Malaysian Satays
Ingredients
- 1/2 -pound skinless chicken thighs or beef flank steak, cut into 1-inch strips ⓘ
- 2 stalks lemongrass, smashed and coarsely chopped ⓘ
- 1 red onion, quartered ⓘ
- 1 cup corn oil
- 1 (1-inch) piece fresh ginger, finely chopped ⓘ
- 1 tablespoon ground turmeric ⓘ
- 1 tablespoon ground cumin ⓘ
- 1 tablespoon coarse black pepper
- 1 teaspoon kosher salt ⓘ
- 6 tablespoons sugar ⓘ
- Peanut Sauce, recipe follows
- Rice cakes, for serving ⓘ
- Sliced cucumbers, for garnish ⓘ
- Cubed onions, for garnish ⓘ
- 3 tablespoons corn oil
- 1 white onion, finely chopped
- 1 teaspoon shrimp paste ⓘ
- 1 teaspoon ground turmeric ⓘ
- 1 stalk lemongrass, smashed ⓘ
- 4 small dried red chiles, crumbled ⓘ
- 1/2 cup coconut milk ⓘ
- 1/2 cup water ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
1012
kcal
51% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).