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Satay Ayam
Recipe by Mindy Woods
This mouthwatering Satay Ayan will be your new favourite meal.
- Steps
- Ingredients
Steps
- Prepare coals for a hibachi (if using). Soak 16-20 20cm bamboo skewers in water.
- Place chicken, fish sauce and coconut sugar into a bowl and mix thoroughly.
- Place remaining ingredients into a food processor and blend to a fine paste. Pour over the chicken and stir through until evenly coated. Set aside to marinade for at least 1 hour in the fridge (ideally for 12 – 48 hours if possible).
- When ready to cook, heat a large cast iron skillet or BBQ, if using. Thread the chicken onto the skewers. Cook in batches over coals or in the skillet for 5-10 minutes, basting constantly with the marinade and turning the skewers at regular intervals. Remove from the heat and cover loosely with foil to keep hot.
- For the Satay Paste, place ingredients into a food processor and process to a smooth paste.
- For the Satay Sauce, place oil into a wok over low-medium heat. Add the Satay Paste and cook, stirring, until fragrant and toasted, about 5-8 minutes. Carefully add in the water and sugar and stir until dissolved. Allow the mixture to cook until it ‘splits’ and a rich spicy oil should begin to seep out of the mixture. At this point, stir through coconut milk, tamarind pulp and peanuts and allow the sauce to thicken. Season with fish sauce to taste so the mixture is sweet, salty, sour and spicy. Spoon into a serving bowl.
- To serve, arrange banana leaves on a large serving board. Top with chicken skewers and add bowls of satay sauce, fresh vegetables and herbs.
