Chicken Satay (Satay Ayam) Recipes
Jan 7th, 2007 by Susan
500g chicken thigh meat
6 shallots or 1 onion, finely chopped
1 garlic clove, crushed
1 tbsp grated fresh ginger
1 stalk of lemongrass, peeled and sliced
1 tbsp brown sugar or palm sugar
1/2 tsp salt
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
200ml coconut milk
To serve:
Peanut Sauce or sweet chili sauce
Method:
Soak 20-24 bamboo skewers in cold water for 4-5 hours to prevent them from burning. Cut the chicken into thin strips about 5cm long and 2cm inch wide. Grind, pound or blend the shallots or onion, garlic, ginger and lemongrass together, then add the sugar, salt, turmeric, cumin, coriander and coconut milk and mix until smooth. Marinate the chicken pieces in the coconut mixture for at least 2 hours or overnight.
Thread two or three strips of meat on to each bamboo skewer, being sure to cover the pointed end. Heat a lightly oiled grill until very hot; satay is at its best cooked outside over a bed of glowing charcoal, the coals fanned to create even more smoke to flavor the meat. Grill the satay on both sides until golden, brushing with the marinade while grilling. Serve hot, with peanut sauce or sweet chili sauce for dipping.
Serve as an appetizer or a main course, accompanied by plates of chiled cucumber and steamed rice. Finish the meal with fresh, ripe mangoes or a refreshing mango and yogurt lassi.
Serves 8 as a starter
