Chicken Satay with Peanut Sauce

Chef : Loreta Quitoles

Genres : Malaysian/Singaporean Cuisine,

Ingredients

300g Chicken thigh
Bamboo skewers (soak in
water for 30 mins)
1 Red onion, quarters
1 Cucumber, wedges

Chicken Marinade:
30g Coconut Cream
2 stalk Lemon grass (white
part)
1 thumb size Galangal (blue
ginger)
1 thumb size Turmeric
(yellow ginger)
1 clove Garlic
2 nos Shallots
2 nos Candlenuts
1 tsp Coriander seed powder
1/2 White pepper, ground
1 tsp Turmeric powder

1/2 tsp Belacan (shrimp paste)
3 tsp Gula Melaka
1 tsp Salt

Rempah for Peanut Sauce:

22g Soaked dried chilli, deseed for less spicyness
20g Red Chili
15g Garlic
90g Shallots,
20g Lemongrass, white part, sliced thin
2 nos Candlenut
2g Belachan (shrimp paste)
1g White pepper powder
2g Coriander powder
50g Oil

Final Ingredients for Peanut Sauce:

2g Tamarind Paste + 200g Water, mixed
20g Coconut Cream
40g Gula Melaka, chopped
Water to adjust ending consistency
4g Salt
100g Toasted crushed peanuts
30g Oil

Method

SATAY
1) Soak the bamboo skewers in water while preparing the other ingredients.
2) Cut all the items for the chicken marinade into fine slices if they are large. Combine them into a blender and blend them altogether till you get a fine paste. Add more water if required to blend them properly.
3) Marinate the chicken with blended paste for an hour.
4) Thread the meat lengthwise and grill over medium heat.
5) Occasionally brush the skewers with leftover sauce.

PEANUT SAUCE
1) Fine slice the Rempah ingredients for the sauce and add them to the blender and process to a fine paste again. Add water if needed.
2) Fry this paste in oil on high heat, continuously stirring, until it begins to stick slightly then lower the heat and cook on low until the oil splits and the color deepens.
3) Add the final ingredients in altogether then cook for 10 minutes until it thickens and adjust the consistency with water or reduce it
more to thicken.
4) Serve the satay with cucumber and red onions on the side.