Malaysian Recipes

Malaysian Beef/Chicken Satay with Spicy Peanut Sauce

Satay modern Indonesian and Malay spelling Sate, is a dish of seasoned, skewered and grilled meat, served with a sauce.Satay may consist of diced or sliced chicken, goat, mutton, beef, fish, other meats, or tofu; the more authentic version uses skewers from the midrib of the coconut palm frond, although bamboo skewers are often used.

These are grilled or barbecued over a wood or charcoal fire, then served with various spicy seasonings.Satay is seasoned and grilled skewered meat, which is usually chicken or beef in Malaysia, but other meat such as rabbit, deer and mutton are also available.

Satay was said to have originated from Java, Indonesia. An inventive Javanese street vendor was inspired by the succulent Middle-Eastern kebabs brought in by Arab traders centuries ago. The real origin of satay is unclear, since satay is a popular dish in Southeast Asia. Malaysia, Indonesia and Thailand all have their own version of satay and satay sauces recipes, they are all unique and different from one another. Malaysian satay is made using ingredients and spices normally found in Malaysian cooking, such as turmeric powder, lemongrass and chili powder. It starts with marinating the meat with the blended spices and ingredients for about 10 – 12 hours, and then the meat is threaded onto skewers and grilled until it is cooked and turns yellowish gold. It is usually served with satay peanut sauce (kuah kacang), Malay rice cake (ketupat), some onions and cucumber pieces on the side.

Chicken Satay Recipe

Serves 8-10 people as appetizer | Prep Time: 30 Minutes | Cook Time: 10 Minutes

Ingredients:

4 chicken legs and thighs (preferred) or 4 chicken breasts (boneless and skinless)

Spice Paste:

1 teaspoon coriander powder
2 stalks lemongrass, white parts only
6 shallots, peeled
2 cloves garlic, peeled)
4 tablespoons cooking oil
1 teaspoon chili powder
2 teaspoons turmeric powder
4 teaspoons kecap manis (Indonesian sweet soy sauce)
1 teaspoon oyster sauce
Bamboo skewers, soaked in water for 2 hours to avoid burning)
1 cucumber, cut into small pieces
1 small onion, quartered

Method:

Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat onto the bamboo skewers and grill for 2-3 minutes on each side. Serve hot with the fresh cucumber pieces and onions.

Beef Satay Recipe

Makes 16-20 skewers | Prep Time: 30 Minutes | Cook Time: 10 Minutes

Ingredients:

16-20 bamboo skewers, soaked in water
2 lbs beef (sirloin), cut into 1/4-inch thick, 3/4-1-inch cubes
1 small cucumber, cut into small pieces
1 red onion, cut into quarters
Malaysian rice cakes (optional), cut into bite size pieces




Marinade:

1 teaspoon chili powder
2 tablespoons coriander powder
2 teaspoons turmeric powder
10 shallots, peeled, cut and halved
3 cloves garlic, peeled
4 stalks lemongrass (white part only), cut into 1-inch length
4 tablespoons sugar
1 teaspoon salt
4 tablespoons oil
1-2 tablespoon water

Method:

Blend all the ingredients in Marinade into a smooth paste. Heat up some oil in a wok, stir-fry the Marinade until fragrant and the oil slightly separates from it. Transfer out and set aside.

Marinate the beef pieces with the Marinade overnight. Keep in the refrigerator.

Making and Cooking Beef Satay:

Make the satay skewers with 3-4 pieces of the marinated beef threaded onto each bamboo skewer. Repeat until you use up all the meat. Grill the satay over a charcoal grill or outdoor gas grill until both sides are slightly charred and the meat is cooked through.

Spicy Peanut Dipping Sauce:

5 tablespoons oil
3/4 tablespoon seedless tamarind pulp, soaked in 3 1/2 tablespoons water
3/4 cup roasted peanuts, skins removed and coarsely blended
3/4 cup water
Sugar, to taste
Salt, to taste

Spice Paste:

1 tablespoon oil
5-6 tablespoons chili powder
1 1/2 tablespoons coriander powder
3/4 teaspoon cumin powder
3 stalks lemongrass (white part only), cut into 1-inch length
3/4-inch galangal, sliced
4 cloves garlic, peeled
3 shallots, peeled
1/2 teaspoon salt
1 1/2 tablespoons sugar
salt and sugar to taste

Method:

Extract the juice from the tamarind pulp, discard the pulps. Blend the Spice Paste ingredients into a smooth paste. Add some water if needed.

Heat up the oil in a pan, stir-fry the spice paste until fragrant, turn the heat to medium-high and continue cooking until the oil slightly separates.

Add in the tamarind juice, peanuts, water, stir well and bring it to a quick boil. Cover the pan, turn the heat to low and simmer for another 5-10 minutes. Add sugar and salt sugar to taste. Dish out and set aside.


Satay Peanut Sauce Recipe

Ingredients:

1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce (Kicap Manis)
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)

Spice Paste:

6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch ginger (galangal preferred)
1 tablespoon coriander powder (optional)

Method:

Crush the peanuts coursely with mortar and pestle or mini food processor and set aside.
Chop the spice paste ingredients and blend until fine.

Heat oil and fry the spice paste until aromatic and smell spicy. Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly. Simmer in low heat while continue stirring for about 3 minutes until the peanut sauce turns smooth. Serve at room temperature with the satay.