For those of you who know me, also know that I’ll go to pretty much any lenght to duplicate my favourite flavours but at the same time, struggle to create a much easier and simpler version of the recipe in question. Conquering the Satay was one such daunting task. Never having been witness to its cooking process, all I had to help me with were the familiar flavours and a bunch of off-the-web recipes. The taste was still fresh in my mind, the recipes on the other hand, I winced at. Some I thought had wierd ingredients, most others, had those which I had never heard or seen, let alone be able to find around me.
So, as always, I turned to my ever-growing spice cupboard, and most importantly intuition. They say, a woman has a sixth sense when it comes to just knowing things, something of a hunch. I’m happy to note that mine often gives me the answers I seek. Re-creating the Satay was a breeze. What hurt my back though, was the peanut sauce. Until I threw caution to the wind and just followed my instinct.
The recipe success definitely called for a reason to celebrate. I recently received a few samples of Samuel Adams Boston Lager to try out, and I thought that they would pair wonderfully with the Satay. So we decided on doing an impromptu movie night – called up a few close friends, put the beer in the fridge to chill and we had our party started!
CHICKEN SATAY WITH SPICY PEANUT SAUCE
SKEWERED CHICKEN STRIPS WITH A SPICY PEANUT-BASED SAUCE
Marination Time: 1-2 hrs, Prep time: 15 min, Cooking time: 25 min | Serves: 4
for the Satay
MARINATE chicken pieces with all the ingredients, for 1-2 hours in the fridge.
GRILL on skewers till tender and done.
for the Spicy Peanut Sauce
HEAT oil in a non-stick pan and fry onions, garlic and chillies till till tender and fragrant.
ADD rest of the ingredients and cook by constant stirring till it starts to give out oil. If peanut butter begins to thicken, thin it out by adding a little water.
SERVE warm Satay with room-temperature sauce and slices of cool cucumber.
This post is sponsored by Branding & Buzzing.