Sunday, 25 March 2012

Chicken Satay With Peanut Sauce

A lot of my culinary influences are based on my travels, and this one is from the streets of Kuala Lumpur.

I will try and keep it as simple as possible.

Marinated Chicken Satay - 
For the Marinade:
1 knob of ginger - diced
2 Chillies (birdseye/thai chillies are the best for this)- Sliced
2 Cloves of garlic - Sliced
Sprinkle of Turmeric
2 tablespoons of Sesame oil
2 tablespoons of soy sauce
A couple dashes of Tabasco
A tablespoon of Sugar - (Palm Sugar is best but any will do)
A Hand-full of Coriander
Juice of a lime

Chuck all of this into a container with 2 diced chicken breasts and mix - then leave in the fridge for at least an hour.

Fry/griddle/BBQ the chicken until cooked all the way through.

Spicy Peanut Sauce
A mug of Salted Peanuts
1 onion - finely chopped
1 glove of garlic - finely chopped
1 Chilli
1 Tablespoon of dried chilli flakes
2 tablespoons of soy sauce
1 mug of Water
Juice of half a lime

In a frying pan toast the peanuts in a dash of sunflower oil for about 2 mins, then remove from the pan. Gently fry the onion and garlic until soft add chillies then the soy water and lime juice and add the peanuts back in.
Transfer the mixture into a sauce pan and using a hand-blender blend the mixture to a paste (keeping some lumps is preferable). Put the sauce pan back on the heat until the sauce thickens. Finish with some chopped coriander and some lime juice.

I hope you enjoy this taste of Asia.

My housemate Zil will rate my dishes,

Zilometer: 8/10

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