Here's the recipe:
Marinade sauce:
4 stalks lemongrass
2 shallots OR 1 small onion
3 cloves garlic
1-2 fresh red chilies 1/2 tsp to 1 tsp cayenne pepper, to taste
1 thumb-size piece galangal OR ginger
1 tsp fresh turmeric OR 1/2 tsp dried turmeric
2 Tbsp ground coriander
2 tsp cumin
3 Tbsp dark soy sauce
4 Tbsp fish sauce
5-6 Tbsp brown sugar
2 Tbsp vegetable oil
Method:
1) Put all marinade ingredients into TM bowl, blend up at 1min-2mins/ Spd 7-10 (Pause at Spd 7 for at least 3-5secs before gradually speed up to Spd 10) - you can open up the lid and scrap down and repeat the same in between to properly blend up everything.
*you can taste test your sauce and add sugar if too salty or fish sauce if too sweet and vice versa. Or if you want it spicier, can alway add more chili & so on.. you know your own acquired taste best. Feel free to have fun with food. You too can be a great chef and do share out the recipes with me next :)
Meat skewers ingredient:
8-12 skinless chicken thighs, cut into thin strips *I cut into big diced cubes
1 package wooden skewers (soaked in water while preparing the meat, to prevent burning)
Method:
2) Pour the marinade over the meat and stir well to combine. Allow at least 1 hour for marinating, or longer (up to 24 hours).
When ready to cook, thread meat onto the skewers. Tip: Fill up to 3/4 of the skewer, leaving the lower half empty so that the person grilling has a "handle" to easily turn the satay during cooking.
Grill the satay on your BBQ, OR on an indoor grill, basting the first time you time it with a little of the leftover marinade from the bottom of the bowl. OR you can broil in the oven on a broiling pan or baking sheet with the oven set to "broil" Place satay close beneath the heating element and turn the meat every 5 minutes until cooked (be sure to soak your wooden satay sticks in water before skewering). Depending on how thin your meat is, the satay should cook in 10 to 20 minutes.
* I didn't even turn the satay while baking, perhaps, mine is the mini sized satay and it cooked well.
While waiting for the meat to marinate, you can prepare your peanut sauce.
Peanut Sauce 沙嗲醬 ingredients:
2 tsp peanut oil
4 shallots
2 tsp garlic
2 tsp fresh ginger root
2 small red chile peppers, seeded
150g chopped peanut (grind toasted skinless peanut at 10secs / Spd 6)
400g coconut milk
2 tsp soy sauce
2 tsp brown sugar
1 1/2 tsp fish sauce
1 1/2 tsp lime juice
Method:
3) While chicken is marinating, add shallots, garlic, ginger, and chile peppers into TM bowl. Chopped at 6-10secs/ Spd 5. Add oil and fragrant at 5mins/ V/ Spd spoon.
4) Add in chopped peanut, coconut milk, soy sauce, brown sugar, fish sauce and lime juice and cook 10mins/ 100'C/ Spd 2 then remove from heat and keep warm. *you can add in more chopped peanut on top before serve.
Enjoy your homemade satay, great for parties.
