You can customise this dish to suit your own meaty tastes, but Malay chicken or beef peanut satay is delicious no matter what. Peanut sauce is a uniquely delicious addition, full of slightly sweet, earthy flavours.
Malay chicken or beef peanut satay
- 5ml (1 tsp) vegetable oil
- 1 onion, chopped
- 1 garlic clove, chopped
- 1 red chilli, chopped
- 2,5ml (½ tsp) turmeric
- 15ml (1 tbsp) ground coriander
- 15ml (1 tbsp) fresh ginger, finely chopped
- juice of 2 limes
- 15ml (1 tbsp) soy sauce
- 15ml (1 tbsp) brown sugar
- 30ml (2 tbsp) crunchy peanut butter
- 60ml (¼ cup) water
- 30ml (2 tbsp) vegetable oil, for frying
- 500g skinless deboned chicken thighs or 500g rump, thinly sliced
- 1 small onion, chopped
- a pinch of sea salt
- 10ml (2 tsp) brown sugar
- 10ml (2 tsp) ground coriander
- 10ml (2 tsp) turmeric
- 10ml (2 tsp) ground cumin
- 5ml (1 tsp) chilli powder
- 10ml (2 tsp) curry powder
- 5ml (1 tsp) sesame oil
- soaked bamboo skewers
- spring onions, sliced, to serve
- red chilli, sliced, to serve
Add all of the ingredients except the oil to a blender and blitz with small bursts until a wet mixture forms.
Heat the oil in a non-stick frying pan or wok and fry the paste until the mixture becomes thick and dries slightly, about 8 minutes. Remove from the heat and set aside.
For the satay, place the chicken or beef in a large bowl. Add the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 1 – 2 hours.
Thread strips of chicken and beef onto the soaked bamboo skewers. Heat a griddle pan over high heat and grill for 4 – 5 minutes on each side, basting with the remaining marinade.
Serve the satay with the peanut sauce, extra fresh chillies and thinly sliced spring onions.