Bit Spicy

Singapore-inspired spices

Satay Malay

from 3.90
Malay-Satay-01 2665x1500.jpg

Satay Malay

from 3.90

(heat 4/10)

A very traditional style of chicken satay, perfect for grilling or the bbq, although remember chicken only needs a couple of minutes cooking or it will be dry.

Serves: 4-6

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(heat 4/10)

A very traditional style of chicken satay, perfect for grilling or the bbq, although remember chicken only needs a couple of minutes cooking or it will be dry.

Serves: 4-6

 

Spice Mix Ingredients: coriander seeds, turmeric, black cumin seeds, fennel seeds, garlic powder, sugar, chillies, salt, black pepper.

Ingredients:

  • 1 packet Malay style satay mix (recipe card included)

  • 1 tsp groundnut oil

  • 60ml/2floz water

  • 2 tsp kecap manis (or 1 tsp soy sauce plus 1 tsp fish sauce)

  • 700g/1.5lb chicken, cut into thin strips (about 1 by 2 by 6cm)

Recipe:

  1. Mix the spices with the oil, water and kecap manis to make a runny paste.

  2. Coat the chicken strips, then leave for several hours to marinate.

  3. Meanwhile, soak about 20 bamboo skewers, making sure that the end you will be holding is soaked as this stops it burning.

  4. Thread the chicken onto the skewers so that the meat is spread quite flat. This ensures it is evenly cooked.

  5. Cook on a barbeque or under the grill until cooked through. This should only take a couple of minutes on each side – chicken takes less cooking than you might think.

  6. Serve with diced cucumber and peanut sauce (see below).

Peanut Sauce Recipe

Makes a large quantity!

  • 3 tbsp groundnut oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, crushed

  • 2 tsp dried crushed chillies

  • 1 tsp brown sugar

  • 2 tsp fish sauce

  • 2 tbsp soy sauce

  • 1 tbsp desiccated coconut

  • 2 tbsp crunchy peanut butter

  • ½ can coconut milk

  • Juice of 1 lime

The peanut sauce can be made in advance:

  1. Gently cook the onion in the oil until very soft, then add the garlic and chillies

  2. Add the fish sauce, soy sauce, sugar and cook for a couple of minutes

  3. Add the coconut milk, bring to a simmer, then add the peanut butter and desiccated coconut and cook gently until thickened. If you like extra tang, add some lime juice.

  4. Leave to cool before serving.

Cook’s Notes

  1. This makes a large amount, which can be frozen for future use. After defrosting just bring it to the boil and let it cool.

  2. It is quite spicy, so leave out some or all of the dried chillies of you prefer. If you have fresh chilllies you can of course use these.

  3. If you want to make a creamy and delicious curry, add a whole can of coconut milk to the recipe and leave out the desiccated if you like a thinner sauce. Brown some chicken pieces separately and stir into the sauce 15 before eating, then add a handful of fresh chopped coriander before serving.