Chic Satay II

Having our family BBQ for the long weekend, my sis managed to book a BBQ pit at TPY Safra that is beside the swimming pool for a get-together. Sounds like so much fun cos it has been long since we last gather to have BBQ or even chalets. Missed those times. Now everyone seems so busy, teenagers cousins are so busy with school, work etc. Those times are wonderful memories. MJ-ing, drinking, games, chit chatting, X-boxing and more... 

Anyway, some of us took on some jobs for the BBQ work. I took up the job of Curry Veg & Satay. I have done the satay before with my own variation and this time round I decided to search for a more authentic satay recipe. And so, I settle for this. 

Though it is a bit of work as I super hate working with recipes that asked me to blend cos I so lazy la. But this time, I decided to be hardworking. Halfway thru, I realized I haven gotten a Satay Sauce recipe. Frantically search for one and found a simpler and looks easy to attempt. Hope both turns out well as it is my virgin attempt.

Verdict - Satay a bit bland, need to work on the flavour. Satay sauce was yummy and not too oily. Yeah!!

Chix Satay (adapted from RasaMalaysia)

*i 2x the recipe and did some adjustments as I ran out of some ingredients*

4 Chix Thigh & 8 Chix Breast Fillet (1 big plate selling in Cold Storage)

2tsp Coriander Powder

5 stalk lemongrass, white part

3 shallots

2 clove of garlic

4Tbsp Veg Oil

2tsp Chilli Powder

4tsp turmeric powder

8tsp Light Soy Sauce

2tsp Oyster Sauce

1) Cut the Chix into small cubes

2) Blend all the above ingredients into paste

3) Marinate the Chix cubes with the marinade before putting them on skewers

4) Grill until cooked, serve warm

Satay Sauce (adapted from kitchentigress)
*I x2 all the below ingredients except for peanuts, and I mix the palm sugar and sugar and add while I taste)

60 g assam (tamarind), mashed with ½ cup warm water and drained; seeds discarded

250 g toasted peanuts, skinless, and roughly chopped

250 g toasted peanuts, skinless, and finely ground

50 g shallots (8 pieces), roughly chopped *omit as I ran out of it*

25 g garlic (4 cloves), roughly chopped

2 stalks lemongrass, tender part only, roughly chopped

4 thin slices galangal, roughly chopped

2 tbsp chilli powder, or to taste, mixed with an equal amount of water **i replaced with 8pcs of dried chill*

1) Mix Assam with warm water and leave aside. Drain away seeds and put for later use
2) Blend garlic, lemongrass, galangal, dried Chilli. Leave aside.
3) Put both peanuts in a small pot, add the Assam mixture and top up with water til it cover the peanuts at least 1"/3cm.
4) Fry the paste with oil til fragrant. Add in peanut mixture and stir fry.
Add sugar to taste and a little water of you find it too thick. Serve warm or room temp.