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Chicken satay recipe

Inspired by the Netherlands’ historical Indonesian connection, satay has become a Dutch eetcafe classic. Here’s how to make yours at home – recipe adapted from Rasa Malaysia. Makes 2-4 skewers.

Ingredients:

  • For the marinade
    • 450 grams chicken thighs – cubed
    • 1 tbsp oil
    • 1 stalk lemongrass – peeled and roughly chopped
    • 1 clove garlic – peeled and roughly chopped
    • half an onion – peeled and roughly chopped
    • 1 tsp turmeric
    • half tsp ground coriander
    • half tsp chili powder
    • 1 tsp salt
    • 1 tbsp sugar or honey
    • 4 small wooden skewers (soaked in water) or 2 long metal skewers
  • For the sauce (makes extra!)
    • 8 dried red chilies, seeded and soaked in warm water
    • 1 tsp ground coriander
    • 3 cloves garlic, peeled
    • 1 onion, peeled
    • 1 stalk lemongrass, cut into 3
    • thumb-sized piece of galangal or ginger, peeled
    • 50 ml oil
    • 150 grams dry roasted peanuts, unsalted
    • 1 tbsp tamarind paste
    • 250 ml water
    • 1 tbsp Kecap Manis
    • half tsp salt or to taste
    • 2.5 tbsp sugar (preferably palm sugar) or to taste

Method:

  1. Blend all the ingredients for the marinade into a smooth paste. Coat the chicken pieces and leave to marinade for 6 hours or overnight.
  2. To make the sauce, blend the soaked chillies, coriander, garlic, onion, one piece of the lemongrass and galangal (or ginger) into a smooth paste – add a little water if needed.
  3. Heat the oil and gently fry off the spice paste until fragrant. Add the two remaining pieces of lemongrass (whole).
  4. Grind up the peanuts very small.
  5. Add the ground peanuts, tamarind paste, water, kecap manis, sugar and salt, and stir well.
  6. Reduce the peanut sauce over a low heat for 5-10 minutes until the desired consistency is reached – set aside to keep warm.
  7. Pre-heat your grill or BBQ to 240 degrees Celsius.
  8. Thread the chicken pieces onto the skewers and grill or BBQ for 5 mins each side until cooked through and slightly charred.
  9. Serve with fried rice and pickled cucumber slices.

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