So we are back in BBQ season again!
One great thing to slap on the grill is a meat skewer. How about an Asian skewer called satay?
This barbecued meat skewer is super popular in Malaysia and Indonesia and is typically served with a spicy peanut sauce, which I will also teach you here. I am even going to teach you how to do a five-minute nasi goreng recipe to pair with your satay so it is a complete meal for you. I won’t lie, this will be a laborious process, but it is worth your time, I promise you.
Satay, Peanut Sauce and Fried Rice
Satay ingredients
- 10 wooden skewers soaked in water
- 1 large chicken breast chopped into small bite-sized ½ inch cubes
- 1 tbsp curry powder
- 1 tsp turmeric powder
- 1 tsp chilli powder if you fancy spicy
- ½ tsp cumin powder
- ½ tsp salt
- 1 tsp vegetable oil
Instructions
Combine all the ingredients in a bowl and set aside for at least a couple hours for all the flavours to take. When you are ready to skewer your chicken, simply pierce the sharp end of your wet wooden stick through four or five pieces of chicken just at the top portion, repeating until all your skewers are done. Soaking your wooden skewer ensures they don’t burn and break when you place them on a hot grill.
Place your satay sticks on a preheated BBQ and grill for around ten minutes, flipping them over a couple of times. It’s as easy as it gets.
Peanut sauce ingredients
- 1 tbsp finely chopped onions
- 1 clove garlic grated
- 1 cup peanut butter – smooth or crunchy for texture
- 1 cup water
- 1 tsp chilli flakes or piri piri powder
- 1 tsp fish sauce
- 1 tsp lime juice
- 1 tbsp freshly crushed peanuts
- 1 tsp vegetable oil
Instructions
Heat a spoonful of oil in a pan and fry onion and garlic until it has just softened but is still translucent. Add the peanut butter, water and whisk over low heat until sauce thickens. Add the remaining ingredients, stir once more and then take off the heat. That’s all it takes.
Nasi goreng ingredients
- 2 cups of cooked rice
- 1 cup of your favourite mixed vegetables
- 4 garlic cloves minced
- 1 tsp fish sauce
- 1 tsp oyster sauce
- 1 tsp soy sauce
- 1 tsp vegetable oil
- Pinch of salt if required
Instructions
Heat your wok with a spoon of vegetable oil and fry garlic until golden brown. Once fragrant, add the vegetables. A quick sauté is required here before you add the rice and all your sauces and seasonings into your wok. Stir vigorously for a few minutes to combine all the flavours over a high heat.
Voila, your nasi goreng is done! It does not get any easier than that. This recipe serves two.
Joy Entry is a Malaysian home cook based in Lagos who is obsessed with the provocative, unapologetic flavours of South-East Asian cuisine
Instagram: @thatasianhomecook
