2clovesof garliccut lengthwise and than the halfs in three
1dlketjap manisthe sweet one
For the peanutsaucethe good recipe!
pieceof ginger of about 2 cm cut into pieces
3red chili peppersseeds removed, roughly chopped
1lemongrassouter leaves removed and rootend cut off. Chop roughly
1tspshrimp pastethe smelly kind you can buy in the chinese store
1pich of salt
Prepping the satay:
Squeeze lemon and mix 1 teaspoon of juice with the ginger powder, cuminseed, ground coriander, sambal, salt, palmsugar and kurkuma in blender.
Mix the rest of the lemonjuice with some lukewarm water in a bowl and soak the wooden skewers for the satay in this.
Take a skillet or wokpan and cook the chopped onion and garlic till they are glazed and soft. Add the spicy pulp from the blender en let everything simmer for about two minutes.
Stir the soy sauce in this mixture and pour this marinade in a big bowl. Let it cool down.
When the marinade has cooled down, add the chicken cubes, seal the bowl with clingfilm and put the bowl in the fridge for at least two hours. Stir the marinade and chicken after one hour and put the bowl bakc in the fridge.
(If you want to give the satay that perfect taste and you have the time, let the chicken marinate for at least one night in the fridge.)
Roast the peanuts in a hot frying pan till they are golden and start to give that earthy smelling aroma. Pour the peanuts in a foodprocessor en grind them till they have a fine coarse structure. Don't grind the peanuts too long, because you don't want to end up with peanutbutter.
Clean chilis, ginger, lemongrass, shallots, garlic and shrimppaste and grind to a paste in foodprocessor. Stirfry the paste in a hot fryingpan for 10-15 minutes (when the paste starts to give of that typical Asian cooking fragrance, it's ready). Add limejuice, sugar, water and the grinded peanuts. Stir and bring it to a boil. Let it boil for one minute and then turn off the heat.
To give the sauce some finer structure I passed the sauce through a mortar and pestle one more time. After the pestle it's still a chunky and spicy sauce!
Finishing the satay:
Before skewering the satay meat, take the meat from the marinade and let it dry briefly on a plate with some paper towel.
Fire up the charcoal BBQ or (when its really raining cats and dogs) put a grillpan on the stove. You don't have a grillpan?
No worries. Pre heat the oven on 220 (Celcius) and put some tinfoil on the bottom of the oven (saves a lot of time cleaning the oven afterwards)
Then put the marinated chicken cubes on the soaked wooden skewers.
Cooking time for BBQ or grillpan will be 2-3 minutes per side of the satay (please, use common sense and check how long your satay needs to be cooked. Because I don't know how big your chicken cubes are when you skewer them).
When you grill the satay in the oven, put the satay skewers on a grillroaster and turn to oven to grilling mode. Put the grillroaster high under the grill and roast for three minutes. Then take the grillroaster out of the oven and turn the satayskewers. Put the roaster back in the oven again for three minutes.
Serve the satay in a pile on a big dish with peantusauce genereously poured over the chicken. Or serve one portion of three per person with a dollop of peanutsauce on the side.
To give the dish some extra crunch you can sprinkle some deepfried onion over the satay.