Malaysian Cuisine - Meat
Satay
March 24, 2019
| Recipe by Bake with Paws
I have been wanting to make Satay for a while. I was a little put off initially after looking at the seemingly complicated process. Finally, I decided to make it and I found that it isn't as complicated as I thought it would be. I normally don't eat satay as it is usually too burnt and sauce is often too sweet. Making it at home means we can have some control and also use organic meats.
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Recipe - Stay
Yields: 20 sticks
INGREDIENTS:
INGREDIENTS:
500g organic chicken fillet (Thigh and breast) or organic pork (neck and loin), I used chicken in the recipe
bamboo skewers, soaked in water for 2 hours
1/4 cup oil for brushing
Marinade Spice Paste:
60g shallots
2 cloves garlic
3 lemongrass, sliced and use the white part only
2 inch fresh turmeric
1/2 inch ginger
1/2 inch galangal (lengkuas)
1 1/2 tsp ground coriander
1/2 tsp fennel
1 tsp salt or to taste
2 tbsp organic brown sugar or to taste
Condiments:
1 cucumber, cut into wedges
1 big onion, cut into wedges
METHOD:
- Blend all the marinate ingredients with a little bit of water in a food processor into a paste. Set aside.
- Cut the chicken meat into pieces. Marinate with the spice paste overnight or at least 5 hours.
- Preheat oven to 180C.
- Thread the chicken pieces onto the bamboo skewers, around 3 pieces each.
- Line the grill pan with aluminium foil and place the rack into it.
- Brush satay with oil and place onto the prepared rack. Grill the satay for about 5 minutes at each side or until charred. Brush more oil when flip to another side.
- Serve with Satay Sauce and condiments.
Recipe - Satay Sauce
INGREDIENTS:
250g peanut, roasted
25g tamarind paste, extract in 1/2 cup water
1 tsp salt or to taste
2 - 3 tbsp organic brown sugar or to taste
1- 2 cups water
Finely Ground Paste:
10 dried chillies, soaked in hot water for 1 hour
80g shallots
3 cloves garlic
4 lemongrass, sliced and use the white part only
2 inch fresh turmeric
1/2 inch ginger
1 1/2 inch galangal (lengkuas)
2 candle nuts
METHOD:
- Grind the peanut with a mortar and pestle until coarsely ground. Set aside.
- In a pot, heat oil over medium heat and saute ground spices paste until fragrant.
- Add 1 cup water and tamarind paste, bring to boil then add in the ground peanut. Cook for few minutes.
- Add salt and sugar. Adjust taste accordingly. Add more water if too thick (The sauce will thicken when it cooled).
- Serve warm with satay and condiments.
Labels:
Malaysian Cuisine - Meat,
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