Chicken and Lamb Satay with Peanut Sauce

Guten Appetit!

Difficulty: Easy

Servings: 4 - 6

Preparation Time: 45 minutes

Cooking Time: 45 minutes

Download Recipe

Ingredients

Chicken Satay: Lamb Satay: Peanut Sauce:
1kg Chicken Thigh with Skin - Cut into 2cm cubes 1kg Lamb Leg - Cut into 2cm cubes 1L Vegetable Oil
10g Fresh Turmeric 10g Fresh Turmeric 40g Candlenut
50g Shallots 50g Shallots 400g Groundnuts with Skin
30g Garlic 30g Garlic 60g Red Chilli
10g Salt 10g Coriander Seeds 10g Chilli Padi
5g White Pepper Powder 10g Salt 55g Garlic
2 Limes - Medium size 5g White Pepper Powder 35g Shallots
100ml Kicap Manis 2 Limes - Medium size 100g Palm Sugar (Gula Melaka)
75g Butter - Softened 100ml Kicap Manis 300ml Water
75g Butter - Softened 30g Asam Paste
60g Kicap Manis
To Taste Salt

1. Methods for Satay

1. Cut 1kg of chicken and lamb meat into about 2cm cubes.

2. For chicken satay: Blend turmeric, garlic and shallots. Marinate the chicken meat with white pepper powder, salt, lime juice, and the blended marinade. Mix well and keep in fridge for preferably 24 hours.

3. For lamb satay: Blend turmeric, garlic, shallots and coriander seeds. Marinate the lamb meat with white pepper powder, salt, lime juice, and the blended marinade. Mix well and keep in fridge for preferably 24 hours.

4. Preheat oven with ‘4D Hot Air’ mode at 180°C.

5. Skewer the marinated meat onto bamboo sticks, place them on a wire rack and baste with butter.

6. Cook on the middle rack for 10 minutes. Then remove the satays and baste them with kicap manis.

7. Place the satays back into the oven, on the second rack. Switch to ‘Grill’ mode, level 2 and char for about 2 to 3 minutes. Do keep a close watch on the satays to prevent burning. Rotate skewers if necessary for even charring.

2. Methods for Peanut Sauce

8. In a deep frying pan, heat up oil and fry groundnuts, candlenuts, garlic, cut chilli padi, shallots and red chilli. Once the skin of groundnut is brown, remove all the ingredients and drain excess oil. Blend the fried ingredients until fine.

9. Mix water with Asam paste and pass through a sieve to yield Asam water.

10. Cook gula melaka (palm sugar) with 200ml of water, until sugar melts. Then add in kicap manis, asam water, and the blended ingredients. Bring to boil and season with salt.

11. Serve the satays with peanut sauce.

Recommended Products

Serie 8 Induction Hob

Induction hobs generate heat only where it is needed, and its the lower temperature also prevents hands safe from burning. These translate to more safety, convenience and energy savings.

Find out more

MaxoMixx Hand Blender

Full power for kitchen professionals. Powerful, robust and more versatile than ever thanks to 800 watt motor and a wide range of accessories.

Find out more

Related Recipes

Pandan Kaya

Medjool Date Cake

Herb Crusted Lamb Loin with Herb Roasted Potatoes and Ratatouille

Whole Roasted Lamb Rack with Vegetables

Register for MyBosch.

Register for product warranty and enable us to reach out to you with tips & tricks for the usage of your appliance. Your registration with MyBosch comes with a whole range of benefits to make your experience even better.

Our service

Outstanding service – before and after the purchase.

Working hours: Monday - Saturday: 8 am to 8 pm.

1-800-266-1880

service.in@bosch-home.com

Experience Bosch

Discover quality, perfection, and reliability.

Find a dealer

Reach out to our authorized dealers and brand stores across India.