Wednesday, September 21, 2011

Chicken Satay

Ingredients:500g chicken meat (1 medium chicken or 4 drumsticks)
2tbsp soy sauce
2tbsp cooking oil
40 satay sticks or bamboo skewers, soaked in water for 1 hours
1 stalk serai (lemon grass), lightly bruised
salt to taste
sugar to taste

Ingredients to be ground
3 stalks of sliced serai (lemon grass)
2.5cm turmeric (kunyit)
3 cloves garlic
2 tbsp cooking oil

Ingredients to be mix (for grilling)
4 tbsp pure coconut cream
4 tbsp cooking oil

Peanut Sauce
5 tablespoons oil
150g roasted peanuts, coarsely ground
2 tbsp asam jawa (tamarind pulp)
125ml water, to be mix with asam jawa
1 tsp salt
2 tbsp sugar

Ingredients to be ground
20 dried chillies, soaked in warm water
4 cloves garlic
10 shallots
4cm ginger
2cm turmeric
4cm galangal
3cm shrimp paste (belacan)
5 candlenuts
1 tbsp coriander seeds
½ teaspoon cumin seeds
1 tsp fennel seeds
2 stalks lemongrass

Preparation of Satay:
1. Into a mixing bowl, mix well the chicken, ground ingredients, salt, sugar, light soy sauce and oil.
2. Marinate the chicken cubes for at least 2 -12 hours.
3. Thread 4 to 5 pieces of the marinated chicken into each skewer until all the chicken pieces are used up.
4. Grill the chicken over a hot charcoal fire, constantly brushing with a stalk of lemongrass dipped in the mixed ingredients.
Turn the skewers frequently to prevent the meat form burning. Grill the chicken under an oven broiler for 10 minutes on each side.
5. Serve with a bowl of peanut sauce and sliced cucumber, raw onion and nasi himpit (compressed rice cake) or boiled rice on the side.

Preparation of Peanut Sauce
1. Heat the oil in a saucepan and put the ground ingredients. Stir for a while and let it fragrant.
2. Add in ground roasted peanuts, stir together and bring to a slow boil for 3 minutes.
3. Mix all the boiling sauce with tamarind juice, sugar and salt to taste. Let it simmer for 5 minutes.

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