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Malaysian Chicken Satay

Malaysian Chicken Satay

with peanut sauce

 

It was in February 2015 when I travelled outside of Europe for the first time in my life. Malaysia. Before we travelled there, I had no idea how stunningly diverse and beautiful this country is. Despite Malaysia was suffering under some of the worst floods just a few weeks before our trip, we were able to enjoy the natural beauty of Borneo, tea plantations in Cameron Highlands, colonial spirit of George town, a huge monitor lizard on the Monkey beach (instead of the monkeys), white sands of the Langkawi beaches and super modern capital Kuala Lumpur. Mountains, beaches, bustling cities, wildlife, rain forests, churches, mosques, temples, markets...street food. I fell in love with the easily accessible delicious food and I missed it so much after coming home, I knew I have to learn how to cook at least some of those meals that are pure explosions of tastes...like this one - chicken satay with peanut sauce. Again, usually a starter, but for me, I need a full plate :)

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PS1: When landing to Borneo, I understood why palm oil is a true plague and eve since I try to avoid it.

PS2: Do not forget to check the GALLERY for more photos.

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Malaysian Chicken Satay 

 

  • 900 g chicken breasts

  • steamed rice as a side

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Marinade

 

  • 2 long stalks lemongrass

  • 4 tablespoons vegetable oil

  • 4 tablespoons fish sauce

  • 4 tablespoons brown sugar

  • 2 tablespoons soy sauce

  • 2 teaspoons turmeric powder

  • 2 teaspoons coriander powder

  • 2 teaspoons Sriracha

  • 4 cloves garlic

  • fresh lime juice from ½ lime

 

Spicy Peanut Sauce

 

  • 200 g peanut butter

  • 50 g red curry paste

  • 2 tablespoons brown sugar

  • 2 tablespoons Sriracha

  • 1 tablespoon rice vinegar

  • 1 tablespoon soy sauce

  • 1 clove garlic - grated or chopped

  • ½ teaspoon chili or red pepper flakes

  • fresh lime juice from ½ lime

  • hot water

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  1. Chop the lemongrass and garlic into smaller pieces and put to the food processor together with all the other “marinade” ingredients to create a smooth marinade.

  2. Cut the chicken breasts into long, around 2-3 cm thick slices.

  3. Put the meat to the zipper plastic bag and add the marinade. Massage the meat so that marinade covers it evenly. 

  4. Put the bamboo skewers into water for an hour, so that they are soaked and don’t burn while grilling.

  5. Marinate the meat in the fridge for at least 3 hours, ideally overnight. Take it out of the fridge 30 minute before grilling.

  6. While your meat is marinating, prepare the peanut sauce. Put all the ingredients together, except for the hot water.

  7. Start adding the hot water while whisking. The peanut butter dissolves and the ingredients start to come together. 

  8. Keep adding the water and whisking until you reach consisten creamy texture.

  9. Remove the meat from marinade and thread it onto bamboo skewers. 

  10. Use a grilling pan or a grill for the most authentic taste. Make sure the meat is well cooked through, serve with the rice and a spicy peanut sauce.

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