Recipe
Chicken Satay with Peanut Sauce - A guest post
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Cook Time:
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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.


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 sauce recipe. Rosa, thanks for having me on your blog!
Chicken Satay with Peanut Sauce - A guest post
Prep Time:
Cook Time:
Yield:
Ingredients:
For the Chicken Satay with Peanut Sauce – A guest post:
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 180°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.
I love chicken satay and your recipe looks delectable!
Thank you for your comment!
I like to eat satay with hot white rice. I see some of the ingredients mention above are quite different with how Indonesian people cook satay. I really want to try yours!
Give a try. I am going to take a closer look at the differences between Malaysian and Indonesia satay. 😉
Thank you for the fabulous post and gorgeous pictures! I am so happy to host your lovely article.
This Satay looks amazing! It is a dish I have always loved.
Cheers,
Rosa
You’re welcome! It has been a great experience to do a guest post for you!
amazing photo as usual!
Thank you!
aduhai… sedapnya 😀 tambah pula dah dekat nak Raya ni…
hehe.. I ni memang gila makan satay. I memang miss the traditional way to panggang ngan BBQ grill dekat pasar malam la..
I love chicken satay anyway, but the photos are so beautiful that I just can’t wait to try out this recipe. I particularly love the bottom two of the spices against the black – breath taking!
Thank you for your lovely comment and I am glad you love the photos too! 🙂
WOWZA! Those ingredient photos are stunning! The recipe sounds so tasty too!
Thank you! 🙂
I’m so glad you posted this recipe on Rosa’s blog so I could find your blog. I’m loving it and it’s really making me hungry 🙂
It’s great to get connected with fellow bloggers and it gets me to know a lot more other bloggers out there! 🙂 Thanks for dropping by!
Hi Leemei, I come from Rosa’s yummy yums blog- The chicken satay looks simply delectable! Thanks for sharing such a lovely recipe and gorgeous photos 🙂
Have a lovely day!
Aldy.
Hello Aldy,
Thanks for dropping by and your sweet words! Have a great week ahead!
Mmmm satay!! Love. 🙂
Gorgeous photos as usual, especially the ones of the spices. Very cool.
p.s. not sure if it’s just me, but the post is titled chicken “stay” instead of “Satay” on my computer?
Thank you, Su-yin, for your compliment and also for pointing out the typo! I didn’t realise that.. 😛 Corrected!! 🙂
Yes, I saw your post at Rosa’s…I love the peanut sauce.
Hope you are having a wonderful week 🙂
Thanks Juliana. Have a great weekend!
Such a lovely guest post and dish…the flavors are amazing! And the photos are truly gorgeous 🙂
Thanks!
Such a well-organized recipe, awesome!
Thanks! 🙂
that does look delicious! I know how much work that is, having made satay a while ago, and I’m so glad that the peanut sauce is just as I love it– the Singaporean/ Malaysian style with tamarind and lots of spices instead of the more commonly found online thai version!
I know it is a bit of work. Usually I make a big batch and freeze then! And I can’t live without the peanut sauce. 😉
Wow this looks so delicious! I love chicken satay but I’ve never made it at home – mainly I don’t know how to prepare the peanut sauce. My family will enjoy this, and I’m bookmarking this! Thanks for the recipe and it was a wonderful guest post!
Thanks Nami. It is always my favourite. Though lots of spices but it’s well worth the effort. 🙂
HI, came from Rosa’s and glad that I did- a fellow Malaysian blogger! I live near London too! These satays look divine..I so miss Pasar malam and the happenings..keep up the good work, ur blog is fantastic.
Hello! Glad to know another Malaysian blogger! Thank you for dropping by! 🙂
This recipe is awesome… we just love satay in Malaysia!
aw! love love love all about the photos and and of course recipes too
*i’m hooked with your ingredients picture!
Thank you, Ira. 😉