🇲🇾 How to Make Satay Kajang

Craving Satay Kajang? On FoodNeverComes the food never actually comes — so here's how to make real Satay Kajang at home, in about 40 min + 4 hr marinating, with stuff you probably already have.

🛒 Ingredients

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• 600g chicken thigh, in 2cm cubes
• Marinade: 2 lemongrass stalks, 4 shallots, 3 cloves garlic, 1 tsp turmeric, 1 tbsp coriander seed, 1 tsp cumin, 2 tbsp sugar, 1 tsp salt, 2 tbsp oil
• Peanut sauce: 200g roasted peanuts, 2 tbsp chilli paste, 2 tbsp tamarind water, 3 tbsp palm sugar, 1 lemongrass stalk
• bamboo skewers, soaked
• cucumber, raw onion and ketupat (compressed rice) to serve

👩‍🍳 Method

1. Blend the marinade, coat the chicken and leave it at least 4 hours. Overnight if you can.
2. Thread 4 or 5 pieces per skewer, pushed close together so they baste each other.
3. Grill over charcoal, hot and direct. Bruise the end of a lemongrass stalk into a brush, dip it in oil and use it to baste — it is the traditional tool and it seasons while it bastes.
4. 4 minutes total, turning often. You want char on the edges and the inside still juicy; satay is small for a reason.
5. For the sauce, crush the peanuts coarsely — do not blend them smooth. Smooth is peanut butter; kuah kacang should have grit in it.
6. Fry the chilli paste and lemongrass, add the peanuts, tamarind and palm sugar, and loosen with water to a thick pouring sauce. Serve with cucumber, onion and ketupat.