Satay is a classic street snack enjoyed all over Southeast Asia, from the bustling streets of Bangkok to the far-flung islands of Malaysia and Indonesia. It consists of spicy skewers served with a sweet and tangy peanut sauce, and is usually served with plain rice and sliced cucumber on the side.

INDONESIAN SATAY BLEND (1 portion = 1 ½ tbsp): turmeric, chilli, tamarind (tamarind and cornstarch), lemongrass, ginger, garlic, onion, brown MUSTARD, CELERY, lime leaf, galangal, cassia, cumin, coriander, white SESAME

Allergens are listed in CAPITALS

Indonesian Satay Recipe:

PREP 10 mins
COOK 30 mins
HEAT 2
Serves 4

You Need:

500g diced chicken (thighs are best) or use diced firm tofu for a veg version
½ cucumber - peeled and thinly sliced
1 lime
200ml coconut milk (full fat is best)
100g peanuts or cashew nuts (roasted and salted are fine) - crushed or ground to a fine texture
2 tbsp soy sauce (any type)
2 tbsp sugar
Rice to serve
1 portion of Indonesian Satay Blend

Method:

Mix the chicken with 1 tbsp soy sauce, 1 ½ tsp sugar and ½ of the INDONESIAN SATAY BLEND
Cook the rice and preheat the grill or light the BBQ now
To make the satay sauce, toast the ground peanuts in a dry pan, stirring regularly, for 3 minutes or until golden-brown, then add the coconut milk, juice of ½ the lime, remaining 1 tbsp soy sauce, remaining 1 ½ tbsp sugar, remaining INDONESIAN SATAY BLEND and ¼ tsp salt. Simmer for 2 minutes or until you have a sauce the consistency of double cream (adding a splash of water if necessary)
Thread the marinated chicken onto 4 skewers then grill on a foil-lined tray (or directly on the grill if using a BBQ) on a high heat, turning frequently, for 10 minutes or until cooked through and charred around the edges
Serve the chicken with the satay sauce, rice, cucumber and remaining ½ lime cut into wedges on the side

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