Malaysian Chicken Satay With ‘Peanut Free’ Sauce
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Method |
| Step 1 |
| To begin, dip the wooden skewers in water for about 10 minutes. Then drained and put aside. |
| Step 2 |
| In a food blender, add onion, garlic, ginger, galangal, lemongrass, fennel seeds, oil and water. Blend well till smooth. |
| Step 3 |
| Next, transfer the blended mixture into a bowl. Add turmeric powder, cumin powder, coriander powder, sugar (dark brown & granulated), salt and tamarind juice. |
| Step 4 |
| Add in the chicken meat into the bowl and mix well. Cover with cling film and let it marinate for at least 2 hours or overnight. |
| Step 5 |
| When ready, thread 4-5 pieces of the chicken meat onto the wooden skewers. |
| Step 6 |
| Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with bruised lemongrass stalk with some oil and water while grilling. |
| Step 7 |
|
Serve hot with peanut-free sauce, fresh cucumber & onions pieces and rice cakes. |
| Ingredients for Chicken Satay |
| 450g Shazans Diced Chicken Breast x 2 packs, cut into smaller chunks
|
| 600g Shazans Thigh Fillets, cut into smaller chunks |
| 1 onion, cut into quarters |
| 3 tsp fennel seeds |
| 3 garlic cloves |
| 2cm galangal, peeled & chopped roughly |
| 3 lemongrass stalks, sliced thinly |
| 2cm ginger, peeled & chopped rough |
| 1 cup water |
| ½ cup vegetable oil |
| ½ cup granulated sugar |
| ¼ cup dark brown sugar |
| 3 tsp cumin powder |
| 1 ½ tsp turmeric powder |
| 2 ½ tsp salt |
| 1 tsp tamarind juice (optional) |
| 20-30 wooden skewers |
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Ingredients for Peanut-free sauce
|
| 1 onion, cut roughly |
| 3 garlic cloves |
| 2 lemongrass stalks, thinly sliced the |
| 2 cm galangal, chopped coarsely |
| 2 cm ginger, chopped coarsely |
| 2 tbsp chili paste |
| ½ tsp shrimp paste (optional) |
| 150g mixed seeds (sunflower and pumpkin seeds), roasted or fried |
| 2 tbsp dark brown sugar |
| 1 tsp tamarind juice/rice vinegar |
| 1 tsp salt |
| 1 cup water |
| Method |
| Step 1 |
| Crush the roasted/ fried seeds with mortar and pestle or use a food processor to ground the seeds. Set aside. |
| Step 2 |
| In a food blender, add onion, garlic, ginger, galangal, lemongrass, oil and some water to aid the blending process. Blend well till smooth. |
| Step 3 |
| In a saucepan, heat the oil on medium heat and add the blended ingredients and chili paste. Cook until it becomes aromatic and oil separates from the cooked paste. |
| Step 4 |
| Add the shrimp paste, ground seeds, brown sugar, tamarind juice/ rice vinegar water, salt and water. Stir to combine well. |
| Step 5 |
| Turn the heat down to medium-low heat, stirring continuously for about 6-12 minutes (to avoid sauce sticks to the bottom pan). Cook until the sauce thickens. To know when the sauce is done, the oil and the sauce should separate. |
| Step 6 |
| Let the sauce cool and serve with chicken satay, fresh cucumber, onions, and some rice cakes. |
| Notes: Alternatively, use peanuts for this recipe 😊. |