Chicken satay and chili peanut sauce
Satay is a skewered, seasoned, grilled meat dish. It usually is paired with peanut sauce and comes with "condiments" like sliced cucumber, red onions and ketupat / nasi impit. The popular meat used is beef and chicken, though sometimes you can find pork satay in Chinese non halal restaurants. Satay is an extremely popular dish in Malaysia, commonly found in hawker centers or pasar malam (night market).
I tired the chicken satay recipe from Rasa Malaysia and I love it! Perfect for a summer BBQ.
http://rasamalaysia.com/recipe-chicken-satay/2/
http://rasamalaysia.com/malaysian-sataynow-with-peanut-sauce/2/
I tired the chicken satay recipe from Rasa Malaysia and I love it! Perfect for a summer BBQ.
http://rasamalaysia.com/recipe-chicken-satay/2/
http://rasamalaysia.com/malaysian-sataynow-with-peanut-sauce/2/
Ingredients:
1 lb chicken thighs (I like using thighs more because they are usually more moist compared to chicken breast) Spice Paste:
I tossed all the ingredients for the spice paste into a food processor and blended them. Then, cut the chicken in cubes (slightly bigger cubes makes it easier to do the satay threading later on). |
Make sure to soak the bamboo skewers for at least an hours before threading the chicken onto the skewers. This could avoid burning the skewers during the BBQ.
Start threading the chicken onto the skewers.
You'll get about 20 satay skewers with the above recipe.
You'll get about 20 satay skewers with the above recipe.
Grill them for a couple of minutes on each side.
Tips:
You can use a lemongrass as an oil brush at the grill. Adds extra flavor!
Tips:
You can use a lemongrass as an oil brush at the grill. Adds extra flavor!
What about the sauce? :)
Ingredients:
*** I didn't follow the spice paste recipe. I had leftover chili paste that I blend in huge batches each time. I use a cube of spice paste instead ***
Crush the peanuts. I did it with a wooden spatula and a ziplock bag for a chunkier texture.
An easier way would be to use the food processor (if you prefer a smoother texture).
If you prefer a less peanut-y taste for a spicier one, reduce the amount of peanuts and add more chili paste to your sauce.
Ingredients:
- 1 1/2 cup dry roasted peanuts (I used Planters)
- 1.5 cup water
- 1 1/2 tablespoon sugar
- 1/8 teaspoon salt
- 1/4 cup oil
- 1 cube of chili spice paste
- Tamarind juice to taste (I like the sauce slightly tangy and I added 5 spoonfuls of tamarind juice!)
*** I didn't follow the spice paste recipe. I had leftover chili paste that I blend in huge batches each time. I use a cube of spice paste instead ***
Crush the peanuts. I did it with a wooden spatula and a ziplock bag for a chunkier texture.
An easier way would be to use the food processor (if you prefer a smoother texture).
If you prefer a less peanut-y taste for a spicier one, reduce the amount of peanuts and add more chili paste to your sauce.
Heat oil, and fry the spice paste (chili paste in my case) until it smells awesome :)
Add the above ingredients and stir thoroughly.
Simmer in low heat and keep stirring until the sauce thickens.
It is alright if the sauce looks slightly watery. When it cools down, it will thicken.
Add the above ingredients and stir thoroughly.
Simmer in low heat and keep stirring until the sauce thickens.
It is alright if the sauce looks slightly watery. When it cools down, it will thicken.
Chicken satay pairs perfectly with chili peanut sauce!