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Chicken Satay
500 grams chicken breast fillet, cut into strips BBQ skewers
Spice Paste:
-
5
pieces
shallots
peeled and minced
-
1½
teaspoons
garlic
minced
-
1
piece
red chilies
stems removed and coarsely chopped
-
1
tablespoon
lemon grass
white tender part, minced
-
½
tablespoon
fresh turmeric
peeled and chopped or
-
¼
teaspoon
turmeric powder
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¼
teaspoon
coriander
ground
-
1/8
teaspoon
cumin
ground
-
1/8
teaspoon
pepper
ground
-
¼
salt
-
¼
teaspoon
dried shrimp paste
Ginamos or Blachan
-
1½
teaspoon
sugar
-
½ - ¾
cup
coconut cream
Peanut Satay Sauce:
-
½
cup
peanut butter
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1/3
cup
thick coconut milk
-
1
teaspoon
coriander powder
-
½
teaspoon
ground cumin
-
1-2
pieces
dried chilies
soaked and chopped
-
2
cloves
garlic
chopped
-
Put all ingredients for spice paste in a processor and puree until mixture becomes a paste.
-
Cut chicken into ¾-inch cubes and marinate with spice paste for at least 2 hours.
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Thread chicken meat into skewers. Grill for 2 to 3 minutes or until cooked through.
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For sauce: Combine all ingredients in a saucepan and cook over low heat until thick in consistency. Serve with grilled meat.