Chicken Satay
Chicken Satay is one of the most popular cuisine in South East Asian Region. There are many kind of Satay. There are beef Satay, mutton Satay, pork Satay, fish Satay even a rabbit Satay. Satay usually served in the bamboo skewer, barbequed under hot charcoal and served with peanut sauce. It will be a good combination if you eat Satay with sliced cucumbers, onions, and Ketupat (one kind of rice cakes). Usually this cuisine are easily available in street food hawker and also very popular during any celebration day such as Eid Mubarak in Malaysia, Singapore and Brunei. What is good thing that I like about Satay is the aroma that comes during the barbequing process. The mixture of chicken aroma, blended with lemon grass aroma really makes me hungry.
Here are the recipes and I include the recipes for the peanut sauce as well. Good Luck
Ingredients**Satay** - 1kg of chicken breast cut into small pieces - 3 numbers blended lemon grass - 250g of blended shallot - 100g of blended ginger - 50g of turmeric power - ½ cup of sugar - 2 ½ tablespoons of salt - 50 bamboo skewers
- 500g of groundnut (without inner skin and chopped in small pieces) - 7 shallots - 4 cloves of garlic - 2 numbers of lemon grass - 1 ½ inches of cleaned ginger - 5 numbers of dried chilies - 100g of crushed Gula Melaka (coconut sugar or you can use caramelized sugar) - 2 spoons of tamarind juice - Salt
Method**Satay** - marinade the chicken with all the blended ingredient and put it in chiller for about 12 hours. - after 12 hrs, stick the chicken on the bamboo skewers around 3 pieces chicken per skewer. - But before that, prepare your barbeque pit or barbeque stoves. - Now you can put the chicken satay on the barbeque stove, barbeque it until it cooks. - While barbequing the chicken, take 1 lemon grass, crush the end of the lemon grass so that the lemon grass will look like brush. - Dip the end of the lemon grass in vegetable oil and brush it to the chicken satay so that the aroma of the lemon grass will stick to the chicken. This is also to avoid the chicken satay from getting dry.
- Slice the shallots, garlic, ginger, lemon grass, and dried chili. Fry it with oil until all the ingredient crispy. - Then, blend all the fried ingredient using food processor or blender. - Put all the blended ingredient into a cooking pot. - Put the tamarind juice, and groundnut. - Put some water in the pot and let it boiled and put the Gula Melaka or coconut sugar or caramelized sugar. - Keep stirring the ingredient until it boiled and if the sauce is too thick, put more water. (remember that peanut sauce should be thick but not too thick) -Put some sugar to make the sauce sweet. And put some salt for good taste.
Tips Chicken satay is good to eat with sliced cucumber, sliced onion, and
Ketupat
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