Nothing beats a plate of fresh-off-the-grill satay with that distinctive charred aroma, served with peanut sauce, ketupat, cucumber and red onion. Today, I will show you how to make chicken satay from scratch along with my special homemade satay sauce!
Blend the galangal, garlic, shallots and lemongrass in a food processor until fine.
Add in the remaining ingredients and mix well.
Divide into ⅓ and ⅔ portions for the marinade and satay sauce respectively.
Prepare the Satay
Marinate the chicken with ⅓ portion of rempah and the rest of the satay ingredients, then cover with cling film and refrigerate for six hours, best overnight. Once ready, skewer 4-5 pieces of the marinated chicken cubes through the satay sticks.
Place the satay on a pre-oiled grilling rack. Brush the satay with oil and grill in a preheated oven for about 6-8 minutes at 200 to 220°C. Flip the satay, brush with oil again and grill for another 4 minutes until nicely charred.
Prepare the Satay Sauce
Add the warm water to the tamarind paste and separate the flesh from the seeds to make assam juice.
In a wok, heat up the oil over medium-low heat. Add the remaining ⅔ portion of rempah and fry till aromatic. Add the dried chilli paste. Fry for another minute until the chilli oil starts to separate out. Add the rest of the ingredients and mix well. Bring to a boil, then lower the heat and simmer until the sauce thickens.
Video
Notes
PREPARATION TIPS
Soak the satay sticks in water overnight to prevent them from burning in the oven.