Ingredients
Chicken Satay
Makes about 10 skewers
- 250g boneless chicken thigh/breast/leg meat
- 2 tbsp oil
- 1 tbsp coriander powder
- 1 tsp cumin powder
- 5 shallots
- 1 cloves garlic
- 2 stalks lemongrass, white part only
- 1 slice galangal/ginger
- 1/2 tsp salt
- 1/2 tsp kecap manis/dark soy sauce
- 10 skewers, soaked overnight in water
Satay Peanut Butter Sauce
Makes about 1 cup
- 15g assam (tamarind)
- 1/2 cup warm water
- 125g toasted peanuts, skinless, unsalted
- 75g peanut butter, creamy
- 2 shallots
- 1 cloves garlic
- 1/2 stalk lemon grass, white part only
- 1 slice galangal/ginger
- 1/2 tbsp chilli powder
- 7.5g palm sugar
Tamarind Jam
- 250g tamarind
- 1 cup warm water
- 1 tbsp honey
Satay PB&J Sandwich
- Satay meat
- Satay Peanut Butter Sauce
- Tamarind jam
- Bread
Instructions
Satay
- Roughly chop up the shallots, garlic, lemongrass and galangal/ginger. Pound/blend, then mix in oil, coriander, cumin, salt and kecap manis to make a paste.
- Marinade the chicken in the paste overnight in the refrigerator.
- Thread the chicken meat through the skewers.
- Grill for about 5 minutes each on both sides, until slightly charred.
- You can eat the satay on the skewers (as it is eaten traditionally, dipped in peanut sauce), or you can make a pretty awesome satay PB&J sandwich.
Satay Peanut Butter Sauce
- Mash the assam in warm water, then drain and keep the water. Discard any seeds.
- Roughly chop up the peanuts, then divide into half. Finely grind one half of the peanuts into smaller pieces.
- In a pot, boil half of the assam water with the peanuts. Cover with a lid and simmer gently for 20 min.
- Pound/blend shallots, garlic, lemongrass and galangal/ginger to a smooth paste.
- Fry the paste with chilli powder and peanut butter over medium heat until fragrant and the colour darkens.
- Add the paste to the peanut mixture, and add palm sugar. Stir to mix thoroughly.
- Bring the mixture back to a boil and simmer gently for 10 min, until reduced to a thick paste. Serve warm.
Tamarind Jam
- Mash the tamarind in warm water, then drain and keep the water. Discard any seeds.
- In a pot, boil the water and add the seedless tamarind and honey. Stir thoroughly.
- Simmer gently for about 1.5h over low/medium heat, until reduced to jam-like consistency. Add more water if necessary.
- Cool and store in a sealed container in the refrigerator.
Satay PB&J Sandwich
- Toast the bread.
- Spread peanut butter sauce on 3 pieces of bread, about 1 tbsp each (or as much as you want).
- Remove the grilled chicken satay meat from the skewers, and coat in the peanut butter sauce. Place about 3 skewers worth of meat on each piece of bread.
- Spread jam on 3 other pieces of bread, about 1 tbsp each (or as much as you want).
- Sandwich the jam-covered piece of bread on top of the piece with peanut butter sauce and chicken. Serve warm.
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