Have you tried satay? It’s meat skewers served hot with a thick, lightly spiced peanut sauce. If you have, chances are it was at a Thai or Vietnamese restaurant. But what about the Malaysian version? It’s marinated before cooking, making it tender and flavoursome, and the sauce is spiced with turmeric and cumin. Yum!
Ingredients
Method
Slice chicken into long, thin strips. Transfer to a large bowl.
Add 1⁄4 cup of the satay sauce.
Add zest and garlic.
Pour in sesame oil.
Add spices and salt. Mix well to coat chicken.
Cover. Refrigerate for 30 minutes or overnight to marinate.
Meanwhile, soak 8 bamboo skewers in hot water for 30 minutes (if marinating for 30 minutes) or overnight in cold water (if marinating overnight).
Thread chicken onto skewers in a concertina fashion.
Heat a chargrill pan, barbecue flat plate or large non‐stick frying pan over a high heat. When hot, cook skewers (without adding oil), turning occasionally, for 10 minutes or until lightly charred and cooked through.
Meanwhile, put the remaining satay sauce in a small saucepan. Add peanuts and 1 Tbsp water. Heat over a medium heat, stirring, for about 2 minutes or until simmering. Season with salt and sugar.
Pour satay mixture into a small serving dish. Arrange skewers, cucumber and red onion on a serving platter. Garnish with mint. Serve with sauce on the side and rice, if using.
Cook’s tips
- Leaving the skin on the chicken fillets is the authentic way to make satay, but you can use skinless fillets if you prefer.
- Use the skewer to pick up onion and cucumber between pieces of chicken.
You might also like:
Related stories
Native ad body.
Native ad body.
Native ad body.
