Chicken Satay (Gai Satay)

Ingredients:

  • 50 g chicken
  • 1/8 tsp galangal, finely chopped
  • 1/4 tsp lemon grass, finely chopped
  • 1/8 tsp turmeric powder
  • 1/8 tsp coriander seeds, roasted
  • 1/8 tsp cumin seeds, roasted
  • 1 1/2 tbsp coconut cream
  • 1 1/2 tsp brown sugar, or palm
  • 1/8 tsp sea salt
  • 5 bamboo skewers

Ingredients Sauce 1:

  • 1/2 cup coconut milk
  • 1 tsp Gaeng khua curry paste
  • 1/4 tsp coriander seed, roasted
  • 1/8 tsp cumin seed, roasted
  • 1/8 tsp turmeric powder 1/8
  • 2 tbsp peanuts, roasted
  • 1 1/2 tsp brown sugar, or palm
  • 1/8tsp sea salt
  • 1 tsp tamarind paste
  • 1 siam cardamon pea

Ingredients Sauce 2:

  • 1 tbsp sugar
  • 1/8 tsp sea salt
  • 1 tbsp vinegar
  • 1-2 tbsp cucumber
  • 1 tsp shallots
  • 1/2 tsp red & yellow chilli

Directions:

  1. Clean chicken and slice into 2.5 cm wide by 8 cm long pieces.
  2. Grind galangal, lemon grass, tumeric, coriander and cumin in mortar until fine.
  3. Mix with coconut cream and marinate chicken for 30 minutes.
    Sauce 1: Place pan over medium heat, add half the coconut milk and red curry paste. Keep stirring until aromatic and the oil separates from the coconut milk. Then add tumeric, coriander, cumin, stir to mix and add the balance of the coconut milk.
    Add sugar, salt, tamarind paste, mix well to dissolve, add peanuts, and cardoman, turn off heat.
    Sauce 2: Place pan over low heat, add sugar, salt, vinegar and bring to a boil, remove from heat and allow to cool. Add cucumber, shallot and banana pepper to the cooled liquid. Transfer to a serving bowl.
  4. Thread chicken on the bamboo skewers and grill, drop coconut milk on chicken while grilling till the chicken is cooked.
  5. Dip cooked chicken in either or both sauces to add flavour just before biting.

Notes:

This recipe is a small portion, meant for tasting.