Alan 'Jake' Jacobs
I thought I would pass on this very good Satay & Peanut Sauce recipe to all those who fondly recall having Satay at the Rumah Bomba Circus on the way home at the end of a long night! This recipe serves 2. Once the Marinade is done it takes about 30 - 45 mins to do.
SATAY INGEDIENTS
200 g Long Grain Rice
8 skinless Chicken Thighs, cut into thin strips
6 - 8 Wooden Skewers, cut to 9 inches
MARINADE INGREDIENTS
1 fresh Lemongrass, diced
2 Shallots OR 1 small Onion, sliced
3 Garlic cloves
1 Tsp Cayenne Pepper, to taste
1 thumb-size piece of Ginger, thinly sliced
½ Tsp Turmeric
2 Tbsp Ground Coriander
2 Tsp Cumin
3 Tbsp dark soy sauce
4 Tbsp Fish Sauce
6 Tbsp Light Brown Sugar
2 Tbsp Vegetable Oil
½ Cucumber, cut into medium thick slices
2 Medium Tomatoes, sliced
PEANUT SAUCE INGEDIENTS
50 g Dry Roasted Peanuts, unsalted
⅓ cup Water
1-2 cloves Garlic, chopped
½ Tsp Dark Soy Sauce
2 Tsp Sesame oil
2 Tbsp Light Brown Sugar
2.5 Tbsp Fish Sauce with some salt added
½ Tbsp Lime Juice
¼ Tsp Cayenne Pepper
½ cup Coconut Milk
PREPARATION
Make the Marinade at least an hour, or up to 24 hours, beforehand.
Blitz well together all the Marinade ingredients.
Taste-test the Marinade - you will taste sweet, spicy, and salty. The strongest tastes should be SWEET and SALTY in order for the finished Satay to taste its best. Add more sugar or more Fish Sauce/Salt to adjust the taste.
Cut the Chicken into thin strips.
Pour the marinade over the Chicken and stir well to combine.
When ready to cook make the Satay Peanut Sauce.
Blitz together all the ingredients until the sauce is smooth.
Do a taste test, adding more Fish Sauce if not salty enough, or more Cayenne if not spicy enough. If too salty, add a squeeze of fresh Lime juice. If you'd prefer it sweeter, add a little more sugar.
Note:
This sauce tends to thicken as it sits - so just add a little water or Coconut Milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks and freeze thereafter).
Prepare the Satay.
Soak the skewers in water in the sink; it will stop them catching fire under the grill!
Thread the Chicken onto the skewers. Leave a bit of 'handle' to easily turn them during grilling.
** Don't forget to do the Rice! **
Grill the Satay on a high heat (250 C) basting it with a little of the leftover marinade from the bottom of the bowl. Depending on how thin your meat is, the Satay should cook in about 20 minutes - turn them over and baste again after 10 minutes.
Serve with:
A bowl of the Peanut Sauce. Bowls of Long Grain Rice. Side dishes of sliced Cucumber and Tomatoes, and of course - Tiger Beer!
