Can anyone give me the recipe of making chicken satay with peanut sauce?

Question

Can anyone give me the recipe of making chicken satay with peanut sauce?

Answer 1

Chicken Satay:

Cubed/sliced chicken filet. Amount is up to you. Here is based on:

40 gm chicken meat

Blended items:

1 1/2 inch galanghal

1 1/2 inch ginger

3 stalk lemongrass

5 gm aniseed

5 gm cumin

20 gm sugar

9 pcs shallot

1 1/2 inch fresh turmeric/ 1 tbsp turmeric powder

5 gm salt



1. Pour blended items on the meat and marinate the meat overnight.

2. Next day, prepeare the satay skewers and grill it. Get a small bowl and put some cooking oil in it. Gate a stalk of lemongrass, mash the bottom a little. While,grilling the satay, brush the oil on the meat using the lemongrass.

Peanut Satay Gravy:

180 gm ground nut (fried with little oil and mash/blend it COARSELY) Note: Do not burnt the peanuts coz this will spoil the taste of the satay sauce.

3 tsp tamarind juice or more if u like

5 tsp sugar

1 ½ tsp salt/salt to taste

Blend all the items below:

15 pcs of dried chili/chili paste

3 pcs garlic

11 pcs shallots

3 stalk of lemongrass

1 tbsp coriander

1 tsp aniseed

1 tsp cumin

5 pcs candlenut

1 ½ cm belacan (its a prawn paste)

1. Fry the blended items in the wok til u see a layer of oil on it. Remember to stir it so it wont get burnt while doing so.

2. Add in the coarsed ground nut. You can add coconut milk if u want to other wise just use a bit of water. The amount of coconut milk depends on the thickness of the gravy u wish to achieve.

3. Set to low heat.

4. Add the tamarind juice, sugar and salt.

5. Cook for five mins or until boiled.

Satay condiments:

Cubed rice, sliced/chopped cucumber and onions.

Answer 2

Marinade

1  cup plain yogurt  

1  teaspoon freshly grated ginger  

1  teaspoon minced garlic  

1  tablespoon curry powder  

1 1/2  lbs boneless skinless chicken, cut into strips  

20  wooden skewers, soaked in water 30 minutes  

vegetable oil, for grilling  

butter lettuce leaves  

fresh cilantro leaves  

peanut sauce  

Peanut Sauce

1  cup smooth peanut butter  

1/4  cup low sodium soy sauce  

2  teaspoons red chili paste, such as sambal  

2  tablespoons dark brown sugar  

2  limes, juice of  

1/2  cup hot water  

1/4  cup chopped peanuts, for garnish  

Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for at up to 2 hours.

Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.

Peanut Sauce directions:.

Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.

Yield: 3 cups.