Thu, 18 July 2019
Makes 25 pieces
Ingredients
Peanut Sauce
300g Dry Roasted Peanuts (Crushed)
150ml tbsp vegetable oil
2 stalks of lemongrass, bruised
4 tbsp tamarind paste (or lemon or lime juice)
8 tbsp dark Brown sugar
4 tsp sea salt
6 tbsp Ketjap Manis/sweet soy sauce
200ml coconut milk
For the Marinate/ Satay
6 stalks of lemongrass 10 cloves of garlic
10 cm fresh ginger
4 shallots
10 red chillies,
1kg of boneless chicken thighs, cut into 2 cm Cubes
3 tbsp ground turmeric
1 tbsp ground cumin
2 tsp fine sea salt
3 tbsp Brown sugar
25 bamboo satay skewers, (soaked in water for 30 minutes in advance)
For the brushing oil
100ml vegetable oil
1 tbsp white sugar
50 ml coconut milk
1 stalk of lemongrass, bruised
For the garnish
1 red onion, cut into thick slices
1 cucumber, cut into small wedges
Method
1. Make the peanut sauce: Heat a saucepan over a medium heat and add all the oil and lemongrass. Wait until the oil sizzles, then add the paste. Sauté for 2 minutes, then add the tamarind, sugar and salt and cook for a further 2 minutes, until the oil separates. Next, add the peanuts, soy sauce and coconut milk, along with 400ml of water. Bring to the boil, then reduce the heat to low and simmer for 5 minutes, until the sauce has thickened and produced a layer of oil at the top. Serve warm.
Coconut Rice (Nasi Lemak)
2 cups basmati rice ½ cup water
1½ cup coconut milk (Chaokoh brand if possible)
1 tablespoon ginger root, 2 inches long, peeled and cut into julienne strips
2 star anise
1 cinnamon bark about 2 inches long
4 cardamom pods
1 Pandan leaf tied in a knot (optional)
½ teaspoon salt
1 teaspoon white sugar
Wed, 11 December 2024
Chef: Adrian Martin
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