When we lived in Kuala Lumpur in the early 1980s, The Pink Tablecloths, our favourite street cafe, gave me their recipe for satay with peanut sauce – a dish which is popular in both Malaysia and Indonesia. I haven’t made them for quite a while, but a week in Bali has reminded me how tasty they are. You can use any meat you like, but I prefer chicken. The original recipe used all peanuts, but I have substituted half for peanut butter, which I find gives a creamier result.
Chicken Satay The Pink Tablecloths
1 kg chicken meat (thighs are best)
3 cloves garlic, crushed
1 small to medium onion, grated
1 heaped Tbs palm sugar or brown sugar
2 Tbs lemon juice
1 Tbs tamarind juice or paste
3 Tbs soy sauce
Cut meat into cubes or strips and thread onto wooden skewers which have been soaked for half an hour in cold water, so they don’t burn. Mix marinade and pour over the meat. Leave for at least 30 minutes then cook over a charcoal grill or under a grill. Serve with Satay Sauce, steamed rice and a small side salad of sliced cucumber and onion.
Note: beef, lamb or pork can be used instead of chicken in this recipe.
½ cup salted peanuts
½ cup peanut butter
1 small onion, peeled
1 can coconut cream
2 Tbs palm sugar or brown sugar
1-2 smal red chillies, seeded and chopped (to taste)
2 tsp lemon peel, or lemon grass, chopped
Soy sauce to taste
Juice of half a lemon or lime
Process all ingredients together in a food processor until you have a thick, slightly chunky sauce. Heat until thick in a small saucepan. Serve at room temperature. Any leftover sauce can be frozen for next time.