Thursday, 27 September 2012

Satay Ayam (Chicken Satay)

While satay is generally associated with the cuisine of Malaysia, Indonesia and Singapore, grilled skewers of meat is not unique to this region. Kushiyaki (e.g. yakitori) in Japan, shish kebab in Middle East and French brochettes are examples of similar style of cooking from around the world.

What makes satay stand out, however, is its unique blend of fragrant marinade and the peanut sauce dip. Satay vendors of Malaysia use a long metal grill filled with coal to cook, using a oil brush fashioned out of a stalk of lemongrass. You can grill your satay in an indoor grill if it’s no longer barbecue weather where you are, but if you are using the oil brush, take care as the drippings may sometimes cause the coal fire to flare up!

400g chicken meat without bones, with some skin if preferred
1 lemongrass, finely sliced
1/2 teaspoon turmeric powder
1 tablespoon honey
a dash of white pepper powder
1/2 teaspoon ginger paste
10+ bamboo skewers

cubes of cucumber
wedges of onion
cubes of ketupat (compact rice)

Peanut sauce (click to view)

Cube the chicken meat into bite-sized pieces. Mix the rest of the ingredients together to form the marinade. Coat the chicken well in this marinade in the fridge for at least 30 minutes or overnight if possible.

Soak the bamboo skewers for ten minutes or more before skewering the chicken pieces together. The soaking prevents the bamboo sticks from burning when grilled. Standard satay comprises of 3-4 cubes of meat on each skewer (or three meat cubes and a piece of skin in most cases). 

Skewered marinated chicken

Grill these skewers over coal fire or indoor grill until the meat is cooked. Some charring of the satay is normal, so don't worry if it burns a little bit! Serve the satay with peanut sauce dip and sides.

Chicken satay served with cucumber, onion and peanut sauce

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