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)
Preparation: 30 minutes
Cooking: 30 minutes
- 5 medium-sized chicken breasts
- Vegetable oil for drizzling
- Roasted masala mixed with a little salt
- 25 stay sticks (20 cm in length)
- 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
- 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.
- 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.