Chicken/Pork Satay with Homemade Satay Sauce

A easy satay chicken with a homemade thick satay sauce rich in peanut aroma. It is perfect for dolloping rather than just dipping.

Homemade Satay Sauce ( for marinade &dipping )

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Ingredients 

  • 6 tbsp Coconut Cream
  • 6 tbsp Homemade Peanut Butter  ( Click Here )
  • 2 tbsp Fish Sauce
  • 6 tsp Palm Sugar or Brown Sugar
  • 2 tsp Ground Turmeric
  • 4 tsp Curry Powder
  • 1/2 tsp Five Spice Powder
  • 1/2 tsp Fresh Lemon Juice
  • 2 tsp Tamarind

Preparation

Break the palm sugar (if it is solid). Remove shell of the tamarind and scrap out fresh with a spoon. Mix all the seasonings together, stirring constantly

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Chicken/Port Satay

Ingredients

  • 4 Chicken Thigh or 300 g Pork Chop

Marinade

  • 2 tbsp Garlic & Shallot Juice
  • 2 Stalk of Minced Lemongrass
  • 1/2 tsp Sea Salt
  • 6 tsp Homemade Satay Sauce

Preparation

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1. Pull the skin off with your fingers. Place a thigh onto the cutting board with the skin side down and the bone side up. Insert the tip of the knife into the flesh along the bone and cut carefully along the entire length of the bone to loosen it from the flesh. Reach into the incision with your fingers and hold the bone in your non dominant hand. While you hold the bone, work to loosen it from the thigh by cutting through the flesh still connected to the bone. Continue cutting and pulling until you can remove the entire bone from the thigh. Cut the deboned thigh into 4 thin strips and place the chicken pieces into the bowl. Season with salt and rub throughly.

2. Minced garlic and shallots, squeeze out juice as much as possible ( How to Juice Garlic and Shallots Click Here ). Add together with minced lemongrass to the chicken thigh. Thread the marinated strips of meat through satay skewers, 1 strip per skewer.

3. Marinade the chicken meat with 6 tsp homemade satay sauce, set aside for 2 hour or more or preferably overnight in the fridge. Place the remaining satay sauce in the fridge also.

4. The second day, preheat oven to 200ºC. Brush oil on the wire rack and place on the skewer, bake for 10 mins, take out and brush homemade satay sauce on both side. Bake for another 10 mins. Serve with satay sauce.

10 thoughts on “Chicken/Pork Satay with Homemade Satay Sauce

  • Tuesday August 4th, 2015 at 12:27 AM
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    您好:我們想在學生的教材中介紹沙嗲醬的材料,可否使用您網頁照片上,這張材料的圖片呢?

    Reply
  • Wednesday April 1st, 2015 at 08:53 PM
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    請問不用羅望子會有很大影响嗎? 因人在外地不易找到….
    或有否其他材料可替代?
    Thank you so much:)

    Reply
    • Wednesday April 1st, 2015 at 09:50 PM
      Permalink

      羅望子的味道很特別,沒有代替品。買不到唯有不加

      Reply
      • Friday April 3rd, 2015 at 03:44 PM
        Permalink

        Thank you so much!:)

        Reply
  • Pingback: 子蘿甜椒炒雞柳 ~ 開胃靈感

  • Wednesday June 4th, 2014 at 08:01 AM
    Permalink

    想问问什么是罗望子?

    Reply
  • Thursday July 12th, 2012 at 01:02 PM
    Permalink

    ♡♥ 小咪 ♥♡黏稠度主要靠椰漿的厚度來調較,不要買水水的椰漿其他材料都是邊調較邊試味,很容易成功的 ﹗

    Reply

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