2014 New Year's Eve Simple Lunch: Chicken Satay

The kids and Husband went to swimming pool today,

I didn't wanna join, I need to do some cleaning

and wanna make chicken satay.

Chicken satays in this photo was made in 2010,

4 year ago, not sure if it is on my blog yet.

Here is it:

The original recipe is from Mr. Budi Sutomo

of BudiBoga and this recipe can be viewed here.

It was Chicken satay with cashew chili sauce.

Today I made this chicken satay again,

using the same recipe but since I don't have cashews,

I used Crunchy Peanut Butter, 100 grams.

I also replace coconut cream with water,

the result is just as good since I used Peanut Butter 

which is already thick and creamy.

First: soak satay skewers in cold water.

Or like what Jamie Oliver did in his Satay 30 mins Meal,

he soaked them in white wine.

He said the wine will flavor the skewers,

and the skewers will flavor the chicken.

The sauce - what I used:

100 gram crunchy peanut butter.

4 candle nuts, boiled for 15 mins, drained, grind to paste.

150 ml of water.

3 cloves of garlic, grind to paste.

4 eschallots, grind to paste

1 tsp ground coriander.

I didn't use chili at all because my eldest can't eat chilis.

1 Tbsp coconut sugar.

1/2 lime, juiced.

1 Tbsp sweet soy sauce.

1/2 tsp salt.

--- Once finished preparing the ingredients for the sauce, I went to marinate the fish -

Method for Satay Sauce:

Pour a little rice bran oil in a hot pan.

Sautee garlic, eschallots, candle nuts, coriander until fragrant.

Add water, coconut sugar, lime juice, sweet soy sauce, and salt.

Mix well and bring to boil.  Taste to check the seasoning.

I did add a little bit of white vinegar.

 Marinate the chicken.

I used 2 chicken breasts, cubed.

3 Tbsp of rice bran oil.

Ground white pepper, as needed.

2 cloves of garlic, crushed with garlic crusher.

1 tsp of salt.

1 Tbsp of lime juice.

Mix all, marinate for 30 mins in the fridge.

 Then into the skewers.

 Into the griller, grill both sides.

 Once done, drizzle with Sweet soy sauce.

 Done.

Move them onto serving plate.

Pour the satay sauce and fried eschallots.

Served with warm steamed jasmine rice.

HAPPY NEW YEAR 2015.

MAY WE ALL BLESSED WITH HAPPINESS, HEALTH

AND PROSPERITY IN 2015.

THANK YOU FOR LOOKING ;)