hot pan and give them a nice golden color.
While those toast off in the pan, I'm gonna peel and halve
a couple of shallots, peel some ginger, some garlic, and
hack up two sticks of lemongrass.
Now top tip, fresh lemongrass, fresh kaffir lime,
ingredients like that makes such a difference
but they're not cheap and not always easy
to get a hold of.
I buy them in bulk from an Asian supermarket in London.
You can buy 20, 30 lemongrass sticks, freeze them and just
wack 'em out whenever you need them.
They are a little bit soft, but they have the same amazing
flavour in a marinade or sauce.
Once you can hear the peanuts sizzling a little bit
in their natural oils and they've gone a wonderful
golden brown, lift them up to a crumb in the chopper
and then put that to one side in the bowl.
By blending it when the peanuts are warm you get this
phenomenal smell, this fine crumb, and then you can use the
same chopper, the same blade, to make a paste.
Your shallot, garlic, ginger, and lemongrass,
all in and blitz up.
Add some peanut oil into the pan you just toasted
the peanuts off in and then in with your paste.
Once that chopped up mixture has a head start in the oil,
everything else goes into the sauce, your peanut crumb,
a whole tin of coconut milk, and the other ingredients.
There's a few here that stand out from the other guys,
shrimp paste, a little teaspoon goes a long way.
Tamarind paste, chilli paste, and I've got palm sugar
and this stuff is absolutely brilliant!
Just it shave off and it's awesome richness
in a dark brown caramely kinda flavor.
So many flavors layering up there you now need to let that
bubble away for half an hour so that
all the flavours mellow out and balance out
and if you add in about 200 mil of water to loosen it down,
it will begin to reduce down again in about half an hour
back to the same consistency.
Now it's up to you, you can either leave it just like this
once the sauce is finished bubbling away or same bit of kit
with the hand blender attachment and make it
super creamy by blending in the pan.
Then taste it, adjust for seasoning, a little bit more soy,
fish sauce, lime, depending on how you like it
and serve it with your skewers and the garnish.
- Ah! - Okay, okay, okay.
- Street food spectacular.
- We need to eat these and guys, you're welcome.
You're not having all of that.
- Spoon yourself a bit of sauce.
Straight off it looks like bright peanut butter.
It's got peanut butter consistency to it.
- Cheers.
- [Both] Cheers.
- The genius of that recipe is the fact
that it's a no cook sauce and it still taste that good.
- For a foodie, or a person who cooks at home a lot, it uses
a fair few ingredients but it is a cheats version
and it doesn't take as long as Ben's.
Yet that sauce is incredible.
- Peanut butter and coconut milk combined, that's the simple
cheat but you've still got all the freshness
of the lemongrass and the ginger
and all the other wonderful bits
in there, the lime, and it's great.
- The thigh does carry a lot of flavour with it doesn't it?
- It's my favorite, I wouldn't go breast.
I know that that's sacrilege but, for you guys watching
basically this sauce is the creamiest, freshest, citrusiest
peanut butter you've ever tasted and it's absolutely
phenomenal and I think you could put that with
so many other different things.
- It's no cooked and therefore served at room temperature
but it's equally good warmed up a little bit as well,
like it works both ways.
- That's a really odd way to say that.
I would have probably said not cooked
rather than no cooked.
(laughs)
- It's no cooked. - Come on then.
- Right enough of that!
- I'm intrigued a bit, I have no idea what
this is gonna taste like and--
- Fabulous!
- And ill give you this right now, if I'm underwhelmed,
I gonna tell you I'm underwhelmed.
- Cheers.
- Oh that is really well cooked chicken mate.
- The marinade on that is a step above
the quick sauce covering.
That is delicious.
- Oh not, a step above?
Come on, behave.
- Having seeds rather than nuts
adds a really interesting texture
difference first of all.
But also I think you get more of the flavours
of the lemongrass, the kaffir lime leaves.
I think more of the freshness comes through rather than the
fattiness of the peanut butter.
- I'd agree.
In the pan you get all of those kind of
what they'd call nutty aromas as they're toasting off.
But once it's blended together, it's cleaner.
- If you're looking for a nutty sauce,
but you can't have nuts,
that's pretty close
- I'm not even sure if it's a compromise.
- So I already know that you have fantastic chicken.
- 'Cause it's the same as yours?
- Yes.
- Cheers. - Cheers.
- I think it has similar profile to these.
A little more of that kind of tamarind and shrimp paste
umami sweet tang but without the cloyingness of the first
or the crunch of the second.
So it's slightly different, it's smoother, it's creamy
but not cloying.
- I'd 100% made this because I'm me and that is stunning
and I actually think for what I want,
I think that taste the best.
I would absolutely made that as well,
and the same with this.
I'm not sure whether id have that as a satay.
I'd have that as something different perhaps with a salad
or with, you know when you wanna freshen up something,
it's a nice way to improve meats
and salads and grains and things.
Isn't it?
- I think it's the perfect way for people to be able to
enjoy satay if they don't like nuts, or can't have nuts.
This is really interesting.
Right pick a favorite.
- I think that is the most interesting on the table
and I didn't think that we'd get something
that we are that proud of without nuts.
That one's my favorite.
- Spoiler. - 100% that.
That is me.
- I'm gonna have to go with this one purely because
it doesn't compromise on flavour
but it does compromise on nuts.
I think it's perfect.
- Well these guys are wrong.
Why don't you tell them that in
the comments down below and keep on suggesting which dishes
we should compare next.
- They were sensational!
- And all the recipes are available down below.
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As we mentioned, we don't just make
top quality YouTube videos.
- [Man] Lol!
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we've learned to create stuff that's hopefully interesting
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Check it out if you're interested.
Thank you for watching, and we'll see you in a few days.
- This is literally getting made, a lot in my house.