Freitag, 4. Februar 2011

Chicken Satay

Whenever I think about my childhood's favorite, I think of "Satay". Whether it's beef, chicken or pork satay, I simply love them all. As kid, I just loved the fun of eating sticky rice and the grilled meat on sticks! On my way to school, all I had to do was just to follow the smell until I found the Satay man standing by the busy street of Bangkok, grilling my favorite BBQ meat. I would then buy some to take with me as my lunch later in the day.

Today, it's definitely a great pleasure to see how my children are enjoying the same food I used to grow up with and how I am actually able to share and prepare the recipe myself. Whether served plain, with rice, bread or even pasta, my kids love them all. As for me personally, these days I'd preferred to opt for salad rather than the sticky rice though ;)

Chicken satay is my pick for today for the fact that it's lighter than all other meat and the ingredients here are probably the easiest to find. Accompanying the satay is the simplest recipe I create for my peanut sauce.

Chicken Satay (make about 20 sticks):

500g chicken breast without skin
2 cloves of garlic
1 shallot
4 tablespoons coconut milk
2 tablespoons light soy sauce
1/2 teaspoon cumin
1/2 teaspoon coriander seeds
1 teaspoon curry powder
1 tablespoon sugar
1/4 teaspoon salt
Some pepper

If you like your satay spicy, you may add 1/2 teaspoon of dried chilli flakes or 1 fresh chilli

20 small size BBQ sticks (Tip: soak them in water will help prevent the sticks from burning on the grill).


1. Wash and pad dry chicken with kitchen paper towel. Cut them into small cubes. Set aside.

2. For the marinate, crush together garlic, shallot, cumin, and coriander seeds (and chilli if used) in a mortar. If you don't have a mortar, you may use a food processor to blend all the mentioned ingredients together. Once everything is well crushed or blend, add, the rest of the ingredients (from curry powder to pepper) to form a paste.

3. Add the paste mixture to the prepared chicken cubes and leave to marinate for 2-3 hours, cover and keep cool in the fridge.

4. After the marinate, put chicken on the sticks, grill on medium heat 5 minutes on each side. Serve hot with warm peanut sauce.

Peanut sauce:

150 g peanut butter (preferably crunchy type)
200 ml coconut milk
1/2 tablespoon Thai red curry paste
1/2 tablespoon sugar
2 tablespoons lime juice


In a saucepan, on a medium heat, cook coconut milk together with chilli paste. Stir for about 10 minutes before adding in peanut butter and the rest of the ingredients. Continue stirring for another 5 minutes or until the mixture form the right consistence and fragrant. If you find the sauce too thick for your liking, you may dilute it with 1 or 2 spoons of water. Adjust the taste with sugar, salt and lime juice according to your own preference. The sauce is best serve warm.

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