South Seas Satays with Malaysian Spice Paste

Recipe summary

Recipe Courtesy Jane Rodmell, Author, “Best Summer Weekends Cookbook”.

This spice paste starts with a mix of dry spices, which can be made ahead of time. The paste then whirls together in seconds in a blender or food processor (or you can use muscle power and a mortar and pestle) – ready to make chicken or pork satays for appetizers or party snacks, larger ones for dinner.

Preparation time:
Cooking time:
Yield: 4

Ingredients

Malaysian Spice Mix

• 2 tablespoons cumin (30 ml)
• 2 tablespoons coriander (30 ml)
• 2 tablespoons turmeric (30 ml)
• 2 teaspoons cinnamon (10 ml)
• 2 teaspoons freshly ground black pepper (10 ml)
• 2 teaspoons salt (10 ml)
• 1/2 teaspoon cayenne or hot red pepper flakes, optional (2 ml)

Malaysian Spice Paste

• 2 tablespoons Malaysian Mix (30 ml)
• 4 green onions, trimmed
• 1 tablespoon fresh ginger root, shopped (15 ml)
• 2 strips lemon zest
• 2 tablespoons lemon juice (30 ml)
• 2 tablespoons soy sauce (30 ml)
• 3 tablespoons vegetable oil (45 ml)

Satays

• 1 1/2 pounds boneless, skinless chicken breast or pork tenderloin (750 grams)
• Malaysian Spice Paste
• Squeeze lemon or lime juice

Peanut Dipping Sauce

• 1/2 cup natural chunky peanut butter (125 ml)
• 2 tablespoons rice vinegar (30 ml)
• 2 tablespoons fresh lime juice (30 ml)
• 2 tablespoons soy sauce (30 ml)
• 2 teaspoons brown sugar (10 ml)
• 2 cloves garlic, finely chopped
• 1/2 teaspoon red chile paste or pinch of hot red pepper flakes (2.5 ml)
• Salt, to taste

Light Thai Dipping Sauce

• 2 tablespoons soy sauce (30 ml)
• 2 tablespoons rice vinegar (30 ml)
• 1 teaspoon sesame oil (10 ml)
• Pinch of sugar
• 1 1 green onion, finely chopped
• 1 pinch Pinch of hot red pepper flakes