Chicken Satay
This Pennisular Malaysian heritage cuisine is best served with a tasty bowl of peanut sauce.
Ingredients
Aromatics
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Shallots 120 g
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Garlic 30 g
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Young Ginger 40 g
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Galangal 60 g
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Lemongrass 80 g
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Filtered Water 300 g
Satay Marination Paste
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Turmeric Powder 16 g
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Chilli Powder 8 g
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Coriander Powder 8 g
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Fennel Powder 4 g
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Cumin Powder 4 g
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Fine Sugar 250 g
Chicken Satay
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Chicken, chopped (cube) 1000 g
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Satay Marination Paste
Preparation
-
Aromatics
- Cut all aromatic ingredients into smaller pieces
- Add water and Blend into smooth paste
-
Satay Marination Paste
- Mix all the ingredients of B into the paste
- Stir well to balanced the flavour
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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.
