Friday, March 11, 2011

Satay Chicken Skewers

Satay chicken skewers
Satay is a dish of marinated and grilled pieces of meat served with a spicy sauce. It is popularly associated with Thai food but may have its origins in Indonesia. Succulent pieces of lamb, chicken or pork are cooked over a charcoal grill to retain their juiciness within while creating a crisp exterior. It is accompanied by the famous peanut sauce and cucumber relish at the beginning of a meal along with a soup.

Satay Chicken Skewers
Ingredients: (serves 4)

4 boneless skinless chicken breasts
wooden skewers
1/2 onion sliced
2-3 cloves garlic
1 inch piece galangal sliced
2-3 Thai chilies
1 lemongrass stalk chopped
1/4 tsp turmeric
2 tsp coriander powder
1/2 tsp cumin powder
2 tbsp dark soy sauce
2 tbsp fish sauce
1-2 tsp sugar
1 tsp oil
  1. Cut the chicken into thin strips and place in a bowl.
  2. Soak the wooden skewers in water for 15-20 minutes to prepare them for the grill.
  3. Put all other ingredients in a food processor and process well. Taste to see if the balance of sweet and salty is correct. Add more sugar or fish sauce(for saltiness).
  4. Pour the marinade on the chicken and mix well. Marinate for at least 2 hours or maximum overnight.
  5. Thread the meat onto the skewers.
  6. Grill on the BBQ or broil in the oven on high on the topmost rack turning every 5 minutes. Depending on the thickness of the meat this should be done within 15-20 minutes. Do not overcook.
  7. Serve with Nam Jim Satay (recipe below) and slices of cucumber as an appetizer OR over a bed of steamed rice or rice noodles with the peanut sauce as a more substantial meal.
Satay chicken skewers with peanut sauce

Peanut sauce
Indispensable with satay, this crunchy sauce works great as a dip with spring rolls and other grilled meats. Thin it out with some water and use as a delicious salad dressing over sprout salad or greens.
1 cup coconut milk
3/4 cup roasted peanuts
2 tbsp sugar
2-3 tsp tamarind pulp
1 tbsp lemongrass
1/2 onion
2 cloves garlic
3 red chilies
1/2 tsp cumin powder
1 tsp coriander powder
2-3 tbsp fish sauce
  1. In a dry grinder grind the peanuts to a coarse powder.
  2. Process the last 7 ingredients with just enough coconut milk to moisten the mix.
  3. In a pan take 1 tsp oil and on medium heat gently stir fry the above mix until it turns light brown.
  4. Add the remaining coconut milk and peanut powder along with sugar and tamarind pulp. Simmer for 10 minutes stirring often until desired sauce type consistency is obtained.

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