CHICKEN SATAY

INGREDIENTS

700g Chicken meat chopped into bite sized cubes
 

Chicken marinade
1 tbsp Minced lemon grass (Gourmet Garden) or use 1 stick of fresh lemon grass if available.

2 tbsp Roasted peanuts
1/2 Onion minced
1 tsp Cumin powder
1/2 tsp Cinnamon powder
1 tsp Coriander powder
1 tsp Turmeric powder
1 tbsp Sugar
1 tsp Salt
1 tsp Cooking oil

Peanut Sauce
1 medium Onion chopped

1/3 cup Cashew nuts
1/3 cup Roasted peanuts

2 tbsp Cooking oil

4 Red chilli de-seeded
1 tbsp Sugar

1 tsp Tamarind paste

1 cup Water

2.5 cm Ginger

1/8 tsp Galangal powder

2 pinch MSG (optional)

Basting mixture

1/2 cup Cooking oil

1 tbsp Sugar

3 Stalks Lemon grass (bruised and tied together to make a brush.)

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METHOD

Marinade

Combine the ingredients in a blender and mix well.

Put the meat in a plastic container.

Pour the marinade over the meat and mix in well.

Put a cover on and leave in the fridge over night.

Peanut Sauce

Prepare this sauce the day you intend to cook the satay.

Put a saucepan on medium heat

Pound the roasted peanuts with mortar and pestle and put aside

Put lemon grass, ginger, galangal, chilli, in a blender and blend well

Fry onion until soft and brown

Add other ingredients (except sugar, salt, roasted peanuts and tamarind) and stir until the sauce has an even consistency.

Add more water if the sauce is too thick.

Lower the heat and simmer until oil begins to form on top

Add sugar, salt and tamarind, MSG (optional) and stir well

Add the pounded roasted peanuts and stir again

Take off the heat and place in a bowl ready for serving.

Cooking the meat

To prepare this properly you need a charcoal burner. These are available from BBQ retailers and are priced from around $60 upward. Light the fire about half an hour before you want to cook the meat to allow the charcoal to become red and glowing.

Remove the meat from the fridge and place on skewers.

If you are using wooden skewers these should have been soaked in water first for at least an hour.

When the flames in the charcoal burner have died down and the charcoal is glowing red place the skewers on the grill and turn every few minutes until they are well cooked through. Use the basting mixture to baste the meat as it cooks.

Serve on boiled rice with sliced cucumber or your choice of vegetable dish. Pour the peanut sauce liberally over the meat.

All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.

Let's Eat Malaysian