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Ingredient
Malaysian chicken satay with peanut Sauce
Introduce
Ingredient
4 cloves
garlic
2 slice
ginger
1/4 tsp
Turmeric powder
2 Tbsp
brown sugar
1 tsp
salt 1 Tbsp oil
1/4 cup
oil
1 tsp
chili powder
1/4 cup
peanut butter
2 Tbsp
sugar
to taste
salt
Cooking instructions
* Step 1
Method for Satay:: Blend onions, lemongrass, garlic and ginger using food processor until it becomes a smooth paste. Mix the paste with chicken and add ground coriander, cumin, turmeric, brown sugar, salt and oil and combine well. Cover with cling wrap and marinate in the fridge for 2hrs or over night if you can.
* Step 2
Soak skewers in water while you are marinating chicken to prevent them from burning.
Thread the chicken onto the skewers and brush oil on top.
* Step 3
Grill in oven for couple of minutes on each side or you can use grilled pan / BBQ to cook!
Serve with cucumber and Spring onion along with peanut sauce.
* Step 4
Method for peanut Sauce:: Blend chili, onions, garlic, lemongrass, and ginger using hand blender or food processor until it becomes a smooth paste. Add oil and mix well.
* Step 5
Heat a medium pot and add the paste and chili powder, cook for 8 -10 minutes until fragrant and colour is slightly darker.
Add peanut butter, Tamarind puree, sugar and a cup of water to the pot and bring to boil. Stir occasionally.
* Step 6
Reduce the heat to medium and cook for 10-12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt.
Turn off the heat and serve with satay:::
Note: if there is a photo you can click to enlarge it
Tag
Chicken thigh, cut into strips
onions, chopped
lemongrass (white part), chopped
garlic
ginger
ground coriander 1/2 tsp ground cumin
turmeric powder
brown sugar
salt 1 Tbsp oil
dry chili (seeded and soaked in hot water for 5 mins)
onions, coarsely chopped 2 cloves of garlic
lemongrass (white part), coarsely chopped
oil
chili powder
Peanut Butter
Tamarind puree (Soak 1 Tbsp of Tamarind paste into 4Tbsp of hot water to get the puree)
Sugar
Salt
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