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Chicken Satay with Peanut Sauce

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Ahead of the Malaysia Kitchen BBQ Madness event on October 1st, well-known Malaysian chef and BBQ Madness ambassador Florence Tan has provided her recipe for the quintessential Malaysian dish, Chicken Satay.

Ingredients

800 grams skinned chicken breast or boned drumsticks, cut into 0.5 x 2.5cm
75ml / 1/3 cup thick coconut cream. extracted, using muslin cloth, from 125 grams / 1 ¼ cups grated coconut
1 ½ teaspoons salt
70 grams / 1/3 cup sugar
satay sticks, soaked in water for an hour, or skewers
3 stalks lemon grass, crushed at the lower end, to be used for basting
peanut sauce*

Ground Paste

9 shallots, peeled
3 cloves garlic, peeled
3 candlenuts
3.5cm / 1 ½ inches fresh mature turmeric, peeled
2.5cm / 1 inch young galangal, peeled
1 stalk lemon grass, sliced
1 teaspoon crushed dried shrimp paste

Roasted and Finely Pounded Spices

1 ½ tablespoons coriander seeds
½ teaspoon cumin seeds
½ teaspoon fennel seeds

Basting Liquid

60ml / ¼ cup cooking oil
60 ml / ¼ cup water
2 tablespoons coconut cream, extracted, using muslin cloth, from 60 grams / ½ cup grated coconut

Garnish (mixed)

2 cucumbers, cut into small chunks
2 onions, peeled and cut into wedges
60ml / ¼ cup light soy sauce (optional)
1 ½ tablespoons lime huice
3 red chillies, thinly sliced

*Peanut Sauce

150ml cup cooking oil
1 litre / 4 cups coconut milk, extracted from 350 grams / 3 ½ cups grated coconut and 1 litre / 4 cups water
350 grams bilimbi (belimbing buluh), cut into 1-cm / ½ inch thick slices and boiled for 1 minute to remove a bit of its sourness
300 grams / 1 ¾ cups finely chopped pineapple
300 grams / 2 ½ cups roasted peanuts, coarsely pounded
1 ½ rounded tablespoons salt
220 grams / 1 cup sugar

Peanut Sauce Finely Ground Paste

25 dried chillied, soaked in water and drained
28 shallots, peeled
2.5cm / 1 inch galangal, peeled
1 tablespoon crushed dried shrimp paste

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Method

Rub finely ground paste into chicken, add the coconut cream and season with salt and sugar. Sprinkle roasted and finely pound spices over chicken and mix thoroughly. Marinate for 3 hours.
Thread the chicken through satay sticks or skewers and grill over charcoal fire or under a hot electric grill. Constantly baste with basting liquid to keep the chicken satay moist.
Serve the chicken satay, peanut sauce and garnish separately on individual plates, together with Nasi Himpit or Ketupat

Peanut Sauce

Heat the cooking oil and fry finely ground paste until fragrant. Stir in coconut milk and bring to a boil.
Add the bilimbi and pineapple, cook for 6 minutes. Stir in peanuts and seasons with salt and sugar.
Simmer for 5 – 10 minutes until the sauce thickens, stirring constantly.

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Notes & Tips

Grilled dish – 3 hour preparation – 2 hour cooking – serve. Chef’s note: Use galangal which is not too young nor too mature. Very young galangal has no flavour and one that is too mature is very fibrous. Roasted spices must be pounded when they are still hot otherwise they harden when cool and become difficult to pound. The tangy taste of the bilimbi is a personal preference. If you like the sauce sour, add more. Sliced tomato can be added, is desired. If the bilimbi is out of season, just use pineapple or tomatoes.