Recipe #9 – Kajang with Peanut Sauce
Kajang with Peanut Sauce
Chicken satay with peanut sauce
- 1kg chicken thigh
- 1 tsp. ground cumin
- ½ tsp. ground cinnamon
- 6 shallots chopped roughly
- 1 tsp. ground coriander
- small piece fresh turmeric
- 1 tsp. sugar
- 2 tbsps. roasted peanuts
- ¼ tsp. salt
- 6 tbsps. vegetable oil
- bamboo skewers soaked overnight in water
- 1 stick lemongrass – this will be used as a brush for basting
Heat grill plate or BBQ.
Slice chicken thigh into bite sized pieces and set aside.
Pound remaining ingredients together to form a chunky paste add chicken and mix well. Thread chicken onto skewers.
Cut lemon grass in half lengthways. Cut through middle again. Tie together with string or a rubber band to form brush. Bruise lightly with back of knife and set aside.
When grill is ready to use, add chicken skewers.
Grill for 2 minutes turn and baste with marinade using the lemongrass brush.
Keep repeating the grilling & basting process until chicken cooked.
- 300g roasted peanuts
- Small piece ginger
- Small piece galangal
- 1 tbsp. pureed chillies
- 1 stalk lemon grass
- 1 cup caster sugar
- 1 brown onion
- 1 clove garlic
- 1 tbsp. vegetable oil
- ½ cup tamarind juice
- Fish sauce to taste
Grind peanuts, ginger, galangal, chillies, internal section of lemongrass & sugar until fine.
Chop onion and garlic finely, leave them separate.
Heat oil in saucepan, medium heat. Add onion and cook until starting to caramelise.
Add garlic and cook for a further 2 minutes.
Add ground ingredients and tamarind juice and bring to boil.
When sauce has thickened remove from heat, season with fish sauce set aside until ready to use.