Satay Kajang (Satay)/Peanut Sauce- Malaysian Style

Ingredients:

• 1.5 kg chicken deboned
• 1 teaspoon cummin
• 1/2 teaspoon powdered cinnamon
• 8 shallots
• 1 teaspoon coriander
• 2.5 cm piece fresh turmeric
• 1 teaspoon sugar
• 1 stalk lemon grass
• 2 tablespoons roasted peanuts
• Salt to taste
• 2 tablespoons cooking oil

Method:

1. Cube the chicken meat , drain and put aside.
2. Grind coriander, cummin, turmeric, peanuts, salt and sugar. Mix this with the powdered cinnamon, diced shallots and 1 tablespoon cooking oil. Marinate the chicken with this mixture.
3.  Using special skewers, skewer 5 pieces of meat on one skewer, as in kebabs.
4. Grill over burning coal, constantly sprinkling cooking oil over the meat using crushed lemon grass.
5. Turn over and continue grilling until the chicken is cooked.
6. Serve with peanut sauce.

 Peanut Sauce

Ingredients:

• 300 grams peanuts - roasted
• 2.5 cm ginger
• A piece of galangal
• 3 tablespoon pounded chillies
• 2 stalks lemon grass
• 1 cup sugar
• 1 bombay onion
• 1/2 cup tamarind juice
• Salt to taste

Method:

1. Grind the roasted peanuts. Put aside.
2. Grind lemon grass, ginger and galangal until fine.
3. Slice bombay onion and stir fry until soft.
4. Add in ground chillies and the other ground ingredients.
5. Add in tamarind juice and lastly peanuts, sugar and salts. Simmer until the gravy thickens.
6.  To serve, arrange a few sticks of satay on a plate and serve with a bowl of peanut sauce, cucumber and sliced bombay onion. Satay also goes very well with compressed rice.