Chicken Satay with Peanut Sauce

Ingredients

Chicken meat (with some skin), cut into strips

1 kg

Lemongrass

20 gm

Galangal

10 gm

Ginger

10 gm

Garlic

6 gm

Onion

30 gm

Turmeric, fresh

15 gm

Cumin seeds

15 gm

Fennel seeds

15 gm

Coriander seeds

20 gm

Salt

12 gm

Sugar

120 gm


Peanut Sauce

Onion

40 gm

Ginger

10 gm

Lemon grass

10 gm

Galangal

6 gm

Chilli paste

200 gm

Sugar

100 gm

Salt

12 gm

Peanut, roasted, skin off

300 gm

Water

800 ml

Tamarind juice

80 gm

Cooking oil

200 ml

Side dish

instant nasi impit

10 pcs

Cucumber, cut sliced

1 no

Onion, cut sliced peanut sauce

2 nos


Method

  1. Fry the cumin, fennel and coriander seeds in the pan on medium fire, keep stirring until aromatic. Cool down and grind finely.
  2. Place the galangal, ginger, garlic, onion, turmeric and grinded items in the blender and blend with little water till very fine.
  3. Remove and place in the bowl and mix with salt and sugar, then add in the chicken meat and mix well. Chill overnight.
  4. Skewer the meat on bamboo sticks and arrange them on a baking tray.
  5. Brush some oil over the meat and cook in the preheated oven at 190C for 7- 10 mins or until cooked.
  6. For the peanut sauce, blend together the onion, ginger, lemon grass and galangal with little water until fine. Keep aside.
  7. Grind peanut coarsely and keep aside.
  8. Heat oil in the pot, saute blended items on medium fire until fragrant.
  9. Add in chilli paste and saute until oil rises up, then add in water, and rest of the items. Keep stirring to avoid burn on the bottom.
  10. Adjust seasoning (salt and sugar) to taste.

Recommended Product:

Fotile Oven

KSG7003A