INGREDIENTS
Satay Chicken:
200g Onion
15g Garlic
20g Lemongrass
10g Galangal
10g Ginger
6 nos Candlenuts, soaked
15g Chili Powder
10g Coriander Seed
5g Turmeric Powder
70g Soy Sauce
50g Sugar
5g Salt
600g Chicken Thigh, cubes
40g Oil
Peanut Sauce:
160g Onion
10g Galangal
10g Garlic
20g Lemongrass
4 nos Candlenuts, soaked
15g Belachan, toasted
15g Chili Powder
2 Dried Chili, soaked
35g Tamarind Paste
250g Water
40g Oil
60g Sugar
5g Salt
200g Unsalted Peanut Chunk, toasted
INSTRUCTION
Satay Chicken:
Blend all the ingredients (except chicken and oil) together in the bowl using Speed 8 for 20 seconds.
Marinate the chicken with the blended mixture for 1 - 2 hours or overnight for better flavour.
Pour the chicken mixture and oil into the bowl. Cook until caramelised using Reverse and Stir at 110°C for 10 minutes without Measuring Cup.
Peanut Sauce:
Blend the first 8 ingredients at Speed 8 for 10 seconds. Scrape down the sides of the bowl.
Cook the mixture at 110°C for 15 minutes with Speed 2.
Add in the remaining ingredients and cook at 110°C using Speed 2 for 15 minutes without Measuring Cup.
Blend it at Speed 10 for 10 seconds.
