We explore an Indonesia and Malaysia favourite in our next episode of QUIZINE IN QUARANTINE. Grilled or barbecued, served with a spicy peanut sauce, we have a go at re-creating Satay Chicken!
Satay is believed to have originated on the Indonesian island of Java, but has spread to almost anywhere in Indonesia, where it has become a national treasure. It is also popular in many other Southeast Asian countries including Philippines, Thailand, Malaysia, Singapore and Vietnam. A key feature of Thai satay is the inclusion of a Thai-style peanut sauce, both of which we try to create for you.
INGREDIENTS (serves 4)
Chicken marinade
¼ cup coconut milk
2 tbsp. soy sauce
2 1/2 tsp. curry powder
1 1/2 tsp. turmeric powder
3 cloves garlic (minced)
1 tbsp. freshly grated ginger
1 tbsp. brown sugar
1 tbsp. fish sauce
300g chicken breast cut into 1-inch chunks
1 tbsp. vegetable oil
salt and ground black pepper, to taste
For peanut sauce
3 tbsp. peanut butter
1 tbsp. soy sauce
1 tbsp. freshly squeezed lime juice
2 tsp. brown sugar
2 tsp. chili garlic sauce, or more, to taste
1/2 tsp. grated ginger
1. In bowl, mix a medium coconut milk, soy sauce, curry powder, turmeric, garlic, ginger, brown sugar and fish sauce and mix.
2. Cover bowl with cling film, and place in fridge to marinate for at least 2 hours.
3. To make the peanut sauce, whisk together peanut butter, soy sauce, lime juice, brown sugar, chilli garlic sauce and grated ginger into a bowl. Whisk in 2-3 tablespoons water until desired consistency is reached and set aside.
4. Preheat grill to a medium to high heat. Thread chicken onto skewers.
5. Cover grill surface with oil.
6. Place skewers into grill for 20-30minutes at 180 degrees – flipping the skewers occasionally until fully cooked.
7. Serve immediately with peanut sauce.