CHICKEN SATAY

Directions

1. Place peanuts in a wok and fry on low heat till crisp. Cool 10 minutes and chop finely in a food processor (or pound in a mortar and pestle). Set aside.
2. Drain chillies and place in an electric blender with the shallots, shrimp paste, garlic and just enough water to enable the blades to turn.
3. Heat oil in a medium size saucepan and fry blended paste on low heat until fragrant and oil surfaces. Add lemon grass, water and chopped peanuts. Bring to the boil and simmer about 15 minutes.
4. Add Quaker oats, salt and sugar to taste. Cook till thickened and if sauce seems too thick, adjust consistency with a little additional water.

Ingredients

2 stalks lemon grass, thinly sliced
3 shallots, sliced
1 cm turmeric root, sliced
1 tsp salt
2 Tbsp sugar
3 Tbsp oil
500 g boned chicken, cut into 1 cm cubes


Directions

1. Pound lemon grass finely in a mortar and pestle. Add shallots and turmeric and continue pounding to make a fine paste. Stir in the salt, sugar and oil and add this to the chicken, mixing it in well. Cover and set aside for 1 hour before threading chicken on bamboo skewers. Grill satay over hot ambers for 2 – 3 minutes per side, occasionally basting with a lemon grass “brush” dipped in a mixture of oil and water.

SATAY SAUCE

100 g peanuts
6 dried chillies, cut into 2 cm lengths and soaked in hot water till softened
8 shallots, sliced
1 tsp shrimp paste (belacan)
1 clove garlic, sliced
3 Tbsp oil
1 stalk lemon grass, bruised
2 cups (500 ml) water
60 g Quaker instant oatmeal
1 tsp salt
3 – 4 Tbsp sugar