How to Make Authentic Malay Chicken Satay
In Malaysia, chicken satay or beef satay usually served with peanut sauce, compressed rice or nasi impit, fresh slices of cucumber, and fresh slices of onions. I love the taste of the sweet and spicy chicken skewers that comes from the lemongrass, cumin, galangal, fresh turmeric, onions, and garlic. It requires a significant amount of time to prepare chicken satay. I love doing something like this, especially on the weekends.
Before preparing the ingredients, I have soaked the skewers in the water for a while. This is to prevent the bamboo from getting easily burned during the grilling process.
- Two pounds chicken breast (sliced thin)
- An inch galangal*
- Two inches fresh turmeric*
- A stalk lemongrass* (you can use the crushed lemongrass just like I did)
- An inch ginger*
- One large red onion*
- A teaspoon cumin*
- A teaspoon aniseed*
- Half-cup water*
- 4 tablespoons white sugar*
*Blend all together. In a large bowl, soak the chicken, cover the bowl, and put in the fridge for 3-4 hours.
Preparation: Peanut Sauce
- Raw peanuts (400 grams)
- 6 dried chilies
- 3 garlic cloves
- 4 shallots
- An inch ginger
- A stalk lemongrass
- Half-cup palm sugar
- 2 cups water
- 5 tablespoons vegetable oil
- Over a medium heat pan, roast the peanuts until it brown. Let it cool.
- Take the peanuts skin off, and blend it dry. Set aside.
- Blend dried chilies, lemongrass, garlic, ginger, shallots, and water. Make a paste.
- Heat oil in a pan over medium heat.Throw in the paste. Stir-fry for 5 minutes.
- Add peanuts and palm sugar. Stir until peanuts coated with the paste.
- Add water as the sauce gets thickened.
- Finally, add salt and taste.
After 4 hours the chicken is marinated. Take out from the fridge. Thread marinated chicken onto the skewers one by one. I recommend putting gloves on as the yellow paste will stick to your hands. Brush some oil on the chicken before putting on the grill. Grill 6-7 minutes per side, or until cooked through. Serve with warm peanut sauce, and sliced cucumber.
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© 2018 Liza Ikram