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Chicken Satay With Chunky Peanut Sauce

hsaba's picture
There are many variations for satay but this is my favourite as it's as close to the satays we ate in Burma. You can use either chicken or pork and feel free to adjust to your own taste.
Ingredients
  Chicken pieces 700 Gram (Thigh Meat Is Best)
  Lemon grass stalk 1 (White Part Only)
  Ginger 5 Gram
  Garlic 1 Clove (5 gm)
  Ground cumin 1⁄2 Teaspoon
  Turmeric powder 1⁄2 Teaspoon
  Paprika 1⁄2 Teaspoon
  Rice wine 2 Tablespoon
  Dark soy sauce 1 Tablespoon
  Light soy sauce 1 Tablespoon
  Coconut cream 2 Tablespoon
  Salt 1 Pinch
  Shallots 10
  Dried red chilies 5 (Soaked In Hot Water)
  Garlic 2 Clove (10 gm)
  Galangal root 1
  Peanut oil 3 Tablespoon
  Peanuts 300 Gram (Roasted And Remove Skins)
  Palm sugar/Brown sugar 2 Tablespoon
  Coconut milk 100 Milliliter
Directions

Soak the skewers in cold water for 30 minutes before using to stop them scorching.

Start with the marinade. Using a pestle and mortar, pound the lemon grass, ginger and garlic until a smooth paste. Add the ground turmeric, cumin, paprika and salt. Mix in the remaining ingredients until a runny marinade. Pop the chicken pieces, cover and leave in the fridge for at least 1 hour or preferably over night.

To make the sauce, first roast the peanuts under a moderate grill. Keep a close eye as they can quickly burn. When the peanuts are golden all over, remove from the heat and leave to cool. Once cooled, grind them into a coarse paste. I prefer my sauce quite chunky.

Next pound the shallots, dried chillies, garlic, ginger, galangla and lemon grass in a pestle and mortar. Heat the oil in a saucepan and cook the paste for 10-15 minutes. Stir frequently to avoid burning. Add the peanut and coconut milk, and simmer gently for 20 minutes. Finally add the sugar and season with salt until there is a good balance of sweet and salty. The sauce can be made well in advance and reheated when needed.

For the satay, thread the chicken pieces onto the skewers and put under a hot grill or on a barbecue, turning occasionally until cooked through. Make sure the meat gets slightly charred for that lovely flavour.

Recipe Summary

Cuisine: 
Asian
Course: 
Appetizer
Feel: 
Meaty, Smooth
Method: 
Barbecue
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6
Story
My mother recalls the old man she used to buy chicken satay from in Rangoon’s Chinatown. She tells me it was something that was eaten by the roadside. There was a large pot of spicy rich peanut sauce and each person was allowed one dip in the sauce per skewer. Although satay can be rustled up in no time - if you do not marinate the meat and use peanut butter to make the sauce – I prefer to make the sauce from scratch so that it is close to the peanut sauce my mother always talks about.

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2 Comments

shantihhh's picture
This is WONDERFUL! And yes NO peanut butter with all it's additives that distort the texture and flavour of traditional peanut sauce made with real peanuts chopped up! The only short cut I ever take is to use home made nam phrik pao in place of the chiles and date palm sugar as it is mnmade with the chiles and roasted peanuts. YUM! Thank you for sharing this wonderful authentic taste recipe! Shanti/Mary-Anne
Anonymous's picture
thank you for being so generous with your recipe. will try it pretty soon. cheers!!