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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Satay may have originated in Java, Indonesia, but it is also popular in many other Southeast Asian countries, such as: Malaysia, Singapore, and Thailand, as well as in The Netherlands which was influenced through its former colonies. Read more . Can be made with Beef, Chicken, Mutton and Pork.. Also can be made with venison, fish, shrimp, squid and even tripe. Some have also used more exotic meats, such as turtle, crocodile, and snake meat. Ingredients:
500 gm boneless breast and thigh chicken meat , cut into bite size pieces |
marinade |
2 tsp corriander pwd |
1 tsp cumin |
1/2 tsp fennel seeds |
2 med onions |
5 garlic cloves |
3 slices galangal |
2 slices ginger |
1/2 tsp tumeric pwd ( its a must to get the yellow colour ) |
1 stalk lemongrass |
4 tsp tamarind juice |
garnish |
1 onion , quartered |
1 cucumber , cut into chunks |
sauce |
grind the following |
7 dried chillies , 1 stalk lemongrass , 3 slices galangal , 1 tsp coriander pwd , 4 candle nuts , 50 ml tamarind juice , 1 tbsp sugar , 1 tsp salt _ fry until fragrant . |
stir in 3 tbsp oil , 3 tbsp creamy peanut butter or peanut crushed and 1/4 c coconut milk and turn off the flame . |
Directions:
1. Thread the chicken pieces on satay sticks or bamboo skewers and grill or barbecue over a wood or charcoal fire , turning and fanning it often .
2. It may take 10 mins .
3. Do not over cook it , the chicken may become chewy .
4. Brush it with honey .
5. Serve with the peanut sauce dip , lontong rice ( rice cakes ) , cucumber chunks and onions .
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