Satay Ayam with Kuah Kacang (Malaysian Chicken Satay + Peanut Sauce)

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RECIPE DATA

TITLE: Satay Ayam with Kuah Kacang (Malaysian Chicken Satay + Peanut Sauce)
SERVES: 6
PREP: 15 min
TOTAL: 80 min

INGREDIENTS
1000 g (about 6¼ cups diced) pre-diced chicken thigh, 2–3 cm (buy diced; don't chop raw chicken in the bowl)
3 stalks lemongrass, white part
4 shallots
6 cloves garlic
20 g (about 2½ tbsp finely chopped) ginger
2 tsp ground turmeric
2 tsp ground coriander
1 tsp ground cumin
30 g (about 2⅓ tbsp) coconut sugar
1 tsp salt
30 ml neutral oil (2 tbsp)
200 g (about 1⅓ cups) roasted unsalted peanuts
8 dried red chillies, soaked 10 min
20 g (about 2½ tbsp finely chopped) galangal
30 g (about 1½ tbsp) tamarind pulp + ½ cup (125 ml) hot water, strained
1⅔ cups (400 ml) coconut milk
40 g (about ¼ cup) coconut sugar (sauce)
1 tsp salt (sauce)
30 bamboo skewers, soaked
1 Lebanese cucumber + 1 red onion, chunks, to serve
500 g (about 2½ cups) jasmine rice (2 runs)

STEPS
1. MARINADE: put 3 lemongrass stalks (sliced), 4 shallots, 6 cloves garlic and 20 g (about 2½ tbsp finely chopped) ginger in the bowl. Chop.
TM SETTINGS: 10 sec / speed 8
2. Add 2 tsp turmeric, 2 tsp coriander, 1 tsp cumin, 30 g (about 2⅓ tbsp) coconut sugar, 1 tsp salt and 2 tbsp (30 ml) oil. Paste.
TM SETTINGS: 20 sec / speed 6
3. Tip the paste over 1 kg (about 6¼ cups diced) pre-diced chicken in a bowl, mix by hand, marinate 2 h or overnight, then thread onto 30 skewers. RINSE bowl.
4. SAUCE: put 200 g (about 1⅓ cups) peanuts in the bowl. Chop coarse; set aside.
TM SETTINGS: 5 sec / speed 6
5. Put 8 soaked chillies, 20 g (about 2½ tbsp finely chopped) galangal, plus a further 3 shallots and 3 cloves garlic in the bowl. Paste; scrape down.
TM SETTINGS: 10 sec / speed 8
6. Add 2 tbsp oil. Fry the chilli paste (rempah) until dark and fragrant, lid cap off.
TM SETTINGS: 8 min / 120°C / speed 1
7. Add the peanuts, 400 ml (1⅔ cups) coconut milk, tamarind water, 40 g (about ¼ cup) coconut sugar and 1 tsp salt. Simmer, lid cap off with simmering basket on lid.
TM SETTINGS: 12 min / 100°C / speed 2
8. Grill skewers over high heat (barbecue or chargrill) 8–10 min, turning and basting with oil. Rice: 1 L (4 cups) water, 250 g (about 1¼ cups) jasmine rice in basket, per run.
TM SETTINGS: 15 min / 100°C / speed 4
9. Portion & store: makes ~6 adult portions (~6 skewers + ⅓ cup sauce + rice); a kid portion is half. Serve with cucumber and onion. Fridge 3 days cooked; freezer raw marinated skewers 3 months, sauce 3 months, rice 1 month.

NOTES
Portion size: ~6 skewers + sauce + rice
Batch note: Malay-style: pre-diced chicken thigh marinated in lemongrass, turmeric, coriander and cumin, skewered and grilled; peanut sauce from roasted peanuts, chilli paste, tamarind and coconut milk. Coconut sugar replaces gula melaka-style palm sugar balance (closest unrefined swap). Freeze marinated skewers raw.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days
Freezer life: 3 months (sauce + chicken); rice 1 month

SOURCE: https://thermomix-workbook.pages.dev/recipes/satay-ayam-with-kuah-kacang/