Satay
Popular in Malaysia, Indonesia and Singapore. 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.
Chicken Satay Recipe
Ingredients:
- Chicken meats (4 legs or breasts - skins and 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 tablespoons of kecap manis (soy sauce)
- 1 tablespoon of oyster sauce
Steps:
- 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 onion pieces.
