Satay with Peanut Sauce 沙嗲串燒（配沙嗲醬）

Satay is a popular Southeast Asian dish of seasoned, skewered, and grilled meat, typically served with a rich and spicy peanut sauce. This recipe features both chicken and beef satay, marinated in aromatic spices and grilled to perfection. The accompanying peanut sauce is made from roasted peanuts, chilies, and herbs, offering a delightful balance of sweet, savory, and spicy flavors.

Nutrition (per serving)

Ingredients

• 500g boneless, skinless chicken thighs, cut into 1-inch pieces
• 500g beef sirloin, cut into 1-inch pieces
• 80g shallots, peeled and roughly chopped
• 3 stalks lemongrass, white part only, roughly chopped
• 20g galangal, peeled and roughly chopped
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tbsp cumin powder
• 1 tsp fennel powder
• 2 tbsp sugar
• 1 tsp salt
• 3 tbsp vegetable oil (for marinade)
• 30-40 wooden skewers, soaked in water for at least 30 minutes
• 200g roasted peanuts (unsalted), roughly chopped
• 50g shallots, peeled and roughly chopped (for sauce)
• 3 cloves garlic, peeled
• 2-3 red chillies (or to taste), deseeded and roughly chopped
• 1 stalk lemongrass, white part only, roughly chopped (for sauce)
• 10g galangal, peeled and roughly chopped (for sauce)
• 2 tbsp tamarind paste, mixed with 2 tbsp hot water (strain pulp)
• 3 tbsp palm sugar (gula melaka), grated
• 1/2 tsp salt (for sauce)
• 3 tbsp vegetable oil (for sauce)
• 200ml water (for sauce)

Steps

1. Prepare the satay marinade paste: In a food processor, combine shallots, lemongrass, galangal, turmeric powder, coriander powder, cumin powder, fennel powder, sugar, salt, and vegetable oil (for marinade). Blend until a smooth paste forms.
2. Marinate the meat: In separate bowls, add the chicken pieces and beef pieces. Divide the marinade paste evenly between them, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or preferably overnight.
3. Skewer the meat: Thread the marinated chicken and beef pieces onto the pre-soaked wooden skewers. Aim for 3-4 pieces per skewer, alternating meat types if desired.
4. Prepare the satay sauce paste: In a food processor, combine roasted peanuts, shallots (for sauce), garlic, red chillies, lemongrass (for sauce), and galangal (for sauce). Blend until a coarse paste forms, adding a little water if needed.
5. Cook the satay sauce: Heat vegetable oil (for sauce) in a saucepan over medium heat. Add the satay sauce paste and sauté for 5-7 minutes until fragrant. Add the strained tamarind paste, palm sugar, salt (for sauce), and water. Bring to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce thickens and oil separates slightly. Adjust seasoning to taste.
6. Grill the satay: Preheat a grill or grill pan to medium-high heat. Grill the chicken and beef satay skewers for 3-5 minutes per side, or until cooked through and slightly charred. Brush with a little extra vegetable oil or leftover marinade during grilling to keep them moist.
7. Serve: Arrange the grilled satay on a platter and serve immediately with the warm peanut sauce. Optionally, garnish with sliced cucumbers and red onions.

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