Chicken Satay with Peanut Sauce – A guest post

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Food blogging has really changed my life and my view on food. I have learnt and eaten so many different types of cuisines in the world. Besides, it also gets me connected to like-minded people. I have been reading Rosa’s blog for quite a while ago. Not only I love to her food, it is undeniable that I also enjoy looking at those breathtaking photos that she tooks. You all may remember that not too long ago, Rosa has written a wonderful guest post and shared a delicious recipe – Swiss sausage salad on my blog.

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I was delighted that Rosa has invited me, this time to guest post on her wonderful blog. Thank you, Rosa! You are one of the most wonderful and talented bloggers I have met so far! Please stop by to check out my chicken satay with peanut sauceΒ recipe. Rosa, thanks for having me on your blog!

 

Chicken Stay with Peanut Sauce

Yield:

Ingredients:

For the satay:
1 tsp dried shrimp paste/belacan, toasted
1.5cm piece fresh turmeric or 1 tsp turmeric powder
10 shallots, peeled and chopped
2cm piece galangal, peeled and chopped
6 garlic cloves, peeled and chopped
1 fresh chilli, deseeded and chopped
1 lemongrass, white part only and chopped
3 tbsp sugar
1 tsp coriander powder
1 tsp cumin powder
a pinch of salt
900g chicken thighs, skinned, deboned and cut into chunky strips
bamboo skewers

For the peanut sauce:
6 shallots, peeled and chopped
1 red onion, peeled and chopped
1 fresh red chilli, deseeded and chopped
6 dried red chillies, deseeded, softened and chopped
2 lemongrass, white part only and chopped
2 tbsp sunflower oil
1 tbsp tamarind pulp
200ml warm water
2 tbsp sugar
1 tbsp soya sauce
100g roasted unsalted peanuts, chunkily ground

Method:

1. Wrap the shrimp paste in a foil and put in a pre-heated oven at 180Β°C to toast for 4-5 minutes until aromatic. Set aside to cool.

2. Meanwhile, put the fresh turmeric, shallots, galangal, garlic, chili and lemongrass in a food processor, grind until become a smooth paste. Add the sugar, coriander powder and cumin powder and salt mix until combine.

3. Add the spice paste to the chicken, mix thoroughly, making sure each piece of the chicken is coated with the spice paste. Cover with cling film, refrigerate for at least 4 hours or over night.

4. To make the sauce, put the shallots, onion, red chilli, dried red chillies and lemongrass in a food processor. Grind until smooth and set aside. Meanwhile, put 80ml of the warm water to a bowl and add the tamarind pulp. Soak for 15 minutes until become soft. Use a spoon to break into pliable form. Strain through a fine sieve set over a bowl, discard the solid.

5. In a saucepan over medium high heat, put the sunflower oil and add the spice paste. Cook and stir constantly for about 8-10 minutes or until the paste turns into darker shade and very fragrant. Add the tamarind water and stir. Add the rest of the water and bring to the boil for a few seconds. Add the sugar and soya sauce, stir and let it simmer for 1 minute or so, adjust the seasoning if needed. Add the ground roasted peanuts, if the sauce gets too thick, add a bit more water to thin it up slightly, stir and set aside.

6. Thread the strips of chicken, about three or four pieces on to each skewer, threading them in a loose S shape. Then pop them under the grill about 7.5 cm from the heat source, giving them about 3-4 minutes on each side. Alternatively, cook over the BBQ grill. Serve on warm plates with the peanut sauce handed round separately.