Saturday, May 12, 2007
Short-Cut Chicken Satay
It has been donkey years ago since I last made any satay because I considered this dish very troublesome. Furthermore, I always get to eat it at my friend A's house and the M'sian restaurant here so I don't really feel like making it myself. But then at a party recently, I got to learn a simple satay sauce recipe from M which got me interested in making satay again. Now I got this short-cut satay peanut sauce recipe, I just have to create my short-cut satay meat marinade for my chicken.
Serving my moist satay chicken (using chicken breasts) with rice cake and seedless cucumber.
Short-cut and delicious satay peanut sauce. Look at the coconut oil oozing out. M, thanks for the recipe! It's a keeper! :)
Click below for easy and delicious satay peanut sauce recipe:
My adapation of M's Easy Satay Peanut Sauce:
1/2 canned coconut cream
2 big scoops of creamy peanut butter (Or more crunchy peanut butter and omit the ground toasted peanuts)
3-4 tsp. of Thai red curry paste
3 Tbp. lime juice
1 small cube of Thai palm sugar (about quarter size) (optional)
2-4 Tbp. soft brown sugar
1/2- 3/4 cup ground toasted peanuts
Water to dilute if too thick
In a saucepan, add in coconut cream and the rest of the ingredients. When boiled, turn to low and keep stirring until a layer of oil surface. Adjust thickness consistency to your liking with water and season to taste with brown sugar and lime juice.
My Short-Cut Chicken Satay Marinade (sorry no measurement):
Marinate the cut chicken breast with turmeric powder, cumin powder, coriander powder, lemon grass powder, fennel seeds powder, salt and brown sugar for at least 4 hours. Brush with canola oil on both sides while grilling. My one chicken breast managed to yield 10 satay sticks.
My Easy Version Ketupak (rice cake/compressed rice):
Cook rice per normal in your rice cooker. When done, take it out and spread the rice on a 9x13 pan evenly, lay the top with cling wrap/foil and press the rice down with some heavy object. Let it set for at least 1 or 2 hours. Cut into cubes and serve with satay sauce.