Kamis, 13 Juni 2019
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Though Satay Chicken is better known as Thai or Malaysian food, it actually originated from Indonesia and the Indonesian version is by far the simplest. The Peanut Sauce is my own - refer to the notes
Ingredients
CHICKEN
1 lb / 500g chicken thigh fillets (skinless and boneless)
2 1/2 tbsp kecap manis (thick sweet soy sauce - see Note 1)
1 tbsp unsalted butter , melted
12 - 14 small bamboo skewers , soaked in water for at least 30 minutes
PEANUT SAUCE
1 tbsp cooking oil (peanut, canola, vegetable)
2 garlic cloves , minced
1 small or 1/2 large onion , diced (red, brown, yellow or white)
3 birds eye chillis , sliced (or sub with hot sauce)
1/2 cup peanut butter (smooth or crunchy)
1 cup coconut milk (full fat is better, but light is ok)
2 1/2 tbsp kecap manis (Note 1)
1/2 tbsp soy sauce
1/2 tsp salt
1/4 cup crushed unsalted roasted peanuts (buy crushed or chop your own)
1 - 2 tbsp fresh lime juice
GARNISH (OPTIONAL)
Crushed peanuts
Lime wedges
Sliced shallots/scallions
Instructions
CHICKEN
Cut the chicken into 1.5cm/0.5" cubes. Thread onto skewers - 4 to 5 pieces per skewer.
Combine kecap manis and butter, then brush onto chicken.
Cook the skewers on a hot BBQ (outdoor grill) or on the stove in a large non stick fry pan (add a splash of oil, and make sure the skewers will fit in the pan). Grill/broiler would also work.
Serve, garnished with crushed peanuts, shallots and with lime wedges and Peanut Sauce on the side.
FULL RECIPES
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