Some of my favourite memories from trips to Malaysia and Indonesia are of eating satay chicken skewers from street stalls – I tried all sorts of complicated recipes at home to recreate the flavour without success. Then I came across Ayam satay sauce – made in Malaysia from peanuts, coconut milk, lots of herbs and spices (and no additives) – I’m not opposed to a quality short-cut, especially when it tastes this good. The pineapple salsa is my addition to add a bit of freshness. Part of the charm of a genuine satay is the smokiness from a charcoal grill, if you don’t have one, get your grill pan good and hot and let the meat get a good charring. This recipe can also serve 2 as a main course with rice and a stir-fried green like the sambal spinach in the video below. A glass of Logan’s Clementine pinot gris skin-contact rosé rounds things out nicely. Makan!
Serves 4 as a starter
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