What’s not to love about satay? It’s seasoned meat that’s easy to whip up and delicious to boot.
This recipe was first published in Flavours magazine.
- Group A: Peanut Sauce
- 1 cup peanut butter
- 125ml water (hot)
- 80g palm sugar ( or to taste)
- 1tsp salt ( or to taste)
- 3-4 dried chillies ( or to taste)
- 3 cloves garlic
- Group B: Marinade
- 1tsp coriander powder (lightly toasted)
- 1tsp cumin powder (lightly toasted)
- 30g lemongrass
- 60g caster sugar
- 1tsp salt (or to taste)
- 2tsp cornflour
- 1tsp turmeric powder
- 2tbsp palm oil
- 2-3tbsp water
- 600g deboned chicken (dark meat) (cut into 1 1/2cm cubes)
- 30-35 Bamboo skewers
- palm oil for basting
- 1 stalk long lemongrass (bruised to be used as a brush)
- Group C: Condiments
- cucumber and onions (sliced)
- ketupat (compressed rice)
- To make peanut sauce: Blend all ingredients finely, and season to taste
- To prepare satay: Blend coriander, cumin and lemongrass till fine, adding a little water if necessary. Mix with the rest of the marinade ingredients, then marinate chicken for at least 1 hour in the fridge.
- Thread 4 to 5 chicken pieces on each skewer, and grill over charcoal fire, constantly basting with the lemongrass skewer dipped in oil. Once one side is done, turn over.
- Serve with peanut sauce, freshly-cut cucumber and onions and ketupat on the side.