malaysian chicken satay

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Filed Under:Chicken, Asian, Main Dish,

Servs: 4  Prep: 30m  Cook: 10m  

Of course Satay is universally loved across Southeast Asia. (It's commonly 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.) However each country has their own interpretation for Satay, influenced by their own unique food culture and distinct palate. For instance, Indonesian Satays tend to be sweeter because of the heavy consumption of Kecap Manis (sweet soy sauce) while the Thai Satay is slightly less sweet since coconut milk is used instead.

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   4 chicken legs and thighs or 4 chicken breasts (deboned)
  •   Spice Paste:
  •   1 teaspoon of coriander seeds
  •   2 stalks lemon grass
  •   6 shallots (peeled)
  •   2 cloves garlic (peeled)
  •   4 tablespoons of cooking oil
  •   1 teaspoon of chili powder
  •   2 teaspoons of turmeric powder
  •   4 spoons of Kecap Manis
  •   1 spoon of Oyster Sauce
  •   Others:
  •   Bamboo skewers (soaked in water for 2 hours to avoid burning)
  •   1 cucumber (skin peeled and cut into small pieces)

Instructions

  1. Cut the chicken meat into small cubes. 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. Thread the meat on to bamboo skewers and grill for 2-3 minutes each side. Serve hot with fresh cucumber pieces.

Can I Suggest...

Fifine Laloyer March 30

This receipe looks good and i think i will give it a try

This review was ... ? (0) (0) (0) (0)

Nice One!

marmorah March 04

This is a great recipe! Thanks for adding it.

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