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8th July
2012
written by Nibblish

This tasty and healthy dish was inspired by my recent trip to Bali. Peanut sauce is one of the most popular local speciality, served with anything ranging from meats to vegetables. Chicken sate (or satay) is a wonderful alternative to a classic chicken kebab and also the perfect exotic addition to your next barbecue session!

Ingredients: Serves 4

Chicken skewers:
4 shallots
3 garlic cloves
25g root ginger
1-2 chillies
1 tbsp vegetable oil
½ tsp each ground turmeric
½ tsp ground coriander
½ tsp ground white pepper
¼ tsp ground nutmeg
¼ tsp ground cloves
2 tbsp tamarind paste (optional)
2 lime leaves , thinly sliced (optional)
500g chicken fillet, finely sliced
Wooden skewers, soaked in boiling water

Peanut sauce:
2 tablespoons oil
3 garlic cloves, minced
1-2 chillies
200g peanuts, unsalted & dry roasted
3 tsp palm sugar or brown sugar
3 tsp fish sauce
1/2 tsp salt
250 ml hot water

Instructions:

1. Peel & finely chop shallots, garlic, ginger and chillies. Measure spices and place into a separate bowl.

2. Heat oil in a pan over a medium heat and fry the shallots, garlic, ginger and chillies for 1-2 minutes. Add a tablespoon of water to help soften, stir in the dry spices and fry for a minute.

3. Remove the pan from the heat, let the mixture cool down, then blend to a paste and add the tamarind paste and shredded lime leaves if using. Season with salt.

4. Place chicken strips in a bowl, pour marinade over it, combine well and thread 5 chicken pieces onto each skewer.

5. To prepare the peanut sauce heat the oil in a saucepan add chillies, garlic and cook over medium heat for 5 minutes or until soft. Add peanuts and roast for another minute.

6. Place the mixture in a food processor; add salt, sugar, hot water and process again to make a thick sauce. Add fish sauce to taste.

7. Grill on the barbecue or griddle pan for 8-10 mins or until slightly charred on both sides and cooked inside.


Serve with peanut sauce, pita bread and a fresh cucumber salad for a light summer lunch or alternatively garnish with fried shallots and serve with a side of steamed rice or Nasi Goreng for a more authentic Indonesian meal.

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