Done this twice now. Is good.
Starting from: https://rasamalaysia.com/recipe-chicken-satay/ (Original recipe in parens, if different from what I used instead.)
Marinade - let sit for at least overnight.
3 tablespoons oil
2 stalks lemongrass - whites only
4 cloves garlic (2 cloves)
2 small red onions (6 shallots)
2 teaspoons tumeric
1 teaspoon coriander poweder
1/2 teaspoon cayenne powder + 1 dried chipotle, diced (1 teaspoon chili powder)
1/2 teaspoon salt
2 raw sugar cubes (2 teaspoons sugar)
~1 cup water (a little water)
Recipe calls for it to be run through a food processor. We don't own one. So I diced or grated everything, ran it through a mortar and pestle, and used more water than called for to get it a bit more liquid. I'm marinading ~1kg diced chicken thigh.
Peanut sauce from the same site: https://rasamalaysia.com/malaysian-sataynow-with-peanut-sauce/
Haven't done this bit yet - will come back and modify with what I actually do...
- 1 1/2 cup unsweetened crunchy peanut butter (dry roasted peanuts, unsalted)
- 1 cup water
- 1 tablespoon soy sauce (sweet)
- 4 raw sugar cubes (1 1/2 tablespoon sugar, palm sugar preferred)
- 1/8 teaspoon salt
- 1/4 cup oil
- 1 tablespoon tamarind pulp, soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp
Spice Paste:
- 4 dried chipotles (6-8 dried red chilies) seeded and soaked in warm water
- 6 (3) cloves garlic
- 1 red onion (3 shallots)
- 2 lemon grass, white parts only
- 1 inch ginger (galangal preferred)
- 1 tablespoon coriander powder, (optional)
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