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[origamicrane]

satay chicken

SATAY CHICKEN (or any other meat)

• 750 g chicken

MARINADE.

• 1/2 c cooking oil
• 4 T brown sugar
• 12 shallots
• 6 garlic
• 2 inch galagal
• 1 tsp turmeric
• 1 tsp white/black peppercorn
• 1 tsp toasted coriander seeds ground
• 2 tsp toasted fennel seeds ground
• 2 tsp toasted cumin ground
• 1 tsp belacan shrimp paste
• 2 T water

SATAY SAUCE

• 5 medium onions
• 8 cloves garlic
• 1/2 c chili paste (sambal ozlek)
• 4 stalks lemongrass
• 1 tsp belacan shrimp paste
• 2 T water
• candlenuts/macadamia nuts
• 1/4 c rice vinegar
• 4 T sugar
• 3 c coconut milk
• 1 c crush roast peanuts

The marinade:
Blitz all ingredients in a blender until smooth then marinate the chicken for at least 4 hours.
skewer and grill.

The sauce:
Blitz all the ingredients in a blender until smooth
(except the coconut milk and peanuts.)
Then fry the paste in 4T cooking oil for 5 minutes or until fragrant.
Then stir in the coconut milk and simmer 10 minutes.
Finally add in the peanuts.

Serving:
serve the chicken satay with the sauce, chopped cucumber and onion chunks and pressed cold rice cakes.


Keywords: Appetizer, Chicken, Intermediate, Marinade, Dinner, Grill, Southeast Asian

( RG1364 )