Wednesday, August 13, 2014

Satay Sauce

Ingredients:
  • 4 tablespoons finely chopped shallots
  • 3 tablespoons ground roasted peanuts
  • 1 tablespoon coriander seed, toasted and ground
  • 1 teaspoon cumin seed, toasted and ground
  • 1/2 cup coconut milk
  • 1 teaspoon turmeric
  • 1 tablespoon condensed milk
  • 1 tablespoon palm sugar (or light brown sugar)
  • 2 tablespoons Thai fish sauce
  • 1 pinch salt
  • skewer
  • 1 1/2 lbs boneless chicken breasts
  • salt & freshly ground black pepper
Steps:
  1. In a blender, purée the shallots, peanuts, coriander, and cumin into a paste, then add the remaining ingredients and blend until smooth.
  2. Cut the chicken into strips 1 inch wide, 3 to 4 inches long, and at least 1/4 inch thick, and thread onto skewers.
  3. Coat the chicken with spice paste, and season with salt and pepper.
  4. Heat the grill to medium-high, and cook until lightly charred on one side, then turn to cook other side.
  5. Serve with peanut sauce.

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