For 2 consecutive weeks in a row, I experimented with both the pork and chicken satay as well as the peanut sauce. The first week I made these pork satay, I used the traditional satay marination where I grind the shallots, garlic, lemongrass and seasoning to a paste and marinate the poultry overnight. And as for the peanut sauce, I attempted using peanut butter instead of ground peanuts.
As for the 2nd week, I played alongside with the Chicken Satay using a simpler marination with only various seasoning to replace the shallots and garlic and I tried the peanut sauce using the good old ground peanuts. The verdict ~ For marination wise, both are quite on par and as for the peanut sauce, I prefer the ground peanuts method instead. So if you are lazy on a satay craving day, you can always go for the chicken satay marination where much lesser effort is required.
And something I noticed quite apparently, using olive oil to grill the satay gives it an extra boost to the taste. While some will use the lemongrass as a “stick” to brush the satay during the grilling for the flavor, I choose to grill the lemongrass together with the satay in the same grill pan so that the oil that actually grilled the poultry get infused with the flavour as well.
I will be sharing both the Chicken and Pork Satay in this recipe and you can choose whether you prefer the traditional method or the simplified version !! Do grab some fresh pork collar from PurelyFresh online to made this delightful hawker treat as they are more tender and not so fattening as pork belly. As for the chicken satay, boneless chicken leg has to be the only choice !
It’s Friday’s eve again !! Enjoy !!
- Some olive oil for grilling
- 500g pork collar, diced
- Blend all the following into a paste:
- 6 shallots
- 3 garlics
- 2 stalks lemongrass (use only the bottom part, remove away the outer layer and diced)
- 3 tsp cumin powder
- 1 tsp tumeric powder
- 1 tsp sugar
- ¼ tsp salt
- 2 tbsp kecap manis (sweet soya sauce)
- 1 tsp onion powder
- 2 tbsp cooking oil
- dash of pepper
- 600g boneless chicken leg, diced
- 2 stalks lemongrass (use only the bottom part, remove away the outer layer and cut into sections)
- ½ tbsp dark soya sauce
- ½ tbsp light soya sauce
- 2 tbsp kecap manis (sweet soya sauce)
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tsp garlic powder
- 2 tsp onion powder
- ½ tsp pepper
- ½ tsp tumeric powder
- 1½ tsp cumin powder
- 150g ground peanuts
- 20g assam pulp, mixed with 100ml water and drained away the assam seeds
- 150g water
- 3 tbsp brown sugar (or more if you prefer sweeter)
- 1 tbsp kecap manis (sweet soya sauce)
- ½ tsp salt
- Blend all the following into paste form:
- 6 garlics
- 6 shallots
- 2 lemongrass, diced
- 2 chillies, remove away the seeds and diced
- 5 slices ginger
- 3 buah kualas
- 2 tbsp cooking oil
Blend all the marinate ingredients for the pork satay into a smooth paste. Marinate with the pork collar overnight in the fridge.
Marinate the chicken satay with all the seasoning ingredients and add in the lemongrass. Leave it to marinate overnight in the fridge.
Place the pork or chicken onto skewers. (Be sure to use some disposable gloves as the tumeric powder will stain your hands.)
Heat up some olive oil in a grilling pan and add in some lemongrass (You can also use the lemongrass that's used to marinate the chicken satay.)
Grill the pork/chicken satay till they are slightly charred, approximately 4 to 5 minutes on each side.
For the Peanut Sauce : Dry toast the ground peanuts in a frying pan until fragrant.
Add the assam water to the ground peanuts.
Add in the blended paste.
Add in 150ml of water and mix well.
Add in the brown sugar and salt and mix well.
Cover the pan and allow the mixture to simmer for approximately 15 minutes.
Add in the kecap manis, stir till mixture is slightly thickened and off the flame.
Serve the grilled Pork/Chicken Satay with the peanut sauce and some sliced onions/cucumbers.
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