Chicken Satay with Peanut Sauce

I experienced eating my first satay (sate) when I was staying in Singapore way back in 2009. It is actually the Indonesian version of barbecue which is served with a deep yellow-brown creamy sauce. In contrary to how we prepare our chicken barbecue here in the Philippines, satay uses curry powder, coconut milk and sometimes turmeric as one of its main ingredients in its marinade. In addition, it makes use of a peanut sauce for dipping which makes it unique and delectably fantastic. It is sort of a new way to use this sauce because I normally use peanut sauce to make “Kare-kare” or Oxtail Peanut Stew and its one of my favorites.

Well, for barbecued and grilled foods, a good catsup can do the magic for Juan (Filipinos). Others would like to have gravy or chili sauce. When I first ate barbecue in Cebu, I was surprised to discover that they only pair it with fish sauce or “patis” in our local term. Wow! The world is full of surprises do you agree? But, if I would choose one sauce to pair with my barbecue, I would always choose the classic soy sauce and lemon juice mixture. It just makes every meal worth digging into.

What’s yours?

Recipe for Chicken Satay with Peanut Sauce

Ingredients

Marinade:

20g (1tbsp + 1tsp) brown sugar

3 cloves garlic, minced

1 tsp curry powder

50g peanut butter

½ medium lemon

1tsp soy sauce

5tbsp coconut milk or cream

1tsp worcestershire sauce

1tsp fish sauce or patis

2 pcs chicken breast (cut into thin strips)

2 pcs wooden skewer, 6 inches

Preparation:

Combine all the marinade ingredients except for the peanut butter in a mixing bowl. Toss the chicken in the mixture and marinate for at least 2 hours. After which, remove chicken from the marinade and arrange in wooden skewers. Grill chicken until cooked through. To make the sauce, just add the peanut butter to the leftover marinade and simmer for about 5 minutes or until consistency is thick.

Enjoy!