Chicken Satay with Peanut Sauce

Ingredients

Peanut Sauce

Side dish

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.