Diya's Food Diaries

Malaysian chicken satay with peanut sauce.

Ingredients for Chicken Satay:
800g Chicken thigh, cut into strips
3 Onions (90g), coarsely chopped
2 lemongrass (white part), coarsely chopped
4 cloves of garlic
2-3 slices of ginger
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp Turmeric powder
2 Tbsp brown sugar
1 tsp salt
1 Tbsp oil

How to cook:
Blend onions lemongrass, garlic and ginger using hand blender or food processor until it becomes a smooth paste. Mix the paste with chicken and add ground coriander, cumin, turmeric, brown sugar, salt and oil and combine well. Cover with glad wrap and marinate in the fridge for 2hrs or over night if you can.
Soak skewers in water while you are marinating chicken to prevent them from burning.
Thread the chicken onto the skewers and brush oil on top.
Grill in oven for couple of minutes on each side or you can use grilled pan / BBQ to cook!
Serve with cucumber and red onion along with peanut sauce.

Peanut sauce:

Paste:
6 dry chili (seeded and soaked in hot water for 5 mins)
2 onions, coarsely chopped
2 cloves of garlic
1 lemongrass (white part), coarsely chopped
2 slice of galangal
2 slice of ginger
1/4 cup oil
1 tsp chili powder
1/4 cup peanut butter
2 Tbsp Tamarind puree (Soak 1 Tbsp of Tamarind paste into 4Tbsp of hot water to get the puree)
2 Tbsp palm sugar
salt to taste

How to make peanut sauce:
Blend chili, shallots, garlic, lemongrass, galangal and ginger using hand blender or food processor until it becomes a smooth paste. Add oil and mix well.
Heat a medium pot and add the paste and chili powder, cook for 8 -10 minutes until fragrant and colour is slightly darker.
Add peanut butter, Tamarind puree, palm sugar and a cup of water to the pot and bring to boil. Stir occasionally.
Reduce the heat to medium and cook for 10-12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt.
Turn off the heat and serve.