Satay Ayam
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The Tale of Satay Ayam
Story updated
Satay is generally believed to have begun among Javanese street vendors in Indonesia, likely inspired by skewered-meat kebabs brought by Arab and South Asian traders. It spread through the Malay Peninsula with Indonesian migration and became a fixture of Malaysian hawker culture, grilled over charcoal and dipped in rich peanut sauce.
Ingredients
Scale:· 4 servings
- 600g chicken thigh, cubed
- 3 stalks lemongrass, minced
- 4 shallots, minced
- 3 cloves garlic, minced
- 2 tbsp ground turmeric
- 2 tbsp coriander powder
- 3 tbsp sugar
- 200g roasted peanuts, ground
- 2 tbsp tamarind pulp, soaked
- Bamboo skewers, soaked in water
Instructions
- 1Combine the lemongrass, shallots, garlic, turmeric, coriander and half the sugar into a marinade paste.
- 2Coat the chicken cubes with the marinade and let sit for at least 2 hours or overnight.
- 3Thread the marinated chicken onto the soaked bamboo skewers.
- 4For the peanut sauce, simmer the ground peanuts with tamarind water, remaining sugar and a splash of water until thickened.
- 5Grill the skewers over hot charcoal or a grill pan, turning frequently, for 10-15 minutes until charred and cooked through.
- 6Baste occasionally with a little oil to prevent drying out.
- 7Serve the skewers hot with the peanut sauce, sliced cucumber, onion and compressed rice cakes (ketupat).
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