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Malaysian Satay Ayam dan Kuah Kacang (Barbecued Chicken and Spicy Peanut Sauce)
by Susheela Raghavan, author or "Flavors or Malaysia" (Hippocrene, August 2010)
Directions
Serves 6.
While most Americans associate satay with Thai cuisine, satay is really a Malaysian recipe with origins in Arab kebabs. Watching the satay man preparing this national specialty was always great fun. First he would place a dozen or so skewers of marinated chicken over a portable charcoal fire. He would then bruise a lemongrass stalk and crush it with the back of a knife. He then dipped the lemongrass "brush" in peanut oil and basted the chicken skewers (satay) while turning them. As we watched him in excited anticipation, fanning the satay, a waft of smoky delicious aroma drifted to our table, making our mouths water. The peanut sauce is essential to the true satay experience. You can substitute crunchy or smooth peanut butter for the unsalted roasted peanuts in this recipe, and the sauce tastes equally great.
Process Marinade ingredients to a smooth paste. Combine Spice Blend ingredients. Add Spice Blend, sugar, salt, and vinegar to the marinade and mix well.
Rub chicken with the spice paste to coat. Marinate for a minimum of 2 to 4 hours but preferably overnight in the refrigerator.
Skewer marinated chicken (if using wooden skewers, soak them first in warm water for about 20 to 30 minutes to soften).
Grill chicken (preferably over charcoal fire), basting occasionally with lemongrass brush or regular basting brush dipped in the oil or oil-sugar mixture.
Serve with Peanut Sauce.
Ingredients
- 1 to 2 tablespoons thinly sliced or chopped palm sugar (gula Melaka or gula Jawa) or dark brown sugar (or use light brown sugar for a lighter color)
- 1/2 to ¾ teaspoon salt
- 1 teaspoon rice vinegar or distilled white vinegar
- 1½ pounds boneless chicken breasts, thinly sliced into 2 to 3-inch lengths
- Optional: 1 lemongrass stalk, bruised with the back of a knife, to be used as a brush for basting
- ¼ to ½ cup cooking oil for basting
Satay Marinade:
- 2 to 3 teaspoons sliced garlic cloves
- ½ teaspoon sliced fresh ginger
- ¾ cup chopped shallots or onions
- 1 lemongrass stalk, sliced (about ¼ cup)
- ¼ cup water
Spice Blend:
- 1 teaspoon ground coriander
- ½ teaspoon ground fennel seeds
- ½ teaspoon ground cumin
- ¼ to ½ teaspoon turmeric powder
- ¼ teaspoon ground chile powder
Garnish:
- Sliced shallot or onion rings
- Sliced cucumbers
Featured Appetizer
Kangkung Belacan (Spicy Water Spinach) by Susheela Raghavan, author of "Flavors of Malaysia" (Hippocrene, August 2010)
Eat your greens the Malaysian way!
Featured Sauce
Sesame Bentara Sweet Chili Sauce by Hasni Ghazali, Bentara Restaurant, New Haven, CT
Serve with Malaysian Popia Udang (Shrimp Spring Rolls).