Everyone loves street food, myself included. Satay is definitely on my must eat list when I travel around South East Asia. That contrast between the freshness of the lemongrass and the earthiness of the peanut sauce just hits the spot. But our version ups the game with the goodness of oats.

For the Satay:

  • 1 Tbsp. lemon grass, minced
  • 4 cloves garlic
  • 1 inch pc ginger, minced
  • 1 tsp. cumin powder
  • 1⁄2 tsp. turmeric powder
  • 2-3 green chilies, minced
  • 2 tsps. palm sugar
  • 2 Tbsps. lemon juice
  • 6 lean boneless chicken fillets, skin and fat removed, cut into 1 inch thick long strips
  • 6 tsps. olive oil

For the Sauce:

  • 1⁄2 cup peanuts, roasted until brown
  • 4 dried red chilies cut into 2 cm pieces and soaked in water
  • 1 clove garlic
  • 1 Tbsp. olive oil
  • 3 Tbsps. Quaker Instant / Quick Cooking Oats, grind to a powder, roast
  • 1⁄2 tsp. salt
  • 3 tsps. sugar
  • 3⁄4 cup water
  • 1⁄2 tsp. vinegar
  • 1⁄2 tsp. lemon juice

For the Satay:
1. Grind lemon grass, garlic, ginger, cumin powder, turmeric powder, green chilies, palm sugar and lemon juice in a blender until it forms a fine paste. Add little water if necessary.
2. Mix the chicken with the blended paste and set it aside for one hour.
3. Push each chicken fillet into a satay stick
4. In a non-stick pan, stir-fry the marinated chicken with oil.
5. When the chicken browns and is cooked, dish out.

For the Sauce:
1. Grind peanuts, red chilies and garlic in a blender until it forms a fine paste. Add water if necessary.
2. Heat oil in a non-stick pan and add the blended peanut paste and stir-fry until fragrant.
3. Add oats, salt, sugar, water, vinegar and lime juice to the peanut mixture and cook until the mixture is well cooked and thick.
4. Dish out and serve with hot satays.

Thanks Quaker! http://www.facebook.com/QuakerOatsPhi… http://www.instagram.com/quakeroatsph


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