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Add a photoSatay has now become an internationally well recognised Malaysian/Indonesian food. Pieces of chicken or mutton are usually grilled on skewers and are served with the satay sauce which is peanut base. Condiments such as raw onions and cucumber or in Malaysia ketupat (mini rice-base cakes) is also served alongside.
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Ingredients
- Chicken Marinade:
- 30 2 inches size chicken breast pieces
- 2 tsp turmeric powder
- 2 tsp cumin powder
- 1 tbsp ginger & garlic paste
- Salt
- Oil - for brushing
- Sauce:
- A couple of dried red chilies
- 1 onion
- 2-3 cloves of garlic
- 1 tsp shrimp paste (optional)
- 1 cup peanuts - without skin
- 1/2 cup tamarind juice
- 2-3 tbsp sugar
- Salt to taste
- 1 lemon grass - bruised
Directions
- Marinade the chicken and keep in the fridge till ready to grill in an oven.
- Roast the peanuts and remove skin if bought with skin on. Then pound the roasted peanuts or use pulse mode in your blender. It should be coarse and not powdery.
- Sauce:
- Blend the chillies, onion, garlic and shrimp paste with some water.
- In a wok, heat oil, and saute the blended ingredients for about 15minutes.
- Then add the tamarind juice, sugar, salt and lemon grass and continue stirring, then add the peanuts and continue to mix checking for enough sugar and salt.
- When the oil starts to form, the sauce is ready. Transfer into a bowl.
- Grill the chicken pieces before ready to serve in an oven till done.
- Condiments:
- Cut some cucumber and or raw onions.
- Note: The satay sauce also tastes good with coconut rice (nasi lemak) or even plain rice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 469g | |
| Calories 1334 | |
| Calories from Fat 819 | 61% |
| Total Fat 91.14g | 114% |
| Saturated Fat 16.66g | 67% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 572mg | 24% |
| Potassium 1859mg | 53% |
| Total Carbs 73.99g | 20% |
| Dietary Fiber 17.5g | 58% |
| Sugars 43.84g | 29% |
| Protein 73.3g | 117% |
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