Chicken Satay with Peanut Sauce

[Ingredients]

• 4 large skinless chicken thigh, cut into cubes

• 20-24 bamboo skewers

• Chinese cucumber, cubed

• Red onion, peeled and cubed

[Marinade]

• 10 shallots

• 6 cloves garlic, peeled

• 2inch-sized galangal, peeled

• 1 large lemongrass, white part only, cut into smaller pieces

• 2tsp turmeric powder

• 1tsp coriander powder

• 1tsp fennel powder

• 1tsp cumin powder

• 1tbsp tamarind juice

• 2tbsp sugar

• 2tsp salt

• 2tbsp oil

[Spice Paste]*

• 8 shallots

• 5 cloves of garlic

• 3tbsp chilli paste

• 2inch-sized galangal, peeled

• 1 large lemongrass, white part only

• 2tbsp toasted belacan

[Peanut Sauce]

• *Spice Paste

• 1tbsp oil

• 500ml water

• 1-2cups grounded peanuts

• 3tbsp tamarind juice

• 6tbsp palm sugar

• 1tsp salt

[Brushing Liquid]

• 3tbsp oil

• 3tbsp coconut milk

• 3tbsp honey

[Steps]

1. In a food processor, add in all marinade ingredients and blend into a smooth paste.

2. Place chicken in a bowl and add in marinade. Mix well and let marinate for at least 3hrs.

3. In a food processor, add in spice paste ingredients and blend into a smooth paste.

4. Peanut Sauce: In a heated pan with oil, add in spice paste and stir-fry till fragrant.

5. Add in water and peanuts. Mix well and bring to a boil.

6. Add in remaining ingredients, and let simmer for 2-3mins till sauce thickens. Set aside.

7. Skewer chicken and place on a baking tray.

8. Mix brushing liquid together, and brush on chicken.

9. Grill in oven at 200-220degC for 6-8mins.

10. Turn chicken over, brush with liquid, and grill for another 3-4mins till fully cooked.

11. Serve satay with peanut sauce, cucumber and onion.

Adapted from The Meatmen Singapore