Name: Chicken Satay
Ingredients: chicken (or any meat) cut into thin long strips; bamboo skewers (presoaked); 3 tsp sugar; 3 chopped garlic cloves; 1 tsp coriander powder; 2 tsp tumeric powder; ½ tsp cumin seed powder; ¼ cup oil; 2 tsp fish sauce; course salt; 1 stalk lemon grass, minced; 2 coriander roots (or just bottom portion of fresh coriander); 2 tbsp red shallots, minced; 3 cloves garlic; 1 tsp cumin seed powder; 1 tsp coriander seed powder; 2 tsp chilli flakes; 1 tsp shrimp paste (or anchovy paste); 1 tbsp oil; 2 tbsp tamarind water; 1 cup coconut milk; ⅓ cup crunchy, salted, peanut butter

CategoryPoultry

Source: Entree to Asia
Region: Malaysia
Rating: 10/10

I find this Satay sauce hard to make and a bit bitter, instead use Satay Sauce recipe instead.

Yields1 Serving

chicken (or any meat) cut into thin long strips

bamboo skewers (presoaked)

Satay Marinade

3 tsp sugar

3 chopped garlic cloves

1 tsp coriander powder

2 tsp tumeric powder

½ tsp cumin seed powder

¼ cup oil

2 tsp fish sauce

Satay Sauce

course salt

1 stalk lemon grass, minced

2 coriander roots (or just bottom portion of fresh coriander)

2 tbsp red shallots, minced

3 cloves garlic

1 tsp cumin seed powder

1 tsp coriander seed powder

2 tsp chilli flakes

1 tsp shrimp paste (or anchovy paste)

1 tbsp oil

2 tbsp tamarind water

1 cup coconut milk

⅓ cup crunchy, salted, peanut butter

Presoak bamboo skewers in water.

Satay Sauce

Prepare marinade by mixing Satay Marinade ingredients. Add chicken to marinade and let stand for as long as possible, overnight. Thread onto skewers.

Grill individual skewers, turning once. Serve with peanut sauce.

Peanut Sauce

In a mortar, start with a little course salt. Start with coarsest ingredients adding gradually softer ingredients, pounding between each new ingredient. Lemon grass, coriander roots, shallots, garlic. cumin seed powder, coriander seed powder, chilli flakes, and shrimp paste.

Fry above paste in oil until starting to brown. Add tamarind water. Then add coconut milk and peanut butter.

Ingredients

chicken (or any meat) cut into thin long strips

bamboo skewers (presoaked)

Satay Marinade

3 tsp sugar

3 chopped garlic cloves

1 tsp coriander powder

2 tsp tumeric powder

½ tsp cumin seed powder

¼ cup oil

2 tsp fish sauce

Satay Sauce

course salt

1 stalk lemon grass, minced

2 coriander roots (or just bottom portion of fresh coriander)

2 tbsp red shallots, minced

3 cloves garlic

1 tsp cumin seed powder

1 tsp coriander seed powder

2 tsp chilli flakes

1 tsp shrimp paste (or anchovy paste)

1 tbsp oil

2 tbsp tamarind water

1 cup coconut milk

⅓ cup crunchy, salted, peanut butter

Directions

Presoak bamboo skewers in water.

Satay Sauce

Prepare marinade by mixing Satay Marinade ingredients. Add chicken to marinade and let stand for as long as possible, overnight. Thread onto skewers.

Grill individual skewers, turning once. Serve with peanut sauce.

Peanut Sauce

Fry above paste in oil until starting to brown. Add tamarind water. Then add coconut milk and peanut butter.

Chicken Satay

Ingredients Directions