Malaysia Satay Ayam dan Kambing (Grilled Skewered Chicken and Lamb and Spicy Peanut Sauce) Recipe



Malaysia Satay Ayam dan Kambing (Grilled Skewered Chicken and Lamb and Spicy Peanut Sauce) Recipes

Ingredients :

Satay

1.5 tbsp palm sugar or dark brown sugar

1 tbsp ground coriander

1 tbsp ground cumin

2 tsp peeled and minced fresh ginger

1 tsp minced garlic

1 tsp ground turmeric

1 tsp salt

1 lb (500g) boneless, skinless chicken thigh or breast meat, cut into 3/4 inch (2 cm) cubes

1 lb (500g) boneless lamb, cut into 3/4 inch (2 cm) cubes

 

Peanut Sauce

8 dried red chiles, cracked, seeded, soaked in warm water for 15 minutes, and drained

2 inch (5 cm) piece fresh ginger and galangal, peeled and chopped

5 large shallots, quartered lengthwise

6 cloves garlic, halved

2 lemongrass stalks, tender midsection only, chopped

1 slice dried shrimp paste, 1/8 inch (3mm) thick

1 tbsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

1/2 tsp ground fennel

1/2 cup (4 fl oz / 125 ml) vegetable oil

1/3 cup (3 fl oz / 80 ml) tamarind water

1.5 cups (7.5 oz / 235g) unsalted roasted peanuts, coarsely ground

2 tbsp palm sugar or dark brown sugar

2 tsp salt

1.5 cups (12 fl oz / 375ml) water

 

Basting Oil

1/3 cup (3 fl oz / 80ml) coconut cream

1 tbsp vegetable oil

1 tbsp brown sugar

 

Accompaniments -

lontong, cut into 1/2 inch (12mm) cubes

1 English (hothouse) cucumber, peeled and cut into irregular 1/4 inch (6mm) wedges

1 red (Spanish) onion, cut into 1/4 inch (6mm) wedges

Method :

Soak 20 bamboo skewers in water to cover for 30 minutes.

To make the satay, in a bowl, stir together the palm or brown sugar, coriander, cumin, ginger, garlic, turmeric and salt. Divide the mixture equally between 2 bowls. Add the chicken to one bowl and the lamb to the other; mix to coat the meat well. Thread 3 or 4 pieces of chicken onto the pointed end of each bamboo skewer. They can touch but should not press against each other. Repeat with the lamb. Cover and refrigerate for a few hours or preferably overnight.

To make the peanut sauce, in a blender or food processor, combine the drained chiles, ginger, galangal, shallots, garlic, lemongrass, and shrimp paste. Process to form a very smooth spice paste (rempah). If needed, add a few tablespoons of water to facilitate the blending. Add the ground coriander, cumin, turmeric, and fennel and process until well mixed.

In a saucepan over medium heat, warm the vegetable oil. Add the spice paste and fry, stirring continuously, until a thick, fragrant, emulsified mixture forms, about 2 minutes. Reduce the heat to medium-low and continue frying, stirring occasionally, until oil beads appear on the surface, about 10 minutes longer. Stir in the tamarind water, peanuts, palm or brown sugar, salt and water, reduce the heat to low, and simmer gently for 45 minutes. The sauce is done when beads of oil dot the surface and it is the consistency of thick cream. (The sauce can be made up to 3 days in advance, covered and refrigerated, then reheated).

Prepare a fire in a charcoal grill. To make the basting oil, in a bowl, stir together the coconut cream, vegetable oil, and brown sugar.

When the coals are white and glowing, place the skewers on the grill rack about 2 inches (5 cm) above the coals. Brush the meats with the basting oil and grill, turning once, to brown both sides and cook the meats through, about 2 minutes on each side.

Meanwhile, reheat the peanut sauce over medium-low heat and pour into a serving bowl. Arrange the skewers on a platter and place the lontong cubes (if using), cucumber, and onion alongside. Serve at once with the peanut sauce.

Serves 10

Centuries ago in Java, skewers of bite-sized meats marinated with spices were cooked over charcoal fires. An adaptation of the Arab trader's kabob, satay spread across the more than thirteen thousand islands that the Indonesian archipelago comprises, with nearly every island cooking up its own distinctive recipe. The best satay is inevitably prepared by the numerous street vendors who cut and weave a variety of meats onto sticks and set them over a well-seasoned grill. The spiced morsels are eaten dunked into a sauce made of spices, chiles, kecap manis (sweet soy sauce), and often peanuts. Inland, chicken, beef and goat meat are used and enjoyed by the predominately Muslim population.

Near the coast, fresh seafood turns up on sticks. Muslims are prohibited from eating pork, but among the Chinese population and on the island of Bali, which is primarily Hindu and Christian, pork satay is common. The Balinese also enjoy chunks of grilled duck, although their specialty is satay penyu, made with marinated cubed turtle meat.

The neighboring countries of Malaysia, Singapore and Thailand caught on to the satay craze, and each added its own culinary magic. In Singapore, the Satay Club, an open-air hawker center offering Malay-style satay, is a popular retreat with locals. Malay cooks use a more complex blend of seasonings, including galangal, dried shrimp paste, and such Indian spices as cumin, coriander, and turmeric, to make their kuah kacang, or "peanut sauce". The Thais take the concept further by adding just the right amount of red curry paste and fish sauce and marrying it all together with coconut milk.

Malay cooks judge the quality of a peanut or other sauce by the color of the oil that floats on the surface. It should have the characteristic tint of the color extracted from the sauce ingredients. Without color, the sauce will taste raw and harsh. Some peoples find the amount of oil used excessive. If you are among them, add the prescribed amount and then spoon off the excess oil after the sauce is cooked.


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