• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
International Cuisine
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
menu icon
go to homepage
  • Home
  • About Us
    • Privacy Policy
  • Journey by Country
  • Recipes
  • Travel
  • My Cookbook
  • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Home
    • About Us
      • Privacy Policy
    • Journey by Country
    • Recipes
    • Travel
    • My Cookbook
    • Exploring the world through food
  • Connect with us

    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Appetizer

    Chicken Satay with Peanut Sauce

    October 16, 2014 By Darlene at International Cuisine

    394 shares
    • Facebook40
    • Twitter
    Jump to Recipe  ↓ Print Recipe  ❒

    Although Chicken Satay did not originate in Brunei, it is found and loved all over the country and for very good reason, it is delicious.

    Although the recipe is complex and calls for exotic ingredients, just get them and make it.

    Trust me! I am certain you will love it! Just do it!

    Please note that it is best to marinade the chicken overnight so plan ahead for this one.

    Brunei Satay

    Print Pin
    5 from 1 vote

    Chicken Satay with Peanut Sauce

    Course Appetizer
    Cuisine Brunei
    Prep Time 12 minutes
    Cook Time 20 minutes
    Total Time 32 minutes
    Servings 4
    Author International Cuisine

    Ingredients

    • 1 lb Boneless skinless chicken thighs, Cut into strips
    • Soak 12 bamboo skewers in water
    • For the marinade
    • 3 shallots roughly chopped
    • 2 cloves rough chopped
    • 1 inch Ginger rough chopped
    • 1 inch galangal in one piece or 1 teaspoon if in powder form
    • 1 tablespoon ground coriander
    • 1 teaspoon cumin
    • 1 teaspoon ground fennel
    • 1 teaspoon ground turmeric
    • 3 tablespoons sugar
    • 3 tablespoons palm sugar (jaggerty or brown sugar can be substituted
    • 2 tablespoons vegetable oil
    • 1 teaspoon salt
    • For the peanut sauce
    • 1 tablespoon vegetable oil
    • 3 sticks lemongrass finely chopped
    • 3 lime leaves core removed, finely chopped ( lime zest can be substituted)
    • 5 shallots rough chopped
    • 4 cloves garlic rough chopped
    • 1 inch Ginger grated
    • 1 inch galangal brined or 1 teaspoon powder
    • 2 tablespoons ground coriander
    • 1 teaspoon ground cumin
    • 2 teaspoons ground fennel
    • 3 tablespoons chili paste
    • 1/2 cup peanuts roasted and finely chopped
    • 2 tablespoons palm sugar jaggerty or brown sugar can be substituted
    • 3 tablespoons tamarind juice
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1/2 tablespoon cilantro chopped

    Instructions

    • for the marinade
    • In a food processor or using a mortar and pestle, blend together the shallots, garlic, Ginger and galangal.
    • Fold in the remaining ingredients with a little water as necessary
    • Cook for five minutes and allow to cool.
    • Put the chicken in a container with a lid or a ziploc bag and pour over the chicken.
    • Make sure the chicken is coated all over and refrigerate overnight.
    • For the peanut sauce
    • Heat the oil in a wok or frying pan and add the lemongrass and lime leaves or zest, slowly stir fry for five minutes
    • In meantime in a food processor or using a mortar and pestle grind the shallots, garlic and Ginger to a paste.
    • Add this to the lemongrass and mix with 1 cup of water
    • Add the remaining ingredients except for the cilantro.
    • If using brined galangal remove it before serving and fold in the fresh cilantro.
    • Put the marinated chicken strips on the soaked bamboo skewers
    • BBQ over medium high heat, flipping once and cook until done
    • Serve with peanut sauce and hot sweet and sour pickle
    • Delicious!

     

    More Appetizer

    • A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.
      Ota Ika A Tongan Raw Fish Salad
    • A plateful of fried taro chips
      Taro Chips
    • A plateful of Taiwanese popcorn chicken with bits of fried basil on top
      Taiwanese popcorn Chicken (Yan Su Ji)
    • A bowl full of muhammara, a syrian red pepper sauce garnished with walnuts and surrounded by pita.
      Muhammara (Syrian Hot Pepper Dip)
    394 shares
    • Facebook40
    • Twitter

    Filed Under: Appetizer, Brunei, Recipes

    This Week's Recipes

    A bowl full of Ota Ika a Tongan Raw Fish salad made with coconut milk.

    Ota Ika A Tongan Raw Fish Salad

    a dish full of octopus in a creamy coconut and onion sauce.

    Lo’i Feke (Octopus in Cream Sauce)

    Two large glasses of Watermelon Otai garnished with lime wedges.

    ‘Otai (Tongan Watermelon Drink Recipe)

    Primary Sidebar

    Hello my name is Darlene and thank you for stopping by!

    I am cooking a meal from every country in the world. I do extensive research and choose a menu that I feel best represents the country and their cuisine. Of course that also includes the authentic, delicious recipes. Simply click on the link or the photo in the journey by country posts to get them. I also share important information about the country as well.

    More about me →


    Our Mission

    To promote cultural appreciation by cooking our way across the world, one nation at a time. To discover the struggles and joys that have influenced the people, to gain an appreciation of their land and traditions and to feel the hospitality that only sharing a meal can convey.

    Come join the journey, explore a new country each week and embark on a fantastic culinary adventure.

    Join the Journey It's Free!

    Sign up for my culinary, travel and cultural adventure delivered right to your inbox so you won't miss a thing.

    Footer

    ↑ back to top

    Privacy Policy

    Copyright © 2023 International Cuisine All rights Reserved

    • 40
    394 shares