Actually, this is one of my favourite food. In Malaysia, they sell satay everywhere.
For the Chicken
- 4 chicken legs (or thighs)
For the Paste
- 1 teaspoon ground coriander
- 2 sticks lemongrass
- 6 shallots
- 2 cloves garlic
- 4 tablespoons cooking oil
- 1 teaspoon chili powder
- 2 teaspoons turmeric
- 4 teaspoons soy sauce
- 1 teaspoon oyster sauce
- 1 cucumber (peeled and cut into small pieces)
For the Peanut Sauce
- 4 sticks lemongrass (sliced)
- 1 centimetre galangal
- 1 centimetre piece of fresh gingerroot
- 1 teaspoon cumin seeds
- 1 tablespoon coriander seeds
- 4 tablespoons chilli paste
- 4 tablespoons vegetable oil
- 312 grams peanuts (toasted and ground coarsely)
- 260 millilitres water
- 65 millilitres tamarind juice (strained from 2 tbsp tamarind pulp mixed with 0.25 cup of water)
- 4 tablespoons sugar
- 113 grams palm sugar
- salt (to taste)
Chicken Satay With Peanut Sauce (Malaysian Food) is a community recipe submitted by shiela_at and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
You will need bamboo skewers (soaked in water for 2 hours to avoid burning).
- Cut the chicken meat into small cubes.
- Grind the Spice Paste in a food processor. Add in a little water if needed.
- Marinate the chicken pieces with the spice paste for 10-12 hours.
- Thread the meat on to bamboo skewers and grill for 2-3 minutes each side.
- Serve hot with fresh cucumber pieces and peanut sauce.
- Heat the oil in a pot and fry the paste till fragrant.
- Add the ground peanuts, water, tamarind juice, sugar, palm sugar and salt.
- Simmer and cook till thick.
- Serve the satay with this sauce.
U can substitute chicken to beef or lamb.