An authentic chicken satay and peanut sauce recipe

Easy Chicken Satay Recipe

Ingredients

• 1 kg Chicken Thigh (diced into cubes)
• Wooden sticks (soaked it with water overnight to prevent it burns when grilling)

Marinade

• 3 cm of Galangal
• 4 cm of Ginger
• 5 cloves of Garlic
• 8 pieces of shallots
• 3 cm of turmeric (or 2 spoonful of turmeric powder)
• 3 pieces of lemongrass – slice the white part only
• 1/2 inch thick slice of palm sugar

Dried spices (to be blended and added into the marinade)

• 3 spoons of coriander seeds
• 3 spoons of cumin powder
• 2 spoons of of cumin seeds
• Salt and sugar to taste
• 2 spoons of cooking oil
• Take all these dry ingredients, toasted in on a pan, then blend it with cooking oil before adding them into the marinade*

Glaze (to be used during grilling)

• 1 spoon of sugar
• 2 spoons of cooking oil
• A piece of lemongrass, crushed at the top (to be used as the brush)
• 1 pieced of nutmeg (crushed or blended)

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Peanut Sauce Recipe

Ingredients A

• 1 kg of peanuts
• A handful of dried chilies, remove its seeds, soaked in hot water for 30minutes and blended into fine paste
• 3 slices of palm sugar (from satay recipe above)
• 1 cup of Tamarind Juice
• Salt to taste

Ingredients B

• 14 pieces of shallots
• 7 cloves of Garlic
• 2 inches of Ginger
• 2 inches of Galanga;
• 2 pieces of lemongrass

Cooking steps (for peanut sauce):

1) Fry your peanuts in a pan with cooking oil. Do not deep fry them, just put the oil until all of them just submerged in it. Pro-tip, use a small pan, so you do not have to waste so many oil, you can fry them in batches.

2) Once it turn into golden brown, drain them, let it cool a little bit and then blend it into coarse peanut powder. Not too fine until it become a paste but not too coarse.

3) Chop ingredients B finely, then, hit up some cooking oil then saute them until they turn slightly brown and smells awesome. Don’t burn them.Turn off the fire and put all of these item in a blender or food processor with some water. Blend them into fine paste.

4) Heat up some cooking oil, put blended ingredient B first, stir them for a while. Then add blended chili paste, fry them on medium heat together until you can see the cooking oil starts to emerge on top when they all simmer. This is the most important part. (This is actually the recipe to Sambal, you are making Sambal from scratch! Kudos)

5) Put your crushed peanuts and put enough water in it. More water means your sauce will become more watery, just watch out the consistency, too much water will not make the sauce to coat your Satay. Let them boil under low heat until everything simmers.

6) Put the rest of Ingredients A and adjust the taste to your liking using salt and sugar. Keep cooking until the oil emerges to the top (this is the key to know when your sauce is ready). As you can see in the picture above, there is layer of oil on the top of the sauce. You want to recreate it the same way.

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You will learn the way to prepare the satay and how to grill it.

Thank You

bon appetit