Chicken Satays with Peanut Sauce

Yeah, this is my Plan R (R=Retirement) business (ha ha ha). The satay sauce tasted just like what they are selling outside, but as my oven grill is not so strong, I spend too much time grilling (lol). On the whole, my satay can pass but of course cannot compare with those experienced satay sellers (he he he). Ingredients

Chicken Satay

2 chicken breast (cut into fillets-long strip or cubes)
2 tablespoon light soya sauce
2 tsp lime juice
2 tsp sesame oil Peanut Sauce

100 gm roasted unsalted peanuts (can buy ready grounded peanuts)
3 spring onions (chopped)
2 cloves garlic
1 tsp curry powder
1 tsp ground cumin
1/2 tsp ground coriander
1 tbsp honey
2 tsp light soya sauce
1 cup water

Method

1. Cut chicken fillet into long thin strips or cube.
2. Thread on to skewers.
3. To make peanut sauce: combine peanut sauce ingredients in a food processor and blend till smooth. But for easy way out, I bought the ready grounded peanuts, so I just mixed all the peanut sauce ingredients together with a spoon.
4. Pour the peanut sauce ingredients into a pan or wok, stir over medium heat for 3 mins or till sauce is reduced and thickened.
5. Cook chicken satays under pre heated grill for 3 minutes on each side or until just cooked.
6. During grilling, brush satays with combined soya sauce, lime juice and seasame oil.
7. Serve immediately with hot peanut sauce.

Note: Peanut sauce may be made up a day in advance and stored in the fridge and reheat over a low heat or in a microwave oven.

HINT: If using wooden skewers, soak them in water for at least 10 minutes before using to prevent the skewers from buring during grilling.

Another recipe for marinating

Marinate for Chicken
Recipe for marinate (in the blender):
Ingredient Mix A:
2 tsp coriander powder
2 tsp ground roasted peanuts (unsalted)
1 1/4 tsp salt
1 tsp tumeric powder
1/2 tsp cumin powder
1/4 tsp cinnamon powder
6 tbsp sugar
Ingredient Mix B:
1 stalk lemongrass, peel and use only white portion
8 shallots
2 tbsp oil
Blend Ingredient Mix A together until they are well blended, remember freshness is the key to having these flavours in your satay marinate.
Add Ingredient Mix B (lemongrass, shallots and oil) to the powdered mix,which will create the paste for the meat marinate.
The trick is: you need some oil mixed with water to sprinkle on the meat tocreate the fire and steam. Steam keeps the meat moist, while an open flamecharred the meat as the sugar caramelise.

Photo Source: alicecozycorner
Recipe Source: Murdoch Books