Food of:
Malaysia & Singapore

Food submitted by:
foodyoo/Johor/Malaysia

A popular dish found in Malaysia. Bite-sized pieces of beef, mutton or chicken are marinated in spices, then skewered through thin bamboo strips, and barbecued over charcoal fire. Satay is served with Ketupat (rice cake) and a raw salad of cucumber, pineapple, and onions. Sweet and spicy peanut sauce accompanies the dish.

In Malaysia, you can easily find Satay everywhere - road side Malay stalls, hawker centers, pasar malam (night markets), kopi tiam (Chinese coffee shops), and even high-end restaurants.

Chicken and beef Satay are the most common, but you can also find pork Satay -- and even fish Satay. Satay is a meal in itself -- not merely an appetizer! You can always have it for dinner or supper.

Ingredients:

• Chicken meats (4 legs or breasts - bones removed)

• Onions and cucumbers (cut into pieces)

• Bamboo skewers (soaked in water for 2 hours to avoid burning)
   

Marinade Spice Paste:

• 1 teaspoon of coriander seeds

• 2 stalks lemon grass

• 6 shallots (peeled)

• 2 cloves garlic (peeled)

• 4 tablespoons of cooking oil

• 1 teaspoon of chili powder

• 2 teaspoons of turmeric powder (kunyit)

• 4 spoons of Kecap Manis (soy sauce)

• 1 spoon of Oyster Sauce

Way to make:

Cut the chicken meat into small cubes. Grind the Spice Paste in a food processor. Add in a little water if needed. Marinate the chicken pieces with the spice paste for 10-12 hours. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side till the meat are cooked. Serve hot with fresh cucumber and onions pieces.