Satay Skewers is a traditional Cocosian (from the Cocos (Keeling) Islands) recipe for a classic dish of chicken marinated in a peanut sauce cooked over a barbecue. The full recipe is presented here and I hope you enjoy this classic Cocosian version of: Satay Skewers.
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On the Cocos (Keeling) Islands, they use the sharp spines of coconut palm fronds, but here, they use the more readily available bamboo skewers instead.
Ingredients:
500g mix of boneless chicken breast and thigh sliced thinly into 2 x 6cm strips
100g unsalted roasted peanuts, plus extra chopped to sprinkle
8-10 garlic cloves, peeled
2 stalks lemongrass, white portions only, sliced thinly
5cm piece of ginger, peeled and sliced
1 onion
3 tsp coriander seeds
2 tsp cumin seeds
2 tbsp ground turmeric
2-3 tbsp sugar
Salt, to taste
Vegeta (or vegeta seasoning substitute), to taste
Diced Spanish onion, to serve
Diced cucumber, to serve Compressed rice (longtong), to serve
Method:
Whizz the peanuts in a food processor to chop finely. Combine the garlic, lemongrass, ginger, peanuts and onion in blender, rendering to a smooth paste. Add a splash of water as you to help things along if needed. Coarsely grind the coriander and cumin seeds in a mortar and add to a large bowl with the garlic lemongrass mixture. Stir in the turmeric and sugar then season to taste with the salt and Vegeta. It should be slightly sweet, with an edge of savouriness from the salt and Vegeta. You might need to adjust the sweetness with more sugar.
Place the marinade in a large bowls. Add the chicken and mix well to combine and coat the meat. Cover and set aside to marinate in the refrigerator over-night.
When ready to cook, thread the meat onto bamboo skewers and set aside (soak the skewers for at least 20 minutes in water beforehand).
Grill the satay on a barbecue over hot coals (you will have to do this in batches), rotating every 30-40 secs until browned, brushing the meat in peanut oil and using the green parts of the lemongrass as a brush to add aroma. Grill for a total of 4-5 minutes per skewer, or until it’s cooked to your liking (See Note).
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