Recipe #9 – Kajang with Peanut Sauce

Kajang with Peanut Sauce

Chicken satay with peanut sauce

Serves 4-10


  • 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. 

Peanut sauce

  • 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.