Top Tips for July 2019

Written by James
Published on 21st June 2019 at 07:57 • No comments yet, be the first!

Malaysian Satay

Satay is a classic street snack enjoyed all over South East Asia from the bustling streets of Bangkok to Malaysia and Indonesia. It consists of spicy skewers served with a sweet and tangy peanut sauce and as with this Malaysian version is usually served with plain rice, sliced cucumber and extra soy sauce for dipping.

Total Time: 50 mins
Serves: 4
Heat rating: 2/5
Dietary: contains mustard. May contain traces of celery and sesame

Ingredients

500g diced chicken (thighs are best) or 2 small aubergines cut into bite-size pieces for a vegetarian version
½ cucumber - peeled and thinly sliced
2 limes - 1 zested and halved for juicing, 1 cut into wedges
75g peanuts
2 tbsp sugar
3 tbsp soy sauce (dark soy sauce is best) plus extra for serving
200ml full fat coconut milk
Rice for 4 to serve

Spices

1 portion of MALAYSIAN SATAY BLEND (1 portion = 2 tsps): Galangal, ginger, turmeric, lemongrass, kaffir lime, black pepper, chilli, fennel, tamarind powder (tamarind, cornstarch), coriander, cumin, garlic, onion, mustard, may contain traces of celery, sesame

Method

Mix 2 tbsp coconut milk with 1 tbsp soy sauce and the MALAYSIAN SATAY BLEND then stir in the chicken or aubergine. Thread onto skewers then leave to marinate
Preheat the grill or light the BBQ now
Toast the peanuts in a dry pan for a few minutes or until they turn dark brown
Blend the peanuts with the remaining 170ml coconut milk, the remaining 2 tbsp soy sauce, the lime zest and the sugar to a smoothish sauce
Simmer the sauce for 5 minutes or until thickened slightly then stir in the juice of the lime and leave to one side
Cook the rice now
Grill the satay skewers for 10 minutes on each side or until cooked through and beginning to char around the edges
Serve the satay skewers with the sauce, rice, cucumber, lime wedges and extra soy sauce on the side.