Tuesday, August 3, 2010
Satay is originally invented by street vendors in Indoneasia, which has now become even the nationaldish of Indoneasia. These satays are also very popular in Malaysia, Singapore and Thailand, which is now gaining it's popularity all over the world. Satays are marinated chicken or beef grilled and served with sauce. To read more about different Satay click here.
Particularly for chicken satay if you use thigh of chicken, it's much more tender and flavourful.
For the chicken:
Chicken Thighs- 6 or Chicken Breast- 1
Cumin powder- 1/2 tsp
Chilli powder- 1 tsp
Coriander powder- 1/2 tsp
Ginger Garlic paste- 1 tsp
Sesame oil or sunflower oil- 2 tsp
Soya sauce- 1 tsp
Lemon juice- 1/2 tbsp
Salt- as required
For The Sauce:
Dry roasted peanuts- 1/2 cup
Coconut milk- 1/2 cup
Sesame oil- 1 tbsp
Dried red chillli- 2
Garlic paste- 1 tsp
Palm sugar- 1/2 tsp
Salt as required.
Carefully remove the chicken from the thigh bone by running a scissors in the middle or use a chicken breast by cutting them into thin long strips. Dip about 6 to 7 wooden skewers in water for more than five hours this stop burning the sticks when you are cooking.
Marinate the chicken with all the chicken ingredients for about 1 to 2 hours. Take the chicken strips and insert them into the skewers. You can grill them in a griddle pan or you can cook them in the oven.
To cook it in the oven, preheat the oven to 220 degree celsius and grill them for 20 minutes on each side.
To make the sauce blend all the sauce ingredients in a blender to a coarse paste.
Serve the chicken and sauce with lime wedges on side.
This recipes goes to my own event Iftar Moments:Hijri 1431 and to Muhibbah Malaysian Monday