INGREDIENTS FOR SATAY SAUCE
- 6–7 shallots
- Oil
- 2 inch ginger
- 2 inch galangal
- 2 stalks lemongrass
- 4–6 garlic cloves
- 500 gms peanuts (with skin)
- 1 tbsp dried shrimp, soaked
- 1 cup chilli paste
- 600–800 ml water
- 2–3 tbsp tamarind juice
- Palm sugar
- 2 tbsp sweet soy sauce (Kecap Manis)
- 1 tbsp white sugar
- Salt
INSTRUCTIONS
- Chop the shallots, garlic, ginger, galangal and lemongrass.
- Heat oil and stir-fry everything for a few minutes.
- Remove, cool and grind with a little water and the soaked dried shrimp.
- Fry the peanuts in oil, then remove and allow them to cool.
- Grind the peanuts into a fine powder.
- Heat oil and fry the ground shallot paste.
- Add the chilli paste and fry well.
- Add the water and peanut powder.
- Add tamarind juice, sweet soy sauce, palm sugar, white sugar and salt.
- Cook until the oil separates.
- Adjust the seasoning.
- That’s it! Your delicious Satay Sauce is ready.
- Enjoy with satay.
INGREDIENTS FOR CHICKEN SATAY
- 6 garlic cloves
- Little galangal
- 1 stalk lemongrass (white part)
- 8–10 shallots
- 2–3 chicken breasts or thighs, thinly sliced
- 2 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp fennel seed powder
- 1 tbsp tamarind juice
- Salt
- Palm sugar
- 2 tbsp oil
INGREDIENTS TO BRUSH ON THE CHICKEN SATAY
- 3 tbsp oil
- 3 tbsp coconut milk
- 3 tbsp honey
INSTRUCTIONS
- Grind together the shallots, galangal, lemongrass, turmeric powder, coriander powder, cumin powder, fennel powder, tamarind juice, salt, oil and palm sugar into a smooth paste.
- Marinate the chicken in this paste for at least 3–4 hours.
- Thread the marinated chicken onto skewers.
- Mix the ingredients for brushing the chicken.
- Brush the mixture over the skewered chicken and grill or pan-fry.
- Turn the skewers over and brush again.
- Grill for another 3–4 minutes or until fully cooked.
- That’s it!
- Serve the Chicken Satay with Satay Sauce, cucumbers and onions.
- Enjoy.
- Enjoy!
