Satay

Barbecued chicken with peanut sauce

Unfolding of the recipe

Ingredients

Meat preparation:
(A)
10 shallots
2 cloves garlic
1/4 thumb-sized piece turmeric or 1/2 tsp turmeric powder
4 stalks lemon grass, sliced
2 slices galangal

(B)
2 tbsps coriander seeds
2 tbsps cumin

(C)
1 tsp dark soya sauce (more if desired for colouring)
1 tsp salt
4 - 5 tbsps sugar
4 tbsps oil

455g chicken, chilled and cut into thin pieces

Method
1. Pound A to a smooth paste.

2. Fry B over low heat for 5mins, till fragrant. Pound to a fine powder while still hot.

3. Mix C in a bowl and add to pounded paste (Method 1).

4. Rub paste mixture into the chicken. Sprinkle the coriander and cumin powder over the chicken and mix thoroughly. Marinate chicken for 1hr. Thread seasoned meat on to satay sticks or fine metal skewers. Grill over charcoal fire or under hot grill. Baste with oil and water mixture to keep chicken moist.

Peanut Sauce:
(A)
4 shallots
2 cloves garlic
1/2 stalks lemon grass, thinly sliced
5 - 8 dried chillies, deseeded, or 1 - 2 tbsps chilli paste
1 thin slices galangal

(B)
1/2 tbsps salt
2 - 3 tbsps sugar
1 tbsp lime juice or 1 tbsp thick tamarind water

(B)
115g freshly roasted ground peanuts
55 ml oil

Method
1. Pound A to a fine paste.

2. Boil pounded peanuts with 225ml water over low heat till thick. Stir constantly for about 1/2hr. Set aside.

3. Heat oil in wok and fry pounded paste (method 1) till fragrant and oil seeps through the paste.

4. Add paste to peanut mixture. Add B. Boil sauce over a low heat for 5-7mins till sugar is dissolved, stirring constantly. Cool peanut sauce and serve separately with barbecued chicken and garnish.

Note:
If desire add coriander powder, cumin, turmeric powder to peanut sauce to enhance the taste.

Garnish:
(optional)
cucumbers, cut into slices or wedges
onions, cut into wedges

Note:
If lemon grass is not available, use 1 tsp grated lemon rind.

Variation
is equally delicious made with beef or lamb.