Homestyle satay


Satay – a Malaysian speciality, you get them in Thailand and Indonesia as well although they can vary slightly in taste. The idea is marinated lemon grass meat either chicken, mutton or beef and barbequed over hot coals. Well when you are living abroad you got to improvise somewhat. Here is my version adapted and tweaked from the original recipe, and sauteeing the meat instead of char-grilling them!  If you have a grill turned on, even better still.

Satay Chicken (homestyle)

  • 200-300g chicken boneless, cut into small chunks
  • 1-2 tbp of curry powder ( I use Baba’s or Aligappa’s chicken/meat curry – a malaysian brand) or if you use western curry powder which is more yellow, add 1/2 tsp chilli powder
  • 1 tbp sugar
  • 1/4 cup tomato ketchup
  • 1 tbp of soya sauce
  • 1 tsp fresh lemon juice
  • 1 tsp grated rind of lemon.
  • salt to taste

Marinade the chicken with the rest of the ingredients and chill in the fridge for at least 2 hours.If you like, slice a whole onion and sautee it in 2 tbp of oil in a pan. Once the onions have softened add the chicken and fry it for about 5-8mins on med/high heat until chicken is cooked. Serve as bite sized nibbles for your cocktail party or with rice.

 Peanut sauce

  • 1 cup peanuts (unsalted) – roughly ground
  • 1/3 cup peanut butter smooth (pure – no salt/sugar /additives)
  • 1/2 cup coconut milk
  • 1 large onion or 5 shallots
  • 2 sprigs of lemon grass (wash and use only the white parts)
  • 1 garlic clove
  • 1 small knob of ginger, peeled (or galangal)
  • 2 dried chillies (softened in hot water for 30 mins)
  • 1/2 tsp tumeric (if you like it on the yellow side) – optional
  • 1/2 tsp chilli powder
  • 1/2 lemon – squeeze the juice
  • 1/4 cup water
  • salt and brown sugar to taste
  • oil

Mince the onion (shallots), ginger (or galangal), dried chillies and garlic together into a paste. You can put 2 tsp of water to make it easier to form a paste. Heat up 2 tbp oil in a sauce pan and fry the paste. Add the tumeric or chilli powder at the same time. Fry til fragrant.Add the coconut milk and peanut butter and bring it to a simmer. Add in sugar and salt to taste. Add the water and stir . Slow boil for about 10 mins. Stir occasionally to avoid burning or sticking. Add the peanuts and simmer for another 5 mins.If you find the sauce gets too thick, add hot water bit by bit to water it down. Let it cool down before serving, should be at room temperature warmness. Goes well with the chicken above or as dip with vegetable crudite.

I would say they are fairly easy to make. Give it a go – I would like to hear what you think of it too.


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