Chicken Satay with Peanut Sauce


1 kg ​ Mrs. Garcia’s Chicken Fillet (strips)

3 pcs ​Chopped Shallots 

2 cloves ​Chopped Garlic

1 inch ​Chopped Ginger 

1 tsp ​Galangal Powder

1 tbsp Ground Coriander

1 tsp ​Cumin

1 tsp ​Ground Fennel

1 tsp ​Ground Turmeric

3 tbsp ​Brown Sugar

2 tbsp ​Vegetable Oil

1 tsp Salt

For Peanut Sauce

1.  In a food processor or using a mortar and pestle, blend the shallots, garlic, ginger, and galangal until well combined. Incorporate remaining ingredients, adding a little water as necessary. Cook for five minutes and allow to cool.

​2.  Place the chicken in a container with a lid or a ziplock bag. Pour prepared mixture over chicken ensuring it’s evenly coated. Refrigerate chicken overnight to marinate.

​3.  Put marinated chicken strips on bamboo skewers. Grill over medium-high heat, flipping once until thoroughly cooked. Serve with peanut sauce.


1 tbsp ​Vegetable Oil

3 sticks ​Lemongrass, finely chopped

3 pieces ​Lime Leaves core removed

5 pieces ​Chopped Shallots 

4 cloves ​Chopped Garlic 

1 tsp ​Grated Ginger 

1 tsp ​Galangal Powder

2 tbsp Ground Coriander

1 tsp ​Ground Cumin

2 tsp ​Ground Fennel

3 tbsp ​Chili Paste

1/2 cup ​Chopped Roasted Peanuts 

2 tbsp ​Brown Sugar 

3 tbsp ​Tamarind Juice

1 tsp ​Salt

½ tbsp  ​ Chopped Cilantro

For Peanut Sauce

1.   Heat oil in a wok or frying pan, then add lemongrass and lime leaves. Stir-fry slowly for about  five minutes.

​2.   Using a food processor, create a paste by grinding shallots, garlic, and ginger. Combine paste with lemongrass and mix with 1 cup of water. Add all remaining ingredients, excluding cilantro.

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