Monday, May 26, 2014

Chicken Satay with Peanut Sauce

I made this the first week I arrived back to the USA. This is one particular dish that reminds me a lot of home. I grew up in Kajang. Kajang is a small town in the state of Selangor that is famous of its Satay. You just have to mentioned Satay and many people will tell you that Kajang serve the best satay. There are quite a few of Satay restaurant in Kajang but I still like the satay from Restoran Malaysia.

What sets their satay apart from the rest? It is because they don’t use chicken skin or fatty bits in their satay. I hate biting into them when I have my satay. They also serve the traditional ketupat (rice cakes in coconut leaf casings) instead of nasi impit (compactly pressed rice cut into cubes) to accompany the satay. Anyway, I am sure the ingredients used to marinate their satay are well guarded secret but you can find many recipes online now. I adapted this recipe from MamaFami with minor changes.

Adapted from MamaFami

2 – 2 1/2 pounds chicken thigh cut into 2.5cm x 2.5cm pieces
1 tsp salt
2 tbsp brown sugar
2 tbsp honey
½ tsp dark soy sauce
2 tablespoons cooking oil
wooden skewers – soak in water for an hour

To blend : 

3 shallots
2 candlenuts (buah keras)
2 cloves of garlic
3 cm fresh turmeric or 2 tsp turmeric powder
2 cm ginger
2 lemongrass
2 cm galangal (lengkuas)
1 tbsp coriander seed
1 tsp fennel seed (jintan manis) - dry roast over low heat till fragrant
1 teaspoon cummin seed (jintan putih) - dry roast over low heat till fragrant

1. Mix sugar, honey, cooking oil and salt into the blended ingredients to form a paste.
2. Rub paste mixture into the chicken cubes and let it marinate in the refrigerator for at least 3 hours 3. Thread seasoned meat onto the wooden skewers.
4. Grill over char- coal fire or under hot grill. You can lightly base the meat with some oil while grilling to avoide drying out.
5. Serve with peanut sauce, cucumbers and onion cut into wedges and press rice.

Ingredients for Peanut Sauce:
Source: My Kitchen Snippets

350 gram ground roasted peanuts
6 shallots
10 dried red chilies – soaked in hot water until soft
2 lemongrass – smash
1 tsp coriander seeds
½ tsp cumin seeds
5 tbsp brown sugar
½ cup coconut milk
1 tbsp tamarind paste
3 cups water
Salt to taste

1. Ground the chilies, shallots, and cumin and coriander seeds into paste. Set it aside.
2. In a medium size pot, add in about ½ cup of vegetable oil. Add in the ground paste, stir fry until fragrant and paste turns into darker color.
3. Add in the lemongrass, tamarind paste, coconut milk, water, sugar, salt and ground peanuts. Bring it up to boil and turn down the heat.
4. Let it simmer until sauce thickens or to the consistency of your likings. Check seasonings and see if it needs extra sugar.
5. Serve with satay.


PH said...

Wow, I am impressed that you made satay! I have been wanting to try it too but keep putting it off. Should really make an effort one of these days!

Victoria Bakes said...

this looks ultra authentic

Awayofmind Bakery House said...

Gert, i come for your chicken satay!! it looks so authentic, thanks for sharing the recipe!

Aunty Young(安迪漾) said...

Wow, what a coincidence! I made Satay too. Perhaps we can trade Satays!:)

Sandra said...

I like those slight charred bits! Looks so authentic. :-)

Anonymous said...

Yum! You bring satay ok for our BBQ!

Unknown said...

Yup, been craving satay too, so I made me some a few weeks back. It's surprisingly easy to make!

Lisa Ho said...

I am craving for one now... sungguh kejam mu wahai Gert ;P
Looks yummy :D

My Little Space said...

Good day, Gert ! Life has been treating well. You must be still craving for these little devils after flying back to US. haha... Your looks just like the one selling at the satay stall. Guess, you're now busy making 'zongzi' already. Enjoy & have a great weekend.
Blessings, Kristy

mui mui said...

Hi Gert,
First i love your Kerala style fried chicken now I am loving your satay! Me too do not like my satay with skin or fat. Will try your style of satay soon.
Have a nice day!

ICook4Fun said...

Phong Hong, no choice. Eating satay at the Malaysian restaurant here is expensive. 6 sticks will cost like $6-7. So it is better to make it myself.

Victoria, thank you.

Tze, thank you.

Aunty Young, yes I saw your posting :)

Sandra, me too :)

Josephine, I will if it is still on :)

The cooking Jar, yes it is not too difficult.

Lisa, oops. Sorry saying. Kalau you kat sini I will definitely share it with you :)

Kristy, good day to you too. I am well. Of course. I always crave for our food no matter when ha ha.. Yes I made some zongzi this year. Wrapping it is hard ha ha..

Mui Mui, hope you like the satay.