Yu’i Kòrsou everywhere are salivating…
A match made in food heaven, Saté ku Batata tastes just like “Curaçao” and consists of batata burrusí (big ass fries) and 1 or 2 chunky satays drenched in AWESOME sòus. So, really, it’s: Saté ku Batata “ku Sòus“, but no self-respecting Saté ku Batata is served sin sòus (so, why be redundant?)
Served at all Chinese restaurants in Curaçao, Saté ku Batata is widely considered kuminda chinés (Chinese food)… but don’t run to your nearest Chinese take-out menu just yet… Unfortunately only the Chinese-Antillean restaurant and Banda Bou Catering in the Netherlands serve this dish outside of Curaçao.
I live in a city that can satisfy most of my cravings, but I keep searching, hoping to find this AWESOME sòus… It haunts my mind when I’m hungry, you know, while crossing the street, taking a shower, dreaming of home. It’s no peanut sauce… it’s no sòus krioyo… so when Antilliaans-eten.nl recently updated their Saté ku Batata recipe I had to check it out.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 tablespoon Maggi
- 1 teaspoon mustard
- 1/2 tablespoon ketchup
- 100 grams peanut butter
- 1 whole star anise (Chinese anise)
- 1 tablespoon sugar
- 100 ml water
- 1 pinch of terasi (trassi in Dutch, shrimp paste)
Hmmm… maybe Saté ku Batata is more ‘Chinese’ food than we think… ?!
Saté ku Batata (Satay and Potatoes)
- 2 lb. potatoes
- 1 lb. meat (chicken / steak are most popular)
- 2 tablespoons vegetable oil
- salt and pepper (as needed)
- Boil water and peanut butter
- Add all other ingredients
- Simmer for 5 additional minutes
- Serve sauce without star anise
- Peel potatoes and cut in half – then 4s – then 8s (each piece has to be 4x as thick as American Style french fries, 2x as thick as Dutch Style french fries)
- Rinse cut potatoes and let sit in cold water for about 10 minutes
- Wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry
- Make sure they’re really dry!
- In a pot or Dutch oven fitted with a deep-frying thermometer, (or in an electric deep fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F, fry cut potatoes, take them out
- Re-fry potatoes at 350 degrees F, until golden on the outside
- Wash satay sticks in a bath of water for at least 10 minutes
- Cut meat (chicken or steak) in chunks of 1″x 1″ (3×3 cm)
- Place in bowl and marinate in 2 tablespoons oil and salt and pepper
- Prick 5 chunks of meat with satay stick
- Cook satays in pan for 15 minutes (turn over midway through)
Drizzle sauce and pika all over potatoes and satay… Aahhh…ENJOY the taste of Curaçao!!!