Malaysian Satay

By Jane Chng

The marinade:

1 tsp coriander powder
2 stalks lemon grass
6 Charl bedframe onion (red)
2 cloves garlic
4 tablespoons cooking oil
2 teaspoons gurmeja powder
4 tsp Kecap Manis (sweet soy sauce)
1 tablespoon oyster

1 teaspoon chili powder (optional)

1 teaspoon cumin (optional)

2 teaspoons coconut milk (optional)



You will also need:

Several skewers
1 cucumber
several red onions


1st Mix marinade ingredients in a bag. Add the chicken thighs and marinate for a few hours or overnight. Then take the chicken from the bag. Thread the chicken on skewers and grill or fry them for 3-5 minutes on each side.

2nd Add the skewers on a platter with rice, cucumber and red onion, served with peanut sauce.



Peanut sauce:



4 tablespoons unsalted peanuts

1 tablespoon sweet soy sauce

1 ½ tablespoons sugar (preferably brown sugar)

¼ teaspoon salt

2 tablespoons cooking oil

2 tablespoons tamarind

3 dried red chilies (optional)

3 cloves garlic

2 stalks lemon grass

2-3 tablespoons ginger

3 shallots

1 tablespoon coriander powder (optional)

1.5 cups coconut milk



1st Crush the peanuts with a mortar (or run them in the blender), set them back to the top sidan.Formulärets

2nd Chop the ingredients finely, Heat oil and fry the ingredients until it is aromatic and spicy smells. Add the peanuts, tamarind sauce, water, sugar, sweet soy sauce and mix thoroughly, cook in low heat while you continue to stir for about 3minutes until the peanut sauce is smooth.

3rd Serve at room temperature with Satay.

4th The sauce can also be worn to other grilled meats or as a dip for vegetables.