By Judi Rose, June 20, 2008
Picture a platter-ful of fragrant, golden chicken satays served with a rich, spicy peanut sauce and crisp fresh cucumber: what a glorious — and original — centre-piece to a summer barbecue.
There are numerous regional variations of satay marinades and sauces. Having minced, blended, shredded, strained, mortared and pestled my way through many different versions, I have come up with a recipe that is both authentic and uncomplicated. And delicious.