MALAYSIAN CHICKEN SATAY AND PEANUT SAUCE
recipe for Malaysian Chicken Satay and Peanut Sauce by Caroline
Mili Artiss comes from www.malaysiakitchen.co.uk.
The Malaysia Kitchen website, is home to the 90+ Malaysian
restaurants in the UK and is packed full of recipes, events
and promotions for you to enjoy. Whether you are new to Malaysian
cuisine or a die-hard fan, theres something for everyone
to sink their teeth into.
To know Malaysia is to love Malaysia. Malays, Chinese, Indians
and many other ethnic groups live together in peace and harmony.
Multiculturalism has made Malaysia a gastronomical paradise.
As a nation, Malaysians are very laid back, warm and friendly.
Geographically, Malaysia is as diverse as its culture. Malaysia
is divided into thirteen states and three Federal Territories,
separated by the South China Sea with eleven states and two
federal territories. Each state in Malaysia has something
different to offer in terms of culinary delights.
Malacca, in the southern region, is home to delicious Baba
Nyonya food, much of it served in quaint cafés in historical
shophouses. Penang, on the north west coast, is hawker stall
heaven, where you can get delicious food in an easy, convenient
and delicious way. Kelantan, in the north east is the cradle
of Malay culture and serves exotic Malay food rich in flavour
and colour. There is so much on offer, you have to taste it
to believe it.
Ingredients for Chicken Satay
250g chicken breast / Beef or Lamb
2 shallots (or 1 small brown onion)
½ tsp chilli powder
1.5 tsp ground coriander
1 tsp ground cumin
½ tsp turmeric
1 tsp fennel seeds
1.5 cloves of garlic
1 tsp salt
Juice of 1/2 lemon
½ heaped Tbsp brown sugar
Peanut or sunflower oil
100g salted, roasted peanuts
½ tbsp Satay marinade
50ml of coconut milk (or water)
1 tbsp brown sugar
Juice of ½ lemon
(Chilli if you want it spicy)
½ tbsp dark soy sauce
How to make Chicken Satay
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.
the chicken into long, thin slices and put in a large bowl.
one tablespoon of the marinade in a separate bowl and save
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 overnight preferably, or minimum 2 hours.
meat onto your skewers and grill on a griddle pan.
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.
the peanuts in a blender until they are fairly smooth, leaving
a few chunky bits is good.
a little oil and add the reserved tablespoon of satay marinade
you kept aside, let it cook for a minute to bring out all
the flavors, then add all the other ingredients to a pan
and gently heat and stir together.
can add more coconut milk or water if it is too thick.
it a taste, if you like it sweeter add more sugar, or sour
add more lemon, hotter add more chilli. Make it your own!
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