Chicken Satay & Peanut Sauce
This satay recipe uses a lot of sugar and spices. Both the meat and peanut sauce are wonderfully aromatic. It's by far the best satay I've ever had in my life. The sauce is particularly outstanding because it's made with freshly ground peanuts. The meat is chunky and so succulent. Try this recipe. You won't regret it.
- Prep time
- 30 min
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
- 120 g shallots
- 25 g garlic
- 8 stalk lemon grass
- 4 slice galangal
- 1 tsp turmeric powder (or 1/4 thumb size piece fresh turmeric)
- 4 tbsp coriander seeds
- 4 tsp cumin seeds
- 1 kg boneless and skinless chicken thighs
- 2 tsp salt
- 150 g sugar
- 2 tsp dark soya sauce
- 500 g peanuts
- 60 g tamarind paste (assam)
- 50 g shallots ((around 20 pieces))
- 25 g garlic ((around 4 cloves) )
- 2 stalk lemongrass ((bottom 1/3 only))
- 4 thin slices galangal
- 2 tbsp chilli powder (adjust to taste)
- 6 tbsp corn oil
- 60 g palm sugar roughly chopped
- 60 g sugar
- 1/2 tbsp salt
- 8 tbsp oil
- 40 bamboo skewers – soak in water overnight (or metal skewers)
- 1/4 cup red onion wedges
- 1/2 cup pineapple wedges
- 1/2 cup cucumber wedges
Instructions
- 1
Peel and wash shallots, garlic and lemon grass. Chop roughly.Wash galangal and fresh turmeric (if using). Chop roughly.
- 2
Place coriander and cumin seeds in frying pan. Fry over medium-low heat on stove till fragrant. Remove to food processor. Whilst still hot, grind with shallots, garlic, lemon grass, galangal, fresh/powder turmeric till smooth.
- 3
Wash chicken and drain. Dry with paper towels. Cut small bite-size.
- 4
Mix spice paste made earlier with chicken, along with salt, sugar, and dark soya sauce. Refrigerate for 10-24 hours, covered.
- 5
Roast peanuts in 180ºC oven till lightly brown beneath peel, about 15 minutes depending on size of peanuts. Remove peanuts from oven. Cool on wire rack. Remove peel. Split peanuts into 2 equal portions. Roughly chop 1 portion. Finely grind other portion.
- 6
Mash tamarind paste with ½ cup warm water. Drain. Discard seeds.
- 7
Place peanuts and assam water in a pot. Top up with water to cover peanuts by 3 cm (1 inch or so). Bring to boil. Simmer gently for about 20 minutes, covered.
- 8
Peel and wash shallots, garlic and lemon grass. Chop roughly.Wash galangal and chop roughly.
- 9
Grind shallots, garlic, lemongrass, galangal and chilli powder till smooth. Fry paste in hot oil over medium heat till fragrant and colour darkens.
- 10
Add to peanut mixture together with palm sugar, sugar and salt. Stir to mix thoroughly. Bring back to a boil, and simmer gently for 10 minutes. Reduce sauce or add more water as necessary to get thick consistency.
- 11
Taste and if necessary adjust seasoning. Turn off heat. The sauce continues to thicken as it cools down. If necessary, add a wee bit of water and stir through. The sauce is typically served at room temperature or slightly warm, but piping hot or chilled is OK too.
- 12
Thoroughly mix chicken and marinade with oil. Thread chicken on skewers, snugly. Brush marinade on the meat.
- 13
Preheat grill to maximum heat possible, with grill fan on if available.Line baking pan with aluminium foil. Place baking rack in pan.
- 14
Place chicken skewers on baking rack, spread out to avoid overcrowding. Grill chicken till slightly charred and just cooked, about 5 minutes each side. Garnish with red onion, pineapple and cucumber. Serve immediately with sauce on the side.