Succulent morsels of chicken meat typically grilled over a charcoal fire. In South East Asia, every country's got their version of satay. This is the Malaysian (or Singaporean) version which is sweeter, and less spicy than the Indonesian's version. We also use cubed pieces of meat unlike the Thai version which meat is in one strip.
To ensure that the meat remains moist, reserve the green stems of the lemon grass and split the lemongrass length-wise, leaving 2 inches uncut. Tie them together to make a brush. Baste the satay as you grill them with a mixture of water and oil.
- 8 shallots, peeled, sliced
- 3 stalks lemon grass, white part, cut finely
- 2 cloves garlic, peeled, smashed
- 3 tablespoons canola oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- 1 tablespoon ground tumeric
- 1/2 tablespoon kosher salt
- 5 tablespoons sugar
- 2 lbs chicken thighs, boneless, skinless, trimmed of fat
- 1 cup water + 2 tablespoons canola oil
- 20 bamboo skewers, soaked
- 4 large shallots, sliced
- 2 cloves garlic
- 1 stalk lemongrass, white part, sliced finely
- 4 red fresno chile, deseeded, chopped
- 3 candlenuts or macadamia
- 1 inch fresh galangal
- Â½ inch fresh turmeric
- 1 tablespoon belachan
- Â½ cup of oil
- 1 cup water
- 1 cup roasted unsalted peanuts, crushed
- 4 tablespoons palm sugar
- 1 tablespoon rice wine vinegar/ tamarind paste
- 1 teaspoon kosher salt
- 1 english cucumber
- 1 red onion
- To make the marinate for the chicken satay: In a food processor, grind 8 shallots, 3 lemongrass, and 2 garlic cloves together till a fine paste. Add cumin, coriander, fennel and tumeric and salt and sugar and mix together.
- To make your basting liquid: Make cuts lengthwise into the green parts of the reserved lemongrass leaving 2 inches from the leaves uncut. Bunch the stalks together with kitchen twine to make a basting brush. Mix a bowl of water with 2 tablespoons of canola oil and set aside as basting liquid.
- To prep the chicken: Trim chicken of fat and cut chicken into small cubes 1 X 3/8 X 1 inch. Marinate chicken in marinade at least 30 minutes. Skewer chicken with the bamboo skewers. Scrape off marinade bits.
- On a hot oiled grill/broiler on high, grill chicken skewers - about 2 minutes on each side, or more depending on thickness, until nicely browned. Baste with water mix as you grill to retain the moisture in the chicken.
- To make the sauce: In a food processor, grind all remaining shallots, garlic, lemongrass and chile, candlenut, galangal, tumeric and belachan together until a fine paste.
- In a sauce pan, heat oil on medium high. Saute spice mixture till fragrant and oil separates. Add the water, peanuts, palm sugar, tamarind, salt and simmer for 15 minutes, stirring occasionally, till mixture is thick.
- Garnish: Cut cucumber at an angle, avoiding the seeds. Rotate cucumber per cut. Cut onions into small wedges.
- Serve satay with peanut sauce and cut cucumbers & onions.
|Amount Per Serving||%DV|
|Serving Size 168g|
|Recipe makes 10 servings|
|Calories from Fat 303||71%|
|Total Fat 33.96g||42%|
|Saturated Fat 5.57g||22%|
|Trans Fat 0.46g|
|Total Carbs 15.83g||4%|
|Dietary Fiber 1.9g||6%|