Chicken Entertaining Asian

Go nuts for satay ayam (chicken and beef skewers)

Name: Satay ayam (chicken and beef skewers) recipe
Yield: 6
Cuisine: /asian
Ingredients: 500g chicken thigh fillets, cut into strips; 500g beef rump, cut into thin strips; Vegetable oil, to drizzle; 2 Lebanese cucumbers, seeds removed, finely chopped; Lime wedges, to serve; 20.00 ml brown sugar; 20.00 ml ground turmeric; 2 tsp fennel seeds, crushed; 2 tsp ground cumin; 1 tsp ground coriander; 6 small Asian (red) eschalots, chopped; 6 garlic cloves, chopped; 2.00 tsp shrimp paste; 60ml vegetable oil; 6 whole dried chillies, soaked in hot water for 20 minutes, drained; 2 lemongrass stalks, lightly bruised, thinly sliced; 25g galangal; 40.00 ml vegetable oil; 40.00 ml tamarind paste; 125ml coconut milk; 150g peanuts; 2 tsp soy sauce; 20.00 ml brown sugar, or to taste

Rate now

P52 Malaysian-SatayAyam-MixedSatay-Hero-A-0028

Jump to recipe

by Georgina Esdaile

Food Editor

Jul 05, 2022

Inspired by classic recipes from Malaysia, Georgie Esdaile serves up these spicy, savoury skewers.

500g chicken thigh fillets, cut into strips
500g beef rump, cut into thin strips
Vegetable oil, to drizzle
2 Lebanese cucumbers, seeds removed, finely chopped
Lime wedges, to serve

Marinade

1 tbs brown sugar
1 tbs ground turmeric
2 tsp fennel seeds, crushed
2 tsp ground cumin
1 tsp ground coriander
6 small Asian (red) eschalots, chopped
6 garlic cloves, chopped
1 tsp shrimp paste
1/4 cup (60ml) vegetable oil

Satay sauce

6 whole dried chillies, soaked in hot water for 20 minutes, drained
2 lemongrass stalks, lightly bruised, thinly sliced
5cm (25g) galangal, finely chopped
1 tsp shrimp paste
2 tbs vegetable oil
2 tbs tamarind paste
1/2 cup (125ml) coconut milk
1 cup (150g) roasted peanuts, crushed
2 tsp soy sauce
1 tbs brown sugar, or to taste

Method

1.

For the marinade, place all ingredients in a small food processor and whiz to a paste. Divide between two larger bowls, and add chicken to one, and beef to the other. Toss to coat, then cover and chill for 2 hours to marinate. Meanwhile, soak bamboo skewers in water for 30 minutes.
2.

For the satay sauce, place chillies, lemongrass, galangal, shrimp paste and 1 tbs oil in a small food processor and whiz to a rough paste. Heat remaining oil in a small saucepan over medium heat and add lemongrass mixture. Cook, stirring frequently, for 5-6 minutes until fragrant.
3.

Add tamarind, coconut milk, peanuts and 1/2 cup (125ml) water and simmer for 7-8 minutes until thickened. Season with soy sauce and sugar, and set aside.
4.

Thread chicken and beef separately onto the skewers. Preheat a chargrill to high. Drizzle skewers with vegetable oil. In batches, cook chicken skewers for 8-10 minutes, and beef skewers for 6-7 minutes, turning each halfway.
5.

Transfer skewers to a serving platter, spoon over some satay sauce and top with cucumber.
6.

Serve with lime wedges and remaining satay sauce alongside.