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中文Chicken Satay, a beloved street food in Malaysia, is renowned for its tender, marinated skewered chicken and rich peanut sauce. Originating from Java, Indonesia, Satay has become a culinary staple across Southeast Asia, with Malaysia adding its unique twist.
Chicken Satay reflects the harmonious blend of cultures in Malaysia. Its popularity during festivals and street markets highlights its role in communal dining and celebrations. The dish's versatility allows for various adaptations, making it a favourite for both locals and tourists.
While most people would enjoy spending time in Malaysia, embracing the local culture and enjoying dishes like this, you don’t need to travel far to enjoy fantastic chicken satay. In fact, with Sing Kee offering the very best in Asian ingredients and produce, you don’t even need to leave home!
Of course, we can’t cook the dish for you, but we can do the next best thing, we can provide you with a step-by-step guide to making Malaysian chicken satay with peanut sauce so you, your loved ones and friends can travel the world from the comfort of home.
Ingredients
500g chicken breast, cut into strips
Bamboo skewers, soaked in water
For Marinade
- 2 garlic cloves, minced
- 1 tsp ground turmeric
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp vegetable oil
For Peanut Sauce
- 200g unsalted peanuts, roasted
- 2 garlic cloves
- 1 tsp chilli powder
- 2 tbsp brown sugar
- 2 tbsp soy sauce
- 200ml coconut milk
Instructions
Follow this step-by-step guide to have the finest Malaysian chicken satay at home.
Marinade Preparation
- In a large mixing bowl, combine minced garlic, ground turmeric, soy sauce, brown sugar, and vegetable oil. Stir well to ensure all ingredients are evenly mixed.
- Add the chicken strips to the bowl, ensuring each piece is thoroughly coated with the marinade.
- Cover the bowl with cling film or a lid and refrigerate. Marinate the chicken for at least 2 hours, though marinating overnight will enhance the flavours.
Skewering the Chicken
- Soak bamboo skewers in water for about 20 minutes to prevent burning during grilling.
- Thread the marinated chicken strips onto the skewers, evenly distributing the chicken along the length of each skewer.
Grilling the Chicken
- Preheat your grill to medium heat.
- Place the chicken skewers on the grill, leaving some space between each skewer for even cooking.
- Grill the chicken for 3-4 minutes on one side, then flip and grill for another 3-4 minutes on the other side, or until the chicken is fully cooked and has a nice char.
Preparing the Peanut Sauce
- In a blender or food processor, combine roasted peanuts, garlic cloves, chilli powder, brown sugar, and soy sauce. Blend until the mixture forms a smooth paste.
- Transfer this paste to a saucepan and place over medium heat.
- Gradually stir in coconut milk, mixing well to combine with the peanut paste.
- Simmer the sauce, stirring occasionally, until it thickens to your desired consistency.
Serving
- Arrange the cooked chicken satay skewers on a serving platter.
- Serve the thickened peanut sauce in a separate bowl alongside the chicken for dipping.
- Optionally, garnish with lime wedges, fresh coriander, or crushed peanuts for added flavour and presentation.
Serving Suggestion
Pair Chicken Satay with fresh cucumber slices and onion rings for a refreshing touch. It's often enjoyed as a starter or a main course with steamed rice or rice cakes.
Variations
Vegetarian options can substitute chicken with tofu or tempeh. For a spicier peanut sauce, increase the amount of chilli powder.
With these instructions, and all the ingredients you need available from Sing Kee , we look forward to hearing how you got on with this delicious treat from the East.
