malaysia food

Satay

If you've never had the real stuff, then you're going to be blown away by the succulent taste of this satay recipe. Strips of chicken (or beef) are marinated in a special paste, then skewered and grilled on the BBQ or broiled in the oven. It is then served with homemade peanut sauce for the ultimate taste sensation. Even your kids will love it. Chicken Satay also makes a great party food!

INGREDIENTS:

• 8-16 or more chicken thighs, cut into small pieces or strips, or the equivalent of beef (enough for your family/party)
• 1 package wooden skewers
  optional garnish: 1 red chilli, sliced thinly

SATAY MARINADE:

• 1/4 cup minced lemongrass, fresh or frozen (if using fresh, see below for instructions)
• 1 small onion, quartered
• 2 cloves garlic
• 1 thumb-size piece galangal or ginger, peeled and sliced
• 1/4 of thumb-size piece fresh turmeric, OR 1/2 tsp. dried turmeric
• 2 Tbsp. coriander seeds, ground (grind them yourself with a coffee grinder)
• 2 tsp. cumin
• 3 Tbsp. dark soy sauce
• 4 Tbsp. fish sauce
• 5 Tbsp. brown sugar
• 1 Tbsp. fresh lime juice

PREPARATION:

1. Cut chicken or beef into small, thin pieces or strips (small enough to easily skewer). Place in a bowl.


2. Place all marinade ingredients in a food processor (discard the upper stalk of lemongrass). Process well.


3. Taste test the marinade - you will taste sweet, spicy, and salty. The strongest taste should be SALTY in order for the finished satay to taste its best. Add 1 - 2 Tbsp. more fish sauce if you feel it needs more.


4. Add the marinade to the meat and stir well to combine. Allow to marinate for at least 1 hour, or longer (e.g. overnight).


5. When ready to barbecue, slide the pieces of meat onto the wooden skewers. TIP: Fill only the upper half of the skewer, leaving the lower half empty so that the person barbecuing has a "handle". This makes it easier to turn the satay during cooking.


6. Barbecue the satay, OR grill in the oven on a broiling pan with the oven set to "broil". Place satay close beneath the heating element and turn the meat every 5 minutes). Depending on how thin your meat is, the satay will cook in 10 to 20 minutes. Garnish with slices of fresh red chilli, if desired.Serve with my Homemade Peanut Sauce for dipping.

Peanut Sauce

INGREDIENTS:

• 1 cup dry roasted peanuts
• 1/3 cup water
• 1 clove garlic, minced
• 1/2 tsp. dark soy sauce
• 2 tsp. sesame oil
• 2 Tbsp. brown sugar
• 2 Tbsp. fish sauce (If vegetarian, use vegetarian fish sauce or regular soy sauce)
• 1/2 tsp. tamarind paste
• 1 tsp. red chilli sauce (more or less to taste)
• squeeze of fresh lime juice (about 1 tsp.)

PREPARATION:

Place all ingredients in a blender. Blend until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water.
Do a taste test for salt and spice, adding more fish sauce if not salty enough, and more chilli sauce if not spicy enough.

If too salty, add another squeeze of fresh lime juice.
Serve as a dip with fresh veggies, chicken or beef sate, fresh spring rolls, or mix with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!