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Saturday, 27 May 2017

Chicken Satay with Peanut Sauce - Malaysian Style



          Today let me share an authentic Malaysian style Chicken Satay that has obviously many variations. Preparing this absolutely delicious appetizer brought back a string of memories associated with this particular dish. I vividly remember to have enjoyed Chicken Satay in the numerous food courts in Singapore during my sojourn there few years back. 

          Very simple and an easy recipe, it can be served as an appetizer in any in-house party. It can be either pan grilled or oven grilled to perfection. Served with Peanut Sauce, they are an amazing treat to be relished. So go ahead and give it a try by checking a step by step method with pictures to prepare it.














  • 3-4 chicken breasts, cut into strips
  • 1-2 lemon grass (only the white portions)
  • 1" galangal, sliced (ginger can be used as a substitute)
  • 4-5 garlic cloves
  • 5-6 fresh red chilies
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tbsp. oil
  • few wooden skewers, soaked in water for an hour
  • oil to shallow fry
  • lime wedges, fresh chilies and chopped coriander to garnish











          Grind together lemongrass, galangal, garlic, red chilies along with some water into a fine paste. To it add all the dry spices and 1 tbsp. oil.

          Marinate the chicken strips with this marinade, preferably overnight. Grease the skewers and thread the chicken strips in them.

          Pan fry them by adding some oil till it is well fried on all sides. Alternatively, they can be grilled for 25-30 minutes by basting with the leftover marinade midway.

          Grill the prepared satay on open fire to get a smokey effect. Serve along with peanut sauce, onion roundels, lime wedges, fresh chilies and coriander leaves.







                 Grind together lemongrass, galangal, garlic, red chilies along with some water
                 into a fine paste. 





                               To it add all the dry spices and 1 tbsp. oil.



                               Cut the chicken breast into thin strips.



                   Marinate the chicken strips with this marinade, preferably overnight. 




                               Grease the skewers and thread the chicken strips in them.




                              Pan fry them by adding some oil till it is well fried on all sides. 




                               Grill the prepared satay on open fire to get a smokey effect. 




                Alternatively, they can be grilled for 25-30 minutes by basting with the leftover                               marinade midway.













                    Serve along with peanut sauce, onion roundels, lime wedges, fresh chilies 
                    and coriander leaves.





Chicken Satay Sauce......


  • 1-2 lemongrass, chopped (only the white portions)
  • 1 onion, chopped
  • 3-4 garlic cloves
  • 1" galangal, sliced (ginger can be used as a substitute)
  • 6-7 dry red chilies
  • 1 cup roasted peanuts, powdered
  • salt to taste
  • 1 tsp. tamarind paste
  • 1-2 tsp. sugar
  • 2 tbsp. oil





          Blend together lemongrass, garlic, galangal and red chilies along with some water into a paste. 

          Heat oil in a pan and saute the onion till light brown. Now add the ground paste and fry on a medium flame till the oil separates.
  

          Add the peanuts, salt, sugar, tamarind paste and a cup water. Mix everything well and simmer till it thickens slightly and the oil separates. Serve along with chicken satay.
















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