Satay recipe

Skewers marinated in a pounded lemongrass and turmeric paste, grilled over charcoal and dipped in a coarse roasted peanut sauce.

4 hours and 50 minutesmedium12 ingredients

Ingredients

• 3 lemongrass
• 2 tsp ground turmeric
• 20 g galangal
• 600 g chicken thigh
• 4 shallots
• 4 clove garlic
• 2 tsp ground coriander
• 1 tsp ground cumin
• 200 g roasted peanuts
• 200 ml coconut milk
• 2 tbsp palm sugar
• 20 bamboo skewers

How to make Satay

1. Pound or blitz 3 lemongrass stalks (white part only), 4 shallots, 4 garlic cloves and 20 g galangal into a smooth paste.
2. Mix the paste with 2 tsp turmeric, 2 tsp ground coriander, 1 tsp cumin, 2 tbsp palm sugar and 2 tbsp of the coconut milk.
3. Cut 600 g chicken thigh into thin 3 cm strips, coat with two thirds of the paste and refrigerate at least 4 hours, overnight is better.
4. Toast 200 g peanuts in a dry pan for 5 minutes, then grind them coarsely; do not use peanut butter, the sauce has to stay gritty.
5. Fry the remaining paste for 2 minutes, add the ground peanuts, 200 ml coconut milk and 100 ml water, and simmer 10 minutes until it coats a spoon.
6. Soak 20 bamboo skewers for 30 minutes, then thread 3 or 4 chicken strips per skewer, packed tight.
7. Grill over charcoal for 8 to 10 minutes, turning every minute and basting with a bruised lemongrass stalk dipped in oil.
8. Serve hot with the peanut sauce, compressed rice cake, raw cucumber and raw onion.

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