Take to the streets CHICKEN Satay with SPICY peanut SAUCE
If the thing you look forward to the Most when you ARRIVE In A new Country Is Its Roadside delicacies, these Recipes ARE going to be RIGHT up your Alley!
1 kg chicken breast, boneless, skinless Bamboo skewers, soaked in cold water for 2 hours Oil, for basting
For the marinade:
3 tbsp oil 2 stalks lemongrass, white parts only 2 cloves garlic, peeled 6 shallots, peeled 2 tsp turmeric powder 1 tsp coriander powder 2 tsp red chilli powder ½ tbsp salt, or to taste 2 tbsp sugar
For the spicy peanut sauce:
1 ½ cup dry roasted peanuts, unsalted 1 tbsp tamarind pulp, soaked in ¼ cup water for 15 minutes 1 cup water 1 tbsp sweet soy sauce 1 ½ tbsp sugar 1/ 8 tsp salt 1 tbsp peanut butter, optional
For the spice paste:
¼ cup oil 6- 8 dried red chilies, seeded, soaked in warm water 3 cloves garlic 3 shallots 2 lemon grass, white parts only, 1 inch ginger 1 tbsp coriander powder
Roughly blend peanuts for the sauce in a food processor. Blend all the ingredients for the spice paste into a smooth paste. Heat oil and fry the spice paste until aromatic and bubbly. Add these to the paste, together with tamarind juice, water, sweet soy sauce, sugar and salt; stir to mix thoroughly. Add peanut butter, if using, and combine well. Continue to stir until the peanut sauce turns smooth. Take off heat and allow to cool to room temperature before use. Cut the chicken into small cubes and pat dry with a kitchen towel. Blend the ingredients for the marinade together in a blender, adding a little water, if required. Marinate the chicken for two hours or overnight. Thread a few pieces of the chicken onto bamboo skewers that have been soaked in cold water for two hours, and grill for 4- 5 minutes on each side until nicely charred. Alternatively, you can broil them in an oven at 190° C. Serve hot with spicy peanut sauce.
s 20min time: 30min s Prep Cook s: 6 serve