CHICKEN SATAY BOOKSHOP
Ingredients
4 servings
500 g organic chicken
3 shallots peeled and roughly chopped
3 cm (1 1/2 inch) piece of galangal or root ginger
2 lemongrass stalks, outer leaves removed and white part chopped
1 cm (1/2 inch) piece of turmeric, peeled and roughly chopped
2 garlic cloves peeled
1 tbsp ground coriander
1 tsp cumin
1 tsp palm sugar
1 tsp fish sauce
pinch ground black pepper
1 small chilli, deseeded
1 tsp ground sea salt
4 tbsps peanut oil
Peanut sauce
1 cup dry roasted peanuts
1 tbsp tamarind pulp
1 cup water
1/4 cup light oil
1/2 tsp salt to taste
2 tbsps palm sugar cut into pieces
1 tsp coriander powder
1 tbsp sweet soya sauce
Spice paste
4 dried red chillies
3 cloves garlic, peeled
3 shallots, peeled and chopped
1 stalk lemongrass, white part only
1 cm (1/2 inch) galangal, peeled
Steps
Slice the chicken into thin slices.
Grind together the shallots, galangal, lemongrass, turmeric and garlic, coriander and cumin in a pestle and mortar until a rough paste. Add the fish sauce, sugar and chilli and season with a few grinds of salt and pepper.
Add to the paste and the peanut oil to the chicken mixing well to combine.
Cover with cling film and leave to marinate overnight in the fridge.
Soak 8 bamboo skewers in warm water. Thread the marinated chicken onto the skewers. Heat a griddle pan and brush with oil. Lay the skewers on the pan. Turn frequently until cooked through basting occasionally with a light oil.
For the peanut sauce, crush the peanuts with a pestle and mortar and set aside.
In a small bowl add the tamarind pulp to 1/4 cup warm water and set aside for 10 minutes. Sieve and discard the pulp. Soak the chillies in warm water to soften and drain.
Transfer the spice paste ingredients to a food processor, add 3 tablespoons of water and blend until combined.
In a saucepan, heat the oil on medium heat, add the spice paste and fry until aromatic.
Add the ground peanuts, tamarind, water, salt, sugar, coriander and soy sauce stirring to combine.
Cook the peanut sauce on medium heat stirring continuously for about 10 minutes until the peanut sauce thickens and the oil separates.
Serve the chicken skewers with the warm satay sauce.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
Ingredients
4 servings
500 g organic chicken
3 shallots peeled and roughly chopped
3 cm (1 1/2 inch) piece of galangal or root ginger
2 lemongrass stalks, outer leaves removed and white part chopped
1 cm (1/2 inch) piece of turmeric, peeled and roughly chopped
2 garlic cloves peeled
1 tbsp ground coriander
1 tsp cumin
1 tsp palm sugar
1 tsp fish sauce
pinch ground black pepper
1 small chilli, deseeded
1 tsp ground sea salt
4 tbsps peanut oil
Peanut sauce
1 cup dry roasted peanuts
1 tbsp tamarind pulp
1 cup water
1/4 cup light oil
1/2 tsp salt to taste
2 tbsps palm sugar cut into pieces
1 tsp coriander powder
1 tbsp sweet soya sauce
Spice paste
4 dried red chillies
3 cloves garlic, peeled
3 shallots, peeled and chopped
1 stalk lemongrass, white part only
1 cm (1/2 inch) galangal, peeled
Steps
Slice the chicken into thin slices.
Grind together the shallots, galangal, lemongrass, turmeric and garlic, coriander and cumin in a pestle and mortar until a rough paste. Add the fish sauce, sugar and chilli and season with a few grinds of salt and pepper.
Add to the paste and the peanut oil to the chicken mixing well to combine.
Cover with cling film and leave to marinate overnight in the fridge.
Soak 8 bamboo skewers in warm water. Thread the marinated chicken onto the skewers. Heat a griddle pan and brush with oil. Lay the skewers on the pan. Turn frequently until cooked through basting occasionally with a light oil.
For the peanut sauce, crush the peanuts with a pestle and mortar and set aside.
In a small bowl add the tamarind pulp to 1/4 cup warm water and set aside for 10 minutes. Sieve and discard the pulp. Soak the chillies in warm water to soften and drain.
Transfer the spice paste ingredients to a food processor, add 3 tablespoons of water and blend until combined.
In a saucepan, heat the oil on medium heat, add the spice paste and fry until aromatic.
Add the ground peanuts, tamarind, water, salt, sugar, coriander and soy sauce stirring to combine.
Cook the peanut sauce on medium heat stirring continuously for about 10 minutes until the peanut sauce thickens and the oil separates.
Serve the chicken skewers with the warm satay sauce.
MSS Organic Farms:
www.organicjaggery.shop
Recipe channel: www.facebook.com/vaagmeefoods
Join Telegram: https://t.me/organicjaggery
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