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Enjoy this satay Malaysian dish for a meal that's rich in flavour.
Blend lemongrass, garlic, turmeric and shallots together in a food processor to make a paste
Combine the chicken with the blended ingredients and all remaining ingredients, covering completely, then leave in refrigerator to marinade for at least 4 hours
Presoak your skewers in water and then skewer your chicken (about 4 pieces per skewer). Your satay is ready for the grill!
Blend the peanuts to rough chunks, then blend the shallots, garlic and brown onion with the bruised lemongrass
Heat 1/4 cup of any neutral oil (olive, vegetable or peanut) and cook the blended ingredients in the oil on a low flame for approximately 8 min or until the ingredients turn to golden dark brown
Add the chili paste and cook for another 5 minutes, then the blended peanuts, salt and sugar and cook for another 2 minutes
Adjust seasoning to taste, the sauce should be sweet and thick
When time to serve, loosen the sauce with a little water if needed, and heat before pouring generously over the skewers
Recipe courtesty of Old Town Kopitiam restaurant in Melbourne, Victoria.
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