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Mak Tok Satay Chilli Paste is a mild Malaysian-style paste for adding nutty-sweet flavour and a light tang to meals. Use the 190 g paste as a finishing sauce, condiment or marinade for BBQ chicken, prawns and tofu.
Key Features
Specifications
Ingredients & Allergens
Ingredients: Onion, rapeseed oil, sugar, peanuts, garlic, tomato, vinegar, red chilli (2%), lime juice, herbs, salt.
Contains Nuts.
How to Use
Use straight from the jar as a condiment, as a marinade, or as a finishing sauce on BBQ chicken, prawns and tofu.
Traditionally known as kuah kacang throughout Malaysia. It has a balanced nutty-sweetness and light tanginess with a subtle chilli heat coming through nicely to finish. My grandmama was a traditional satay vendor and my dad used to sell hundreds of satays with her after school just to support his family.
Inspired by my youngest sister
Prepare a hearty, flavourful meal in less than 10 mins. Enjoy it straight from the jar as a condiment, or use them with your favourite protein as a marinade. Or how about a laksa night? Just add a dollop or two of Mak Tok's Sambal Pastes to brighten up even the dullest dish.
Mak Tok's Sambal Chilli Pastes are free from artificial preservatives and additives. Every batch is made with our family's secret recipe using 100% natural top-quality ingredients sourced locally and globally. That way, you can enjoy the natural taste of exotic ingredients such as lemongrass, galangal, and kafir lime leaves blended into our pastes.
Create an exceptional restaurant-quality meal in the comfort of your home. Whether you make a traditional Malaysian Gulai or an Asian fusion burger, Mak Tok's Sambal Pastes will elevate the flavour of your meal. Ready to explore that Masterchef in you?Instructions
Serves 2
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Marinate the chicken with 2 tbsp of Mak Tok's Spicy Paste and 1.5 tsp salt for 10mins
Meanwhile, roast the peanuts in a pan on medium-low heat. Once done, remove peanuts and set them aside.
Stir-fry chicken for 5mins on high heat.
Lower the heat to medium and add the remaining Spicy Satay paste and coconut milk. Stir well and allow to cook for another 20mins.
Garnish with coriander before serving.
Tips: Perfect with garlic naan or basmati rice
Ingredients
1 jar Mak Tok's Spicy Satay Paste
500g Boneless chicken thighs (cubes)
50g Peanuts
400ml Coconut milk
2 teaspoon Salt
5g Coriander (for garnishing)
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