One of our new products has inspired me to look up a recipe for something we enjoyed when we were on holiday in Malaysia.
I say ‘we’ but Thomas , our son couldn’t enjoy this dish as he is very allergic to peanuts.
The product is a rice cube maker and when we had satay, it was always accompanied by rice cubes. I always wondered how they made them – now I know.
Anyway – enjoy…
To serves 6, you’ll need 4 chicken breast fillets, about 150g each
For the Marinade
• 3 tbsp lemon juice
• 2 tbsp soy sauce
• 1 tbsp light muscovado sugar (or any unrefined sugar)
• 1 garlic clove, peeled and crushed
• 2cm piece fresh root ginger, peeled chopped finely
For the Satay sauce
• 2 tbsp desiccated coconut
• 4 tbsp peanut butter (smooth or crunchy)
• 1/2 tsp chilli powder
• 2 tsp soy sauce
• 1 tbsp light muscovado sugar
• grated zest and juice of 1 lime
• lemon or lime wedges to garnish
How to cook
Slice each chicken breast into long strips. Mix together all the ingredients for the marinade and add the chicken, turning several times to coat. Then cover and leave to chill in the fridge for several hours or better still, overnight.
Soak 24 wooden skewers in cold water for 30 minutes (you can use metal skewers without soaking but wooden are more authentic)
For the sauce, pour 100ml of boiling water over the coconut and leave for 15 minutes. Strain, keeping the coconut-flavoured liquid. You can then discard the coconut. Blend all the ingredients for the sauce, including the coconut liquid, in a blender or food processor and transfer to a small serving bowl.
Put the strips of chicken onto the skewers bent once or twice then grill or barbeque for 10 minutes or until cooked through (make sure they are properly cooked if barbequing).
Serve with the sauce,lemon or lime wedges and rice cubes made with the Dexam Rice Cube maker from Cookshop Direct.