satay chicken

[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 )