Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into thin strips
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp vegetable oil
- 2 tbsp lime juice
- 1 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric
- 1/4 tsp cayenne pepper
- 1/4 cup peanut butter
- 1/4 cup water
- 1/4 cup tamarind paste
- 2 tbsp palm sugar
- 2 tbsp fish sauce
- 2 cloves garlic, minced
- 1 shallot, minced
- 2 red chilies, sliced
- 1 cup water
Special equipment needed:
- Wooden skewers
Step-by-step instructions:
1. In a large bowl, whisk together soy sauce, brown sugar, vegetable oil, lime juice, curry powder, cumin, coriander, turmeric, and cayenne pepper. Add chicken strips and toss to coat. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Preheat grill to medium-high heat.
3. Thread chicken strips onto wooden skewers, leaving a little space between each piece.
4. Grill chicken skewers for 3-4 minutes per side or until cooked through.
5. In a small saucepan, combine peanut butter, water, tamarind paste, palm sugar, fish sauce, garlic, shallot, and red chilies. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer for 5 minutes.
6. Add 1 cup of water to the saucepan and bring to a boil again. Reduce heat and simmer for another 10 minutes or until the sauce thickens.
7. Serve chicken satay skewers with garang asem sauce on the side.
- Time:
Preparation time: 40 minutes
- Cooking time: 15 minutes
Temperature:
- Grill: medium-high heat
- Saucepan: medium heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 390
- Fat: 19g
- Carbohydrates: 25g
- Protein: 30g
Substitutions for ingredients:
- Chicken: can be substituted with beef, pork, or shrimp
- Soy sauce: can be substituted with tamari or coconut aminos for a gluten-free option
- Peanut butter: can be substituted with almond butter or cashew butter
- Tamarind paste: can be substituted with lime juice or vinegar
- Palm sugar: can be substituted with brown sugar or honey
- Fish sauce: can be substituted with soy sauce or Worcestershire sauce
Variations:
- Add chopped peanuts or cilantro to the garang asem sauce for extra flavor and texture.
- Marinate the chicken in coconut milk for a creamier and milder flavor.
- Serve the chicken satay skewers with a cucumber salad or rice for a complete meal.
Tips and tricks:
- Soak wooden skewers in water for at least 30 minutes before using to prevent them from burning on the grill.
- Use a grill basket or grill mat to prevent the chicken from sticking to the grill.
- Double the recipe for a larger crowd.
Storage instructions:
- Store leftover chicken satay and garang asem sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat chicken satay skewers in the microwave or oven until heated through.
- Reheat garang asem sauce in a saucepan over low heat, stirring constantly, until heated through.
Presentation ideas:
- Arrange chicken satay skewers on a platter and drizzle garang asem sauce on top.
- Garnish with sliced red chilies and chopped peanuts.
Pairings:
- Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- Cucumber salad
- Steamed rice
- Grilled vegetables
Troubleshooting advice:
- If the garang asem sauce is too thick, add more water to thin it out.
- If the chicken is not cooked through, grill for a few more minutes until no longer pink in the center.
Food safety advice:
- Always wash hands and surfaces thoroughly before and after handling raw chicken.
- Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).
- Discard any leftover marinade that has come into contact with raw chicken.
Food history:
- Chicken satay is a popular street food in Southeast Asia, particularly in Indonesia, Malaysia, and Thailand.
- Garang asem sauce is a traditional Indonesian sauce made with tamarind, palm sugar, and fish sauce.
Flavor profiles:
- Chicken satay is savory, slightly sweet, and spicy.
- Garang asem sauce is tangy, sweet, and savory.
Serving suggestions:
- Serve chicken satay skewers as an appetizer or main dish.
- Offer garang asem sauce on the side for dipping or drizzling.
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Region: Thai