Malaysian satay and peanut sauce
Photo by Tamara West
Satay is one of the well-known dishes from Malaysia and every family has their own recipe. I find many satay recipes are too sweet for my taste so I have reduced the amount of sugar, but you can add more if you prefer. You can substitute lamb or beef for the chicken, and to achieve the best result I recommend marinating the meat the night before. Makes 22-24 skewers.
|3||Shallots, coarsely chopped|
|2 stalks||Lemongrass, white part only, coarsely chopped|
|3 slices||Fresh ginger|
|800 g||Chicken thighs, cut into strips|
|½ tsp||Ground coriander|
|½ tsp||Ground cumin|
|¼ tsp||Turmeric powder|
|2 Tbsp||Brown sugar|
|¼||Cucumber, coarsely chopped|
|½||Red onion, cut into wedges|
|6||Dried chillies, seeded and soaked in hot water for 5 minutes|
|2||Shallots, coarsely chopped|
|1 stalk||Lemongrass, white part only, coarsely chopped|
|2 slices||Fresh ginger|
|¼ cup||Vegetable oil|
|1 tsp||Chilli powder|
|¼ cup||Peanut butter|
|2 Tbsp||Tamarind puree, soak 1 Tbsp of tamarind paste in 4 Tbsp hot water to get the puree|
|2 Tbsp||Palm sugar|
- Blend shallots, lemongrass, garlic and ginger using hand blender or food processor until it becomes a smooth paste.
- Mix the paste with chicken, coriander, cumin, turmeric, sugar, salt and oil and combine well. Cover with plastic wrap and marinate in the fridge for 2 hours or overnight.
- Soak bamboo skewers in water while you are marinating chicken to prevent them from burning.
- Thread the chicken on to the skewers and brush oil on top.
- Grill in the oven for couple of minutes on each side or you can use a grill pan or barbecue to cook them.
- Serve with cucumber, red onion and peanut sauce (below).
- Blend chillies, shallots, garlic, lemongrass, galangal and ginger using hand blender or food processor until it becomes a smooth paste. Add oil and mix well.
- Heat a medium pot and add the paste and chilli powder, cook for 8 -10 minutes until fragrant and colour is slightly darker.
- Add peanut butter, tamarind puree, palm sugar and a cup of water to the pot and bring to the boil. Stir occasionally.
- 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. Serve with satay.
- Look for tamarind paste and palm sugar in some supermarkets, speciality food stores and Asian grocers.
- Be sure to use only the inner, white part of the lemongrass. The outer leaves are too tough.
- Look for galangal at Asian grocers and farmers' markets. If you can’t find it use ginger.
- See the glossary for more ingredient notes.