How to... cook Chicken Sateh

A fast, old-school street food, this dish can be found all over Malaysia and Indonesia. Its origins seem to point back to Java in Indonesia, where the concept of kebabs was brought by Muslim traders from India and Arab countries. Peanuts were introduced by Spanish and Portuguese explorers and they thrived in the tropical climate, which is why you see them used in so many garnishes and sauces there today.

SERVES: 4  COOKING TIME: 40 MINUTES PLUS MARINATING

PREPARATION:

1. Cut the meat into thin slices about 1 inch wide and 2 inches long.

2. Pound the coriander seeds, cumin, galangal, lemon grass, turmeric, salt and pepper into a mortar until finely ground. Pour over the meat along with the sugar and the coconut cream (or blitz all in a blender to make a paste). Mix thoroughly and set aside to marinate in the fridge for 2 hours, but preferably over night.

3. If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan. Tip. Soak your skewers in water for 5 minutes before skewering meat to reduce burning.

4. Skewer the meat strips length-ways and cook over a medium charcoal fire/griddle pan for bout 15 minutes, turning regularly and brushing occasionally with the remaining marinade.

4. Serve with sauce

INGREDIENTS:

• 500 grams chicken fillets or thighs
• 2 tsp. ground roasted coriander seeds
• 1/2 tsp. ground roasted cumin seeds
• 1 tsp. finely chopped galangal
• 1 heaped tbsp. finely chopped lemon grass
• 1 tsp. turmeric
• 1/4 tsp. ground paper
• 1 tsp. salt
• 2 tsp. sugar
• 1/2 cup coconut cream
• Wooden Skewers

PREPARATION:

1. Mix the peanuts and the red curry paste together well.

2. Heat the coconut cream in a wok until the oil surfaces; then add the peanut-curry paste and stir and turn to mix well. Add the remaining coconut milk and reduce the heat. Continue to stir regularly.

3. Add the tamarind juice and season to taste with sugar and salt. When the sauce has thickened spoon into a serving bowl

SATEH INGREDIENTS:

• 1/4 cup red curry paste
• 1 cup coconut cream
• 1 cup coconut milk
• 1/2 cup ground roasted peanuts (or 6 spoons of peanut butter)
• 1/4 cup tamarind juice
• Salt (to taste)
• Sugar (to taste)

How to... make Red Curry Paste

Nothing packs in the flavour like a home-made Thai curry paste. This spicy recipe will knock your socks off and can be stored in a jar in the fridge for about 3-4 months.

TIME TO MAKE (AFTER SOAKING): 10 MINUTES

PREPARATION:

1. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind to a powder in a pestle and mortar.

2. Add the rest of the ingredients (except the shrimp paste) and bash to a fine paste or you can use a blender, to mix well.

3. Add the coriander seed-cumin mixture and the shrimp paste and blend again to obtain about 3/4 cup of fine textured paste.

INGREDIENTS:

• 13 small dried chillies, soaked in hot water for 15 minutes and de-seeded
• 3 tbsp. chopped shallots
• 4 tbs. chopped garlic
• 4cm piece fresh galangal or ginger, chopped
• 6 fresh kaffir lime leaves or the finely grated zest of 1 lime
• 2 tbsp. chopped lemon grass
• 1 tsp. chopped coriander root
• 20 pepper corns
• 1 tbs. shrimp paste
• 1 tbsp. coriander seeds
• 1 tbs. cumin seeds