Chicken Satay

Ingredients

• chicken, lemon grass, garlic, shallots, turmeric powder.
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• 1 kg boneless skinned chicken thigh meat – you can use monk fish instead
• bamboo skewers soaked in water
• 1 cucumber cut into small pieces
• 1 small onion quartered
• oil for basting
• chicken satay marinade
• 3 tablespoon oil
• 2 stalks lemon grass white part only
• 2 cloves garlic pealed
• 6 small shallots
• 2 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 1 teaspoon chilli powder
• ½ tablespoon salt
• 2 tablespoon sugar

Method

1. Cut the chicken into bite size pieces.
2. Blend all the marinade ingredients in a food processor add a little water if needed.
3. Combine the chicken and the marinade stir to mix well and marinade for 6 hours or overnight in the fridge 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

• Roasted peanut, palm sugar or white sugar, tamarind, dry red chilli
• garlic, shallot, galangal, lemongrass
• 1 cup dried roasted peanut crushed
• 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)

Method

1. Blend all together.

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 ingredients together to 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.