with guest chef Mohd. Saad B. Othman (Chef de cuisine, Seri Pacific Hotel, Kuala Lumpur, Malaysia) at New World Hotel Saigon
Guest chef Mohd. Saad B. Othman was in residence at the New World Saigon Hotel earlier this month to bring a taste of Malaysia to the city.
He served nasi lemak, chicken masak merah, mutton curry, Melaka chicken rice ball, sui kow dumplings, steamed spicy chicken and prawn dumplings with soya sauce, red bean Malaysian dumplings, and sizzling skewers of chicken satay.
He shares his secret recipe for chicken satay with Malaysian satay peanut sauce.
Ingredients: serves 2
- Chicken legs and thighs 4
- Coriander powder 1 tsp
- Peeled shallots 6
- Cloves garlic (peeled) 2
- Cooking oil 4 tbsp
- Turmeric powder 1 tsp
- Lemongrass, (white parts only) 2 stalks
- Chilli powder 1 tsp
- Chopped galangal
- Bamboo skewers (soaked in water for 2 hours to avoid burning)
Malaysian Satay Peanut Sauce
- Unsalted dry roasted peanuts 1½ cups
- Shrimp paste 1 tsp
- Water 1 cup
- Sugar 1½ tbsp
- Salt 1/8 tsp
- Oil ¼ cup
- Tamarind ¼ cup
- Pandan leaf 1
- 1 inch galangal 1 inch - Coconut milk ½ cup
Spice Paste (for the sauce)
- Dried seeded red chillies 6 to 8
- Cloves of garli 3
- Shallots 3
- Lemongrass 2
- Slice the chicken into small cubes.
- Grind the spices in a food processor. Add a little water if needed.
- Marinate the chicken pieces in the spice paste for 10 to 12 hours. Thread the meat onto the bamboo skewers and grill for 2 to 3 minutes on each side. Serve hot with fresh cucumber and onions.
Malaysian satay peanut sauce
- Crush the peanuts coarsely with a mortar and pestle
- Chop the spice-paste ingredients and blend until fine. Heat the oil and fry the spice paste until it smells spicy.
- Add the peanuts, tamarind juice, water, and sugar and stir thoroughly.
- Simmer on a low heat and continue to stir for three minutes until the peanut sauce turns smooth. Serve at room temperature with the satay. — VNS