SuziQ
5th October 2007, 08:04 AM
Peanut Sauce: Best made the day before
1 cup good quality peanut butter (I use Ruiz brand, found in the cold section at the supermarket)
1 onion finely diced
1/2 cup tamarind paste
2 stalks lemon grass
2.5 cm piece ginger
1 tsp garlic
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp soy suace
3 tbsps pounded chilies more if you like it hot
A piece of galangal
Coconut milk to thin to desired consistency
Grind lemon grass, ginger and galangal until fine dice onion and stir fry until soft add in ground chillies and the other ground ingredients add tamarined paste and lastly peanut butter and pepper. Simmer until the paste thickens add coconut milk.
Place in jar and store in the refrigerator till required. May need to add a bit more coconut milk to thin just before serving.
Satay
1.5 kg chicken breasts
1 stalk lemon grass
1/4 cup peanuts
1 tsp sugar
1 tsp cummin
1 tsp coriander
1/2 tsp powdered cinnamon
1 tsp turmeric or 2.5 fresh tumeric
8 shallots
salt and pepper to taste
Cube the chicken meat, drain and put aside.
Grind coriander, cummin, tummeric, peanuts, salt and sugar.
Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil, marinate the chicken with this mixture.
Using bamboo skewers, skewer 5 pieces of meat on one skewer, as in Kebabs.
Grill over burning coal, sprinkling cooking oil over the meat using crushed lemon grass. Turn over and continue grilling until the chicken is cooked alternatively cook on BBQ
Serve with peanut sauce.
To serve, arrange a few sticks of satay on a plate and serve with a bowl pf peanut sauce, cucumber. Satay also goes very well with compressed rice.
FYI, Adjust ingredients to suit yourself, I very rarely use a recipe just go by taste.
1 cup good quality peanut butter (I use Ruiz brand, found in the cold section at the supermarket)
1 onion finely diced
1/2 cup tamarind paste
2 stalks lemon grass
2.5 cm piece ginger
1 tsp garlic
1 tbsp fish sauce
1 tbsp lime juice
1 tbsp soy suace
3 tbsps pounded chilies more if you like it hot
A piece of galangal
Coconut milk to thin to desired consistency
Grind lemon grass, ginger and galangal until fine dice onion and stir fry until soft add in ground chillies and the other ground ingredients add tamarined paste and lastly peanut butter and pepper. Simmer until the paste thickens add coconut milk.
Place in jar and store in the refrigerator till required. May need to add a bit more coconut milk to thin just before serving.
Satay
1.5 kg chicken breasts
1 stalk lemon grass
1/4 cup peanuts
1 tsp sugar
1 tsp cummin
1 tsp coriander
1/2 tsp powdered cinnamon
1 tsp turmeric or 2.5 fresh tumeric
8 shallots
salt and pepper to taste
Cube the chicken meat, drain and put aside.
Grind coriander, cummin, tummeric, peanuts, salt and sugar.
Mix this with the powdered cinnamon, diced shallots and 1 tbsp cooking oil, marinate the chicken with this mixture.
Using bamboo skewers, skewer 5 pieces of meat on one skewer, as in Kebabs.
Grill over burning coal, sprinkling cooking oil over the meat using crushed lemon grass. Turn over and continue grilling until the chicken is cooked alternatively cook on BBQ
Serve with peanut sauce.
To serve, arrange a few sticks of satay on a plate and serve with a bowl pf peanut sauce, cucumber. Satay also goes very well with compressed rice.
FYI, Adjust ingredients to suit yourself, I very rarely use a recipe just go by taste.