Ingredients
Satay Kajang:
½ tsp powdered cinnamon
1 stalk lemongrass
1 tsp coriander
1 tsp cumin
1 tsp sugar
1.5 kg chicken fillet2.5 cm piece of fresh turmeric or 1tsp dried turmeric
2 tbsp oil
2 tbsp roasted peanuts
8 shallots
Salt to taste
Peanut Sauce:
½ cup tamarind juice (I used Tamarind sauce)
1 mild onion
1 tbsp sugar
2 stalks lemongrass
2.5 cm piece of ginger
3 tbsp pounded chillies
300 g roasted peanuts
Salt to taste
½ tsp powdered cinnamon
1 stalk lemongrass
1 tsp coriander
1 tsp cumin
1 tsp sugar
1.5 kg chicken fillet2.5 cm piece of fresh turmeric or 1tsp dried turmeric
2 tbsp oil
2 tbsp roasted peanuts
8 shallots
Salt to taste
Peanut Sauce:
½ cup tamarind juice (I used Tamarind sauce)
1 mild onion
1 tbsp sugar
2 stalks lemongrass
2.5 cm piece of ginger
3 tbsp pounded chillies
300 g roasted peanuts
Salt to taste
Directions
Satay Kajang
Cube the chicken meat, drain and put aside.
Grind coriander, cumin, turmeric, peanuts, salt and sugar. Mix this with the powdered cinnamon, diced shallots and 1tbsp oil.
Marinade the chicken in this mixture.
Using wooden skewers soaked for at least an hour in cold water, skewer 5 pieces of chicken on each skewer.
Grill over burning coals or under a hot grill, constantly sprinkling oil on the meat using crushed lemongrass.
Turn over and continue grilling until the chicken is cooked.
Serve with peanut sauce.
Peanut Sauce
Grind the peanuts. put aside.
Grind lemongrass and ginger until fine.
Slice onion and stir fry until soft
Add in ground chillies and other ground ingredients
Add in the tamarind juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.
To serve, arrange a few sticks of satay on a plate and serve with a bowl of peanut sauce, cucumber and sliced onion. Satay also goes very well with rice.
Cube the chicken meat, drain and put aside.
Grind coriander, cumin, turmeric, peanuts, salt and sugar. Mix this with the powdered cinnamon, diced shallots and 1tbsp oil.
Marinade the chicken in this mixture.
Using wooden skewers soaked for at least an hour in cold water, skewer 5 pieces of chicken on each skewer.
Grill over burning coals or under a hot grill, constantly sprinkling oil on the meat using crushed lemongrass.
Turn over and continue grilling until the chicken is cooked.
Serve with peanut sauce.
Peanut Sauce
Grind the peanuts. put aside.
Grind lemongrass and ginger until fine.
Slice onion and stir fry until soft
Add in ground chillies and other ground ingredients
Add in the tamarind juice and lastly peanuts, sugar and salt. Simmer until the gravy thickens.
To serve, arrange a few sticks of satay on a plate and serve with a bowl of peanut sauce, cucumber and sliced onion. Satay also goes very well with rice.
