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Malaysian Chicken Satays With Javanese Peanut Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 30 servings

1 tbsp coriander seeds

1 tbsp fennel seeds

2 stalks fresh lemongrass

5 x shallots, peeled and coarsely chopped

4 cloves garlic, peeled and coarsely chopped

1 piece fresh galangal, 1 inch long, peeled and thinly sliced

1 piece fresh ginger, 1 inch long, peeled and thinly sliced

1 tbsp ground turmeric

4 tbsp palm sugar, finely chopped, or dark brown sugar

2 tbsp peanut oil

1 1/2 tsp salt

3 1/4 lb bone-in chicken thighs

30 x sharp, thin, 10-inch bamboo skewers, soaked in water for at least 30 minutes and drained

1 stalk fresh lemongrass

1/4 cup peanut oil

1 1/2 tsp dried shrimp paste

1 x fresh hot red or green chile, stemmed and coarsely chopped

2 cloves garlic, coarsely chopped

4 tbsp palm sugar, thinly sliced, or dark brown sugar

3/4 cup unsweetened coconut milk

2 tbsp palm, cider or rice vinegar

2 x salt

3/4 cup water

250 gms unsalted skinned roasted peanuts

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