Malaysian Chicken Satay
serves 2-4
Satay is universally loved across Southeast Asia. It's believed that Satay is the region's distant cousin to Middle Eastern Kebabs (thanks to the spice route and the culinary influence of early Arab traders).Read more about this recipe at Rasa Malaysia.
4 chicken legs and thighs or 4 chicken breasts (deboned)
spice paste
1 teaspoon coriander seeds
2 stalks lemongrass
6 shallots (peeled)
2 cloves garlic (peeled)
4 tablespoons cooking oil
1 teaspoon chili powder
2 teaspoons turmeric powder
4 spoons Kecap Manis (ABC brand from Indonesia recommended)
1 spoon Oyster Sauce (Lee Kam Kee brand recommended)
1 cucumber (skin peeled and cut into small pieces)
prep: 10 minutes
total: 12 hours
food processor
large bowl (or large freezer bag) for marinating chicken
bamboo skewers (soaked in water for 2 hours to avoid burning)
1. Cut the chicken meat into small cubes.
2. 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.
3. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.
2. 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.
3. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.
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