Friday, September 22, 2017

The story of Cape Malay cuisine starts with the involuntary migration of people in the 17th century from various parts of South East Asia - including Malaysia and Indonesia. Brought to the Cape as slaves, they brought with them age-old recipes, cooking techniques and spices. A satay consists of a skewered slice of meat or poultry usually served with a peanut dipping sauce.

Recipe by: GOLD Restaurant
Serves: 6 – 8 people (as a starter or party snack)
Difficulty: Easy
Preparation: 30 minutes
Cooking: 30 minutes


Chicken satays

5 medium-sized chicken breasts
Vegetable oil for drizzling
Roasted masala mixed with a little salt
25 stay sticks (20 cm in length)

Peanut sauce

100 g roasted and salted peanuts
6 spring onions, chopped
1 garlic clove, minced
1 red chilli, seeded and thinly sliced
30 ml soya sauce
Finely grated zest and juice of ½ a lemon
5 ml brown sugar
2 ml ground cumin
125 ml coconut milk
60 ml chopped coriander
45 ml crunchy peanut butter


Chicken satays

Slice each chicken breast on the diagonal – aim for approximately 5 – 6 slices per breast.
Thread each chicken strip on the end of a satay stick.
Drizzle a little oil over each chicken satay.
Generously dust each satay with roasted masala spice that has been mixed with a little salt.
Grill chicken satays in a sandwich grill for a few seconds until just cooked through.
Serve with peanut satay sauce.

Peanut sauce

Grind the peanuts, spring onions, garlic and chilli into a coarse paste.
Mix in the soya sauce, lemon zest and juice, brown sugar, cumin and coconut cream.
Stir in the coriander and peanut butter.
Cover and chill until you’re ready to serve.

Tip: If you don’t have a sandwich grill, grill your chicken satays in the oven on a high heat for a minute or so on each side.



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