Quick & Tasty Simmer – Malaysian Satay Style
Small - Serves 4
In a hot pan, add 2 tbsp oil, 1 cup onion wedges and 500 g diced chicken thighs. Add 1 tsp ground turmeric and sauté onion and chicken until golden. Add 350 g jar of Latasha’s Kitchen Malaysian Satay Simmer Sauce. Rinse empty jar with ½ cup water or Ayam coconut milk and add to pan. Bring to quick boil, simmer 20 minutes until chicken is cooked, sauce is reduced and thick. Add a large handful of sugar snap peas or snow peas. Serve with rice, cucumber and steamed vegetables. Makes a great dipping sauce for satay sticks.
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Large - Serves 6
In a hot pan, add 4 tbsp oil and 2 cups onion wedges. Cook for 3 minutes, add 750 g diced chicken thighs, 1 tsp turmeric and pinch of salt. Brown chicken 10 minutes at medium heat. Lower heat and add 480 g jar of Latasha’s Kitchen Malaysian Satay Simmer Sauce. Rinse empty jar with 1 cup water or Ayam coconut milk, add to pan. Bring to quick boil, simmer 20 minutes on low until chicken is cooked, sauce is reduced and thick. Add mix of 500 g capsicum, sugar snap peas, zucchini and broccoli. Sprinkle grated palm sugar or brown sugar to taste. Serve with rice and cucumber salad.
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