Caroline Mi Li Artiss - Chicken Satay
The tantalising aroma of seasoned beef, chicken or lamb cooking over charcoals is a smell you will find all over Malaysia and Southeast Asia. Satay is traditionally served with a spiced peanut sauce. Turmeric is a vital ingredient to the marinade and it gives it it’s characteristic yellow colour. This dish is perfect for a BBQ or if it’s too chilly outside with the lovely British weather just use a griddle pan.
Method for Satay:
To make the marinade for the meat, simply add the shallots (onions), garlic, turmeric, cumin, coriander, chilli and salt into a blender and whiz until it is all finely ground. You can add a dash of oil to help it blend better. Heat 1 tbsp of oil in a frying pan or wok and add the blended ingredients. Cook for 3 minutes stirring all the time. Then add in the lemon juice, sugar and cook for a further 2 minutes. The paste will be looking much darker in colour now. Leave to cool.
Whilst the marinade is cooling, Slice the chicken or lamb into long, thin slices, roughly ½ cm thick. Put in a large bowl. Save one tablespoon of the, marinade in a separate bowl. You will use this later for the peanut sauce. Add the rest of the marinade to the meat, mix it in and make sure all the meat is covered. Leave in the fridge over night preferably, or minimum 2 hours. Then thread meat onto your skewers and whack it on the BBQ.
Note: if using bamboo skewers, soak them in water overnight. This helps to stop them from splitting and also burning so easily on the BBQ.
Vegetarian alternative, marinade some vegetables like, aubergine, onions, peppers, and also some fried tofu or bean curd is very nice with this, and it can be put on a skewer.
Method for Peanut Sauce:
Grind the peanuts in a blender until they are smooth. Then add all ingredients to a pan and gently heat and stir together. You can add more coconut milk or water if it is too thick. Give it a taste, if you like it sweeter- add more sugar, sour – add more lemon, hotter – add more chilli. Make it your own!
- 1kg chicken breast / or lamb
- 7 medium shallots / 2 small brown onions
- 1 tsp chilli powder
- 2 1/2 tsp ground coriander
- 1 ½ tsp ground cumin
- 2 tsp turmeric
- 3 cloves of garlic
- 1 tsp salt
- Juice of 2 lemons (1/2 cup, 100ml)
- 1 heaped Tbsp brown sugar
- Peanut or sunflower oil
- 200g or 1 ½ cups salted, roasted peanuts
- 1 tbsp Satay marinade
- ½ tin of coconut milk
- 1 tbsp brown sugar
- Juice of 1 lemon.
- (Chilli if you want it spicy)
- Frying pan
- Griddle pan / or cook on BBQ
- Wooden skewer sticks or metal