Chicken Satay with Sesame Satay Sauce
Chicken Satay with Sesame Satay Sauce
Check out this classic Malaysian chicken skewer recipe by Sarah Benjamin.
  • Difficulty Level Easy
  • Technique Grilling
  • Preparation Time 30 minutes
  • Yield 4 servings
Ingredients
  • 400 grams chicken thigh, bone and skin removed, cut into bite-sized pieces
  • 12 shallots, peeled
  • 4 cloves garlic
  • 5 stalks lemongrass, outer layer removed, chopped
  • 1 5-cm piece of galangal, peeled
  • 1 5-cm piece of turmeric, peeled
  • 2 ½ tablespoon ground coriander
  • 2 teaspoons ground cumin
  • 1 ½ teaspoon salt
  • 100 grams gula melaka (palm sugar), chopped
  • 1 tablespoon kecap manis
  • 75 milliliters Chee Seng sesame oil
  • 16-18 wooden skewers, soaked in water
  • Sauce:
  • 8 dried chillies, deseeded and soaked in warm water until soft
  • 1 tablespoon tamarind pulp, dissolved in 60ml water and strained
  • 1 cup (240ml) dry roasted peanuts, unsalted
  • ½ cup (120ml) Double Pagoda white sesame seeds
  • 240 milliliters water
  • 1 tablespoon kecap manis
  • Large pinch of salt
  • 100 milliliters Chee Seng sesame oil
Method
  1. First, prepare the spice paste. Blend the shallots, garlic, lemongrass, galangal, turmeric, ground coriander, ground cumin, salt and gula melaka with 75ml sesame oil until smooth.
  2. Remove ¾ of the spice paste and use this for the satay skewers. Add dried chillies to the spice paste in the blender and blend until smooth. You may have to add more oil. Set this aside for the sauce later on.
  3. Mix the chicken cubes, salt, spice paste and kecap manis together and marinate for at least 4 hours, up to overnight.
  4. Make the sauce. Grind the peanuts and the sesame seeds finely in a food processor, blender or grinder.
  5. In a frying pan, heat up sesame oil over a medium heat and fry the spice paste until fragrant and oil has separated. Add the ground peanuts and sesame seeds, water, kecap manis, and tamarind juice. Season to taste with salt.
  6. Simmer the sauce for 3-5 minutes, until fragrant. Set aside.
  7. When ready to cook, thread chicken cubes onto the wooden skewers. Preheat a grill pan on a high heat, or use a charcoal grill.
  8. Grill the satay skewers for 2-3 minutes on each side, until cooked through and lightly charred on the outside.
  9. Serve alongside the sesame satay sauce, cut cucumbers and ketupat rice cakes.

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