Hello everyone,
I was really really busy before summertime as we had to move to our new place and my parents and sister with her two lovely kids visited us....we went for a trip together to the Canadian rockies and wow !!! It was a spectacular place on earth and the most amazing natural wonder of the world......So I did not have time to do any blogging of recipes and this recipe which was prepared for my parents was done in 2 days as I was so so tied up with a lot of things during the summer time.....we were so so tired and this is an easy to do recipe as it is done in 2 days - the first day, I bought some boneless skinless chicken thighs and cut them into small cubes and marinated them in some spices with salt & black pepper in the fridge overnight.......then I made the satay peanut sauce and then skewered the meat to leave them in the fridge overnight......here is the full recipe....hope that you would love this recipe and bon appetit, everyone !!!
Satay Peanut Sauce
Ingredients :
2 cups dry roasted peanuts
1/3 cup canola or peanut oil
2 cups water
1 can light coconut milk
2 tbsp sugar
salt to taste
4 tbsps lemon juice
Spice Paste:
1 tsp chilli powder or 1/2 tsp cayenne pepper
6 cloves garlic - minced
6 shallots -minced
1 inch galangal - minced
3 candlenuts(kemiri nuts) or macadamia nuts -grinded
2 lemon grass stalks - slightly bruised
2 tbsps coriander powder
1 tsp cumin powder
Method :
First heat a medium pot and add some olive oil to fry the minced shallots, garlic, candlenuts and galangal till fragrant. Add the chilli powder, coriander powder and cumin powder to the pot and fry for 5 minutes. Add bruised lemon grass stalks to the mixture and fry for another 2 minutes. Add water, lemon juice and coconut milk to thin the mixture and bring it to a boil. Then add some grounded roasted peanuts, sugar and salt to taste and lower the heat to simmer for about 30 minutes till the oil begins to separate while stirring every few minutes. Taste the sauce and add some seasonings for example salt , sugar or chilli powder to achieve the level of sweetness, tartness or heat that you prefer. Serve the sauce with satay of your choice and pressed rice (ketupat) and sliced cucumber and sliced red onions.
Summertime Easy Johor Chicken Satay
The marinade is so good, you can eat them hot off the barbeque without the peanut sauce, but you must try both.
Ingredients:
1 1/2 lbs boneless skinless chicken thighs - cut into 1 cm small cubes
Marinade:
2 tsps cumin powder
2 tsps coriander powder
8 shallots - minced
4 cloves garlic - minced
1 tsp turmeric powder
1 inch galangal - grinded
2 stalks lemon grass - grinded
2 tsps sugar
1 tsp salt
2 Tbsp peanut oil (cooking oil will substitute but it will not add the same flavour)
1 packet 10 inches bamboo skewers - soaked in water overnight
Method:
The day before, soak the satay skewers (10 inches) in water overnight to prevent from burning.Slice the chicken thighs in small thin pieces (about 1 cm x 1 cm in length and 0.5 cm in thickness).Mix the coriander powder, cumin powder , turmeric powder , grinded galangal, grinded lemon grass,minced garlic and minced shallots with salt, sugar and peanut oil with the meat .Then skewer the bamboo sticks with the marinated chicken meat about 3 or 4 pieces per stick and leave overnight in the fridge to marinade.Grill on the BBQ or over charcoal turning constantly and basting with lemon grass "brush" dipped in oil sugar mixture.Serve as they are, or with a peanut sauce, sliced cucumbers and sliced onions.
+(1).JPG)
+(3).JPG)
I was really really busy before summertime as we had to move to our new place and my parents and sister with her two lovely kids visited us....we went for a trip together to the Canadian rockies and wow !!! It was a spectacular place on earth and the most amazing natural wonder of the world......So I did not have time to do any blogging of recipes and this recipe which was prepared for my parents was done in 2 days as I was so so tied up with a lot of things during the summer time.....we were so so tired and this is an easy to do recipe as it is done in 2 days - the first day, I bought some boneless skinless chicken thighs and cut them into small cubes and marinated them in some spices with salt & black pepper in the fridge overnight.......then I made the satay peanut sauce and then skewered the meat to leave them in the fridge overnight......here is the full recipe....hope that you would love this recipe and bon appetit, everyone !!!
Satay Peanut Sauce
Ingredients :
2 cups dry roasted peanuts
1/3 cup canola or peanut oil
2 cups water
1 can light coconut milk
2 tbsp sugar
salt to taste
4 tbsps lemon juice
Spice Paste:
1 tsp chilli powder or 1/2 tsp cayenne pepper
6 cloves garlic - minced
6 shallots -minced
1 inch galangal - minced
3 candlenuts(kemiri nuts) or macadamia nuts -grinded
2 lemon grass stalks - slightly bruised
2 tbsps coriander powder
1 tsp cumin powder
Method :
First heat a medium pot and add some olive oil to fry the minced shallots, garlic, candlenuts and galangal till fragrant. Add the chilli powder, coriander powder and cumin powder to the pot and fry for 5 minutes. Add bruised lemon grass stalks to the mixture and fry for another 2 minutes. Add water, lemon juice and coconut milk to thin the mixture and bring it to a boil. Then add some grounded roasted peanuts, sugar and salt to taste and lower the heat to simmer for about 30 minutes till the oil begins to separate while stirring every few minutes. Taste the sauce and add some seasonings for example salt , sugar or chilli powder to achieve the level of sweetness, tartness or heat that you prefer. Serve the sauce with satay of your choice and pressed rice (ketupat) and sliced cucumber and sliced red onions.
Easy Satay Peanut Sauce
Summertime Easy Johor Chicken Satay
The marinade is so good, you can eat them hot off the barbeque without the peanut sauce, but you must try both.
Ingredients:
1 1/2 lbs boneless skinless chicken thighs - cut into 1 cm small cubes
Marinade:
2 tsps cumin powder
2 tsps coriander powder
8 shallots - minced
4 cloves garlic - minced
1 tsp turmeric powder
1 inch galangal - grinded
2 stalks lemon grass - grinded
2 tsps sugar
1 tsp salt
2 Tbsp peanut oil (cooking oil will substitute but it will not add the same flavour)
1 packet 10 inches bamboo skewers - soaked in water overnight
Method:
The day before, soak the satay skewers (10 inches) in water overnight to prevent from burning.Slice the chicken thighs in small thin pieces (about 1 cm x 1 cm in length and 0.5 cm in thickness).Mix the coriander powder, cumin powder , turmeric powder , grinded galangal, grinded lemon grass,minced garlic and minced shallots with salt, sugar and peanut oil with the meat .Then skewer the bamboo sticks with the marinated chicken meat about 3 or 4 pieces per stick and leave overnight in the fridge to marinade.Grill on the BBQ or over charcoal turning constantly and basting with lemon grass "brush" dipped in oil sugar mixture.Serve as they are, or with a peanut sauce, sliced cucumbers and sliced onions.
Grilling chicken satay on the indoor grill
+(1).JPG)
+(3).JPG)
Summertime Easy Johor Chicken Satay