Cooked - Malaysian Satay Kajang

⨯

⨯

Unauthorized

⨯

You need to be logged in.

Patrons only

⨯

This feature is only available to patrons.

Please consider becoming a patron to support this project!

Unexpected Error

⨯

We are very sorry. Please retry.

Recipe dictation limitations

⨯

At this moment we can only offer improved AI Voices on Patron accounts.

If you are interested in supporting this project please consider upgrading!

If you are a Patron, please login.

Recipe dictation limitations

⨯

Due to limited resources, the voice may sound robotic.

We offer improved AI Voices on Patron accounts, if you are interested in supporting this project please consider upgrading.

Thank you!

Shopping list

⨯

Added to your 🛒 shopping list successfully.

Convert units

⨯

You need to be logged in to use this feature. It's free!

or

Sort ingredients

⨯

For easier reading, you can sort the ingredients according to their functional role in the recipe.

Breakdown recipe

⨯

To help you understand the recipe, we can break it down into sections.

Fluff is removed from steps while preserving necessary details for experienced cooks.

You can break down the recipe visually (diagram), or view all sections in the same page.

Logged successfully

⨯

Successfully logged as cooked!

You can edit your notes and add photos.

What is cook mode?

⨯

Select the step you are cooking to track your progress.

Highlights ingredients being used on that step.

Screen does not go dark.

What is narrative view?

⨯

Currently in beta version.

Steps take full width.

Ingredients and quantities used in the step appear bellow it.

Smart highlighting and more accurate results.

What is this number?

⨯

Based on the recipe nutrition information, this number is the recommended number of total servings for the recipe.

You can edit it to scale the recipe, or adjust the size of the servings using the portion control slider.

More options

⨯

Home Pricing Community My Recipes

Home Pricing Community My Recipes

Malaysian Satay Kajang

3.0

600g skinless chicken thighs

12 skewers, soaked in water for 30 minutes

1 ¼ tbsp coriander powder

1 ¼ tbsp cumin powder

115g shallots

20g garlic

2 stalks lemongrass

15g galangal

4 tbsp brown sugar

1 tsp salt

1 tsp dark soy sauce

1 tbsp kecap manis

1 ¼ tsp turmeric powder

2 ½ tbsp cooking oil

12g dried chillies, deseeded and soaked

2 tbsp soaking water (dried chillies)

100g shallots

15g garlic

2 stalks lemongrass

4 slices galangal

50g brown sugar

¾ tbsp tamarind paste

1 tsp salt

¾ lemon juice

400ml water, less if you prefer thicker sauce

160 toasted peanuts, crushed

120ml cooking oil

Cucumber

Ketupat/pressed rice

Red onions

Slice chicken thigh into thin strips.
Blend all the marinade ingredients together until you get a thick paste.
Marinate chicken for 4 hours or best overnight.
To make peanut sauce, blend together dried chillies, shallots, garlic, galangal, lemongrass and soaking water until you get a fine paste.
Heat up the wok with 120ml oil. Once smoke starts to appear, pour in the blended chilli paste and cook until the oil breaks.
Add in brown sugar, tamarind paste, lemon juice and salt. Cook for a few minutes until bubbling.
Pour in water and mix well.
Add in crushed toasted peanuts and mix until well incorporated.
Continue to cook until the desired consistency. Set aside to cool. This can be cooked a day ahead.
Thread chicken onto skewers.
Grill over charcoal BBQ or can pan fry on a grill pan or oven grill. Baste with oil to assist in cooking.
Serve with peanut sauce and condiments.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍢Skewers

Cuisine🇲🇾Malaysian

Occasions🍗Barbecue🎊Party

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 17 weeks ago

Get the iOS & Android app

Just released with extra features!

Loading...