Chicken Satay – Recipe for marinade

A walk through the market. 
Its a Southeast Asian classic, made in two steps: first a marinade for the chicken, and 2) the sauce to be  served with the cooked dish.
Ingredients for the Marinade:
  • ¼ cup Lemon grass, finely minced
  • 1 Onion, finely sliced
  • 3 cloves Garlic, sliced
  • 2 Chillies, sliced
  • 4 cm Fresh ginger, peeled and sliced
  • 3 Makut (Thai) Lime Leaves, Shredded
  • 2 teaspoons Dried corriander, finely ground
  • ½ tablespoon Dried tumeric, finely ground
  • 3 teaspoons Dark soy sauce
  • 2 teaspoons Dried cumin, finely ground
  • 4 tablespoons Fish sauce
  • 5 tablespoons Palm sugar
  • 2 tablespoons Vegetable oil
  • 10 Chicken thighs, skin removed

Method:

Chicken Satay with Peanut Dipping Sauce

1.Put all the ingredients into a pestle and mortar and grind to a fine paste. Put chicken in a sealable bag and pour over the marinade. Massage the marinade into the chicken for about 10 minutes and put in the refrigerator. Leave over-night to marinade.

2.Remove from refrigerator about 15 minutes prior to cooking. Scape of the marinade and cut the chicken into long strips. Thread three strips of chicken onto each bamboo skewer that has been soaked in water for about 30 minutes. Barbecue over medium hot coals, or in a griddle pan until just done. Do not over-cook. Serve with peanut-sataty dipping sauce.

Ingredients for the sauce:
  • 1 cup Roasted peanuts
  • 1 tablespoon Peanut Butter, smooth
  • ½ teaspoon Dark soy sauce
  • 2 cloves Garlic, minced
  • 2 teaspoons Sesame oil
  • 2 teaspoons Palm sugar
  • 1 teaspoon Lime juice
  • 3 teaspoons Fish sauce
  • ⅓ cup Coconut milk
  • 3 tablespoons Fresh coriander leaves
  • ⅓ cup Water

 Method:

Peanut Satay Dipping Sauce

1. Grind all ingredients into a fine sauce using either a food processor or a pestle and mortar. Taste for balance between sweet, sour and salty. Serve with barbecued or grilled chicken satay skewers.


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3 Comments Add yours

  1. Melissa says:

    Isn’t satay the best? I use a slightly different recipe, but I bet yours tastes good too!

    1. I agree, satay is iconic. I have eaten a great many varieties across Asia, and I suppose what makes this dish great is that it allows the cook to be innovative and creative and yet stay true to the essence of dish. If you have posted your recipe somewhere, I’d love to try it.

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