Cut the chicken meat into small cubes. Set aside.
Blend all the he Marinade ingredients in a food processor. Add a little water if needed.
Combine the chicken and the Marinade together, stir to mix well. Marinate the chicken for 6 hours in the fridge, or best overnight. When ready, thread 3-4 pieces of the chicken meat onto the bamboo skewers.
Grill the chicken satay skewers for 2-3 minutes on each side until the meat is fully cooked and the surface is nicely charred, on both sides. Baste and brush with some oil while grilling. Serve hot with peanut sauce the fresh cucumber pieces and onions
Crush the peanuts with mortar and pestle or use a food processor to ground the peanuts. Set aside.
In a small bowl, add the tamarind pulps plus 1/4 cup warm water. Set aside for 15 mins. Squeeze and extract the juice from the tamarind pulp and discard. Keep the tamarind juice.
Chop the Spice Paste ingredients coarsely, transfer to a food processor and blend until very fine. Add a few tablespoons of water to help blending.
In a sauce pan, heat the oil on medium heat and add the spice paste.
Add the remaining two strips of lemongrass in the spice paste. Fry the spice paste until aromatic and smell spicy.
Add the ground peanuts, water, tamarind juice, salt, sugar, coriander powder and sweet soy sauce. Stir to combine well.
Reduce the peanut sauce on medium-low heat, stir continuously for about 5-10 minutes or until the peanut sauce thickens to your desired consistency, or until the oil and the peanut sauce separates.
Per person 366g
Calories 444 Kcal
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