CHICKEN SATAY WITH SATAY PEANUT SAUCE

The classic street food makes for an addictive summer snack – whether for parties or for yourself. Our Peranakan rempah is the perfect shortcut – use it to marinate the chicken satay and as the base for your peanut sauce.

Makes 12 large skewers

For the chicken satay
12 skewers, soaked for an hour
300g chicken thighs, boneless and skinless
2 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass 
1 tbsp dark soy sauce
2 tbsp oil

For the satay peanut sauce
1 tbsp oil
1 heaped tbsp Rempapa Peranakan Turmeric & Lemongrass
2 tbsp deep roasted crunchy peanut butter
2 tbsp tamarind paste (or 2 tbsp lime juice and honey)
splash of water

Mix the chicken thighs with the spice paste, dark soy sauce and a bit of oil. Leave to marinade - up to a day ahead for maximum flavour.
The next day, skewer the chicken, making sure to spread them out so they cook evenly. Cook on a hot grill, flipping until the chicken is cooked and charred all over.
To make the peanut sauce, fry the paste in oil over medium heat for 5 mins. Stir in the peanut butter and fry until it darkens. Then stir in tamarind and water to get it to a rich pourable dippable consistency.
Serve with fresh chopped cucumber. Dip generously in peanut sauce and enjoy this in the sun.