A taste of Malaysia: Skewered
Every satay is unique. The taste is very personal so don't be afraid to try different ingredients to make it your own special recipe.
Jacky Lim's chicken satay
|3 Tbsp||Soy sauce|
|1 Tbsp||Soya bean oil|
|1 to taste||Salt & freshly ground pepper|
|3||Kemiri (candlenuts), (candlenut is used to thicken Malaysian dishes and can be found in speciality food stores)|
|200 g||Fresh ginger|
|200 g||Pineapples, blended into a smooth paste|
|120 ml||Oil, for cooking|
|5 Tbsp||Chilli paste|
|1 Tbsp||Curry powder|
|6 Tbsp||Coconut cream|
|3 Tbsp||Peanut butter|
- Marinade - Blend the garlic, lemongrass, shallots, galangal and ginger into a paste and set aside. Combine the remaining ingredients then mix with the paste.
- Take chicken meat (leg or thigh) and cut into 2cm pieces. Mix with the marinade and leave for a few hours, or overnight for the best results.
- Thread the meat on to bamboo skewers and cook over grill or on the barbecue until cooked through. Garnish satay skewers with peanut sauce (below) for dipping.
- Peanut sauce - Blend the onion, candlenut, lemongrass, garlic and ginger into a smooth paste and set aside. Heat wok or pan and add oil for cooking. Add the chilli paste and cook until it has changed to a bright-red glossy colour. Add the first blended paste mix and continue to cook until you can smell the aroma. Lower to a medium heat and add the curry and turmeric powders.
- Stir slowly until oil floats on the top. Add coconut cream and peanut butter and stir again until oil floats on the top. Be careful once you've added the peanut butter as the mixture can burn quickly if not stirred well.
- Finally add the pineapple paste and bring to boil, then add sugar and seasoning to taste.