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Nyonya Satay Ayam Lemak (Chicken Satay with rich sauce)

I’ve added more coconut milk than usual for this recipe as I wanted it to have a  rich coconut creaminess (lemak)

Course: Main Course
Cuisine: Peranakan
Author: Shiokman Eddie
Ingredients
  • 4 chicken breasts or legs deboned and remove skin
  • 3 stalks lemongrass crushed
  • 4 whole kaffir lime leaves crushed
  • 300 ml coconut milk
  • 1 tsp salt
Rempah (Spice paste)
  • 25 g dried chillies
  • 250 g small onions
  • 15 g candlenuts
  • 2 stalks lemongrass
  • * 30 g belacan
  • 1 tsp salt
Instructions
  1. Cut and soak dried chillies until softened.
  2. Cut small onions, candlenuts, lemongrass and belacan into small pieces.
  3. Blend all the spices into a fine paste.
  4. Add salt to the paste and mix thoroughly.
  5. Cut boneless and skinless chicken breast into bite size pieces.
  6. Marinate the chicken pieces with the spice paste and refrigerate for a few hours.
  7. Cut off the top half of lemongrass stalks and crush them lightly.
  8. Stir fry crushed lime leaves and lemongrass for a few minutes and add the marinated chicken.
  9. Stir fry for a few minutes until the meat is partially cooked .
  10. Add coconut milk and mix thoroughly.
  11. Leave it to simmer until the meat is fully cooked.
  12. Garnish with finely cut lime leaves and serve with steaming hot rice
Recipe Notes
  • * I've reduce the amount of belacan from 60g to 30 g