Thursday, May 1, 2014

Chicken Satay Served with Peanut Sauce

I love the dishes from other countries, this dish is from Malaysia.  Malaysian Satay is made with ingredients and spices commonly found in all Malaysian cooking, shallots, lemongrass, turmeric powder , and coriander powder. The recipe calls to marinate for many hours or even overnight so as to lock in the flavor. This is a recipe that sometimes I had to substitute ingredients, play around if you cannot find a specific ingredient. But in Asian Markets or your grocery stores these items are widely available.  Also, Below is the recipe if you would like to use the Satay Dipping Sauce for your chicken.
4 chicken breasts (boneless and skinless, cut into cubes)
Spice Paste:
1 teaspoon coriander powder
2 stalks lemongrass, white parts only
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons cooking oil
1 teaspoon chili powder
2 teaspoons turmeric powder
4 teaspoons of kecap manis (Indonesian sweet soy sauce, or soy sauce if you cannot find)
1 teaspoon oyster sauce
Bamboo skewers (soaked in water for 30 minutes)

Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed to thin out. Marinate the chicken pieces with the spice paste for 5-6 hours. Thread the meat onto the bamboo skewers and grill for 3-5 minutes on each side or until juices run clear. 

Satay Peanut Dipping Sauce:

1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kecap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Crush the peanuts coarsely with mortar and pestle or mini food processor and set aside.
Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.
Note* Feel free to substitute ingredients if you cannot find, usually yo can find most of these ingredients in the Asian Market 

recipe from:

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