I thought I'd surprise the family with Chicken Satay for our dinner.
5 boneless and skinless chicken thighs, cut into small cubes
1 tsp ground coriander
1 tsp ground cumin
1 tsp turmeric powder
1 lemongrass, finely minced
salt and pepper
Marinade the chicken for at least a couple of hours in the refrigerator.
Thread the meat onto the bamboo skewers and grill on a really hot cast-iron pan for 2-3 minutes on each side to get the char-grilled marks on the meat.
Finish cooking the half-cooked meat in a 160C oven for about 15 minutes.
And for the peanut sauce, I'm using ingredients readily found in my kitchen cupboard
No-fuss Peanut Sauce
1/2 cup ready-fried shallots
1 tsp minced garlic
1 tsp minced ginger
1 small knob galangal
1 tbsp sambal oelek
2 lemongrass, bruised
3 tbsp peanut butter
1 tsp anchovy sauce
200 ml coconut milk
1/2 tsp tamarind paste
In a food processor, blend shallots, ginger, garlic, galangal and sambal oelek until fine.
In a pot add in the blended spices, lemongrass and coconut milk and let it simmer over medium heat for about 10 minutes.
Add in the peanut butter, anchovy sauce, sugar, tamarind paste and salt and leave it to simmer over low heat while continue stirring for about 5 minutes until the peanut sauce turns smooth.
You may add water if you find the sauce is too thick.