Since I was a kid, Asian food has always been the closest to my heart. I have been experimenting with Asian food since I was 9 years old and this recipe has been my favourite of all.
Ingredients
- For the Marination
- 1/4th Cup Chopped Lemongrass
- 2 Shallots
- 5 Cloves of Garlic
- 1 Tsp Chopped Galangal
- 1 Tbsp Coriander Powder
- 1 Tsp Turmeric Powder
- 1 Tsp Red Chili Powder
- 1 Tbsp Cumin Powder
- 2 Tbsp Light Soy Sauce
- 1 Tbsp Fish Sauce
- 1 Tbsp Brown Sugar
- 2 Tbsp Vegetable Oil
- Salt to Taste
- 1/2 Kg Chicken Breast, Cut into Strips
- For the Peanut Sauce
- 1 Cup Peanuts
- 5 Cloves Of Garlic
- 2 Tsp Dark Soy Sauce
- 1 Tsp Sesame Oil
- 1 Tbsp Brown Sugar
- 1 Tbsp Fish Sauce
- 1/2 Tsp Tamarind Paste
- 1 Tsp Red Chilli Powder
- 1/3rd Cup Coconut Milk
- For the Frying
- 2 Tbsp Vegetable Oil
Preparation
Prep: 60 minutes
Cooking: 20 minutes
- In a mixer add all the ingredients for the marinade and grind well until the mixture turns into a smooth paste. Add this marinade to the chicken and let it rest for at least 1 hour.
- I’m another mixer vessel add all the ingredients for the peanut sauce and a part of the coconut milk and grind it into a paste. You can grind this mixture into a smooth paste or keep it chunky (as you prefer). Add this sauce to a hot pan and add the rest of the coconut milk. Simmer this mixture until it becomes thick.
- Once the chicken has been marinated, add them to skewers one at a time and fry for 2 minutes on each side on medium flame. Brush with oil as and when needed.
- Enjoy this Malaysian Chicken Satay with the Peanut sauce and I promise, you will never go back to ordering Chicken Satay from a restaurant!
