Malaysian Chicken Satay Recipe (marinade 2 kg of meat)
What you will need:
- 2 kg chicken thighs (or any preffered meat)
- 200g Mama Tan’s Satay Marinade
- 1 – 2 tbsp. sunflower or vegetable oil
- Satay on a bamboo skewer (best for BBQ) optional
- 100G Mama Tan's Peanut Paste
- 110ml boiling water
PEANUT SAUCE
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To prepare:
- Butterfly or thinly slice the meat then put it in a bowl. Add Mama Tan's Satay Marinade and coat well. Cover the bowl with cling film and place it in the fridge for at least an hour, or if you have time and you're planning ahead, leave it overnight.
- Thread the meat onto skewers half way up each skewer. Place on a BBQ for 2 - 3 minutes each side or until cooked thoroughly. Althernatively, the marinate meat can be cooked under a grill or medium heat frying pan for 2 - 3 minutes each side or until cooked thoroughly.
- Serve with fresh diced cucumber and onions, thickly slice bread and dip with Mama Tan’s Satay Peanut Sauce. (optional)
- MAKE THE PEANUT SAUCE: Add 100g peanut paste into a saucepan with 110ml boiling water, cook under low heat until the paste dissolves and thickens.
(Hints and tips)
Soak skewers in water for a few hours or overnight before use to prevent them from burning quickly. NOTE: Wear gloves if mixing marinade with hands to avoid turmeric stains.
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