Malaysian Style Chicken Satay with Coconut Rice

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.

2. Make the chicken satay: Blitz the lemongrass with a dash of water until smooth Follow by Shallot, Chilli, Ginger & Garlic using a food processor or hand blender. Transfer to a bowl and add the chicken, turmeric, cumin, salt and 3 tbsp of brown sugar. Mix thoroughly, and then leave to marinate for at least two hours, and preferably overnight in the refrigerator.
3. Carefully thread the chicken pieces onto the bamboo skewers. The meat should cover the skewer to prevent it getting burnt when grilling. Cover the tip of the skewer too. To make the brushing oil, put the oil, sugar and coconut milk into a small bowl and mix well.
4. Cook the satay: Satay is best when cooked on a barbecue or a charcoal grill; alternatively, you can use a griddle pan. Place the chicken skewers on the barbecue or grill and use the bruised lemongrass to coat them with the oil mixture and keep the moisture in. Turn the skewers to make sure the chicken is coated evenly.
5. When the chicken is cooked through, and is brown and slightly charred, garnish with the onion and cucumber and serve with peanut sauce.

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

6. Wash and rinse the rice in a pot about three times or until the water runs clear, like the boiled rice recipe.
7. Add all the ingredients, including coconut milk, and stir.
8. Cook on a medium heat, bringing it to the boil. Once boiled, turn down the heat, letting it simmer until the rice has gone fluffy.
9. Stir it with a wooden or plastic spoon. Take off the heat and set aside for 10 minutes before serving.