An easy way to the per­fect sa­tay

Ruther­glen’s very own Masterchef con­tes­tant, David Banks, will be of­fer­ing up his tips and recipes for Re­former read­ers in fu­ture edi­tions. For more tips and recipes, you can fol­low David on Twit­ter at www.twit­ter.com/Glas­gow_Munchy

Rutherglen Reformer - - Chef’s Corner -

The most mem­o­rable meal I had dur­ing a year-long, round the world trip in 2009 was in a town in the south of Malaysia called Malacca.

We were brought to a ta­ble which had a hole in the mid­dle of it, the waiter shoved a big pot of sa­tay sauce in the hole and lit a fire un­der­neath to keep the golden sa­tay sauce bub­bling away.

A se­lec­tion of raw meat and seafood from the chilled larder was made avail­able, which was du­ally im­paled on to skew­ers, and we were left to do our own cook­ing at the ta­ble. Ab­so­lutely amaz­ing.

A sa­tay sauce is not some­thing you would rec­om­mend to some­one who has just un­der­gone triple by­pass surgery. Its two core in­gre­di­ents, co­conut milk and peanut but­ter, could both be used to lu­bri­cate your car en­gine; how­ever their com­ing to­gether is the food equiv­a­lent of Dean Gaffney and Wel­lard on Easten­ders. A match made in heaven.

I made this dish re­cently for my five and 12-year-old nieces and they both scoffed the lot. To that ex­tent, it’s very much a crowd pleaser and not ex­actly go­ing to kill your bank bal­ance.

Feeds four.

Step 1: Pre­pare the chicken

Take six plump, bone­less chicken thighs and chop in to chunks.

To a bowl, add four ta­ble­spoons of soy sauce, one ta­ble­spoon of honey and four ta­ble­spoons of sesame seed oil. Add the chicken to the bowl and mas­sage the mari­nade in to the chunks. Set aside in the fridge.

Step 2: The sa­tay sauce

In a small pot on a medium heat, gen­tly fry a chopped onion, two cloves of gar­lic, a thumb sized piece of ginger and sea­son with salt and pep­per.

Once these in­gre­di­ents have soft­ened, add a tin of co­conut milk and four heaped ta­ble spoons of peanut but­ter. Al­low the mix­ture to re­duce and thicken be­fore adding a splash of soy sauce, a bit of chopped co­rian­der and a tea­spoon of honey. Take off the heat and set aside.

Step 3: Cook­ing the chicken

Place the chicken on skew­ers and fry at a high tem­per­a­ture un­til the chicken is charred on the out­side and cooked in the mid­dle. Whilst the chicken is cook­ing, pour the mari­nade over it to in­ten­sify the flavour.

Step 4: As­sem­bling the dish

Re­move the chicken from the skew­ers and as­sem­ble on a plate. Driz­zle some sa­tay sauce on top and gar­nish with spring onions, some crushed peanuts and chopped co­rian­der.

■ To find out more about David’s cook­ing and his cater­ing busi­ness, go to www.tur­tle­dove­ca­ter­ing.com

De­li­cious Fol­low David’s sim­ple recipe and you could match the sa­tay he tasted in Malaysia six years ago

Chef David Banks

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