https://www.copymethat.com/r/CgoVCRm0K/malaysian-chicken-satay-satay-ayam/
95892463
vLhoz6z
CgoVCRm0K
2024-05-19 11:49:53
Malaysian Chicken Satay (Satay Ayam)
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Ingredients
- 1 kg chicken thigh fillets
- 5 red Asian shallots, peeled and sliced
- 3 lemongrass stalks, tough outer leaves discarded, green tops reserved, pale parts finely sliced
- 3-cm piece peeled turmeric, chopped
- 3 garlic cloves
- 1 tsp salt
- 3 tsp caster sugar
- 1 tbsp soy sauce
- 1 tsp ground coriander
- 2 tbsp neutral oil, plus 60 ml (¼ cup) extra, for basting
- 50 small bamboo skewers, soaked in water for 30 minutes
- 100 ml coconut cream
- cucumber and red onion, to serve
- subheading: Poh’s Nyonya peanut sauce:
- 5 red Asian shallots or 1 large red onion, peeled and quartered
- 4 garlic cloves, peeled
- 2-cm piece galangal, sliced thinly as possible
- 10 to 15 dried red chillies, soaked in boiling water for 30 minutes
- 2 lemongrass stalks, white part only, thinly sliced
- 200 ml vegetable oil
- 60 g (⅓ cup) brown sugar
- 2 tbsp tamarind paste
- 250 g salted roasted peanuts, roughly chopped
- ½ tsp salt
- 2 limes, juice
- subheading: Cook's notes:
- Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.
Steps
Directions at sbs.com.au
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