Malaysian recipe
How to make Satay
sate
All over Malaysia; the town of Kajang in Selangor is famous for it
Small pieces of chicken or beef marinated with turmeric and lemongrass, threaded on bamboo sticks and grilled over charcoal. Satay is served with a sweet, spicy peanut sauce, cucumber, raw onion and ketupat, rice pressed into little cakes.
Ingredients
- 600 g boneless chicken thighs, cut into 2 cm pieces
- For the marinade: 2 stalks lemongrass (white part), 3 shallots, 2 cloves garlic, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 2 tablespoons sugar, 1 teaspoon salt and 2 tablespoons oil
- Bamboo skewers, soaked in water for 30 minutes
- For the peanut sauce: 150 g roasted unsalted peanuts, roughly ground, 1 to 2 tablespoons chilli paste, 1 tablespoon tamarind water, 2 tablespoons sugar, a pinch of salt and about 250 ml water
- To serve: cucumber chunks and sliced red onion
Method
- Blend the marinade ingredients into a paste, mix it with the chicken and leave in the fridge for at least 1 hour.
- For the sauce, simmer the peanuts, chilli paste, tamarind water, sugar, salt and water in a small pan for 10 minutes, stirring, until thick. Peanuts cause serious allergies, so warn your guests.
- Thread 4 or 5 pieces of chicken onto each skewer.
- Grill over charcoal or under a hot grill for 8 to 10 minutes, turning often and brushing with a little oil, until browned and cooked through with no pink left.
- Serve hot with the peanut sauce, cucumber and onion.
Made it at home? Tick it off and it goes into your kitchen passport.
Satay Kajang is known for its bigger pieces of meat, and people from Kuala Lumpur drive out to Kajang just to eat it.
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