Chicken Satay with Satay Sauce

Thursday, December 15, 2011 | 0 Comment(s)

Satay

This has got to be one of the most versatile sauces ever created on the planet. As a dip for satay? Check. As a dressing for gado-gado? Check. As a marinade for meat and seafood? Yes, check! Usually made from either ground peanuts or peanut butter, depending on the desired consistency of the final product, this peanut gravy is widely used in Asian cuisine, adding layers of texture and flavour to the food it is paired with. The resulting dish is provided with an interesting set of flavours that bewitches your taste buds.

Preparing the satay sauce usually consumes a lot of time and hard work, as the peanuts have to be roasted and crushed before they are slowly cooked with some other ingredients. Fortunately, I’m armed with a short-cut that will not only cut the preparation time by a considerable amount, it will also save me all the trouble and hassle of cutting and mixing and whatnot. With Delimas Satay (BBQ) Sauce, my job in the kitchen is finished in no time at all! And as they are made using the same ingredients as the freshly prepared sauce, namely onions, garlic, sugar, chilli, tamarind, salt and galangal, the resulting sauce has an incredibly authentic taste. In fact it would taste so good, no one would ever believe it’s made from an instant paste! Not that they need to know..

Preparing the satay sauce is a breeze. All you have to do is pour, stir and bring it to boil! Now that is convenience at its very best. The contrasting textures and flavours that the sauce and pairing it with the meat is simply exquisite, and is definitely something that will charm your guests!

Chicken Satay with Satay Sauce

Preparation time: 10 minutes + overnight marinating

Cooking time: 10 minutes

Serves: 4

500g chicken tenderloin, sliced to 2 inch lengths

2 cloves garlic, skin removed and finely chopped

10 shallots, skin removed and finely chopped

3 stalks lemongrass, bruised and finely chopped

1 thumb size galangal, bruised and finely chopped

1 teaspoon tumeric powder

3 tablespoon sugar

3 teaspoon salt

3 tablespoon olive oil

1 packet Delimas Satay (BBQ) Sauce

1 teaspoon prawn paste (belachan)

1. Combine chicken breast, garlic, shallots, lemongrass, galangal, tumeric powder, sugar and salt in a large bowl. Mix thoroughly and seal bowl with plastic wrap. Leave it overnight in the fridge

2. Preheat oven to 180 degrees, using the grill only

3. Thread marinaded 2 pieces of chicken onto bamboo skewers. Repeat process for the rest of the chicken pieces

4. Place chicken skewers on a tray and brush with olive oil

5. Slide skewers onto the top rack of the oven and cook for 2-3 minutes on each side or until edges are slightly brown. NOTE: Alternatively you can BBQ the chicken skewers for the same amount of cooking time

6. For the sauce, pour one packet of Delimas Satay(BBQ) Sauce and prawn paste into a small pot. Simmer over low heat for 5 minutes

7. Serve chicken satay with satay sauce

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Tagged As:
Chicken, Garlic, Grill, Simmer, Suntraco Foods