Satay Chicken
Signature dish from Old Town Kopitiam
Enjoy this satay Malaysian dish for a meal that's rich in flavour.
Ingredients
Chicken
- 1kg x fresh chicken (breast or Maryland fillet), sliced into 3cm cubes
- 1 stalk lemongrass, bruised and roughly chopped
- 200g shallots, peeled
- 2 cloves garlic, peeled
- 2 tsp turmeric
- 1 tsp each of fennel, cumin and coriander powder and salt
- 2 tbsp Sugar
- 1 tbsp Honey
Satay Sauce
- 100gm peanuts with skin intact (pre-fried in olive oil on low heat for 1 minute)
- 3 x shallots, peeled
- 2 cloves garlic, peeled
- 1 x small brown onion, roughly chopped
- 1 stalk lemongrass, bruised
- 20gm Chili paste (available from Asian grocers)
- Generous pinch salt and generous pinch sugar
Method
Chicken
- 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!
Satay Sauce
- 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
Notes & Tips
Recipe courtesty of Old Town Kopitiam restaurant in Melbourne, Victoria.
