Chicken Satay & Peanut Sauce
I’m following the satay sauce recipe in “The Best of Singapore Cooking”. My satay sauce is too chunky because the peanuts are all roughly chopped as per the recipe. And the colour doesn’t look right. Maybe the recipe needs some turmeric?
For the second attempt, I pulverize half of the peanuts to give the sauce a smoother and thicker consistency. Surprisingly, that also gives me the right shade of golden yellow colour for the sauce.
Now I know! There’s no need to add turmeric.
The golden hue comes from roasted peanuts, which have to be finely ground and then boiled to release their colour.
Besides changing the colour of the sauce, the finely ground peanuts also enhance the . . . “satay flavour”. You know what I mean, that special flavour and fragrance unique to satay, that makes satay taste like satay?
How do I grill the chicken?
In the oven.
What, no charcoal?!
Nope, I don’t have a charcoal barbecue with naked flames dancing. I will when I have a big house that has a big garden. Meanwhile, the oven would have to do.
Compared to some satay that looks two-dimensional because the meat is so thinly sliced, mine is definitely plus-size. There isn’t any drama in my kitchen from leaping flames, dancing sparks or furious fanning. But there’s plenty of juicy, succulent meat.
With or without drama, dunking grilled chicken in peanut sauce is one of life’s biggest pleasures.
Chicken Satay & Peanut Sauce
This satay recipe uses a lot of sugar and spices. Both the meat and peanut sauce are wonderfully aromatic. It's by far the best satay I've ever had in my life. The sauce is particularly outstanding because it's made with freshly ground peanuts. The meat is chunky and so succulent. Try this recipe. You won't regret it.
Ingredients
Marinate chicken
- 120 g shallots
- 25 g garlic
- 8 stalks lemon grass
- 4 slices galangal
- 1 tsp turmeric powder or ¼ thumb size piece fresh turmeric
- 4 tbsp coriander seeds
- 4 tsp cumin seeds
- 1 kg boneless and skinless chicken thighs
- 2 tsp salt
- 150 g sugar
- 2 tsp dark soya sauce
Make satay sauce
- 500 g peanuts
- 60 g tamarind paste (assam)
- 50 g shallots (around 20 pieces)
- 25 g garlic (around 4 cloves)
- 2 stalks lemongrass (bottom ⅓ only)
- 4 thin slices galangal
- 2 tbsp chilli powder (adjust to taste)
- 6 tbsp corn oil
- 60 g palm sugar roughly chopped
- 60 g sugar
- ½ tbsp salt
Grill chicken
- 8 tbsp oil
- 40 bamboo skewers – soak in water overnight or metal skewers
Garnish
- ¼ cup red onion wedges
- ½ cup pineapple wedges
- ½ cup cucumber wedges
Instructions
Marinate chicken
- Peel and wash shallots, garlic and lemon grass. Chop roughly.Wash galangal and fresh turmeric (if using). Chop roughly.120 g shallots, 25 g garlic, 8 stalks lemon grass, 4 slices galangal, 1 tsp turmeric powder
- Place coriander and cumin seeds in frying pan. Fry over medium-low heat on stove till fragrant. Remove to food processor. Whilst still hot, grind with shallots, garlic, lemon grass, galangal, fresh/powder turmeric till smooth.4 tbsp coriander seeds, 4 tsp cumin seeds
- Wash chicken and drain. Dry with paper towels. Cut small bite-size.1 kg boneless and skinless chicken thighs
- Mix spice paste made earlier with chicken, along with salt, sugar, and dark soya sauce. Refrigerate for 10-24 hours, covered.2 tsp salt, 150 g sugar, 2 tsp dark soya sauce
Make satay sauce
- Roast peanuts in 180ºC oven till lightly brown beneath peel, about 15 minutes depending on size of peanuts. Remove peanuts from oven. Cool on wire rack. Remove peel. Split peanuts into 2 equal portions. Roughly chop 1 portion. Finely grind other portion.500 g peanuts
- Mash tamarind paste with ½ cup warm water. Drain. Discard seeds.60 g tamarind paste (assam)
- Place peanuts and assam water in a pot. Top up with water to cover peanuts by 3 cm (1 inch or so). Bring to boil. Simmer gently for about 20 minutes, covered.
- Peel and wash shallots, garlic and lemon grass. Chop roughly.Wash galangal and chop roughly.50 g shallots, 25 g garlic, 2 stalks lemongrass, 4 thin slices galangal
- Grind shallots, garlic, lemongrass, galangal and chilli powder till smooth. Fry paste in hot oil over medium heat till fragrant and colour darkens.2 tbsp chilli powder (adjust to taste), 6 tbsp corn oil
- Add to peanut mixture together with palm sugar, sugar and salt. Stir to mix thoroughly. Bring back to a boil, and simmer gently for 10 minutes. Reduce sauce or add more water as necessary to get thick consistency.60 g palm sugar roughly chopped, 60 g sugar, ½ tbsp salt
- Taste and if necessary adjust seasoning. Turn off heat. The sauce continues to thicken as it cools down. If necessary, add a wee bit of water and stir through. The sauce is typically served at room temperature or slightly warm, but piping hot or chilled is OK too.
Grill chicken
- Thoroughly mix chicken and marinade with oil. Thread chicken on skewers, snugly. Brush marinade on the meat.8 tbsp oil, 40 bamboo skewers – soak in water overnight
- Preheat grill to maximum heat possible, with grill fan on if available.Line baking pan with aluminium foil. Place baking rack in pan.
- Place chicken skewers on baking rack, spread out to avoid overcrowding. Grill chicken till slightly charred and just cooked, about 5 minutes each side. Garnish with red onion, pineapple and cucumber. Serve immediately with sauce on the side.¼ cup red onion wedges, ½ cup cucumber wedges, ½ cup pineapple wedges
Notes
The satay sauce recipe yields 2 cups (about 2 tsp per skewer).