Malaysian Satay Sauce Recipes

Steps:

• Place chicken cubes in a large bowl.
• Place onions, brown sugar, garlic, shrimp paste, galangal powder, coriander, cumin, anise seed, black pepper, and turmeric in the bowl of a food processor. Grind into a smooth paste. Transfer to bowl with chicken; mix well to coat chicken.
• Cover the bowl with plastic wrap and marinate in the refrigerator for 24 hours.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
• Thread chicken onto bamboo skewers, leaving enough space to hold skewers. Arrange skewers on baking sheets.
• Broil in the preheated oven until top is browned, about 10 minutes. Remove from oven; flip all the skewers over. Return to the oven and broil second side until browned, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Put the chicken or beef pieces in a mixing bowl. Add the lemongrass, onion, oil, ginger, and spices and seasonings. Cover and marinate in the refrigerator for about 3 hours.
• Heat a grill, preferably charcoal, to medium-high. Meanwhile, remove chicken or beef from marinade and skewer (if using wooden skewers, be sure to soak them for 30 minutes prior to using). Grill for 3 to 5 minutes or until cooked through, turning halfway through.
• Serve with Peanut Sauce and rice cakes and garnish with cucumber and onion.
• Heat the oil in a large skillet over medium heat. Add the onion, shrimp paste, turmeric, lemongrass, and chiles. Stir to combine and cook over medium heat until fragrant and onion is soft. Add coconut milk and water and bring to a boil. Add sugar, salt, and peanuts. Stir constantly over medium heat and simmer until the sauce thickens. Remove the lemongrass stalk and serve warm or at room temperature.

Steps:

• In a saucepan over medium heat, combine coconut milk, peanut butter, onion, soy sauce, brown sugar, and pepper flakes. Bring to a boil, stirring frequently. Remove from heat, and keep warm.

Steps:

• Soak tamarind pulp in warm/hot water for 20 minutes (1/2 tbsp tamarind pulp to 60 ml water). Squeeze pulp, strain juice and discard pulp.
• Grind peanut using a blender until fine texture. Set aside.
• Dry fry coriander, cumin & fennel seeds for about 1-2 minutes and grind using a spice mill. Blend other spice paste ingredients until a smooth paste. Mix all together.
• Heat oil and fry paste for 1-2 mins until fragrant.
• Add tamarind juice and let boiled. Add coconut milk and water. Stir slowly to mix the ingredients.
• Add sugar, salt and peanuts, keep stirring to prevent peanuts from sticking to the bottom of the pot. Adjust tamarind juice, sugar and salt to desired taste.
• Simmer for 15-20 minutes, keep stirring until a layer of oil forms on top of the sauce.