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satay chicken


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satay chicken

SATAY CHICKEN (or any other meat)

  • 750 g chicken


  • 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


  • 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.


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 )

"so tell me how do you bone a chicken?"

"tastes so good makes you want to slap your mamma!!"

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