Chicken Satay Stir-Fry
I'm without skewers so this chicken satay had to be stir-fried. The satay gets its distinct taste from the use of peanuts. It's a dish that has different interpretations across Southeast Asia, and is believed to be an incarnation of the Mid-eastern kebab. Indonesians love it with kecap manis, so theirs is sweeter. Thais put coconut milk in theirs so it's a bit more indulgent and creamier. I decided to use both, and this is how it turned out:
Marinade 1/2 kg of chicken strips or cubes (deboned, and skin peeled) overnight in a mixture consisting of:
1 teaspoon coriander powder
1 medium stalk of lemon grass, crushed
6 shallots
2-3 cloves chopped garlic
1 teaspoon chopped ginger
4 tablespoons of cooking oil
1 teaspoon chili powder
1 teaspoon turmeric powder
1 teaspoon fish sauce
2 teaspoons kecap manis
juice from half of a lime
After marinading this overnight, fry in a skillet or wok in high heat until chicken turns white. Make sure to include the marinade in the wok. Stir in about 3 tablespoons of peanut butter, 1/4 cup of coconut cream, 1 tablespoon of fish sauce and another half of a lemon. Season with salt and pepper. Garnish with chives or spring onions and chili.
I really need to learn how to present a dish.
You can slice some bell peppers, mushrooms, young corn, carrots and other vegetables and stir them in. I just used mushrooms for this one.
I'm going to get killed for saying this but it would be better if you add more kecap manis and sambal sauce to it. Indulgent, plus good for inducing gout. And you know my belief: anything that gives you gout is definitely worth eating.
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2 comments:
Thanks for the recipe Joseph. This looks really interesting - and simple too (I can't handle complex recipes hahaha). I think I'll give this a try sometime this week.
I wonder where I can find kecap manis over here, though. I'll try Rustans.
Great recipe. I will definitely try this one. Thanks for sharing this.
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