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Friday Foodie Community Challenge

Malaysian Chicken Satay

 

~ Calling all satay lovers. Likely you have sampled all sorts of satay dishes on your culinary adventures, but have you ever made satay from scratch? Malaysian-born, Tasmanian based foodie Yyan Ng, is convinced there are few people who would know the cooking method for a genuine satay, and has generously invited satay fans into his kitchen for a step-by-step demonstration of Malaysian Chicken Satay. This recipe features our very own Tasmanian produced Nichols Ethical Free Range Chicken.

Be warned, this is no ordinary satay. We have sampled at this recipe at Yyan’s home and can confirm this is in fact one of the best satay dishes you will taste, but you will need the best part of the weekend to lovingly prepare and share.

“As good as this recipe is, I doubt you’ll find many people who will actually put the work in to achieve a satay sauce like this,” Yyan ponders.

We challenge our foodie community to try this recipe at home, and share the results to our Facebook page using the hashtag #prideofplate.

Recipe

Ingredients

Chicken marinate:

800g of peeled shallots

400g of peeled red onions

2 knobs of tumeric (medium sized)

5 lemongrass stalks peeled and chopped into rings

1 medium knob of ginger

3 medium to big knobs of Galangal

6kg of Nichols Ethical Free Range Chicken thighs, cut into thin strips

1.5 teaspoon of salt per kg of meat soaked

Thai and/or fresh red chillies to taste

Peanut oil or oil of choice

Satay sauce:

800g of peeled shallots

400g of peeled red onions

2 knobs of tumeric (medium sized)

5 lemongrass stalks peeled and chopped into rings

3 medium to big knobs of Galangal soaked

Thai and/or fresh red chillies to taste

1 kg unskinned toasted peanuts

1 kg skinned toasted peanuts

2 tablespoon Babas Malaysian fish curry powder

1 tablespoon Babas Malaysian meat curry powder

2 Cassia bark sticks

6 Kaffir lime leaves

Tamarind paste

2 limes

Palm sugar

Tasmanian sea salt of choice

Soaked bamboo skewers of choice

Peanut oil

 

Method

Chicken Marinate:

1. Blend all shallots, onions, lemongrass, ginger, galangal and chillies in high speed blender with plenty of oil into a “rempah”

2. Cook down Rempah very slowly in a heavy pan on medium low with heaps of oil, stirring for an hour, (DO NOT walk away!) until blonde and onions are not astringent

3. Cool down paste, and marinate pre-cut chicken with salt and store overnight or at least 6-8 hours minimum

Satay Sauce:

1. Blend shallots, onions, tumeric, lemongrass, galangal, chillies in high speed blender with plenty of peanut oil into a “rempah”

2. Cook down Rempah very slowly in a heavy pan on medium low with heaps of oil, stirring until in turns deep deep dark caramel color. When it is blonde or most of moisture is cooked out, add the curry powder. Keep cooking, keep stirring.This might take 1 to 1.5 hour.

3. Toast both peanuts in a shallow tray in an oven on 150C until brown, blitz in a food processor until still coarse but some bits fine. Don’t overfill processor, don’t over-blend.

4. Deglaze pan with rempah with warm water, scrapping all sides, add peanuts

5. Add Cassia bark, Kaffir lime leaves, lime zest and lime juice 6. Cook for another 15-20 minutes stirring bottom constantly 7. Finish with Tamarind, crushed palm sugar, and salt.

To see more Nichols chicken recipes, visit www.thetasmanianfoodco.com.au

We thank Yyan for sharing his original take on Malaysian Chicken Satay.