Sate Ayam Samuri

Satay is the signature dish of Sate Kajang HJ Samuri. It’s only natural for satay lovers to try and replicate the dish. Try out this delicious recipe and don’t forget to dip your satay in the peanut sauce before you eat it. This recipe was first published in Flavours magazine.

Print Recipe
Servings
60sticks
Servings
60sticks
Print Recipe
Servings
60sticks
Servings
60sticks
Ingredients
Satay
Peanut sauce
Servings: sticks
Units:
Instructions
To make satay:
  1. Place all the ingredients except the chicken into a blender and blitz to a paste. Rub the paste onto the chicken pieces and leave to marinate in the fridge for not more than 12 hours. Thread the chicken pieces onto bamboo skewers.
  2. On a grill, light some charcoal and leave to burn until flame is smouldering. Grill the satay skewers on all sides until cooked. While grilling, fan the flames occasionally, and lather on the marinade periodically, using a stick of lemongrass as a brush.
To make peanut sauce:
  1. Heat some oil in a pan and sauté the onions, garlic, lemongrass, ginger and chillies until onions are translucent. Pour the contents of the pan into a blender, add some water, then blend until smooth.
  2. Stir in the pounded peanuts and tamarind liquid, then pour into a pot. Place the pot over medium heat and bring to a boil. Add the gula Melaka and season to taste. Add some water if sauce is too thick.
  3. The sauce is ready when the oil rises to the surface. Remove pot from heat and serve hot.
Recipe Notes

To make a lemongrass brush, simply pound the bulb of a stalk of lemongrass until it frays.

This Sate Kajang Hj Samuri recipe (translated), from iresepi.net, was given a cursory nod by the founder. "Boleh-lah," he said.


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