Chicken Satay – Starter

Ingredients: Serves 2

Pre soak bamboo skewers 

• 330g boneless skinned chicken thigh meat or x3 large King Oyster Mushrooms.
• 1/2 cucumber cut into small pieces
• 1 small onion quartered
• oil for basting

For the Marinade

• 2 tablespoon oil
• 1 stalk lemon grass white part only
• 1 garlic clove
• 2 small banana shallots
• 2 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp chilli powder
• 1 tsp salt
• 1 tablespoon sugar

Method

1. Cut the chicken or mushrooms into bite size pieces.
2. Blend all the marinade ingredients in a food processor add a little water if needed.
3. Combine the chicken or mushrooms with the marinade stir to mix well and leave to marinade in the fridge (ideally overnight) then when ready thread the chicken onto the bamboo skewers.
4. Grill the chicken satay skewers for 2-3 minutes on each side till meat is cooked through.
5. Baste and brush with some oil while grilling.
6. Serve hot with peanut sauce and fresh cucumber and onion pieces.

Peanut Sauce

Ingredients: Serves 2

• 1 cup roasted crushed peanuts, buy or pre prepare by roasting in a pan or oven.
• 1 tablespoon tamarind juice
• ¼ cup vegetable oil
• 1 cup water
• ½ teaspoon salt to taste
• 2 ½ tablespoons sugar
• 1 teaspoon coriander powder
• 1 tablespoon sweet soya sauce (kecap manis)

Spice paste Ingredients

• 8 dried red chilli seed soaked in warm water
• 3 clove garlic
• 4 cloves small shallots
• 1 stalk lemon grass cut into 3 strips (use only one strip)
• ½ inch galangal

Method

1. Blend all spice paste ingredients together in a food processor or pestle and mortar to form a paste.
2. In a small saucepan heat the oil on medium heat add the spice paste.
3. Add the remaining 2 strips of lemon grass.
4. Cook the spice paste till you can smell the aromatics.
5. Add the ground peanuts, water, sugar, tamarind juice, salt, sugar,  coriander powder and sweet soya sauce stir to combine well.
6. Turn heat low and stir for 5-10 minutes to thicken.
7. The oil and peanut sauce should separate in the pan.
8. Let cool to room temperature and serve with the chicken satay.