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Aromatics

  • Shallots 120 g
  • Garlic 30 g
  • Young Ginger 40 g
  • Galangal 60 g
  • Lemongrass 80 g
  • Filtered Water 300 g

Satay Marination Paste

  • Turmeric Powder 16 g
  • Chilli Powder 8 g
  • Coriander Powder 8 g
  • Fennel Powder 4 g
  • Cumin Powder 4 g
  • Fine Sugar 250 g

Chicken Satay

  • Chicken chop, cube 1000 g
  • Satay Marination Paste
  1. Aromatics

    • Cut all aromatic ingredients into smaller pieces
    • Add water and Blend into smooth paste
  2. Satay Marination Paste

    • Mix all the ingredients of B into the paste
    • Stir well to balanced the flavour
  3. Chicken Satay

    • Marinade the brine chicken with the paste thoroughly for at least 12 hours in chiller.
    • Bake or grill it to cook and tender.
    • Serve with peanut sauce.