Many people buy ready made satay sauce in a jar or a bottle – this is all right but it is really not that hard to make your own and it tastes so much better.  All it takes is the acquisition of a few key ingredients.  Kecap manis, fish sauce, palm sugar, tamarind concentrate – these are the sort of things you would want around anyway if you are cooking Asian food regularly.

The two countries that really love their satay are Malaysia and Indonesia but variations or similar dishes are found throughout South East Asia, China and India.  The satay sauce that I make can be made in larger quantities and frozen, this makes it a super quick and easy meal – all you need to do is cook some rice, grill some meat and heat up the sauce – a quick salad on the side and you have a good meal.

Good served with rice, blanched vegetables and hard boiled eggs

Chicken Skewers with Satay Sauce

Ingredients

For the skewers:

14-16 bamboo skewers (soaked for an hour in cold water)

500g free range chicken breast or thigh fillets (cut in strips)

1 tbs kecap manis

1 tsp chilli flakes

1 tbs grated palm sugar (brown sugar can be used)

1 tsp coriander powder

1 tbs fish sauce

1 tbs peanut or sunflower oil

juice of 1 lime

For the satay sauce:

1 large onion (finely chopped)

2-3 birds eye chillies

1 tsp coriander powder

1 tsp tamarind concentrate

1 tbs kecap manis

1 tbs grated palm sugar (or brown sugar if that’s what you have)

3/4 cup crunchy peanut butter OR 200g roasted unsalted peanuts whizzed in a food processor with 185 ml water

1/2 cup water

1/2 cup coconut milk

1 tbs fish sauce

juice of 1 lime

1-2 tbs fresh chopped coriander

Method

Thread one or two strips of chicken on to each skewer.  Mix all remaining  ingredients in a bowl and pour over skewers, turn to make sure they are well coated in the marinade.  Cover with cling film and refrigerate for 1 hour.  Meanwhile, heat the oil in a heavy based saucepan, when hot add the onions, reduce heat slightly and fry for a couple of minutes.  Add the finely chopped birds eye chillies and fry for a further minute.  Reduce the heat and add the coriander powder, tamarind and peanut butter.  Cook, stirring, for a few minutes.  Add the palm sugar and kecap manis and stir for a further minute.  Add the coconut milk and the water, bring to the boil and reduce over a low heat for 30 mins, stirring occasionally. Finish with the fish sauce, lime juice and fresh coriander.  Set aside.  Grill the chicken skewers until browned and serve with the satay sauce, steamed rice, eggs and blanched vegetables if desired.