Malaysian chicken satay with peanut Sauce. Two of the most familiar versions of chicken satay are native to Thailand and Malaysia, but they're notably different. Whereas Thai satay tends to be relatively sweet and rich thanks to coconut milk and sugar both in the paste that coats the meat and in the peanut-based dipping sauce, the Malaysian version skews more herbal and savory. A Simple Chicken Satay with Malaysian Peanut Sauce is an easy meal, appetizer, or game-food!
Satay is usually eaten as a starter or a snack but it is also served as a side dish.
However or whenever served, it is always accompanied by the delightful, peanut-laden satay sauce, raw onions, and cucumbers.
How Satay Is Cooked In a bowl combine peanut butter, red chili powder, turmeric powder, brown sugar and water.
You can cook Malaysian chicken satay with peanut Sauce using 21 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Malaysian chicken satay with peanut Sauce
- Prepare 800 g of Chicken thigh, cut into strips.
- You need 3 of Onions chopped.
- You need 2 of lemongrass (white part), chopped.
- Prepare 4 cloves of garlic.
- Prepare 2-3 slices of ginger.
- It's 1/2 tsp of ground coriander 1/2 tsp ground cumin.
- Prepare 1/4 tsp of Turmeric powder.
- You need 2 Tbsp of brown sugar.
- You need 1 tsp of salt 1 Tbsp oil.
- Prepare of Garnish: Cucumber cut into wedges Spring onions.
- It's of Peanut sauce::.
- You need 6 of dry chili (seeded and soaked in hot water for 5 mins).
- Prepare 2 of onions, coarsely chopped 2 cloves of garlic.
- You need 1 of lemongrass (white part), coarsely chopped.
- You need 2 slice of ginger.
- You need 1/4 cup of oil.
- Prepare 1 tsp of chili powder.
- You need 1/4 cup of peanut butter.
- You need 2 Tbsp of Tamarind puree (Soak 1 Tbsp of Tamarind paste into 4Tbsp of hot water to get the puree).
- You need 2 Tbsp of sugar.
- You need to taste of salt.
Mix well to make a thick paste. Adjust with extra water for thin consistency. Directions: To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chili garlic sauce and ginger in a small bowl. Mortar and pestle the lemongrass, shallots, galangal and garlic to a fine paste.
Malaysian chicken satay with peanut Sauce step by step
- Method for Satay:: Blend onions, lemongrass, garlic and ginger using food processor until it becomes a smooth paste. Mix the paste with chicken and add ground coriander, cumin, turmeric, brown sugar, salt and oil and combine well. Cover with cling wrap and marinate in the fridge for 2hrs or over night if you can..
- Soak skewers in water while you are marinating chicken to prevent them from burning. Thread the chicken onto the skewers and brush oil on top..
- Grill in oven for couple of minutes on each side or you can use grilled pan / BBQ to cook! Serve with cucumber and Spring onion along with peanut sauce..
- Method for peanut Sauce:: Blend chili, onions, garlic, lemongrass, and ginger using hand blender or food processor until it becomes a smooth paste. Add oil and mix well..
- Heat a medium pot and add the paste and chili powder, cook for 8 -10 minutes until fragrant and colour is slightly darker. Add peanut butter, Tamarind puree, sugar and a cup of water to the pot and bring to boil. Stir occasionally..
- Reduce the heat to medium and cook for 10-12 minutes until the sauce has thickened and oil is on the surface of the sauce. Season with salt. Turn off the heat and serve with satay:::.
Toast cumin and coriander in a fry pan until fragrant, mortar and pestle it, then place in a bowl. Add the lemongrass mixture to the toasted spices, then add brown sugar, salt, dark soy and oil Malaysian Peanut Sauce for Satay The essential peanut dipping sauce for the popular Malaysian Beef / Chicken Satay sticks or 'Ketupat' - Steamed rice cakes. It's great with vegetable skewers too. This makes the best Malaysian Peanut Sauce for Satay, the thickness of which can be adjusted to your taste. Raw roasted peanuts are used to make this tasty, spicy, slightly sweet and savoury sauce!